Baked Pudding for cooked dinner
2 cups flour
3 tsp. Sugar
1 egg
½ cup melted butter
3 tsp. Baking Powder
Mix with warm water until soft. Bake in a greased pan at 400 degrees.
Bake until brown, or when a toothpick is inserted, it comes out clean.
BREAD PUDDING
4 eggs slightly beaten
½ cup sugar
3 cups heated milk
2 tbsp butter
2 tsp vanilla
½ cup crushed pineapple with juice
2 cups soft bread crumbs
pinch salt
Combine eggs, sugar and salt in a bowl. Slowly stir in hot
milk and butter. Mix and add vanilla, pineapple and
bread crumbs. Pour into baking dish and place dish in
a pan of hot water. Bake for 1 ¼ hours in 350 degrees oven.
BREAD PUDDING (ONION)
Place 5 slices of bread in water. Squeeze water out. Add one
small chopped onion, a pinch of salt, one cup of flour and
mix together. Put in pudding bag and boil with vegetables.
Serve with dinner and gravy.
CINNAMON ROLLS
2 pkg. Yeast
1 cup lukewarm water
2 tsp. White sugar
1 cup milk
1 tsp. Salt
½ cup white sugar
2 eggs, well beaten
1 tsp. Grated lemon rind
6 cups flour
Mix: 1 tbsp. Cinnamon and 1/3 cup brown sugar
Soften yeast in lukewarm water and 2 tsp white sugar.
Scald milk and add butter, white sugar and salt.
Cool and add yeast. Add enough flour to make a
thick batter. Add well beaten eggs and lemon rind
and beat well. Add enough flour to make a soft
dough. Then turn out on a board and knead until satiny.
Place in a greased bowl and let rise until double in
bulk. Place on a board and roll out dough. Spread the
top with butter and sprinkle with mixture of brown
sugar and cinnamon. Roll in a round ring and cut in
slices of abut ½ inch thick. Place in a pan and let
rise, until double in bulk. Then bake at 375 degrees
for 25-30 minutes. Remove from the oven and cover with
a thin icing sugar. Makes 3 dozen rolls.
DINNER ROLLS
1 cup hot milk
¼ cup sugar
1 tsp. Salt
1 pkg. Yeast
4 ½ - 5 cups flour
2 tbsp. Butter or margarine
1 egg, beaten
Dissolve yeast in 1 cup warm water. Let stand while you
scald the milk. Add butter, sugar, salt, and egg to
the milk. Then add yeast and flour gradually. Mix
until smooth and knead well. Shape in rolls and let
rise until double in bulk. Bake in hot oven (about
375 degrees) 25-30 minutes.
DUMPLINGS
2 ¼ cups flour
2 tablespoons butter
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
Sift together flour, salt and baking powder. Put in butter,
add milk, mix until smooth. Drop in spoonful in hot stew,
cover tightly. Cool 10-12 minutes.
FIGGY DUFF
½ cup butter
2 cups flour
1 egg
¾ cup sugar
2 tsp baking powder
½ cup milk or water
1 cup raisins
pinch salt
Combine dry ingredients and add milk and egg. Place in
cloth bag and boil for one hour in pot of water.
Ingredients can also be steamed in a pudding mild.
To make a plain duff follow same recipe but omit raisins.
GINGERBREAD
2 ½ cups flour
1 ½ tsp baking soda
½ cup butter or shortening
½ cup sugar
1 cup molasses
1 tsp cinnamon
1 tsp ginger
1 egg
½ tsp salt
1 cup hot water
Cream shortening, sugar, and egg. Blend well. Sift flour,
soda, and spices together and add to creamed mixture
with hot water. Mix until very smooth. Add a few raisins
if desired. Bake in moderate oven 35 minutes.
LASSY BREAD
1 tsp sugar
½ cup lukewarm water
1 pk active dry yeast
2 ½ cups milk or water
¼ cup butter
1 tbsp salt
½ cup molasses
6-7 cups flour (all-purpose)
2 tsp cinnamon
1 tsp mace
1 tsp cloves
4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been
added. Leave undisturbed for 10-15 minutes until yeast
is bubbly. In saucepan, heat milk with butter and salt
until butter melts; let cool to lukewarm. (important:
too high heat will kill yeast). In large mixing bowl,
combine molasses, yeast mixture and 3 cups flour, spices
and raisins. Beat with wooden spoon 2-3 minutes.
Continue adding flour until moist soft dough is formed.
Place on flat surface and knead for about 10 minutes
until dough becomes smooth and elastic. (add more flour
if dough sticks to surface.) Place in a lightly oiled
bowl in a warm place until doubled in bulk (1½-2hours).
Divide dough in half and shape to form 2 loaves, making
them smooth on surface . place in 2 greased 9x5 inch
loaf pans and allow to rise again until doubled
( 1-2 hours). Loosely cover pans with a clean damp
cup towel. Bake in preheated 370 degrees F oven, until
loaves are browned and give a hollow sound when tapped
(about 1 hour). Brush tops of loaves with melted butter
while hot. Makes 2 loaves.
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
BREAD PUDDING
4 eggs slightly beaten
½ cup sugar
3 cups heated milk
2 tbsp butter
2 tsp vanilla
½ cup crushed pineapple with juice
2 cups soft bread crumbs
pinch salt
Combine eggs, sugar and salt in a bowl. Slowly stir in hot
milk and butter. Mix and add vanilla, pineapple and
bread crumbs. Pour into baking dish and place dish in
a pan of hot water. Bake for 1 ¼ hours in 350 degrees oven.
BREAD PUDDING (ONION)
Place 5 slices of bread in water. Squeeze water out. Add one
small chopped onion, a pinch of salt, one cup of flour and
mix together. Put in pudding bag and boil with vegetables.
Serve with dinner and gravy.
CINNAMON ROLLS
2 pkg. Yeast
1 cup lukewarm water
2 tsp. White sugar
1 cup milk
1 tsp. Salt
½ cup white sugar
2 eggs, well beaten
1 tsp. Grated lemon rind
6 cups flour
Mix: 1 tbsp. Cinnamon and 1/3 cup brown sugar
Soften yeast in lukewarm water and 2 tsp white sugar.
Scald milk and add butter, white sugar and salt.
Cool and add yeast. Add enough flour to make a
thick batter. Add well beaten eggs and lemon rind
and beat well. Add enough flour to make a soft
dough. Then turn out on a board and knead until satiny.
Place in a greased bowl and let rise until double in
bulk. Place on a board and roll out dough. Spread the
top with butter and sprinkle with mixture of brown
sugar and cinnamon. Roll in a round ring and cut in
slices of abut ½ inch thick. Place in a pan and let
rise, until double in bulk. Then bake at 375 degrees
for 25-30 minutes. Remove from the oven and cover with
a thin icing sugar. Makes 3 dozen rolls.
DINNER ROLLS
1 cup hot milk
¼ cup sugar
1 tsp. Salt
1 pkg. Yeast
4 ½ - 5 cups flour
2 tbsp. Butter or margarine
1 egg, beaten
Dissolve yeast in 1 cup warm water. Let stand while you
scald the milk. Add butter, sugar, salt, and egg to
the milk. Then add yeast and flour gradually. Mix
until smooth and knead well. Shape in rolls and let
rise until double in bulk. Bake in hot oven (about
375 degrees) 25-30 minutes.
DUMPLINGS
2 ¼ cups flour
2 tablespoons butter
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
Sift together flour, salt and baking powder. Put in butter,
add milk, mix until smooth. Drop in spoonful in hot stew,
cover tightly. Cool 10-12 minutes.
FIGGY DUFF
½ cup butter
2 cups flour
1 egg
¾ cup sugar
2 tsp baking powder
½ cup milk or water
1 cup raisins
pinch salt
Combine dry ingredients and add milk and egg. Place in
cloth bag and boil for one hour in pot of water.
Ingredients can also be steamed in a pudding mild.
To make a plain duff follow same recipe but omit raisins.
GINGERBREAD
2 ½ cups flour
1 ½ tsp baking soda
½ cup butter or shortening
½ cup sugar
1 cup molasses
1 tsp cinnamon
1 tsp ginger
1 egg
½ tsp salt
1 cup hot water
Cream shortening, sugar, and egg. Blend well. Sift flour,
soda, and spices together and add to creamed mixture
with hot water. Mix until very smooth. Add a few raisins
if desired. Bake in moderate oven 35 minutes.
LASSY BREAD
1 tsp sugar
½ cup lukewarm water
1 pk active dry yeast
2 ½ cups milk or water
¼ cup butter
1 tbsp salt
½ cup molasses
6-7 cups flour (all-purpose)
2 tsp cinnamon
1 tsp mace
1 tsp cloves
4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been
added. Leave undisturbed for 10-15 minutes until yeast
is bubbly. In saucepan, heat milk with butter and salt
until butter melts; let cool to lukewarm. (important:
too high heat will kill yeast). In large mixing bowl,
combine molasses, yeast mixture and 3 cups flour, spices
and raisins. Beat with wooden spoon 2-3 minutes.
Continue adding flour until moist soft dough is formed.
Place on flat surface and knead for about 10 minutes
until dough becomes smooth and elastic. (add more flour
if dough sticks to surface.) Place in a lightly oiled
bowl in a warm place until doubled in bulk (1½-2hours).
Divide dough in half and shape to form 2 loaves, making
them smooth on surface . place in 2 greased 9x5 inch
loaf pans and allow to rise again until doubled
( 1-2 hours). Loosely cover pans with a clean damp
cup towel. Bake in preheated 370 degrees F oven, until
loaves are browned and give a hollow sound when tapped
(about 1 hour). Brush tops of loaves with melted butter
while hot. Makes 2 loaves.
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
BREAD PUDDING (ONION)
Place 5 slices of bread in water. Squeeze water out. Add one
small chopped onion, a pinch of salt, one cup of flour and
mix together. Put in pudding bag and boil with vegetables.
Serve with dinner and gravy.
CINNAMON ROLLS
2 pkg. Yeast
1 cup lukewarm water
2 tsp. White sugar
1 cup milk
1 tsp. Salt
½ cup white sugar
2 eggs, well beaten
1 tsp. Grated lemon rind
6 cups flour
Mix: 1 tbsp. Cinnamon and 1/3 cup brown sugar
Soften yeast in lukewarm water and 2 tsp white sugar.
Scald milk and add butter, white sugar and salt.
Cool and add yeast. Add enough flour to make a
thick batter. Add well beaten eggs and lemon rind
and beat well. Add enough flour to make a soft
dough. Then turn out on a board and knead until satiny.
Place in a greased bowl and let rise until double in
bulk. Place on a board and roll out dough. Spread the
top with butter and sprinkle with mixture of brown
sugar and cinnamon. Roll in a round ring and cut in
slices of abut ½ inch thick. Place in a pan and let
rise, until double in bulk. Then bake at 375 degrees
for 25-30 minutes. Remove from the oven and cover with
a thin icing sugar. Makes 3 dozen rolls.
DINNER ROLLS
1 cup hot milk
¼ cup sugar
1 tsp. Salt
1 pkg. Yeast
4 ½ - 5 cups flour
2 tbsp. Butter or margarine
1 egg, beaten
Dissolve yeast in 1 cup warm water. Let stand while you
scald the milk. Add butter, sugar, salt, and egg to
the milk. Then add yeast and flour gradually. Mix
until smooth and knead well. Shape in rolls and let
rise until double in bulk. Bake in hot oven (about
375 degrees) 25-30 minutes.
DUMPLINGS
2 ¼ cups flour
2 tablespoons butter
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
Sift together flour, salt and baking powder. Put in butter,
add milk, mix until smooth. Drop in spoonful in hot stew,
cover tightly. Cool 10-12 minutes.
FIGGY DUFF
½ cup butter
2 cups flour
1 egg
¾ cup sugar
2 tsp baking powder
½ cup milk or water
1 cup raisins
pinch salt
Combine dry ingredients and add milk and egg. Place in
cloth bag and boil for one hour in pot of water.
Ingredients can also be steamed in a pudding mild.
To make a plain duff follow same recipe but omit raisins.
GINGERBREAD
2 ½ cups flour
1 ½ tsp baking soda
½ cup butter or shortening
½ cup sugar
1 cup molasses
1 tsp cinnamon
1 tsp ginger
1 egg
½ tsp salt
1 cup hot water
Cream shortening, sugar, and egg. Blend well. Sift flour,
soda, and spices together and add to creamed mixture
with hot water. Mix until very smooth. Add a few raisins
if desired. Bake in moderate oven 35 minutes.
LASSY BREAD
1 tsp sugar
½ cup lukewarm water
1 pk active dry yeast
2 ½ cups milk or water
¼ cup butter
1 tbsp salt
½ cup molasses
6-7 cups flour (all-purpose)
2 tsp cinnamon
1 tsp mace
1 tsp cloves
4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been
added. Leave undisturbed for 10-15 minutes until yeast
is bubbly. In saucepan, heat milk with butter and salt
until butter melts; let cool to lukewarm. (important:
too high heat will kill yeast). In large mixing bowl,
combine molasses, yeast mixture and 3 cups flour, spices
and raisins. Beat with wooden spoon 2-3 minutes.
Continue adding flour until moist soft dough is formed.
Place on flat surface and knead for about 10 minutes
until dough becomes smooth and elastic. (add more flour
if dough sticks to surface.) Place in a lightly oiled
bowl in a warm place until doubled in bulk (1½-2hours).
Divide dough in half and shape to form 2 loaves, making
them smooth on surface . place in 2 greased 9x5 inch
loaf pans and allow to rise again until doubled
( 1-2 hours). Loosely cover pans with a clean damp
cup towel. Bake in preheated 370 degrees F oven, until
loaves are browned and give a hollow sound when tapped
(about 1 hour). Brush tops of loaves with melted butter
while hot. Makes 2 loaves.
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
CINNAMON ROLLS
2 pkg. Yeast
1 cup lukewarm water
2 tsp. White sugar
1 cup milk
1 tsp. Salt
½ cup white sugar
2 eggs, well beaten
1 tsp. Grated lemon rind
6 cups flour
Mix: 1 tbsp. Cinnamon and 1/3 cup brown sugar
Soften yeast in lukewarm water and 2 tsp white sugar.
Scald milk and add butter, white sugar and salt.
Cool and add yeast. Add enough flour to make a
thick batter. Add well beaten eggs and lemon rind
and beat well. Add enough flour to make a soft
dough. Then turn out on a board and knead until satiny.
Place in a greased bowl and let rise until double in
bulk. Place on a board and roll out dough. Spread the
top with butter and sprinkle with mixture of brown
sugar and cinnamon. Roll in a round ring and cut in
slices of abut ½ inch thick. Place in a pan and let
rise, until double in bulk. Then bake at 375 degrees
for 25-30 minutes. Remove from the oven and cover with
a thin icing sugar. Makes 3 dozen rolls.
DINNER ROLLS
1 cup hot milk
¼ cup sugar
1 tsp. Salt
1 pkg. Yeast
4 ½ - 5 cups flour
2 tbsp. Butter or margarine
1 egg, beaten
Dissolve yeast in 1 cup warm water. Let stand while you
scald the milk. Add butter, sugar, salt, and egg to
the milk. Then add yeast and flour gradually. Mix
until smooth and knead well. Shape in rolls and let
rise until double in bulk. Bake in hot oven (about
375 degrees) 25-30 minutes.
DUMPLINGS
2 ¼ cups flour
2 tablespoons butter
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
Sift together flour, salt and baking powder. Put in butter,
add milk, mix until smooth. Drop in spoonful in hot stew,
cover tightly. Cool 10-12 minutes.
FIGGY DUFF
½ cup butter
2 cups flour
1 egg
¾ cup sugar
2 tsp baking powder
½ cup milk or water
1 cup raisins
pinch salt
Combine dry ingredients and add milk and egg. Place in
cloth bag and boil for one hour in pot of water.
Ingredients can also be steamed in a pudding mild.
To make a plain duff follow same recipe but omit raisins.
GINGERBREAD
2 ½ cups flour
1 ½ tsp baking soda
½ cup butter or shortening
½ cup sugar
1 cup molasses
1 tsp cinnamon
1 tsp ginger
1 egg
½ tsp salt
1 cup hot water
Cream shortening, sugar, and egg. Blend well. Sift flour,
soda, and spices together and add to creamed mixture
with hot water. Mix until very smooth. Add a few raisins
if desired. Bake in moderate oven 35 minutes.
LASSY BREAD
1 tsp sugar
½ cup lukewarm water
1 pk active dry yeast
2 ½ cups milk or water
¼ cup butter
1 tbsp salt
½ cup molasses
6-7 cups flour (all-purpose)
2 tsp cinnamon
1 tsp mace
1 tsp cloves
4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been
added. Leave undisturbed for 10-15 minutes until yeast
is bubbly. In saucepan, heat milk with butter and salt
until butter melts; let cool to lukewarm. (important:
too high heat will kill yeast). In large mixing bowl,
combine molasses, yeast mixture and 3 cups flour, spices
and raisins. Beat with wooden spoon 2-3 minutes.
Continue adding flour until moist soft dough is formed.
Place on flat surface and knead for about 10 minutes
until dough becomes smooth and elastic. (add more flour
if dough sticks to surface.) Place in a lightly oiled
bowl in a warm place until doubled in bulk (1½-2hours).
Divide dough in half and shape to form 2 loaves, making
them smooth on surface . place in 2 greased 9x5 inch
loaf pans and allow to rise again until doubled
( 1-2 hours). Loosely cover pans with a clean damp
cup towel. Bake in preheated 370 degrees F oven, until
loaves are browned and give a hollow sound when tapped
(about 1 hour). Brush tops of loaves with melted butter
while hot. Makes 2 loaves.
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
DINNER ROLLS
1 cup hot milk
¼ cup sugar
1 tsp. Salt
1 pkg. Yeast
4 ½ - 5 cups flour
2 tbsp. Butter or margarine
1 egg, beaten
Dissolve yeast in 1 cup warm water. Let stand while you
scald the milk. Add butter, sugar, salt, and egg to
the milk. Then add yeast and flour gradually. Mix
until smooth and knead well. Shape in rolls and let
rise until double in bulk. Bake in hot oven (about
375 degrees) 25-30 minutes.
DUMPLINGS
2 ¼ cups flour
2 tablespoons butter
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
Sift together flour, salt and baking powder. Put in butter,
add milk, mix until smooth. Drop in spoonful in hot stew,
cover tightly. Cool 10-12 minutes.
FIGGY DUFF
½ cup butter
2 cups flour
1 egg
¾ cup sugar
2 tsp baking powder
½ cup milk or water
1 cup raisins
pinch salt
Combine dry ingredients and add milk and egg. Place in
cloth bag and boil for one hour in pot of water.
Ingredients can also be steamed in a pudding mild.
To make a plain duff follow same recipe but omit raisins.
GINGERBREAD
2 ½ cups flour
1 ½ tsp baking soda
½ cup butter or shortening
½ cup sugar
1 cup molasses
1 tsp cinnamon
1 tsp ginger
1 egg
½ tsp salt
1 cup hot water
Cream shortening, sugar, and egg. Blend well. Sift flour,
soda, and spices together and add to creamed mixture
with hot water. Mix until very smooth. Add a few raisins
if desired. Bake in moderate oven 35 minutes.
LASSY BREAD
1 tsp sugar
½ cup lukewarm water
1 pk active dry yeast
2 ½ cups milk or water
¼ cup butter
1 tbsp salt
½ cup molasses
6-7 cups flour (all-purpose)
2 tsp cinnamon
1 tsp mace
1 tsp cloves
4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been
added. Leave undisturbed for 10-15 minutes until yeast
is bubbly. In saucepan, heat milk with butter and salt
until butter melts; let cool to lukewarm. (important:
too high heat will kill yeast). In large mixing bowl,
combine molasses, yeast mixture and 3 cups flour, spices
and raisins. Beat with wooden spoon 2-3 minutes.
Continue adding flour until moist soft dough is formed.
Place on flat surface and knead for about 10 minutes
until dough becomes smooth and elastic. (add more flour
if dough sticks to surface.) Place in a lightly oiled
bowl in a warm place until doubled in bulk (1½-2hours).
Divide dough in half and shape to form 2 loaves, making
them smooth on surface . place in 2 greased 9x5 inch
loaf pans and allow to rise again until doubled
( 1-2 hours). Loosely cover pans with a clean damp
cup towel. Bake in preheated 370 degrees F oven, until
loaves are browned and give a hollow sound when tapped
(about 1 hour). Brush tops of loaves with melted butter
while hot. Makes 2 loaves.
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
DUMPLINGS
2 ¼ cups flour
2 tablespoons butter
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
Sift together flour, salt and baking powder. Put in butter,
add milk, mix until smooth. Drop in spoonful in hot stew,
cover tightly. Cool 10-12 minutes.
FIGGY DUFF
½ cup butter
2 cups flour
1 egg
¾ cup sugar
2 tsp baking powder
½ cup milk or water
1 cup raisins
pinch salt
Combine dry ingredients and add milk and egg. Place in
cloth bag and boil for one hour in pot of water.
Ingredients can also be steamed in a pudding mild.
To make a plain duff follow same recipe but omit raisins.
GINGERBREAD
2 ½ cups flour
1 ½ tsp baking soda
½ cup butter or shortening
½ cup sugar
1 cup molasses
1 tsp cinnamon
1 tsp ginger
1 egg
½ tsp salt
1 cup hot water
Cream shortening, sugar, and egg. Blend well. Sift flour,
soda, and spices together and add to creamed mixture
with hot water. Mix until very smooth. Add a few raisins
if desired. Bake in moderate oven 35 minutes.
LASSY BREAD
1 tsp sugar
½ cup lukewarm water
1 pk active dry yeast
2 ½ cups milk or water
¼ cup butter
1 tbsp salt
½ cup molasses
6-7 cups flour (all-purpose)
2 tsp cinnamon
1 tsp mace
1 tsp cloves
4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been
added. Leave undisturbed for 10-15 minutes until yeast
is bubbly. In saucepan, heat milk with butter and salt
until butter melts; let cool to lukewarm. (important:
too high heat will kill yeast). In large mixing bowl,
combine molasses, yeast mixture and 3 cups flour, spices
and raisins. Beat with wooden spoon 2-3 minutes.
Continue adding flour until moist soft dough is formed.
Place on flat surface and knead for about 10 minutes
until dough becomes smooth and elastic. (add more flour
if dough sticks to surface.) Place in a lightly oiled
bowl in a warm place until doubled in bulk (1½-2hours).
Divide dough in half and shape to form 2 loaves, making
them smooth on surface . place in 2 greased 9x5 inch
loaf pans and allow to rise again until doubled
( 1-2 hours). Loosely cover pans with a clean damp
cup towel. Bake in preheated 370 degrees F oven, until
loaves are browned and give a hollow sound when tapped
(about 1 hour). Brush tops of loaves with melted butter
while hot. Makes 2 loaves.
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
FIGGY DUFF
½ cup butter
2 cups flour
1 egg
¾ cup sugar
2 tsp baking powder
½ cup milk or water
1 cup raisins
pinch salt
Combine dry ingredients and add milk and egg. Place in
cloth bag and boil for one hour in pot of water.
Ingredients can also be steamed in a pudding mild.
To make a plain duff follow same recipe but omit raisins.
GINGERBREAD
2 ½ cups flour
1 ½ tsp baking soda
½ cup butter or shortening
½ cup sugar
1 cup molasses
1 tsp cinnamon
1 tsp ginger
1 egg
½ tsp salt
1 cup hot water
Cream shortening, sugar, and egg. Blend well. Sift flour,
soda, and spices together and add to creamed mixture
with hot water. Mix until very smooth. Add a few raisins
if desired. Bake in moderate oven 35 minutes.
LASSY BREAD
1 tsp sugar
½ cup lukewarm water
1 pk active dry yeast
2 ½ cups milk or water
¼ cup butter
1 tbsp salt
½ cup molasses
6-7 cups flour (all-purpose)
2 tsp cinnamon
1 tsp mace
1 tsp cloves
4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been
added. Leave undisturbed for 10-15 minutes until yeast
is bubbly. In saucepan, heat milk with butter and salt
until butter melts; let cool to lukewarm. (important:
too high heat will kill yeast). In large mixing bowl,
combine molasses, yeast mixture and 3 cups flour, spices
and raisins. Beat with wooden spoon 2-3 minutes.
Continue adding flour until moist soft dough is formed.
Place on flat surface and knead for about 10 minutes
until dough becomes smooth and elastic. (add more flour
if dough sticks to surface.) Place in a lightly oiled
bowl in a warm place until doubled in bulk (1½-2hours).
Divide dough in half and shape to form 2 loaves, making
them smooth on surface . place in 2 greased 9x5 inch
loaf pans and allow to rise again until doubled
( 1-2 hours). Loosely cover pans with a clean damp
cup towel. Bake in preheated 370 degrees F oven, until
loaves are browned and give a hollow sound when tapped
(about 1 hour). Brush tops of loaves with melted butter
while hot. Makes 2 loaves.
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
GINGERBREAD
2 ½ cups flour
1 ½ tsp baking soda
½ cup butter or shortening
½ cup sugar
1 cup molasses
1 tsp cinnamon
1 tsp ginger
1 egg
½ tsp salt
1 cup hot water
Cream shortening, sugar, and egg. Blend well. Sift flour,
soda, and spices together and add to creamed mixture
with hot water. Mix until very smooth. Add a few raisins
if desired. Bake in moderate oven 35 minutes.
LASSY BREAD
1 tsp sugar
½ cup lukewarm water
1 pk active dry yeast
2 ½ cups milk or water
¼ cup butter
1 tbsp salt
½ cup molasses
6-7 cups flour (all-purpose)
2 tsp cinnamon
1 tsp mace
1 tsp cloves
4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been
added. Leave undisturbed for 10-15 minutes until yeast
is bubbly. In saucepan, heat milk with butter and salt
until butter melts; let cool to lukewarm. (important:
too high heat will kill yeast). In large mixing bowl,
combine molasses, yeast mixture and 3 cups flour, spices
and raisins. Beat with wooden spoon 2-3 minutes.
Continue adding flour until moist soft dough is formed.
Place on flat surface and knead for about 10 minutes
until dough becomes smooth and elastic. (add more flour
if dough sticks to surface.) Place in a lightly oiled
bowl in a warm place until doubled in bulk (1½-2hours).
Divide dough in half and shape to form 2 loaves, making
them smooth on surface . place in 2 greased 9x5 inch
loaf pans and allow to rise again until doubled
( 1-2 hours). Loosely cover pans with a clean damp
cup towel. Bake in preheated 370 degrees F oven, until
loaves are browned and give a hollow sound when tapped
(about 1 hour). Brush tops of loaves with melted butter
while hot. Makes 2 loaves.
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
LASSY BREAD
1 tsp sugar
½ cup lukewarm water
1 pk active dry yeast
2 ½ cups milk or water
¼ cup butter
1 tbsp salt
½ cup molasses
6-7 cups flour (all-purpose)
2 tsp cinnamon
1 tsp mace
1 tsp cloves
4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been
added. Leave undisturbed for 10-15 minutes until yeast
is bubbly. In saucepan, heat milk with butter and salt
until butter melts; let cool to lukewarm. (important:
too high heat will kill yeast). In large mixing bowl,
combine molasses, yeast mixture and 3 cups flour, spices
and raisins. Beat with wooden spoon 2-3 minutes.
Continue adding flour until moist soft dough is formed.
Place on flat surface and knead for about 10 minutes
until dough becomes smooth and elastic. (add more flour
if dough sticks to surface.) Place in a lightly oiled
bowl in a warm place until doubled in bulk (1½-2hours).
Divide dough in half and shape to form 2 loaves, making
them smooth on surface . place in 2 greased 9x5 inch
loaf pans and allow to rise again until doubled
( 1-2 hours). Loosely cover pans with a clean damp
cup towel. Bake in preheated 370 degrees F oven, until
loaves are browned and give a hollow sound when tapped
(about 1 hour). Brush tops of loaves with melted butter
while hot. Makes 2 loaves.
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
MOLASSES BUNS
1 cup molasses
1 cup raisins
1/3 lb shortening
1/3 lb butter
4 cups flour
1 cup warm water
2 tbsp brown sugar
3 tsp baking soda
¼ tsp allspice
Sift together flour, spice, soda and salt. Melt butter
and shortening. Mix brown sugar and molasses together.
Add butter and shortening and mix well. Add raisins
that are floured with 2 tbsp flour. Add water, then
flour mixture. Bake 400 degrees for about 40 minutes.
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
MOLASSES PUDDING
2 ½ cups flour
1 tsp baking soda
½ tsp salt ( omit if salt pork is used)
1 tsp mixed spice
½ cup butter or 1 cup suet (cut fine)
or ½ salt pork ( cut fine)
1 cup molasses
1 cup milk or water
1 cup raisins
1 cup currants (optional)
1/3 cup peel (optional)
Sift flour, soda, salt, and spice. Add molasses and milk
( or water). Add fruit coated with flour and butter.
Mix well. Steam for 2 ½ hours boiling constantly.
Serve with a sauce.
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
PANCAKES
3 ½ cups flour
1 tsp salt
6 tsp baking powder
2 eggs
3 cups milk
4 tbsp sugar
6 tbsp shortening (melted)
Sift dry ingredients into a large bowl. Add beaten eggs,
milk and shortening to the dry ingredients. Drop
batter from spoon into a hot greased frying pan.
Fry until brown. Makes about 24 pancakes.
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
Partridgeberry Loaf
½ cup margarine
1 cup sugar
2 eggs
¼ tsp. Salt
1 tsp. Vanilla
2 ½ cups flour
2 tsp. Baking powder
½ cup orange juice
1 cup partridgeberries
Cream together margarine, sugar and eggs until fluffy. Add vanilla. Combine
dry ingredients and fold into creamed mixture alternately with orange
juice. Fold in partridgeberries. Pour into greased loaf pan and bake at 350
degrees for one hour.
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
Partridgeberry Muffins
1 ¾ cups flour
2/3 cup sugar
2 ½ tsp. Baking powder
1 cup partridgeberries
¼ cup melted butter
1 cup milk
1 tsp. Vanilla
1 egg, beaten
Blend together flour, baking powder and sugar. Add berries. Combine egg,
milk, vanilla and butter. Add to dry ingredients. Stir until well blended.
Fill pans 2/3 full. Bake at 350 degrees for 20-25 minutes, or until done.
Cool for ½ hour before taking out of pans. Makes 12 medium muffins or 6
large.
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
PASTRY
3 cups sifted flour
½ tsp. Salt
½ cup water
3 ½ tsp. Baking powder
½ lb. Margarine
combine flour, baking powder, salt and margarine together.
Add water, if mixture is too dry add a little more water.
If mixture is too wet add a little more flour. Mixture should
be dry enough so as not to stick to pastry sheet or floured
counter top when rolling out. Place over top of stew, flippers,
rabbit , etc. And make small holes in top with knife or fork.
Bake for 20–30 minutes until golden brown,uncovered at 350 degrees.
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
PEAS PUDDING
1 lb package yellow split peas
¼ cup butter
1 tsp salt
¼ tsp pepper
Wash peas and put in a cloth bag. Do not pack tightly.
Place bag in pot with a quart of water . bring to a
full boil and then turn heat down to a slow boil. Keep
water boiling, for approximately 1 ½ hours. When peas
are done, remove and squeeze bag to get out all water.
Turn peas into a dish, add the butter, salt and pepper,
mixing until butter is melted. Serve with salt meat and
cabbage dinner.
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
RAISIN BREAD
½ of a 7 lb. Bag of white flour
1 cup brown sugar
1 tbsp. Margarine
1 tbsp. Shortening
1 pkg. Raisins
1 tbsp. Salt
5 tsp. Cinnamon
1 yeast cake
2 tsp. White sugar
Melt margarine and shortening in ½ cup lukewarm water.
Put yeast and 2 tsp. White sugar in another ½ cup
warm water. Put flour, brown sugar, cinnamon, raisins,
and salt in a bowl. Mix together with hands. Then
add yeast mixture and the water containing margarine
and shortening. Mixing with hands, add just enough water
gradually to make smooth, medium soft dough, not sticky.
Knead well. Let rise until about double in bulk. Knead
and let rise again. Half fill bread pans, and let rise
until double. Bake 300 degrees for 1 hour and 15 minutes.
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
RAISIN BUNS
5 cups sifted flour
10 tsp baking powder
2 tsp salt
1 cup sugar
1 cup margarine or butter
2 cups raisins
¾ cup cold milk
1 cup water
Sift dry ingredients into a bowl. Blend in margarine,
add raisins and just enough liquid to make a soft
dough. Roll out on a floured board and cut as desired.
Bake for about 15 – 20 minutes at 350 degrees.
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
SWEET BREAD
18 cups flour
1 cup butter
1 cup molasses
1 ¾ cup sugar
1 pkg raisins
1 tsp cloves
1 tsp spice
1 tsp salt
3 tsp yeast
Put 1 cup warm water into a bowl. Add 2 tsp sugar and 3 tsp
yeast. Melt butter in pan, put flour, sugar, raisins,
cloves and salt into large pan and mix well. Add butter,
molasses and yeast mixture. Mix well with hands, adding
enough water to make smooth dough, not sticky. Knead well.
When dough rises about 2 inches over the pan, punch down.
When dough rises again, grease 6 bread pans and put two buns
in a pan. When it rises 2 or 3 inches over the pan, put into
oven to bake about 1 ½ hours over 250 degrees.
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
TEA BUNS
3 cups flour
3 heaping tsp baking powder
1/3 cup sugar
pinch salt
½ cup butter
1 tbsp lard
1 egg, slightly beaten
1 cup water
Sift dry ingredients together and rub in butter and lard.
Mix with egg and water. Do not over mix. Roll out and
cut buns. Bake for 20 minutes in 450 degrees oven
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).
WHITE BREAD & TOUTONS
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
TOUTONS:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
TOUTONS:
Fry salt pork until brown and crisp. Remove pork scrunchions.
Break off small pieces of dough the size of an egg; flatten
dough in palms of hands until ½ inch thick. Fry bread dough
in pork fat until browned on both sides. Serve warm with
molasses, butter, applesauce, golden syrup , marmalade or
cinnamon. Makes 3 loaves or (2 loaves and toutons).