The Anniversary Cook Book
Copper Cliff 1902 - 1952
Compiled by the Women's Association of the Copper Cliff United Church
Apple Catsup
5 lbs. apples boiled and pressed through sieve
2 1/2 lbs. brown sugar (5 cups)
1 pt. vinegar (cider)
1 tbsp. each of allspice, cloves and cinnamon
1.2 tbsp. salt
Boil all together until rather thick. Bottle in sterilized bottles. Do not peel or core apples, but wash well and wipe, cut in pieces. The first apples are best. Crab apples can also be used.
Contributed by Mrs. Edison Knight
Compiled by the Women's Association of the Copper Cliff United Church
Apple Catsup
5 lbs. apples boiled and pressed through sieve
2 1/2 lbs. brown sugar (5 cups)
1 pt. vinegar (cider)
1 tbsp. each of allspice, cloves and cinnamon
1.2 tbsp. salt
Boil all together until rather thick. Bottle in sterilized bottles. Do not peel or core apples, but wash well and wipe, cut in pieces. The first apples are best. Crab apples can also be used.
Contributed by Mrs. Edison Knight
A Family Tradition The Magic Baking Powder Cook Book
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Welsh Rarebit
1 tablespn. butter 1/2 lb. thinly sliced cheese 3 tablespns. ale or cream 1.4 teaspn. salt 1.4 teaspn. mustard 1.4 teaspn. Worcestershire sauce Put all ingredients in a double boiler. Cook until thick and creamy. Serve quickly, on hot toast or baking powder biscuit. The Rarebit may be placed under the broiler for a few minutes to brown on top if desired. Welsh rarebit is a mixture of cheese, seasoning and cream or ale. It is usually served on toast or crackers, also delicious when served on hot buttered baking powder biscuits either plain or toasted. Rice Muffins 1 cup flour 1 cup cold boiled rice 3 teaspns. Magic Baking Powder 1 tablespn. sugar 1/3 teaspn. salt 2/3 cup milk 1 egg 4 tablespns. shortening Sift together flour, baking powder, sugar and salt; add milk, well-beaten egg and melted shortening. Mix well. Add rice and mix. Half fill greased muffin tins and bake in moderate oven at 400 degrees F. about 20 minutes. |
The Moffat Standard Canadian Cook Book
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Published by the Moffat Stove Company Limited 1915
Menu for Thanksgiving Dinner Oyster Soup, Crackers Celery, Salted Almonds Roast Goose with Apple Sauce Potatoes, Turnips, Cream of Lima Beans Apple Pie, Pumpkin Pie Ice Cream, Fancy Cakes Crackers and Cheese Coffee |
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New Perfection Cook Book Recipes
Beef Tea - Foods Prepared for the Sick
Secure one pound steak from top of round; wipe, cut in small pieces, removing fat, and soak fifteen minutes in one pint of cold water. Put meat and water in a glass fruit jar and cover jar. Place on a trivet in a kettle of cold water, allow water to heat slowly, then cook for three hours. Strain, season and heat again before serving.
Secure one pound steak from top of round; wipe, cut in small pieces, removing fat, and soak fifteen minutes in one pint of cold water. Put meat and water in a glass fruit jar and cover jar. Place on a trivet in a kettle of cold water, allow water to heat slowly, then cook for three hours. Strain, season and heat again before serving.
