1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar

1. Cut the upper jaw bone of the moose just below the eyes.

2. Place in a large kettle of scalding water and boil for 45 minutes.

3. Remove and chill in cold water.

4. Pull out all the hairs – these will have been loosened by the boiling
and should come out easily ( like plucking a duck).

5. Wash thoroughly until no hairs remain.

6. Place the nose in a kettle and cover with fresh water.

7. Add onion, garlic, spices and vinegar

8. Bring to a boil, then reduce heat and simmer until the meat is tender.
Let cool overnight in the liquid.

9. When cool, take the meat out of the broth, and remove and discard the
bones and the cartilage. You will have two kinds of meat, white meat
from the bulb of the nose, and thin strips of dark meat from along the
bones and jowls.

10. Slice the meat thinly and alternate layers of white and dark meat in a
loaf pan.

11. Reheat the broth to boiling, then pour the broth over the meat in the
loaf pan.

12. Let cool until jelly has set. Slice and serve cold.

I must confess I have not yet tried this recipe, mainly for lack of a
moose nose… But, sometime, maybe…

1 Ham; 8 to 10 lbs
3 qt Apple juice or Maple sap
2 c Maple sugar
1 ts Mustard; hot dry
2 ts Cloves; ground
1/4 c -Water
2 c Raisins

Bring the apple juice or maple sap to a boil and place ham into it. Cover
and simmer over low heat for 3 hours, or till the ham is tender. Remove
meat from liquid and trim off rind only. Place the sugar, mustard, cloves
and water in saucepan, and add one cup of the cooking juice and 2 cups of
the raisins. Simmer 5 minutes, and place ham in dripping pan and pour
sauce over it. Bake at 300F for 30 minutes.
Thicken the juice to taste with browned flour, blended with cold water.
Serve the delicious sauce with the warm ham (which is equally good cold).

1 Onion; finely chopped
4 c Chives; or onion shoots-cut into 1/2 inch pieces
1/2 c Salt

“Salted herbs are a central element in traditional Acadian cuisine; they
are a basic ingredient in fricot, soups and most dishes which use meat and
fish. Traditionally made with chives, shallots and onion shoots, salted
herbs may also contain finely chopped onions.”

Layer the ingredients in a stoneware or glass pot. Let the mixture stand
for several days until a brine is formed. Use as a seasoning in a variety
of fish and meat dishes.

3 c Tomatoes; green
-peeled & chopped fine
1 Onion; chopped
1/4 ts Cinnamon
1/8 ts Cloves; ground
1 ts Sugar
1/4 ts -Pepper
2 c -Water
1/4 ts Baking soda
3 tb Butter
3 tb Flour; all purpose
4 c Milk

Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar,
pepper and water. Bring to a boil and boil for 30 minutes. Add the soda.
Melt the butter, add the flour. Mix and add the milk. Cook till creamy,
stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt
to taste and serve.

1 c Molasses
1/2 c Sugar, granulated
1/2 c Brown sugar
1/3 c -Water
2 tb Butter
1/4 ts Baking soda
1 pn -Salt

Tire a la Melasse de Grand-Mere

Quebec’s sweet tooth is often satisfied by this old-fashioned candy made
from molasses and sugar. This recipe belongs to Marguerite Legault, a
member of Les Fermieres de Thuroso, a rural woman’s group in the town on
the Ottawa River.

In a medium, heavy saucepan, combine molasses, granulated and brown
sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture
boil, without stirring, until syrup reaches the hard ball stage
(260F/125C) on a candy thermometer. Remove from heat, stir in butter,
baking soda, and salt. Immediately pour onto a buttered marble slab or
baking sheet.
When cool enough to handle, butter hands and gather taffy into a ball.
Pull taffy between hands and continually stretch and fold again until
taffy turned lighter in colour (this can take from 5 to 15 minutes.)
Stretch and twist taffy into a rope about 1 inch thick and cut into
pieces using buttered scissors. Wrap each piece in waxed paper.
MAKES: ABOUT 48 PIECES

2 c Graham wafer crumbs
1 c Coconut, unsweetened, flaked
1/2 c Pecans; toasted, chopped
2/3 c Butter
1/3 c Cocoa powder; unsweetened
-sifted
1/4 c Sugar, granulated
1 Egg; beaten

-GRAND MARNIER LAYER

2 c Icing Sugar
1/4 c Butter; softened
1/4 c Grand Marnier; or orange
-liqueur
1 tb Orange rind; coarsely grated

CHOCOLATE TOPPING

1 tb Butter
4 oz Semisweet chocolate; melted

In bowl, stir together crumbs, coconut and pecans. In small saucepan,
gently heat butter, cocoa and sugar until butter melts. Remove from heat;
whisk in egg. Blend into crumb mixture. Press into greased 9 inch square
cake pan. Bake in 350F oven for 10 minutes. Let cool on rack.

Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix
in half of the icing sugar with butter; mix in Grand Marnier, remaining
icing sugar and orange rind. Spread over base.

Chocolate Topping: Stir butter into chocolate until melted; spread evenly
over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut
into bars.
(Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2
months. Let soften slightly before serving.

VARIATION: CLASSIC NANAIMO BARS
Make base and Chocolate Topping as above. In layer, substitute milk for
Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for
orange juice.

1/2 c Butter
1/2 c Sugar, granulated
2 Eggs; beaten
1 c Milk
1 tb White vinegar
1 ts Baking soda
2 c Flour; all purpose
1 ts Baking powder
1/4 c Cocoa powder; unsweetened
1/2 ts -Salt
1 1/2 ts Vanilla

VANILLA FILLING

2 Egg whites
1/2 c Sugar, granulated
1 pn -Salt
2 tb -Water
1 ts Vanilla

CHOCOLATE ICING

2 tb Butter
2 tb Cocoa powder; unsweetened
2 tb Light cream; up to 3 T
1/2 ts Vanilla
1/2 c Icing (Confectioner’s) sugar
-approximate

Gateaux Jos. Louis

Home-made versions of this best selling commercial snacking cake turn up
in recipe collections throughout the Beauce. A product of the giant Vachon
bakery at St. Marie, it was launched by founder-bakers Arcade and
Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis
and not, as some believe , after the heavyweight boxing champion, Joe
Louis. Home recipes use a drop-cookie method and -sometimes- a marshmallow
filling. The baking cake is made automatically with a diameter of 3 1/2
inches (9 cm). To achieve a symmetrical look and a light texture, I
adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des
Pins to the muffin tin.

CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl,
cream butter and sugar together until fluffy. Measure milk into a 1 cup
measure and stir in vinegar, then baking soda. In another bowl, sift or
mix together flour, baking powder, cocoa powder and salt. Combine dry
ingredients with butter mixture with milk; stir in vanilla. Fill prepared
muffin tins half full of batter. Bake in a preheated 350F oven for about
10 minutes or until a tester inserted in centre comes out clean. Cool for
10 minutes in pan. Turn out onto rack and cool completely.

VANILLA FILLING:
In top of a double boiler, set over boiling water, combine egg whites,
granulated sugar, salt and water. With an electric mixer, beat until stiff
and fluffy, about 3 to 4 minutes. Remove from heat and beat in vanilla.

CHOCOLATE ICING:
Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in
sifted icing (confectioner’s) sugar until icing is of spreading
consistency.

Slice cakes in half horizontally. Fill with Vanilla Filling and spread
tops and sides with Chocolate Icing.

MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES

1 Onion; chopped
3 tb Butter
2 tb Salted herbs;*
4 c -Water
3 c Potatoes; diced
-salt and pepper
1 tb Flour

DUMPLINGS:* THIS IS ONE OF

several possible dumpling
-recipes given

1 c Flour
1/2 ts -Salt
1/2 c -Cold water

“If there was one dish that could be called typically Acadian, it would
certainly be Fricot, a soup containing potatoes and meat. The dish has
been a long time favorite in Acadian households, so much that the word
fricot was once synomous with a good meal and a common call for dinner was
often, “Vous etes invites au fricot!”… This potato fricot was prepared
when neither meat nor fish were available, and given the tongue-in-cheek
name, “Weasel Fricot” (Fricot a la Belette). If you ask Acadians about the
origin of the name, they will smile and say, “Parce que b’lette a passe
tout drouete (Because the weasel went right on by.)

On Prince Edward it is called Fricot a la bezette (Ninicompoop Fricot)
where bezette roughly translates as “nincompoop”. It is known as butter
fricot, salted her fricot and potato fricot, and is often served with a
large slice of buttered bread and molasses.”

Handkerchief Dumplings (Pates en Mouchior de Poche)
Mix flour with salt. Gradually add cold water to the dough as one would
when making biscuits.
Roll the dough fairly thin, cut into 1 1/2 inch squares and place the
squares in the fricot. Cover and simmer 7 minutes.

Saute the onion and salted herbs in butter for 1-2 minutes or until the
onion is golden brown. Add the water, potatoes, salt and pepper, and
simmer for 20 minutes. To thicken the broth, add dumpling or flour mixed
with water.

1 lb Dried peas
8 c -Water
1/2 lb Salt pork-all in one piece
1 Onion, large; chopped
1/2 c Celery; chopped
1/4 c Carrots; grated
1/4 c Parsley; fresh, chopped
1 Bay leaf; small
1 ts Savory, dried
-Salt and Pepper

“Newfoundland Pea Soup is very similar, but usually includes more
vegetables such as diced turnips and carrots, and is often topped with
small dumplings. This soup is very good reheated..
The most authentic version of Quebec’s soupe aux pois use whole yellow
peas, with salt pork and herbs for flavour. After cooking, the pork is
usually chopped and returned to the soup, or sometimes removed to slice
thinly and served separately. Instead of fresh or dried herbs, herbes
salees (herbs preserved with salt) are often used; they are available
commercially or made at home.
Pea soup remains a popular dish in restaurants where tourists enjoy a
true taste of old Quebec. In some variations, a little garlic, leeks,
other vegetables or a ham bone are added for flavour. For a thicker
consistency (though this is not traditional) a cup or two of cooked peas
can be pureed then returned to the soup.”

Wash and sort peas; soak in cold water overnight. Drain and place in a
large pot; add water, parsley, salt pork, onion, celery, carrots, parsley,
bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer
until peas are very tender, about 2 hours, adding more water if needed.
Remove salt pork; chop and return to soup. Discard bay leaf. Season to
taste with salt and pepper.

MAKES 8 SERVINGS

1 1/4 c Graham wafer crumbs
1/4 c Sugar, granulated
1/2 ts Cinnamon
1/4 c Butter; melted

FILLING

1/4 c Sugar, granulated
3 tb Cornstarch
2 c Milk
2 Egg yolks; lightly beaten
1 ts Vanilla

MERINGUE

2 Egg whites
1/4 ts Cream of tartar
2 tb Sugar, granulated

“In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
westerners knew it as Flapper Pie. … Cream pies like butterscotch,
banana, cream and coconut cream were favorites of this decade and
restaurants (called cafes in the West and usually run by Chinese
cook/owners) always had cream pies on their menus.

Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F
oven for 8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook
over medium heat, stirring, until boiling; stir a little into yolks, then
retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or
until thickened. Remove from heat; add vanilla and cool slightly. Pour
into pie crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form;
gradually beat in sugar until stiff peaks form. Spread over filling,
sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5
minutes or till lightly browned. Cool to room temperature, about 4 hours.

SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking