2 c Dried white pea beans
2 tb Butter
1/2 c Onion, chopped
1/4 c Leek, chopped, white part
-only
1/4 c Smoked ham, plus ham bone
1/2 lb Salt pork
1 Garlic clove
8 c Cold water
2 tb Salted herbs, rinsed in cold
-water

Servings: 8

Soak peas for at least 8 hours or overnight in water to cover; drain. Heat
butter in a large, heavy pot and sauté onion and leek until tender. Add
peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring
quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3
hours or until peas are tender. Stir occasionally during cooking, adding
more water if necessary. Remove salt pork, cut in small pieces, then
return to soup. May be frozen.

2 tb Salted herbs
1/4 lb Salt pork, cut into small
-cubes
3 lg Onions, chopped
6 sl White bread, cubed
8 c Beef stock
Salt and ground black pepper

Servings: 8 to 10

Soak herbs in cold water, then drain. Fry salt pork until crisp and brown
in a large, heavy frying pan. Add onions and sauté until browned. Add
bread cubes to the frying pan; toss to coat well. Place frying pan in a
preheated 350 deg F oven for 15 minutes to toast bread lightly.

Transfer mixture to a large, heavy saucepan. Add beef stock and salted
herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper.

1 c Sugar
1 c Shortening
1 Egg
1 c Molasses
1 c Sour milk or buttermilk
4 1/2 c Flour
3 tb Flour
4 ts Baking soda
2 1/2 ts Ginger

Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda,
salt and ginger together. Add milk & flour one after another; blend
together. Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes
in 350F

1 Muskrat
1 tb -Salt
1 qt -Water; Canadian qt=5 cups
1 1/2 ts -Salt
1/4 ts Paprika
1/2 c Flour
3 tb Fat
3 lg Onions; sliced
1 c Sour cream

Skin and clean the muskrat, remove fat, scent glands and white tissue
inside each leg.
Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt
(Imperial qt = 5 cups) water. Drain, disjoint and cut up.
Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake
until each piece is well coated.
Melt fat in heavy fry pan, add the muskrat pieces and sauté slowly until
browned.
When meat is browned, cover with onions, sprinkle with salt and pepper and
pour the cream over.
Cover fry pan and simmer for 1 hour.
SERVES: 4

4 c Flour
2 ts Sugar
1 ts Baking soda
2 ts Cream of tartar
1 pn -salt
1/4 c Lard
1/4 c Margarine
1 1/4 c Currants or currants and
-sultanas mixed
2 tb Milk;or enough to make
-stiff dough

These are hotcakes from the isle of Cape Breton in Nova Scotia.

Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard
(I would use shortening) and margarine. Add currants and milk to make
dough stiff enough to roll 3/4″ thick. Cut into thick rounds and bake on
greased griddle or lightly greased electric pan set on low, until brown.
Turn and cook on the other side. Split and spread with butter and jam.

3 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Butter
1 1/2 c Sugar, brown lightly packed
1 ts Vanilla
1 Egg
1 c Fruit cocktail, well drained
1/2 c Walnuts

“Skidaddle Ridge, New Brunswick, came by its name because it was a hideout
for draft dodgers. The “Skidaddlers were Democrats who, not in sympathy
with the Republican Party during the Civil War; “skidaddled” out of the
country. Most of them returned home after the war, but many stayed to
settle in New Brunswick and Southern Ontario.

These cookies are frequently packed in the lunch boxes carried by hunters
in this region.”

Sift together the flour, baking soda and salt. Cream together the butter,
brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the
dry ingredients and add the walnuts. Drop batter from a teaspoon about 2
inches about on a greased baking sheet. Bake in 350 oven for 10 to 12
minutes, or until golden brown.
MAKES: about 6 dozen

1 md Onion; minced
1 tb Butter
1 1/2 ts Thyme
1 1/4 ts Celery salt
2 c Whipping cream
9 oz Haddock or halibut fillets
6 oz Scallops; chopped
3 oz Lobster meat; cooked &-chopped
3/4 c Sour cream
3 Potatoes; peeled, cooked and-diced
1 1/4 c Milk
1 ts -salt
1/2 ts -pepper
Paprika for garnish

“A traditional Atlantic chowder is made with fish or shellfish, canned
milk, potatoes, onions and is served with a dollop of butter. This
version, which comes from a Nova Scotia fisherman and uses sour cream,
fresh cream and thyme, is quite different and very good.
When reheated leftover chowder, it may be necessary to add a little more
milk or cream, because the fish and potatoes will have absorbed some of
the liquid.”

Cook the onion in the butter until transparent. Add the thyme and celery
salt. Remove from heat.
In a saucepan, pour the whipping cream over the fish fillets. Cover, bring
to a boil and simmer slowly for 10 minutes or till the fish flakes easily.
Remove the fish with a slotted spoon, then break into small pieces and
remove any bones.
Add the onion mixture and the scallops to the poaching liquid. Bring to
barely a boil, then simmer for about 1 minute or till the scallops are
opaque. If the chowder is not to be eaten immediately, refrigerate
everything at this stage.
Just before serving, add the fish, lobster, sour cream, potatoes and milk.
Heat through, but do not allow to boil. Season with salt and pepper.
Ladle into soup bowls. Sprinkle with paprika. Serve immediately.
SERVES: 4-6

2 lb Shoulder of mutton
1 c Dried green peas
1/2 c Pearl barley
2 qt Cold water
2 ts Salt
1/4 ts Pepper
2 Onions, chopped
3 Carrots, diced
1 c Turnip, diced
1/2 c Celery, diced
1 tb Parsley, chopped

Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water, salt and pepper. Slowly
bring to the boiling point and skim. Add peas, barley and onions and
simmer gently for 2 hours. Cool then skim fat from broth. Bones may be
removed if desired. Add carrots, turnip and celery and simmer 30 minutes
until vegetables are tender. Season with more salt if needed and pepper
to taste. Twenty minutes before serving, add parsley and remove any film
of fat that has gathered on the surface.

4 c Saskatoon berries; called
-Serviceberries in the US
1/4 c -Water
2 tb Lemon juice
3/4 c Sugar, granulated
3 tb Flour
Pastry for double crust pie

In a saucepan, simmer saskatoon berries in water for 10 minutes. Add
lemon juice. Stir in granulated sugar mixed with flour. Pour into pastry
lined pie plate. Dot with butter. Cover with top crust; seal and flute
edges.
Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45
minutes longer or until golden brown.

1/4 c Raisins
16 Tart shells; baked
1/4 c Butter; soft
1/2 c Sugar; brown, lightly packed
1/2 c Corn syrup
1 Egg
1 ts Vinegar
1 ts Vanilla
Salt

Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl,
cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla
and salt. Pour into pastry shells, filling each 3/4s full.
Bake in 400F oven for about 10 minutes or just till runny in centre. Let
cool in pan for 1 minute, remove to rack and let cool completely.
Makes 16 tarts.