3/4 c Suet; minced (or butter/marg)
2 c Seedless raisins
2 1/2 c Currants
1 3/4 c Brown sugar
1 1/2 ts Cinnamon
1 1/2 ts Mace or cloves
1 1/2 ts Nutmeg
3/4 ts Salt
4 Apples, peeled, grated
1 c Candied citron
1 Lemon (rind and juice only)
1 Orange (rind and juice only)

Makes 8 cups (not 8 servings)

Combine all ingredients in a large saucepan. Bring to a boil and simmer 5
minutes, stirring frequently. Refrigerate or freeze in recipe size
portions. (Dark or light raisins may be used in place of currants, and
ground cloves substituted for mace. ER)

Note: Processing mincemeat is recommended for long term storage 1-2
years. Spoon into pint sealers. Process 30 minutes in a boiling water
bath.

1 1/2 c Flour, all purpose
1 1/2 c Rolled oats
1 c Brown sugar; packed
1/2 ts Baking soda
1/4 ts -Salt
3/4 c Butter; softened

FILLING

2 c Dates; chopped, pitted
1/2 c Sugar, granulated
1 ts Lemon juice
3/4 c -Boiling water

“This recipe in some old cookbooks is called Date Sandwich Cake. Other
variations are Raisin Squares or Fig Squares. ..
Date Squares (Matrimonial Cake, if you happen to come from the West) are a
real nostalgia treat. The fillings in the 30s recipes was extremely sweet.
Today’s versions reduce the sugar in the filling, since the dates are
sweet enough, and are often microwaved. Raisin Puff, an old favorite in
P.E.I. is somewhat similar, with raisin filling sandwiched between layers
of soft cookie dough instead of an oatmeal mixture.”

Filling: In saucepan, cook dates, sugar, lemon juice and water over medium
heat, stirring often, until the dates are soft, about 15 minutes. Let
cool.
In a bowl, combine flour, rolled oats, sugar, baking soda and salt;
blend in butter until mixture is crumbly. Pat half onto bottom of 9 inch
square pan. Spread filling evenly over the top. Sprinkle with the
remaining flour mixture, patting lightly. Bake in a 350F oven for 30 to 35
minutes or until nicely browned. Let cool; cut into squares.

MAKES: 36 SQUARES
VARIATION: Mincemeat Squares : Use 2 cups mincemeat instead of date
filling.

1 c Maple
1 tb Butter; softened
3 tb Sugar
1 Egg
1 c Flour, all purpose
2 ts Baking powder
1/8 ts Salt
1/4 ts Nutmeg or cinnamon
1/2 c Milk
1/4 c Nutmeats, finely chopped (up

Bring syrup to a boil and pour into a generously buttered 8 by 8 by 2
baking dish. Let stand in a warm place, With a large spoon beat butter,
sugar and egg together until creamy. Mix remaining dry ingredients and add
with the milk to the creamed mixture, stirring until well blended. Place
as four large balls into hot syrup, then stretch dough with two forks
until all are joined together. This is easy because the dough gets soft
when it comes in contact with the hot syrup. If using nut meats, add them
to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with
ice cream or whipping cream, served warm.

1 1/2 c Maple syrup
1 c Whipping cream
1/4 c Cornstarch
1/4 c -Cold water
1 Pie shell, 9″;baked, crust

Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais,
who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near
Riviere du Loup.

In saucepan, combine maple syrup and cream. Blend in cornstarch and water
together until smooth. Bring filling to a boil over medium heat and cook
for 2 minutes, stirring constantly until thickened.
Pour filling into baked pie shell and let cool until set.
SERVES 6-8

1/2 c -Cold water
1/4 c Flour; all purpose
1 c Maple syrup; pure
1 Egg; lightly beaten
2 tb Butter
1 Pie shell;8 ” baked

Tarte au sirop d’erable
“This classic sweet of old Quebec has a smooth, rich filling, typically
shallow and very sweet. Variations of the traditional recipes are still
popular in Quebec. … Syrup, sugar or molasses pies of all kinds were
popular in every region in pioneer days. In Quebec Maple Syrup Pie (Tarte
au sirop d’erable) and Sugar Pie (tarte au sucre) made use of local maple
syrup and maple sugar when available, or brown sugar for economy.
Backwoods Pie , using brown sugar plus maple or corn syrup, appears in
early Nova Scotia cookbooks as well as national books such as the Five
Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la
molasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly
spiced and thickened with bread crumbs. Shoofly Pie, most common in
Mennonite areas, had molasses and brown sugar filling with crumbs on top.
In the early years, when ingredients were scare, molasses was a standby
everywhere.)

Whisk water with flour until smooth; stir into syrup in small heavy
saucepan. Stir in egg; cook over medium -low heat, stirring, until thick,
about 7 minutes. Stir in butter until melted. Pour into pie shell. Let
cool.

2 Chicken, broilers :young,-tender
Flour
-Salt & pepper
4 tb Butter
2 Onions, large; thinly sliced
1 pn Aniseed
1 pn Savory
8 tb Maple syrup; 1 Tbsp per-piece of chicken
1/2 c Cider or water

Poussins au sirop d’erable (pour la visite)

From Mme Benoit, “This was a dish for company and always a source of
discussion between my grandparents as they had to decide which of the
chickens were the most tender. I still have the earthenware dish and I
often (not just for company) make this delicious casserole.

Quarter 2 very tender young broiler. Roll each piece in flour seasoned with
salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces, as they
are browned in an attractive ovenproof earthenware casserole. Add 2 large
thinly sliced onions to the fat in the fry pan, brown, and pour on top of
the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory
and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying
pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes,
uncovered, in a 350F oven.

4 Chicken breasts; single
1/4 c Flour; all purpose
-Salt & ground black pepper
2 tb Butter
1/2 c Maple syrup
1 ts Savory, dried
1/2 ts Thyme, dried
1/4 ts Sage, dried
1 Onion; sliced
1/2 c -Water

Poitrine de Poulet au Sirop D’Erable

Chicken and pork are often baked or braised in maple syrup in the Beauce.
This easy recipe for chicken breasts can also be used with a whole cut-up
broiler-fryer chicken. It’s from the collection of Jeanne d’Arc Nadeau,
long-time proprietor of Le Danube Bleu reception hall in St. Marie and a
cookbook author.

Dredge chicken pieces in flour seasoned with salt and pepper to taste. In
a heavy, flameproof casserole, heat butter until bubbling and brown chicken
pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and
sage. Arrange onion slices on top of chicken pieces. Pour water into the
bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes
or until tender, basting occasionally with pan juices.
SERVES: 4

1 c White wine; dry
1 c Fish stock
1/4 c Carrots; julienne strips of
1/4 c Turnips; julienne strips of
1/4 c Leeks; julienne strips of
-Salt & white ground pepper
12 Scallops; large fresh

Les Petoncles a la Nage

Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes
a simple soup from scallops and vegetables.

In a medium saucepan, bring wine, fish, stock and vegetables to a boil,
season with salt and pepper to taste. Reduce heat and simmer 5 minutes or
until vegetables are tender-crisp. Place 6 scallops in each of 2 heated
bowls. Divide the very hot stock among the bowls, stir briefly and serve
at once.
SERVES: 2

2 tb Butter; melted or chicken
-fat (up to 3T)
1 Onion; thinly sliced
1/2 c Celery; diced
2 c Turkey; cooked, diced
-(up to 3 cups)

SAUCE-

2 tb Turkey or chicken fat
-(I would use butter)
3 tb Flour
2 1/2 c -Water
1/2 ts Savory
1/2 ts Salt
1/2 ts Pepper
1/4 c Cream

HOT BISCUITS

2 c Flour; all purpose
1 tb Baking powder
1 ts Salt
3/4 c Cream
2 Eggs; beaten

La fricasee fatuguee

Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add
thinly sliced onion and diced celery. Heat 5-8 minutes over low heat,
stirring often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat.

Sauce: Brown the chicken fat (I would use butter) and flour well before
adding water. Add savory, salt and pepper to taste. When sauce is smooth
and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy.
Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and
pickled beets.

Hot Biscuits: Sift together in bowl, flour, baking powder (no error in
amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and
mix just enough to moisten; the dough is rather soft and should remain
lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie
sheet. Cook 16 minutes at 400F.

from Mme. Benoit, “In days that followed Christmas, every bit of the turkey
was used – the bones for soup, the skin, diced and crisped in the oven til
browned, then served, instead of butter, on toasted homemade bread. So,
when it came time to make hash from all the little bits and pieces, the
children felt that the poor turkey must be tired (fatiguee), hence the
name.

1 Egg
1 c Molasses
1 c Bread crumbs, soft
Pastry for 8 inch lattice
-top pie

“Molasses is a common ingredients on Newfoundland cooking; “lassy” tarts,
pies. dumplings, puddings. cakes and sauces have been popular for
generations.”

Beat egg; beat in molasses. Stir in bread crumbs. Line 8 inch pie plate
with pastry; pour in molasses mixture. Arrange strips of pastry over top
to create lattice pattern.
Bake in 400F oven for 20 minutes or until done. Serve hot or cold.
MAKES: 4-6 SERVINGS