2 c -Water
2 c Milk
4 c Corn kernels; fresh
-frozen may be used if out
-of season
1 ts -Salt
2 tb Butter
1/3 c Celery; chopped
1/4 c Onion; chopped
1/4 c Leek; chopped, white part only
2 tb Flour
1/2 c Whipping cream
-Salt & ground black pepper

Potage du Ble

This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold
in St. Georges is rich and creamy. It may be made with frozen or canned
corn kernels, but it won’t have the same delicate sweetness.

Bring water to a boil in a large saucepan. Add milk, corn and salt; cook
just until corn is tender. Strain cooking liquid into a bowl and set corn
aside. Heat butter in same saucepan and sauté celery, onion and leek until
softened. Blend in flour; cook until bubbly. Stir in reserved corn
cooking liquid. Bring to a boil, then partially cover and let simmer for
15 to 20 minutes.
Place corn and liquid in food processor or blender and puree in batches
until smooth. Return to saucepan and add cream. Adjust seasonings with
salt and pepper to taste. Reheat until piping hot.
SERVES: 4-6

1/3 c Butter
1 c Sugar; Brown pref.
1 ts Vanilla
6 Apples

Melt butter in fry pan and add sugar. Stir till sugar is dissolved or
softened and everything is well blended, then add vanilla.
Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer
uncovered over medium heat, basting often with the syrup for 15-20
minutes.

To quote the author, “Make these with the first fresh apples. In Quebec we
use the first ripe Melbas. Served hot or cold, they are superb on ice
cream.”

6 tb Butter
4 Leeks; up to 5
-finely chopped
1/2 c -Water
2 tb Flour;all purpose
-Salt & ground black pepper
1 Egg
2 tb Light cream
1 c White cheddar cheese;mild
-grated
Pastry for 9 inch tart shell

Pate aux Poireaux

This leek and cheese quiche from Ile d’Orleans is related to the Flamiche
aux poireuax, a savory leek tart made in northern Franch and Flanders. The
same recipe can also be used to make small tarts.

Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook
over low heat for 10 minutes. Add water, cover and simmer gently for 20 to
25 minutes or until tender.
In another saucepan, melt the remaining two tablespoons butter, blend in
flour and cook over medium heat until bubbling. Blend in leek mixture,
bring to a boil and season with salt and pepper. Remove from heat.
Beat egg and cream together, blend with leek mixture and pour into
unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated
400F oven for 25 to 30 minutes or until cheese begins to brown.
SERVES: 6

5 Potatoes; to 6 hot
Milk
2 ts Butter
2 Egg yolks
1 Onion; finely chopped
1/4 c Celery stalk; & leaves
-finely chopped
1 tb Parsley; chopped, fresh
1 pn Savory, dried -OR-
1 pn -Chives, fresh
-Salt & ground pepper
Pastry for double crust 9″
-pie

Pate aux Patates

This potato pie makes a warming supper dish. It was a Friday favorite in
the days when the meatless rule was observed in French Catholic families,
says Nicole Kretz.

Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to
make a smooth puree; add butter and 1 egg yolk. Combine potatoes with
onion, celery, parsley and savoury; season with salt and pepper to taste.
Sprinkle potato mixture in pie shell. Cover with top crust, trim and
crimp edges to seal and cut steam vents. Brush top crust with remaining
egg yolk. bake pie in a preheated 400F oven for 30 to 40 minutes or until
pastry is golden.
SERVES: 6-8

1 Chicken 5-6 lb boiling
5 lb Potatoes
2 Onions; medium- chopped
1 Celery stalk-diced
1 Carrot; grated
1/4 ts Thyme or
-1 bay leaf
Salt & pepper

Cut chicken into individual pieces. Place in saucepan. Cover with cold
water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt
and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is
tender. Peel and grate potatoes over a bowl of cold water. When chicken is
cooked squeeze 1 or 2 cups potato at a time in a piece of cotton till
quite dry. Place in a saucepan. When potatoes are all squeezed dry add as
much boiling broth from the chicken as needed to almost cover potatoes.
Stir till thoroughly mixed. Salt lightly. Simmer over low heat about 10
minutes. Grease generously a 8″ square baking dish. Spread half potatoes in
the bottom of the pan. Bone the hot chicken and spread over the potatoes,
cover with the half of the potatoes. Mince one small onion very finely, add
1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2
hour in 350F oven or till top is golden brown and crisp. Serve hot.

from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit.
To quote the author, “R^ape in French means grated, so in either case,
r^apure or rappie” indicated that fact. A great deal of French and English
is mixed together in the Acadian language”) (I had to leave out the French
accents.)

3 1/2 c Oats; quick
1 ts -salt
2 tb Flour
1/2 c Shortening
1/2 c -water ,approx.

Combine the oats, salt and flour. Cut in the shortening and add enough
water to dampen and form a ball. (A food processor does the work in a
jiffy). Leave to swell for ten minutes. Divide the dough and roll each
part to 1/8″ thickness; slide onto ung reased cookie sheet, indent in
squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but
watch that they don’t turn brown.

Sweet Oatcake: Add 1 cup sugar to recipe.

Anne’s note: That recipe is labelled “Bannock” in the title in cookbook
but it far more a non sweet oatcake in the tradition of Walker’s oatcakes
(it appears as “oatcakes” in the book’s index.

3 c Rolled oats; not instant
3 c Flour, all purpose; sifted
1 c Brown sugar
1 ts Baking soda
2 ts -Salt
1 1/2 c Shortening
2/3 c -Cold water, up to 3/4 cup

Combine oats, flour, sugar, soda and salt. Cut in the shortening with a
pastry blender or 2 knives until the mixture is crumbly.
Using a fork, gradually add enough water for moisture to form a ball.
Roll out 1/4″ thick on a lightly floured board. Cut into circles and
place on greased baking sheet.
Bake at 350F for 15 minutes.
Yield about 4 dozen, depending on spoon size.

First layer:
1/2 c Butter; unsalted
1/4 c Sugar
5 tb Cocoa powder; unsweetened
1 Egg; beaten
1 3/4 c Graham wafer crumbs
1 c Coconut; sweetened
1/2 c Almonds; finely chopped
Second layer:
1/2 c Butter; unsalted, room temp
3 tb Cream
2 tb Vanilla custard powder (e.g.).
2 c Icing sugar
Icing:
4 oz Chocolate; semisweet (4 sq)
2 tb Butter; unsalted

For 1st Layer: Place butter, sugar and cocoa powder in double boiler over
barely simmering water. Stir occasionally till melted. Add egg and stir to
cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut
and almonds. Press firmly in un greased 8″ square pan. Chill.
For 2nd layer: Cream together butter, cream and custard powder together in
bowl. Gradually beat in icing sugar till light and fluffy. Spread over
first layer. Chill. For Icing: melt chocolate and butter in top of double
boiler over barely simmering water (or in microwave). Stir to combine. Cool
to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into
bars. MAKES: 16-24

1 Onion; chopped
1/2 c Celery; chopped
1/2 c Mushroom; chopped
1 tb Butter
3/4 c Dry bread crumbs
1/2 ts Savory, dried
1/4 ts Thyme, dried
-salt & pepper
1 lb Round steak
1 tb Vegetable oil
3/4 c Beef stock

“Today a nonstick fry pan works well, but just as in the 30s, a black cast
iron one is great, too. Thicken the gravy with flour if desired. … With
the prairie sloughs dried up and little snow in the winter, there were
very few wild birds in the worst years of the 30s. Stuffed, thinly pounded
less-tender cuts of beef made an adequate substitute. Some books called
for flank steak, other for round steak. Veal birds are similar, Rouladen,
a German dish, is made with meat spread with mustard and wrapped around
dill pickle spears. And in many regions of Canada, venison, moose and
caribou were used in place of beef. In Newfoundland, savory seasons the
stuffing and salt pork tops the meat rolls.

In a skillet, cook onion, celery and mushrooms in butter until softened.
Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to
taste and just enough water or stock to moisten.
Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces;
spread with stuffing almost to edges. Roll up each from widest sides;
secure with string. In skillet, brown rolls in oil. Add stock; cover and
simmer for 1 hour, turning and basting occasionally, or bake in 325F oven
for 1 hour.
MAKES: 4 or 5 servings

2 c White sugar
1 c -Water
2 c Clover blossoms
5 Wild roses

“Honey was often made with cloves and wild roses boiled in sugar.”

Boil the sugar until the sugar has dissolved. Add the clover and roses and
let the mixture stand for 30 minutes. Bring to a boil for 3 minutes and
strain the syrup through a cheesecloth or fine meshed strainer. Bring the
syrup to a boil and simmer for 10 minutes.
Pour the honey into jars, and store in a cool, dark place.