Created by: Eric Light Date: 2012-04-11 Provenance: Collected by members of the Toronto Island Connections group. Notes: Slideshow of childhood photos set to music. Buy “Over the Rainbow / What a Wonderful World” on iTunes Artist: Israel Kamakawiwo’ole
Island Flavours – Personal Recipes from the Homes of Toronto Islanders
- Drawings by: Gail Read
- Design by: Gail Read and Anne Broecker
- Date: Dec 1976
- Provenance: from the collection of Nina Zhelka
- Digitized by: Eric Zhelka
RECIPES COLLECTED OVER THE YEARS BY THE TORONTO ISLAND RESIDENTS
DRAWINGS © COPYRIGHT 1976 BY GAIL READ
DRAWINGS MAY NOT BE REPRODUCED WITHOUT PERMISSION
CELEBRATIONS BY ELIZABETH AMER
DESIGN BY GAIL READ AND ANNE BROECKER
A SPECIAL THANK YOU IS EXTENDED TO GREEY DE PENCIER PUBLISHERS, AND IN PARTICULAR, FOR THE GUIDANCE OF GREG BUTLER; TO BARBARA ROERICK FOR HER TYPING SKILLS, AND TO ALL THOSE WHO, FROM THE EARLY BEGINNINGS TO THE PRESENT REALITY, HAVE HELPED IN MAKING THIS BOOK. PUBLISHED BY THE IPS ISLAND HOME & SCHOOL ASSOCIATION. PRINTED BY TRIANGLE GRAPHIC SERVICES, 70 ADVANCE ROAD, TORONTO.
“Islanders have long been known for their gourmet meals. Anyone who has been fortunate enough to take the fabulous dishes that are served on GALA DAY must agree. Now you have an opportunity to try some of these mouth-watering recipes that have been treasured by many Islanders over the years. Here is a book full of tantalizing appetizers, hearty main courses, spectacular desserts and exciting fun foods with simple, easy-to-follow recipes. In addition, it is also a book full of sketches drawn by an Island artist Gail Read Labonte-Smith. These drawings will take you on a nostalgic tour through the Islands as you try your culinary skills with the many personal recipes listed in the book. Anyone who receives this cookbook will have something to retain forever as a fond reminder of the unique way of life that exists in the Island Community.”
Principal, Island Public School
A BLEND OF RECIPES, DRAWINGS AND CELEBRATIONS FROM THE HOMES OF TORONTO ISLANDERS
PROCEEDS FROM THE SALE OF ISLAND FLAVOURS
GO TO SUPPORT THE ISLAND PUBLIC SCHOOL
RECIPES COLLECTED OVER THE YEARS BY
THE TORONTO ISLAND RESIDENTS
DRAWINGS BY GAIL READ COPYRIGHT 1976
DRAWINGS MAY NOT BE REPRODUCED WITHOUT
CELEBRATIONS BY ELIZABETH AMER
DESIGN BY GAIL READ AND ANNE BROECKER
A SPECIAL THANK YOU IS EXTENDED TO GREEY
DE PENCIER PUBLISHERS, AND IN PARTICULAR, FOR
THE GUIDANCE OF GREG BUTLER; TO BARBARA ROERICK
FOR HER TYPING SKILLS, AND TO ALL THOSE WHO,
FROM THE EARLY BEGINNINGS TO THE PRESENT REALITY,
HAVE HELPED IN MAKING THIS BOOK.
PUBLISHED BY THE ISLAND HOME & SCHOOL
PRINTED BY TRIANGLE GRAPHIC SERVICES,
70 ADVANCE ROAD, TORONTO
Crunchy GRANOLA (cereal or snack)
cups (about 3 lbs.) oatmeal
cups wheat germ
cups unsweetened coconut
cup raw sunflower seeds
(found in health food store)
cup sesame seeds
cups brown sugar (all lumps out)
Mix all dry ingredients in a bowl then add wet
l cup water
l cup corn oil (or other veg. oil)
l tsp. vanilla
l tsp. salt
Bake at 325° on cookie sheet with lip. Stir
while cooking until crisp and golden, about
20 mins. Mixture should be no higher than the
lip on the pan. Serve with milk as cereal, or
as a dry snack. This recipe has coconut and
sunflower seeds which aren 1 t found in prepacked
granola sold in stores.
MORNING PEP DRINK
This is great for mothers – it really gives you
4 cups milk
2 tsps. brewer’s yeast
3 tsps. wheat germ
1/4 cup frozen undiluted orange Juice
l banana or 1/2 cup unsweetened pineapple
Just b l erd for 20 seconds. Makes 4 1/2 cups.
6 arge fresh m shrooms
6 z. s\-.eet Italian sausage
1 c O e garlic, minced
3 t s. m·n ed parsley
/4 c grate Parmesan cheese
7s (rem e stems and chop fie).
g fr m sausages and_put meat 1n . c pped stems,garl1c ad l_tbs. 011.
p meat with fork until lightly
1 tbs. oil ,the parsley and cheese.
cavities with the mixture, rounding
in shallow baking pan, put remaining
p water in pan. Bake in preheated
t 20 minutes. Serve hot.
SEE AD SOUR CHICKEN WINGS
25 large chicken wings
1 cup -via ter
1 cup soy sauce
1 cup brown suga .
1/4 cup pineapple Juice
1/4 cup salad oil
1 tsp. garlic powder
1 tsp. ground ginger
ingredients and pour over wings in sha ow_ 15
n Refrigerate several hours. covered. Place wings
tro ghed baking sheet and bake uncovered at
3500 for 45 minutes till brown.
oz. cheddar cheese
pinch salt and cayenne
Sieve flour,cut in butter. Grate cheese, mix into
flour. Add salt, cayenne, egg yolk. Turn paste
on to floured board, roll to 1/8″ thick. Cut into
strips 4″xl”. Bake 400° for 7 minutes.
CHEESE HORS D’OEUVRES
1 cup butter, softened
16 oz. cottage cheese
2 cups flour
grated cheddar cheese
bacon strips cut in thirds, lightly fried
(or other meat, fish, clams, oysters, etc.)
Blend butter and cottage cheese. Pour into bowl
and add flour. Roll into small balls. Flatten
on cookie sheet. sprinkle with grated cheese and
top with slice of bacon. Bake 450° 10-15 mins.
Salmon: 2 tbs. salmon paste, 1 tsp. lemon juice,
dash of rose colour and mayonnaise.
Parsley: 1 tbs. parsley, chopped, black pepper, few
drops onion juice and green colour and
Curry: 1/2 tsp.curry powder, 2tbs. liver paste,
few drops onion juice and mayonnaise.
Garnish with sliced radishes, green peppers,
parsley, pimento or sliced stuffed olives.
6 chicken livers (about 1/2 lb.)
18 water chestnuts
9 bacon slices cut in half
9 green onions, sliced lengthwise
1/2 cup soy sauce
1/4 tsp. ground ginger
1/2 tsp. curry powder
Slice cicken livers into 3 pieces each. Combine
l piece liver with one water chestnut, then wrap
l slice onion and 1/2 slice bacon around them,
securing with toothpick. Marinate in soy sauce,
ginger and curry mixture for l hour. Drain, broil
in preheated broiler, turning once, till bacon is
thoroughly cooked. Makes 18 .
4-1/2 ounce can shrimp, drained and mashed
(or 4-1/2 oz. can of deviled ham)
2 tsp. soy sauce
l tbs. steak sauce
1 tsp. instant minced garlic
l tsp. instant minced onion
1/2 tsp. M.S.G.
above ingredients well.
Cut butter and cream cheese into flour in
mixing bowl until mixture is size of small
peas. Add cream, stirring until a dough forms.
Roll on a floured board to 1/8″ thickness. Cut
into circles with a 2″ cutter. Place a scant
teaspoon of filling in centre of each circle.
Fold in half; seal edges. Bake at 350° for
20 mi ns. Serve hot. Makes 2 doz.
Bring to boil, add lemon
r,. dd fruit juices. Pour in
er ce. Add beer. Just before
em n slices with cloves.
east a week before serving so it will
a es a gallon and some.
– egg whites until stiff. Beat in l/2 cup
Beat 15 egg yolks, l cup sugar,l/2 tsp.
t. ery light. Combine egg mixtures, and
ti ended. Add l quart heavy cream,
2 d ix
art milk, l quart Bourbon whisky.
,and add l cup rum. Store in cool cellar
thoroughly when ready to serve.
G E E I
2 c ps dry red wine
l cup water
4 slices lemon
1/2 cup sugar
4 whole cloves
2 cinnamon sticks
Bring everything to a boil. Simmer 10-15 mins:
Serve after outdoor activity.
WARD’S ISLAND CLUBHOUSE
DANDELION / SPRUCE WINE
On a dry spring day, when the sun is high in the
sky,go out and get yourself 1 gallon of dandelion
blossoms and 1/4 peck of the new growth from the
ends of Black Spruce twigs. Put in a 2 gallon
crock, pour l gallon boiling water over and let
twigs and flowers steep for 3 days. Then strain
liquid through jelly cloth or similar device and
put in kettle. Add 1 small ginger root, thinly
pared peels and juice of 3 oranges and 1 lemon;
stir in 3 lb. honey and boil gently for 20 mins.
Return liquid to crock and allow to cool until
lukewarm. Add some yeast, softened, and cover
crock; keep in a warm dark place for l month,
then decant into bottles and cork. Six months
to a year later, on an evening when the moon is
full, open up a bottle and discover another
aspect of those noxious little weeds that cause
suburban lawn manicurists to gnash their teeth.
(If cloudy formations develop in the wine after
bottling, they can easily be removed by straining
liquid through fine cloth).
pats of butter
r app e j ice into large saucepan. Place over
m heat and bring to boiling point. Stir in
ted frozen ice and sugar. Tie cinnamon
st·c s ad clo es together in a small piece of
c ,eese loth and drop into saucepan.
A lo mixt re to return to boiling point. Lower
eat and simmer gently (uncovered) for 15 mins .
emove spice bag. Pour punch into bowl and float
le, on slices on top. Serve hot with a butterball
or pat of butter in each cup.
? tbs. sugar
1 quart fresh strawberries, quartered
1 cup fresh cherries, quartered
8 oz. brandy
4 oz. kirsch
4 oz. triple sec.
Combine the above and chill. Put into punch bowl,
add large ice block and
2 bottles Champagne
2 bottles Sauterne
Makes 50 servings. Cathy Welch
WARD’S ISLAND CLUBHOUSE.
HOUSES, WARD’S ISLAD
POTATO AND LEEK SOUP
Melt in a glass or enamel saucepan
4 tbs. butter – add, cut fine,
4 leeks (white part)
Cook very slowly until vegetables are tender
Add 2 cups chicken stock
2 sprigs parsley
2 small stalks celery
2 potatoes, slice thin
salt and pepper to taste
few grains nutmeg or curry powder
few drops Worcestershire Sauce
Cook until potatoes are tender. Put through
a very fine sieve or mix in electric blender.
Add more stock if necessary to make 2 cups.
Just before serving, stir in
1 cup heavy cream.
Serve hot or icy cold. Sprinkle with finely
chopped parsley, chives or dill. Serves 8.
CLEAR TOMATO SOUP
l large tin tomatoes
1 pint water
1 slice onion
2 tbs. sugar
l tsp. salt
Boil 2 mins. Strain. Add pinch of soda. Blend
l tsp. butter and l tsp. flour. Boil very slowly
Ms. Genera 1 i ty
MXICAN BLACK BEAN SOUP
cups black beans
large onion, chopped
large green pepper, sliced
stalk celery, diced
juice of 1 lime
salt to taste
Tabasco (optional) 1 dash
Fry onion, green peppers, celery in a little butter
and oil till onions are golden. Add beans and
water, lime juice and Tabasco. Salt to taste.
Cook in a big covered pot till beans are very soft
with no crunchiness. Serve with a tray of
condiments as foilows:
1. Chopped chives (green onions are good when
chives are out of season)
2. Finely chopped radishes
3. Finely chopped hot chilis
4. Small sections of limes
4 large or 8 small Oxtails
1 can consommé or beef broth
Remove excess fat from oxtails. Coat in seasoned
flour. Brown on all sides. Pour a1vay fat.
consomme and water (approx. 1-1/2 cans), boil,
then turn heat to simmer for 2-3 hrs. Add prepared
vegetables during last hour.
l ba leaf
clo e garlic
1/ c p wine vinegar
l tsp. salt
6 pepper corns, crushed coarsely
Pace bay leaf on flat side of onion. Secure
gar ic through bay leaf; next attach clove.
d vinegar, salt and pepper. Cook 5 min.
iscard onion. Cool vinegar.
3 cups chicken stock (no fat)
4 medium ripe tomatoes (seeded)
l small onion
l green pepper
l cucumber (seeded)
l tbs. chopped parsley
1/4 cup dry sherry
salt and pepper to taste
1/2 cup olive oil
Mix all ingredients together except olive oil.
(I put them through the food millJ If tomatoes
are not rich enough in colour, add 1/2 cup
tomato puree. Refrigerate until ready to use.
Add oil just before serving. Accompany with
diced tomatoes, green peppers, cucumber and
toasted breaded crumbs. Serves 8.
VEGETAR IAN VEGETABLE SOUP
This is great! First fry up one onion, chopped,
l stalk celery, chopped, l diced carrot, thyme,
l clove garlic, and parsley, then add l can
V-8 juice and fill the can with water and put
that in. Add 1-1/2 cups mixed beans and barley
and rice (cooks faster if these are soaked
overnight). Salt to taste and cook for 4 hrs.
or until done.
24 LAKESHOR£. AVE
A Simple Salad . . Bean Salad . . . . Cranberry Orange al ad. French Dressing . Frosted Cranberry oulds. Green Jellied Sala Jellied Carrot Salad. Potato Salad . . . . . Butternut Squash Pudding . . . . . . . . . Carrots with Onions . . . . . . . . . . . Fried Rice . . . . . . . . . . . . . . . . German Red Cabbage . . . . Green Beans and Mushrooms lasi Goreng . . . . . . . Potato Pancakes . . . . . tomatoes with Garlic Croutons JLLL1LU lkKKU SALAD 2 envelopes plain gelatin 2 cups apple juice 1/4 cup sugar 1/2 tsp. salt l cup celery l cup shredded carrot nuts and raisins Heat apple juice (don’t boil) and dissolve in it sugar, salt and gelatin, softened in a little water. Cool until partially set, then fold in remaining ingredients. Pour into a ring mould . Chi 11 until set. Turn out onto platter and serve with mayonnaise coloured with food colouring put in the centre of rinq. Bonnie !Nin Sally Livinqstone FRENCH DRESSING l cup salad oil l cup canned tomato soup 2/3 cup vinegar 1/2 cup sugar l small onion, diced l tsp. salt l tsp. Worcestershire sauce juice of 1/2 lemon Blend above ingredients. Add l clove garlic and refrigerate 24 hours. Remove garlic. Shake and serve. Cathy Welch The ISLAND FOOD CO-OP pkg. jello (6 oz) orange or cherry cu s boi 1 ing I ater oranges can hole berry – cranberry sauce Dissolve ·ell in boiling water. Put orange quar-ere · thro gh food chopper, and add to _ jello, or chop in jello liquid in blender. Fold 1n who e erry – cranberry sauce, pour into mould or 9x9x2″ pan. Chi 11 for severa 1 hours before nmo lding. Makes 5 cups or 9 servings. Cathy Welch PO ATO SALAD Boil 6 potatoes. Peel, slice and cool to room temperature . Mix 6 tsp. oil, 3 tsp. vinegar, salt, pepper and diced green onions and add to potatoes. Brown 5 strips of bacon and crumble over potatoes. Serves 6. Eva Cappel 26 1 envelope unflavoured gelatin 1/2 cup water (for gelatin) 1 tsp. grated lemon rind 1/2 cup mayonnaise or salad dressing 6 tbs. water (for mayonnaise mixture) 1 can cranberry sauce jelly 1 cup finely chopped celery 1/2 cup finely chopped green pepper and lettuce 1. Soften gelatin in 1/2 cup water in a small saucepan; heat, stirring constantly, just until gelatin dissolves; remove from heat. 2. Measure 2 tbs. into a small bowl. Stir in mayonnaise or salad dressing, lemon rind and the 6 tbs. water. (Set remaining gelatin aside to cool for step 4). 3. Divide mayonnaise mixture evenly among the 8 individual salad moulds or custard cups. Chill 30 mins. or until stick-firm. 4. Break up cranberry sauce 1·/1 th a fork in a bowl. Stir in celery, green peppers, and remaining cooled gelatin. Spoon over sticky firm layer in moulds. Chill several hours. Serve on lettuce. S e r v e s 8. GREEN JELLIED. SALAD l s ma 11 ( 6 oz) l i me j e 11 o 1 small (6 oz) lemon jello Freda Lord Dissolve above in 2 cups of boiling water. Add the juice from one 15 oz. can of crushed pineapple and enough water to make up l½ cups liquid. Add 1/2 tsp. salt. Allow jello to partially set. Then beat in (by hand or electric mixer) l can crushed pineapple (minus juice) and 1 lb. cottage cheese. Chill in a large mould. (If you want a finer texture, push cottage cheese through a sieve before mixing in). Freda Ward 27 dressing: 1/3 cup sli d mushrooms cup coo ed garbanzo beans cup sliced scallions arti ho e hearts, quartered c pea liflower, flowerets head lettuce(if using leaf lettuce use one bunch) c ps raw spinach leaves tbs. sunflower seed kernels c p diced feta cheese tomatoes, sectioned tbs. sesame seed, toasted cup olive oil lemon juice to taste salt to taste fresh ground black pepper l clove garlic, crushed l tsp. tarragon l tsp. celery seed, ground 1/4 tsp. dry hot mustard 1/4 tsp. honey Preparation. Dressing – Combine all ingredients, blending well, make several hours before the meal so that flavours can mingle. Salad – Marinate the first 5 ingredients in 1/2 the salad dressing for 1/2 hr. Wash the leaves, drying thoroughly, and tear into pieces. Combine with marinated vegetables, sunflower seeds and cheese and toss, adding additional dressing as needed. Top with sesame and tomatoes. Serves 6. Susan Keene 28 HOUSES BY VILLAGE. GREEN BEAN SALAD (Quick and Easy) l 14 oz. can yellow beans l 14 oz. can green beans 1 14 oz. can kidney beans 14 oz. can baby lima beans 1/2 cup finely chopped onion Fresh cooked or frozen beans may be equivalent amounts. Dressing: 1/2 cup sugar 1/2 cup vinegar 1/4 cup vegetable oil l tsp. salt 1 tsp. pepper 1/2 tsp. basil 1-1/2 tsp. summer savory used in Combine all ingredients for dressing in small bowl and stir. Add one ice cube and beat until dressing is well mixed and slightly thickened. Remove ice cube, pour dressing over beans and toss gently so as not to break beans and serve. Serves 6-8. Mrs. H. Harvey 29 GREEN BEA’S MUSHROOMS 3 P g. frozen green beans 1 lb. mushrooms (or 2 cans) l e d. onion sliced l/2 c p butter or margarine / cup flour 2 cups 1va rm m ilk l cup light cream 3/ lb. grated sharp cheddar cheese 1/8 tsp. Tabasco sauce 2 tsp. soy sauce 1 tsp. salt 1/2 tsp. pepper 1 tsp. accent 3/4 cup slivered toasted almonds saute the mushrooms and onion n buttr. Add flour and cook until smooth. Add this to milk and cram in top of double boiler. Add cheee and seasoning and stir constantly, until cheese 1s melt d. Cook and drain beans, mix with sauce and pour into a casserole. Sprinkle with almonds and bake at 3750 until it bubbles. May be made ahead and reheated . Serves 6. Lillian Hopp 30 TOMATOES WITH GARLIC CROUTONS cups bread cubes clove garlic cup butter oz. can tomatoes cup celery sliced cup onion sliced tsp. sugar tsp. salt Slice garlic very fine, saute in butter. Strain butter, pour on bread cubes and toss. Place tomatoes, juice from can, celery, onion, sugar and salt in casserole dish. Mix well and top with bread cubes. Bake 3500 for 1 hour. CARROTS WITH ONIONS lb. carrots stock 4 tbs. butter 1 lb. onions 3 tbs. flour Cathy welch Cut the carrots in thick round slices, and boil in stock (make the chicken cube stock) for 10 mins. In a covered frying pan, simmer the sliced onions in butter, stirring occasionally with a wooden spoon. After 15 mins. stir in the flour, add the stock the carrots have been boiled in, and a dash of pepper. Bring to the boil, put in the ea rrots, and simmer t i 11 tender. The time this takes varies according to the quality of the carrots. When the carrots are done, the onion puree should be thick and creamy. You may add a pinch of sugar just before serving. Also add if desired 1/4 cup of white wine, or more to taste. Serves 4. Enid Cridland 31 Liz Barry 1 lb. dry cooking rice 1 small bag Bamboo Nasi Goreng eggs finely chopped meat or ham butter, fat or oil (salad oil) (Ba.boo Nasi Goreng available in any Dutch delicatessen store e.g. Simon de Groot, re Street, Toronto) 2s t e rice thoroughly and steam or cook it arJ. /hen the rice is done let it cool. Rice c ‘ed the previous day can also be used. Soften – e co tents of a small bag Bamboo Nasi Goreng in a little water on a low fire. Stir constantly o prevent burning. As soon as the water has a most e aporated, fry the Bamboo in butte, oil or fat then add the ham or meat and the rice. Fry th; whole lot for another 15-20 mins. stirring constantly. Make an omelette with the eggs. Co er the ilasi Goreng with strips of omelette and ser e with pickles and gherkins. To make the di s h hot t e r , add a l i t t l e ‘ Com i n ex Samba 1 ‘ ( a t D tch store also) NOTE: Add soyabean sauce to taste. Serves 5. Sjan Campfens 32 BOARDWALK NEAR WARD’S BEH GERMAN RED CABBAGE Red cabbage is the most popular dish in Germany. There are many different recipes in different areas. Our favourite is this one. Rasp: Blanche: coarsely 1 med. red cabbage (2 lbs) for a few seconds in boiling water, discard water Add: 2 large apples, peeled and chopped coarsely 2-3 tbs. goose fat or bacon dripping 1/3 cup of white vinegar 1/4 tsp. salt Cook at low heat for about 30 mins. To prevent burning, you may have to add small amounts of boiling water. Serves 6-8. Variation: use as many apples by weight as you use red cabbage. Luise Schoenborn 33 l medium seed and of water until no butternut squash or acorn squash. Peel, slice the squash. Steam in small amount n t i l tender. Dr a i n and rra s h 1-1 it h fork lumps are left. 1/2 cup butter or margarine l cup dark brown sugar 1-1/2 cups squash 2 eggs beaten 1/2 cup milk 1/4 tsp. salt 1/8 tsp. maple flavouring dd butter to hot squash. Add all the other ingredients and mix well. Pour into a greased aking dish and bake. Oven 350 ° for 30 mins . Serves 6. POTATO PANCAKES 8 large raw potatoes l egg yolk l onion, grated l tbs. flour salt oil, lard or butter Marilyn McHugh Peel, mash and grate potatoes. Remove some of liquid by draining potatoes through sieve. Mix well with salt, egg yolk, flour and grated onion. Heat fat in frying pan, add 2 tbs. mixture per pancake. Spread as thin as possible. Fry both sides till brown and crisp. Serve hot with black coffee, fruit, sour cream or bean salad and cheese. Ute Lutz 34 ISLAND FIRE STATION NO 33 35 Dish for Men Li RATED CABBAGE ROLLS A recipe to cause your old Ukrainian granny to flinch with indignation. Cabbage (red or green) Cut it up coarsely and put it in a roasting pan or casserole for which there is a lid. (Sprinkle on some caraway seeds if available) Small Meatballs with Sauce Make these with minced meat and rice (1 lb. meat to 1/2 cup rice),an egg and your favourite seasonings; onions, garlic, thyme, basil ,parsley, allspice, salt, pepper, msg. etc. Put the meatballs on top of the cabbage . Sauce Add 1 can tomato soup and 1 can water. (Tomato juice, canned or fresh tomatoes, tomato aste thinned with water can be used). Do not stir just cover and place in 300° oven for 1 hr. Check at 30 mins. to see that there is sufficient liquid. (Add water or beer or \vine if liquid is needed). Can be cooked on top of stove in heavy pan at low heat. This can be made in large quantities for an inexpensive dish for a crowd. Increase the proportion of rice if the budget requires. Using brown rice is an interesting variation and adds nutritionally. Add ground ginger if there is anyone with a delicate stomach. Elizabeth Amer CORN P U D D I N G (Cass e ro l e) Make a thick white sauce (3 tbs. butter, 3 flour, l cup milk). Add chopped onion and chopped celery to the butter at the first. complete sauce, add: l cup bread crumbs large can creamed corn l cup grated medium cheese 3 slightly beaten eggs tbs. little To Put in casserole. Cook l hr. at 350°. Half way through put bacon bits all over top. These will cook during rest of baking. Serves 6. Anne McKenna 37 PORK CHU LAllLROLE 4 or 5 pork chops (for larger famili s double amount) 1 tin of cream of mushroom or chicken soup Add 1 tin of water mixed smooth 1 or 2 sliced onions 2 sliced carrots Cook in 300 ° oven about 2 hrs. This may be made with dried flaked onions and sliced potatoes and season to taste. 1 large tbs. Cheese Whiz is nice with this. Edith Ward VEAL AD HAM CASSEROLE (Use Leftovers) 10 Servings 1/2 1 b. veal ,boiled or roasted – diced 5 oz. (1 cup) ham, cooked and diced 1 cup carrots, cooked and diced l cup potatoes, cooked and diced l cup celery, II II II 3/4 cup onions, II II II l cup green peas, canned or frozen 4 oz. (1/2 cup) margarine l cup flour 4-1/2 cups meat stock Combine the meats and vegetables. Make a gravy with margarine, flour and meat stock and add to meat and vegetable mixture. Put in casserole dishes. Bake 325 ° oven for 20 minutes. Vernon Trotman 38 CASSEROLE 1/2 lb. side bacon l chopped onion l medium sized tin tomatoes dash pepper 1/2 tsp. salt 1/2 cup uncooked long grain rice Cut bacon in small pieces and fry with onion until crisp. Pour off excess fat. Add salt, pepper, tomatoes and bring to boil. Add rice. Stir occasionally. Add water or tomato juice, if it gets too thick. Cook in frying pan 30 mins. Cover with grated medium cheese and let melt before serving. Can also be poured in casserole and covered with cheese and put in 350 ° oven until hot and bubbly. This way the cheese melts all through the mixture. Serves 4. WARD’S ISLAND 39 Anne McKenna l lb. back spareribs 2-3 bunches new beets couple of stalks celery whole onion carrot few new potatoes some shredded cabbage l 20 oz. carton sour cream (room temp.) 1 medium can tomato juice pinch oregano l-2 bay leaves few peppercorns bunch parsley fresh dill weed a piece of sour salt about 1/4 inch 2 tbs. flour NOTE: Don’t cook in aluminum because it will make the soup curdle. Don’t salt the soup until the end because it affects the texture of the beets. Stick the spareribs in cold water (3 qts) and simmer. Wash beets thoroughly. (Try to buy beets with fresh new greens so you can chop leaves and stems). Julienne the beets and add to soup. Throw in an onion, carrot and celery whole. (You will remove these after an hour or so). Turn the heat up to boil. You will have to skim the froth off. Put the spices in cheesecloth bag and add. Soup should simmer about 2 hrs. Add the potatoes chopped up along the way and the parsley, as much cabbage as you want, and lots of fresh chopped dill about 1/2 hr. before done. When done, turn heat off. Add can of tomato juice. Add a little sour cream (room temp) to the flour and beat till the lumps are out. Then add this to the rest of the cream and beat. Add a little soup slowly and beat until cream turns good pink. Then stir this whole mess into the soup with suitable incantations or it will curdle. (You should really start the day with an augury or cook under a full moon or be a Ukrainian Grandmother for this bit of work, says my Ukrainian Grandmother, who likes to make it sound more difficult than it is). Add sour salt, reheat and serve with boiled whole new potatoes. Lynne Robinson 40 SOWFENCES, WARD’ BEACH TARRAGON CHICKEN CASSEROLE 2 chicken breasts 1 med. onion finely sliced 3/4 tsp. tarragon 1/8 tsp. poultry dressing 1/2 tsp. salt 1/8 tsp. pepper 1/2 can cream chicken soup 2 tbs. milk 2 tsp. slivered almonds Arrange chicken skin side up in baking dish. Scatter onion, tarragon, poultry seasoning, salt and pepper over chicken, mix soup with milk, spoon over chicken. Bake uncovered at 375° for 40 mins. Sprinkle almonds over top of casserole. Bake 10 mins. more. Serves 2. Oonnie Envin 41 BUFFET DISH rOK Mt SAVuRY LIMA BEAN PO T 4 cups large dry limas, rinsed 4 tsp. salt 5 tbs. butter or margarine 2 med. onions sliced 1 green pepper diced 1/2 cup ketchup 1/2 cup molasses 2 tbs. vinegar 1/2 tsp. Tabasco 2 tsp. dry mustard to 3 cups diced ham Place rinsed limas and salt in 2 qt. boiling water. Simmer covered, 2 hrs. or until tender (add more boiling water if needed). Heat oven 3250. In 2 tbs. butter, saute onions and green pepper till tender. Mix ketchup, molasses, vinegar, Tabasco, mustard. When limas are tender, drain, reserving l :up liquid. Add this reserved liquid to ketchup ixture. In 3 qt. casserole or large bean pot, arrange in layers, limas, onion and pepper mixture, ham, pour on ketchup mixture. Dot with 3 tbs. butter. Bake uncovered 1-1/2 hrs. Serves 10-12. Bill Stevenson 42 l.JLl1LHE LOkkAINE 1 9″ pie crust unbaked l tsp. butter 3 slices Cdn. bacon 1/4″ thick (diced) 1 medium onion finely chopped 1/2 cup grated swiss cheese or Cdn. Old Cheddar Cheese 4 eggs slightly beaten l cup milk 1 cup heavy cream pinch grated nutmeg 1/2 tsp. salt 1/4 tsp. pepper In small saucepan, heat butter and add bacon and cook 5 mins. or until bacon is golden brown. Remove bacon and set aside. Add onions to pan and cook 5 mins. remove from pan. Cover bottom of pie crust with bacon, onion and 1/4 cup grated cheese. I mixing bowl, combine remaining cheese, egqs, milk, cream, nutmeg, salt, pepper. Mix wel pour over bacon mixture. Bake 450° for 15 mins. reduce heat to 3500 continue 15 mins. longer or until well set. Kathy Banky BEAN CASSEROLE l lb. hamburger 1 minced onion salt and pepper. Brown these ingredients and add: 1 tbs. worcestershire sauce l cup of ketchup 2 tsp. prepared mustard 2 tbs. brown sugar l can of baked beans (28 oz) Put into a casserole and bake 20 mins. or this can also be cooked in a large frying pan over a low heat. Stir often to prevent sticking if done in a frying pan. This can be prepared ahead of time and reheated. Sally Mills 43 BOARDWALK NEAR WARDS BEACH CURRIED CHICKEN CASSEROLE l small pkg. Uncle Ben’s long grained rice. (Prepare as instructions on pkJ Cooked chicken, boned and cut into b1te-s1ze pieces (could buy barbequed chicken or dip 2 half breasts and approx. 4 or 5 thighs in flour and fry in oil and butter). Saute l lb. sliced mushrooms or small whole mushrooms and one large chopped onion. Slice one can water chestnuts finely. Mix together l can cream of chicken soup, 1/2 cup milk, 4 tsp. curry powder. Mix all above ingredients together in large bowl. Add more milk if necessary for moisture and curry if desired. Pour into casserole and heat to piping hot in oven. Can be frozen for future use. Could add green pepper, etc. if desired. Freda Lord 44 CASSEROLE lb. Italian sausage, bulk pork sausage, or ground beef (or a mixture) l clove garlic minced l tbs. parsley flakes 1 tbs. basil 1-1/2 tsp. salt 1 can (1 lb.) tomatoes (2 cups) 2 6 oz. cans tomato paste (1-1/3 cups) 10 oz. lasagne or wide noodles 3 cups cream style cottage cheese 2 eggs beaten 2 tbs. parsley flakes 1/2 cup grated parmesan cheese 1 lb. mozzarella, sliced very thin· Brown meat slowly. Drain off fat. Add next 6 ingredients. Simmer uncovered about 30 mins. until sauce is thick, stirring occasionally. Cook noodles as directed, drain. Rinse in cold water. Combine cottage cheese, eggs, seasoning and parmesan cheese. Place half cooked noodles in greased 13x9x2 baking dish. Spread half cottage cheese mix over noodles, then half mozzarella cheese, half meat sauce. Repeat layers. Bake 375° for 30-40 mins. Let stand 15 mins. Serves 10-12. HAMBURGER CASSEROLE l lb. hamburger l cup rice 1/4 cup green onions 1/4 cup green peppers 2 tomatoes 1/2 cup mushrooms (chopped) Pam Mazza Brown hamburger in medium heat. Cook and cook for about and stir in well. Serves 4-6. fairly deep frying pan on the rice. Add both together 5 mins. Add all vegetables Let cook for about 10 mins. Peggy Mortimore 45 half-baked pastry case 9″ pkg. spinach, cooked and chopped, and drained 2 tbs. butter salt and pepper and nutmeg 1/2 lb. cottage cheese 3 eggs lightly beaten 2 oz. grated parmesan or strong cheese 6 tbs. cream Add butter to hot cooked spinach. Beat eggs in bowl, add cheeses, cream, seasoni ngs, spinach. Mix and pour into the pie shell. Sprinkle top with grated cheese or dried crumbs, bake at 375o for mins. Liz Barry MACARONI, PIZZA STYLE 1/2 1 b. lean ground beef, crumbled 1/2 cup chopped onion 8 oz. small elbow macaroni, cooked and drained 2 (8 oz.) or 1 (15 oz.) with tomato bits 1/2 cup 1-1ater 1/2 tsp. garlic salt 1/2 tsp. basil can tomato sauce 1/4 tsp. oregano 6 oz. mozzarella or cheddar cheese slices Choice of pizza toppings (sausage, salami, olives, anchovies, etc.) Brown crumbled beef and onion together in two (9″) pie plates in 425° oven, stir. Top with macaroni, then 1-1/2 cans tomato sauce with tomato bits, water, seasonings,toss. Top with cheese and toppings. Pour on rest of sauce. Bake 375 for 15 mins. Serves 6-8. Carolyn Bovaconti 46 ALGONQUIN BRIDGE 47 MEATS Baked Apple 1-1ith Sausage. 74 Barbecued Spareribs . 69 Beef Bourgogne. . . 57 Carbonade Flamande. . . . . 50 Cheese and Ham Supper Dish .. …… 73 Cherry Chicken ………. …. 63 Chicken in Foil 66 Chicken Breasts 61 Chinese Pork. . 68 Crumbly Chicken 64 Coq au Vin. . . 65 English Mince and Rice. 53 Flank Steak . . . 54 Garlic Chicken. . 62 Ginger Pork Spareribs . 71 Gourmet Meal on Low Budget. 70 Hawaii an Pork . . 75 Ham Ring Savannah . . 73 Lamb Curry. . . . . . 68 Liver and Onions with White Wine. 66 Macaroni with Chicken and Shrimps 63 Marinade. . . . . . 58 Mexican Curry Sauce . 60 Onion Pot Roast . . . 49 Oriental Mea tba 11 s. . 52 Oven Stew . . . . . . 49 Peachy Chicken Livers . . . . 64 Polynesian Pineapple Sizzlers 72 Pork Chops with Rice. 70 Quick Bearnaise Sauce for Beef Fondue 58 Red Currant Sauce . . . . 57 Rosy Meatba 11 s. . . . . . . 53 Sassartis – South African Curry . 67 Sauce Royale for Steak Fondue . . 51 Smith’s Beef Chunks with Barbecue Sauce 56 Spaghetti Sauce . . . . . . . . 59 Spicy Glazed Pork Chops . . . . . 76 Super Stew from New York Times. . 55 Sweet c.nd Sour Pork . . . . . . . 71 Toad in the Hole. . . . . . . . . 74 Tourtires – French Canadian Meat 73 West of Enyland Pastry. 50 48 POT ROAST 3 lb. pot roast 1 envelope Lipton Onion Soup Mix 1/2 tsp. thyme 1/8 tsp. garlic pinch of sugar 3/4 cup red wine 3 carrots, peeled and quartered 6 potatoes, peeled Place roast on foil, rub in soup mix. Place vegetables around. Add seasonings. Pour over wine and seal foil. Bake 350 ° for 2-1/2-3 hrs. Barbara Ropponen OVEN STEW lb. beef cut in cubes cup chopped celery carrots, cut large onion, sliced potatoes, quartered can tomatoes, or equal amount of fresh tbs. sugar tbs. minute tapioca salt to taste I pan_or kettle (I use a cast iron Dutch oven) w1th t1ght cover mix all ingredients well. Don’t brown beef first. Cover tightly and bake at 250° for at least 5 hrs. Don’t remove lid while baking. This is a meal we enjoy coming home on a cold day – and what is more: mother can sit down and relax together with the rest of the family. Gertie Weinhart 49 FLEMISH STEW l lb. ste\’ling beef l/2 lb. onions, chopped margarine 2 bottles beer (or water) salt, pepper garlic, bayleaf, thyme, any herb, optional Heat margarine in large frying pan. Add meat at high heat so that it will be brown on all sides. Put it aside. Then in same frying pan put some margarine and cook the onions. Then add onions to meat. In the frying pan heat beer and when liq id is warm add to onions and meat. Add salt, pepper, thyme, bay leaves and garlic. Cook slowly for about 2 hrs. Make gravy by adding a spoon of flour mixed with cold water. Boil for a few minutes and serve. WEST OF ENGLAND PASTRY 1 lb. plain flour 4 oz. margarine 4 oz. lard 1 4 salt, pepper, water lb. beef skirt (slow large potatoes 3 onions Miriam Waller cooking meat) Roll pastry to 6″ plate. Cut onions, meat and potatoes. Put a layer of potatoes, onions and meat on pastry. Pinch up edges to shape and close top of pastry. Makes 10. Bake 375o for 20 mins. on top shelf, 20 mins. middle , and then 20 mins. lower. Jean Parsons 50 SAUC E ROYALE FO R STEAK FONDUE 1 cup sour cream 1 pkg. Knorr onion soup 3 egg yolks, well beaten 1 tsp. lemon juice 1/2 tsp. Worcestershire sauce salt and pepper to taste Mix sour cream and onion soup. Add egg, lemon and Worcestershire sauce. Cook over low flame stirring constantly. DO NOT allow to boil. Remove from heat, continue to stir until sauce thickens. Serve cold. Betty Rowsome 51 ORIENTAL l/2 lb. of raw mince l/2 lb. of sausage meat l egg 4 medium onions 2 tbs. of bread soaked in water 2 tbs. flour 2 tbs. lard 3 tbs. sultanas l tbs. of caramelised sugar 3 or 4 tbs. mild vinegar Mix together the mince, sausage meat egg, chopped onion (l) and soaked bread from which the water has been pressed. Roll the mixture into small ball the size of a walnut: dip them in flour and fry in lard. Brown the remaining onions finely shredde in some fat; add the sultanas, the caramelised sugar, mild vinegar thinned with half its own quantity of water, salt and pepper. Put the meat balls in this sauce, and leave to simmer very gently for 30 minutes. Enid Cridland THE WILLIAM INGLIS 52 l lb. ground beef 1/2 cup bread crumbs l egg l tsp. instant mince onion l/4 tsp. dry mustard salt and pepper Shape into ping pong sized balls and braise in covered pan. Mix an 8 oz. can of tomato sauce with a l lb. can of whole cranberry sauce and pour over meat balls. immer for 1/? hr. Reheat just before serving. Serve with rice. Al ice A it ken ENGLISH MINCE AND RICE l lb. minced meat (hamburger 2 med. onions 18 oz. tin tomatoes Optional small tin tomato puree tsp. H.P. Sauce tsp. ketchup garlic powder olive oil or vegetable oil oxo cube extras: green pepper 3 sticks celery to you) In a Saucepan: Glaze the onions in the oil, add meat, cook until just past the pink stage, throw everything else in and cover saucepan. Stir occasionally – usually takes an hour of gentle simmering. The optional extra of pepper and/or celery should be added wih the onion. I have left out the genuine English touch which is to add flour at some stage as this makes what is a tasty dish a disgusting looking mess. John McHugh 53 tb. butte:r tbs. vinegar tsp. salt tsp. repper cup onions can tomato soup flank steak Cut steak in small pieces and sear in butter . Put in casserole for 2-1/2 hrs. at 3QQO – or – stuff l or 2 flank steaks with favourite bread stuffing and brown. Mix l beef oxo cube with l cup water. Pour over steak and simmer at 275 ° for approx. 2 hrs. until tender. Do not let boil dry. – OR – Roll flan steak jelly oll fashion and wrap with bacon strips. Secure with toothpicks. Cut between bacon strips making mignonettes. Broil cut side down 8 mins. on one side, then 5-10 mins. on other. If bacon not crisp stand mignonettes on edge and broil. Serve with sauteed mushroom caps. Joan McDonald 54 SUPER STEW FROM NEW YORK TIMES 4 lb. brisket of beef trirrmed of fat 1 lb. lean bacon 4 large onions, quartered 2 heads garlic (2 or more cloves) 2 strips orange peel l bayleaf 2 sprigs fresh thyme or l tsp. dried red wine to cover Prepare one day in Cut meat in cubes, Fry bacon in heavy Remove bacon advance 1-2 II casserole Cook meat, adding a few pieces in bacon fat till brown Season with salt and pepper. quarters Crumble bacon and add Add garlic in cloves at a time Add onion Add rest of ingredients and cover with wine Cover, and simmer for 3 hrs. Let dish cool and refrigerate, covered When cold, skim the fat Heat and serve. Serve 7-8. Julia Oldenburg 55 SMITH’S BEEF CHUNKS WITH BARBECUE SAUCE Two lbs. chuck steak – remove fat and cut into 1-1/2″ squares. Coat each cube in flour. Use skillet with bacon fat or coat with cooking oil. Spread the meat, turning the heat to moderate, letting the meat brown all over. For the sauce – take a bowl. In it put 2 tbs. of brown sugar, l tbs. of paprika, 2 tsp. of salt, l tsp. of dry mustard, 1/4 tsp. of chili powder, 1/8 tsp. of black pepper, 2 tbs. Lea and Perrins Worcestershire Sauce, 1/4 cup of vinegar, l cup tomato juice, 1/4 cup of chill sauce, 1/2 cup water, l large onion chopped, 1/2 cup chopped celery. Stir well and then pour sauce throughout the pan. Cover, lower to simmer for 2 hrs. Remove lid now and then to check. 45 mins. before serving time, prepare mashed potatoes (4 large ones). Finally about 20 mins. before serving remove the lid from skillet thus affording the sauce sufficient time to thicken. Place the mounds of mashed fluffed potatoes on plates, then pour sauce and beef on them. Serves 4. Sue Smith 56 BEEF BOURGIGNON 3 lb. chuck or top round of beef l onion sliced 2 cups red wine l sma 11 bay leaf 4 sprigs parsley pinch of thyme 2 tbs. salad oil 1/2 tbs. salt 1/4 tsp. pepper l small carrot sliced l clove garlic crushed 3 tbs. butter l tbs. flour 1/2 cup consonme 1/4 lb. salt pork diced 24 small white onions 1 cup mushrooms sliced Cut beef into 2″ cubes. In bowl combine meat onion, wine, bay leaf, parsley, thyme, oil, slt, pepper, carrot and garlic. Let stand 4 hours turning eat occasionally. Remove meat, pat dry; and strain marinade and set aside. In Dutch oven heat 2 tbs. butter. Add meat and cook until well browed. Add flour and cook for 3 mins. stirring continuously. Stir in consomme and marinade. Bring to boil. Cover and simmer 2 hours. In small saucepan, heat remaining butter. Add salt pork and onions and cook until golden brown. Remove to pan in which meat is cooking. Add Muhroorns. Cover and simmer 45 mins. Serve over boiled potatoes, buttered noodles or brown rice. Serves 6-8. Donna Cameron REDCURRANT SAUCE 1 cup redcurrant jelly 1/2 cup sherry Melt redcurrant jelly over moderate heat. Stir in sherry. Refrigerate. A decided improvement over cranberry sauce with cold sliced turkey. Caryn Gooch 57 1-1/2 cups salad oil 3/4 cup soy sauce 1/4 cup Worcestershire sauce 2 tbs. dry mustard 2-1/4 tsp. salt 1 tbs. pepper 1/2 cup wine vinegar 1-1/2 tsp. dried parsley 2 crushed garlic cloves 1/3 cup fresh lemon juice Combine and mix well. Marinate meat several hou:s for barbecued shishkabobs, etc. Marinade keeps well in refrigerator for a few 1•1eeks. Li 11 i an Hopp – QUICK BEARNAISE SAUCE FOR BEEF FONDUE l tbs. tarragon vinegar 1/2 grated onion 2 tbs. butter 1 cup mayonnaise 1 egg yolk, beaten 2 tsp. finely chopped tarragon In saucepan cook vinegar, onion and butter for a few minutes. In double boiler, heat mayonnaise and stir in vinegar mixture. Add beaten egg and tarragon and beat well. Yield: 1-1/2 cups. Betty Rowsome 58 OJIBWAY AVE., ALGONQUIN ISLAND SPAGHETTI SAUCE l lb. ground chuck 2 small onions 1 green pepper garlic powder tsp. sugar tbs. lemon juice dash of salt and pepper dash of thyme, oregano, and marjoram (more if you prefer it hotter) dash of tabasco sauce 1/4 cup of worcestershire sauce 2 small (612 oz) or 1 large can tomato sauce l cup ketchup If more sauce is desired, thin with tomato juice. Mince onion and green pepper. Saute until tender, in 2 tbs. butter. Add meat. Brown. Stir in remaining ingredients. Simmer in heavy saucepan over very low heat for about 2 hrs. Serve over hot cooked spaghetti. Make5 4 large se1·vi ngs. Lana Farmery 59 12 OMAHA A E, ALGONQUIN ISLAND MEXICAN CURRY SAUCE 3 tbs. cooking oil l/2 tsp. salt 6 tbs. chopped onion (uncooked) 3/4 tbs. curry pm·1der l tbs. flour l cup milk 6 tbs. chopped pepper (uncooked) In skillet, heat 3 tbs. cooking oil over medium heat. Add 6 tbs. onions. Cook until brown. Add 3/4 tbs. curry powder, l tbs. flour, 1!2 tp. sal to he onions. Stir. Pour l cup milk into onion mixture. Stir rapidly until smooth. Add green pepper to the sauce. Boil rapi ly for 2 min. Delicious poured over plate of rice, topped with shrimp. Suzanne Lapsley 60 1 chicken breast (boned) per person. Season with salt and pepper and dredge in flour. In a flameproof casserole, saute the breasts in 1/2 cup butter until golden brown. Add 2 cups chicken stock and bake, covered in a moderate oven 3500 until tender. Remove chicken from casserole and keep 1-1arm. To stock, add l cup port, l glass orange juice, l tbs.currant jelly, rind of l lemon and 1 orange and finely minced pulp of l orange and a pinch of ginger. Cook sauce 15 mins. Season to taste. Add enough corn starch,(mixed to a thin paste 1-1ith sherry) to slightly thicken. Return chicken to sauce and sirrrner a few minutes. Chris Pritchard 61 1 chicken (or 8 serving portions) 1-1/2 ozs. butter 4 tbs. olive oil 30 cloves garlic 10 shallots dry white ‘”i ne Melt the butter in an iron casserole(or any wide heavy-bottomed utensil with lid). Add the oil and heat until smoking. Arrange the chicken in the bottom of the casserole and brown on both sides taking care that the fat doesn’t burn. Chop shallots very finely and add to casserole with 30 cloves unpeeled garlic. Leave for 10 mins, so that skins are just coloured. Salt and pepper copiously and add a glass of dry white wine. Put on the lid and simmer for 30 mins. The chicken is cooked. Remove lid and raise heat so that the wine evaporates and the chicken browns once more. Don’t be shy, the garlic is divine. There is no over-powering smell as it has not been cut. Eat as a vegetable. 5 SENECA A £, ALGONQUIN ISLAND 62 lb. macaroni pint milk cup grated cheese oz. cooked chicken oz. shrimp tbs. melted butter salt, pepper, nutmeg, to taste eggs tomato Cook macaroni as usual. Beat eggs with milk, melted butter and seasonings. Butter 3 qt. fireproof dish. Put in layers as follows: macaroni, chicken, shrimps, cheese, sauce, chicken, etc. End up with the sauce. Put in preheated oven at 350° for 3/4 hours. Noodles can be used instead of macaroni. Serves 4-6. CHERRY CHICKEN 2 14 oz. cans bing cherries 6 good size chicken breasts salt, pepper, paprika 1/3 cup butter 3 tbs. flour 2 tsp. sugar Tilly Taylor 1/2 tsp. each ground allspice & cinnamon 2 chicken bouillon cubes Drain cherries reserving liquid. Skin and wash chicken, and sprinkle with salt, pepper and paprika. Brown chicken on all sides in hot butter. Remove from skillet. To butter in skillet, add 1/2 tsp. salt, the flour, sugar and spices, blend with drippings. Gradually stir in cherry liquid. Stir until slightly thickened. Add chicken pieces, cover and simmer for about 40 mins. until chicken is tender. 5 mins. before chicken is done add drained cherries. Put chicken on platter and cover with sauce and cherries. Good with steaming rice or dumplings. Mrs. H. Harve 63 chicken breasts fresh bread cheddar cheese 1/4 lb. butter parsley (flakes allowed) Skin chic-en. Melt butter. In blender put 3 parts bread broken to 1 part cheese plus parsley to taste. Mix. Dredge chicken in butter, then in crumbs. Pat extra crumbs on when in pan for a heavy coat. Bake for 1 to 1-1/2 hrs. Ellen Harris PEACHY CHICKEN LIVERS lb. fresh chicken livers, washed, drained and trimmed medium onion thinly sliced tbs. butter salt and pepper pinch thyme leaves cup hot water tsp. soy sauce tbs. favourite chili sauce and/or ketchup chicken oxo cube cup seedless green grapes cut in half fresh peaches peeled and sliced In large skillet brown onion in 1 tbs. butter. Add chicken livers and 1 tbs. butter if needed, salt, pepper and thyme. Brown on all sides. Add hot liquid mixture, lower heat and cook tenderly, stirring occasionally, partially covered until done and liquid reduced, about 10 mins. Add more hot water if necessary. When cooked, quickly fold in peaches and green grapes. Serve immediately with rice and fresh salad. Serves 2-4 depending on how much you like chicken livers. Gail Labonte-Smith 64 ALGONQUIN ISLMJD COQ AU VIN Disjoint a broiler or roasting chicken. Melt 3 tbs. butter or olive oil and brown lightly 1/4 lb. salt pork 1/4 cup chopped or minced onions 1 sliced carrot 3 minced shallots 1 peeled clove garlic Push vegetables aside and brown chicken; add and stir 2 tbs. flour 2 tbs. minced parsley 1 tbs. chervi 1 or marjoram 1/2 bay leaf 1/2 tsp. thyme 1 tsp. salt 1/4 tsp. fresh ground pepper 1 tbs. brandy S!ir in 1-1/2 cups dry wine or sherry, cover and simmer over low heat for l hr. or until done. Add 1/2 lb. mushrooms sliced. Serves 4. Maria Metcalfe 65 3 oz. butter 1/2 lb. onions peeled and thinly sliced l lb. liver seasoned flour dry 1vhite 1vine 1/4 pint stock l tbs. finely chopped parsley Fry the onions in half the butter, covered, for 8-10 mi ns. until they are soft. Remove lid and turn. Cook until golden. Remove. Trim the liver and toss in the flour (plastic or paper bag) and cook in the remaining butter until cooked 1-1hen you pour in the onions and fry for another few mins. Then you can splash on the wine and cook for a few mins. stirring constantly until you have a wonderful looking dish. Pour into a hot dish for the table, sprinkle with parsley and serve. Serves 4. CHICKEN IN FOIL 3/4 cup uncooked rice chicken portions salt l 6 oz. can mushrooms 2 zucchinis, sliced l green pepper l medium onion l 15 oz. can tomato sauce 1/2 tsp. oregano 1/2 tsp. red pepper sauce cheese John McHugh Put 3 tbs. rice in centre of 4(12″) squares of foil. Put chicken on top. Drain mushrooms. Divide mushrooms, zucchini ,green pepper and onion into 4 portions. Place l portion over each piece of chicken. Mix together tomato sauce, mushroom liquid and spice. Spoon over vegetables. Fold foil over to seal tightly. Bake l hr. 375 ° Before serving sprinkle each portion with parmesan cheese. Serves 4. Coryn Gooch 66 SASSARTIS – SOUTH AFRICAN CURRY 3 lbs. boneless lamb, lean 6 oz. pkg. dried apricots 3 onions sliced thin 2 cloves garlic chopped fine 1/8 tsp. cloves pinch cayenne 6 lemon or orange leaves (optional) 1 oz. curry powder 1 oz. sugar 1/2 tsp. salt 3 tbs. red wine 3 tbs. vinegar Cut lamb in 1-1/2″ squares. Remove all fat. Cover apricots with water. Simmer until soft. Remove apricots, saving liquid. Press through sieve. Heat 1/4 cup apricot liquid. Add onions and garlic, simmer 4 mins. Add apricot pulp, citrus leaves, curry, cloves, sugar, pepper, salt, wine and vinegar. Stir well, bring to a boil boil for 1 min. Add meat, marinate overnight in plastic or glass(not metal) container. Transfer to casserole. Cook, covered at 325° for 4 hrs. Serve with rice. Serves 6-8. Cathy Welch 67 1 3 lb. lamb, cut into small chunks l onion finely chopped l clove garlic finely chopped 2 tbs. flour 3 tbs. butter l tomato diced 1/2 tbs. chili powder l tsp. ginger l -2 tbs. good Indian curry po1-1der l tsp. ground cardamon 2 cups chic en stock 1 apple diced salt and pepper Melt butter in rying pan or saucepan. When hot, add lamb and brown on all sides. Remove from pan. Put onions and garlic in hot butter and cook gently ur.til onions are translucent. Mix flour, ginger, cardamon, chili powder, curry powder, black pepper in small bowl. Add to onions and garlic, ana cook 2 to 5 mins. Add meat to pan anc stir. Po r in chicken stock. Stir. Add to:’:latc and apple. Sirmier, covered for 1-2 hrs. ( nti tender). Serve over brown or white rice. Serves 2-6 (depending upon amount of meat. Stretches very nicely). Donna Cameron ChINESE PORK Get a pork roast and cut into slices about 1/4″ thick. Make a marinade of chopped garlic (at least 1 clove per slice),chopped fresh ginger (get in Chinatown),a liberal shot of mushroom soy (a kitchen soysauce, stronger and saltier than S perior China Lily, etc.) and some cooking snerry. v/ork the mixture into the meat with your hands and let sit for as long as you can spare – 24 hours doesn’t hurt. To Cook: baste the meat with honey and roast at a medium heat about 15-20 mins. a side until the surface is dark amber and crispy. Cook lots because it’s great. Seane Mccutcheon 68 2 strips of spareribs lemon s11ced thin 1 large on1on chopped 1 tsp. salt 1/4 cup v1negar 1 tsp. chi11 powder 1/4 cup worcestersh1re sauce 1 tsp. celery salt 1 cup tomato ketchup 1/4 cup brown sugar 2 cups water 2 drops tabasco sauce Cut ribs into serving portions. Salt and pepper each side and put in roasting pan meaty side up and sprinkle generously with onions. Bake uncovered in 450 ° oven for 45 mins. to brown. Drain off fat. Mix remaining ingredients in sauce pan and bring to boil. Pour sauce over ribs and reduce oven to 350° Put cover on the pan and bake 1 to 1-1/2 hrs. Mary Ward 69 GOURMET 1 lb. pork liver 1 tsp. salt 1/2 tsp. pepper 1 cup fl o r 2 onions 1 can toato paste 1 bottle red sour wine (Beaujolais, Claret) 1/2 c p b tter or margarine Cut liver into cubes, add salt and pepper. Roll it thro gh flour. Fry cut up onions slowly in argarine or butter. Add liver and fry slowly for 14 mins. Add tomato paste and 1 cup wine. Simmer for 10 mins. Add 1/2 cup wine and ready to serve with potatoes, rice, vegetable, etc. Makes 4-6 servings. John McHugh PORK CHOPS WITH RICE Brown 4-5 pork chops in frying pan. Remove from pan, pour off grease. Brown 1/2 – 3/4 cup rice in drippings. Add 1 clove garlic chopped 3/4 onions chopped 1 chicken bouillon cube 2 tsp. tumeric 1/2 tsp. salt pepper 2/3 cup water depending on amount of rice Place browned chops on top of mixture, cover simmer slowly about 45 mins. until chops are tender and water has evaporated. Good with and chili sauce. Kev-1pie Cox 70 SWEET AND SOUR PORK 2 lb. pork shoulder cubed 1 medium onion chopped l small tin tomato paste l cup water 1/4 cup vinegar 2 tbs. brown sugar l chicken bouillon cube 1/2 tsp. salt dash pepper 2 tsp. corn starch Brown pork lightly, add onion. Cook until soft. Add all other ingredients except corn starch. Simmer covered 1-2 hrs. Stir corn starch in a little cold water, add to pork mixture, sinmer until thick. Correct seasonings. Serves 4. GINGER PORK SPARERIBS 4 lb. pork spareribs 4 tbs. soy sauce 3/4 cup water 4 tbs. of ginger marmalade 1 clove garlic juice 1/2 lemon pepper Ann Maher 1/4 tsp. ground ginger l dessert spoon grated green ginger Place spareribs meaty side down in well-greased shallow baking dish. Roast in hot oven 425° 30 mins. Turn spareribs over, lower temperature to 350° . Continue cooking further 30 mins. Pour off excess fat from pan. Combine soy sauce, water, marmalade, crushed garlic, lemon juice, pepper and gingers. Blend thoroughly. Pour this sauce over spareribs, Cook another 3/4 hr. basting frequentl with sauce. Serves 6. Jean Elli 71 VI E.W FROM ALGONQUIN BRIDGE POLYNESIAN PINEAPPLE SIZZLERS 1 1 b. pork sausage 1 inks 1 can (10 oz) pineapple chunks 1/2 green pepper cut in strips 1/4 cup brown sugar 2 tbs. corn starch 1/2 cup onion syrup drained from pineapple 1/4 cup vinegar 1 tbs. soy sauce 2 stalks celery thinly sliced Drain pineapple chunks and reserve syrup. Cook sausages until browned. Pour off fat and drain sausages on paper towel. Cover with foil and keep warm. To about 1/4 of fat drippings in frypan,add green pepper, onion and celery. Cook until lightly br01-med. Add pineapple chunks. Mix brown sugar with corn starch,combine with syrup from pineapple,vinegar and soy sauce. Add mixture to frypan. Cook and stir until clear and thickened. Add sausages. Serve with rice. Serves 4. Carolyn Bovaconti 72 TOURTIERES (FRENCH CANADIAN MEAT PIES) 5 lb. minced lean pork (shoulder) 3 or 4 chopped onions 2 cups boiling water 2 or 3 chopped garlic buds 2 tsp. ground cloves 2 tsp. savory Mix well nd simmer for 30 or 40 mins. Pour into unbaked pie shells. Cut out a circle in dough to let steam escape, and bake at 425° for 15 mins. Reduce heat to 375° for 20 mins. Bon appetit! Maria Metcalfe HAM RING SAVANNAH l lb. ham (ground or chopped) 3/4 cup soft bread crumbs 2 tbs. finely cut onion 2 slightly beaten eggs 6 tbs. ketchup 1/8 tsp. pepper 1/4 cup of milk sprig of parsley chopped Pack firmly in well greased 711 ring mould. Bake in moderate oven 350° l hour or until firm. Nice to heat apricots or canned peaches to fill centre and put fresh vegetables around. Boil down syrup to make sauce and serve in sauce boat. Marilyn McHugh CHEESE AND HAM SUPPER DISH Bring 1-1/4 cup milk to boil. Add a knob of butter and a couple of slices of broken up bread. Let stand 5 mins. Add about l cup grated cheese and about l cup left-over chopped ham. Season. Stir in a couple of eggs. Turn into a buttered baking dish and bake at 425° until browned. Cooking time depends on depth of the dish. Serves 3-4. Liz Barry 73 BAKED APPLE WITH SAUSAGE , 1/2 cup sausage meat 1 apple Scoop out centre of apple, leaving a thick shell and cut all possible pulp from the core. Chop and mix pulp with sausage meat. Refill apple and bake at 400° until apple is tender, approx. 30 minutes. TOAD IN THE HOLE lb. sausages Yorkshire Batter Mix Gertie \.Jei nhart Precook sausages in hot salty water for about 10 mins. Meanwhile, mix up batter: l cup flour, 1 cup milk, 2 eggs, salt and pepper. Also if you like, a little garlic salt to taste. Let batter stand for about 10 mins. Melt grease in a flat pan about size of 10″x6″. I use a corning ware roasting pan. Use about 2 tbs. of grease and melt right down, pour in batter. Then place sausages in batter and place in a 375° oven for approx. 25 mins. You can also use broiler for last 5 mins to brown the top of yorkshire. Serves 4. Kay Walker 74 HAWAIIAN PORK l lb. pork tenderloin 2 eggs 1/4 cup flour l tsp. salt 1/4 tsp. pepper 1/2 cup salad oil 2 green peppers 4 stalks celery 2 chicken bouillon cubes dissolved in 1 cup water 1/2 cup pineapple chunks 1/2 cup pineapple juice 3 tbs. corn starch 1/2 cup sugar 3 tbs. soy sauce 1/2 cup vinegar hot cooked rice Chop peppers into l” squares. Chop celery into l” diagonal slices. Cut pork into 1″ cubes. Beat together eggs,flour,salt and pepper to make batter. Dip pork into batter and drop into hot oil 360°. Turn. Brown. Drain off excess oil. Add vegetables, 1/4 cup chicken broth.pineapple and juice to meat. Cover and simmer 10-15 mins. until vegetables are tender-crisp. Combine corn starch and sugar in saucepan. Blend in soy sauce, vinegar and remaining chicken broth. Cook, stirring until thick and clear. Pour over meat. Cover. Simmer another 5 mins. Serve over cooked rice. Serves 4. Lana Farmery TH£ BLUEBIRD 75 SPICY GLALU PORK CHOPS 2 loin pork chops (about 3/4″ thick) 1/4 can consorrrne 2 tbs. brown sugar, firmly packed 1-1/2 tsp. soy sauce 1/8 tsp. ginger 1/4 tsp. garlic sauce Trim fat from pork chops. In bOl-.,l combine brown sugar, soya sauce, ginger, and garlic salt. Dip pork chops into sauce and arrange on the bottom of 9″ pie plate or similar baking dish with shallow sides. Pour remaining sauce over chops. Cover pan with aluminum foil and bake in 3750 over 30 mins. Remove aluminum foil, turn pork chops and bake uncovered an additional 30 mins. Miss G. Mott 17 SENECA AVE.., ALGONQUIN ISLAND 77 FISH pinch of pepper pinch of sugar ingredients in covered pot and bring Simmer for 15 minutes. lb. haddock fillets, frozen, cut into small pieces. Continue cooking until fish is tender. cups milk Heat slowly not allowing mixture to boil. Garnish with chopped parsley. Serves 6. Freda Ward QUICK SALMON SOUP 8 oz. milk 1 large celery stalk, thinly sliced 1/4 cup fresh or frozen peas or green beans 1 fresh tomato onion flakes pinch thyme and savory leaves pepper 7-3/4 oz. can salmon – drained Heat milk, add celery, peas or beans, onion flakes thyme, savory and pepper. When vegetables are barely tender, add coarsely chopped tomato and add can of salmon. Break fish up into chunks. Heat through. Do not boil. Serve immediately. If desired, dot with butter. Serves 2-4. Gail Labonte-Smith 79 7 WYANDOT AVE., ALGONQUIN ISLAND MANHATTAN CLAM CHOWDER tbs. butter onion minced cup minced celery green pepper clove garlic, crushed cups cubed potatoes tsp. salt cups boiling water cans baby clams cups stewed tomatoes salt, pepper, thyme and tsp. melted butter tbs. flour tsp. chopped parsley cayenne Melt butter. Add onion, celery, green pepper, garlic and simmer 20mins. Add potatoes, sillt and water. Cook 20mins. Add remainder. Blenc.Jl tsp. melted butter and flour, stir into soup to thicken, bring to boil. Sprinkle with chopped parsley and serve. Harry Rogers 80 CRUSTY TUNA CASSEROLE 1 can condensed cheese soup 1 cup milk 2 cups cooked rice 2 cans tuna fish 1/4 cup chopped parsley 3/4 cup cornflake crumbs 2 tbs. melted butter Combine cheese soup and milk in greased casserole. Arrange layers of rice, tuna, parsley and cheese soup mixture. Combine cornflakes with butter and sprinkle over tuna mixture. Bake in hot oven 425° for 15 mins. Serve hot – 6 servings. Sally Livingstone MOM’S FISH CHOWDER lb. fillet sole or haddock potatoes qt. milk cups onions pepper and salt crushed crackers tbs. butter Fry onions. Boil potatoes until cooked and put in milk with onions, chopped fish, crackers and butter. Cook until fish is done. She puts parsley flakes on top with little pieces of fried pork fat. Brenda Willis 5 cups flour 2 tsp. baking powder l cup sugar 1/2 lb. butter or marg. 1/4 lb. Fluffo Shortening 1/2 lb. cottage cheese 2 cups raisins l cup almonds, chopped fine 2 eggs 1 small p g. citrate (1/2 cup) few grains nutmeg juice of 1/2 lemon Optional: 1 tbs. rum or 20 drops rum flavour or 4 drops arrack flavour drops almond flavour or 2 tbs. rum l tsp. vanilla few grains cloves Sift flour, aking powder, make a hallow in mixt re and add eggs and sugar. Mix lightly. Cut in shortening and marg. in small pieces. Sift cottage cheese over mixture. Add spices, almonds, raisins and chopped peel. Mix like a dough with both hands. Shape into a loaf and place on baking sheet on piece of wax paper. Bake 300° for 50-60 mins. Test 1-,ith stra1-1 of broom. While warm, spread top with l tbs. butter and sieve 1/2 cup icing sugar on top. Wendi Hanger 110 KUSE’S MUFFINS 14-16 Muffins Preheat oven to 400° 1/2 cup shortening 1/2 cup sugar 2 eggs 2 cups Kellogg’s All-Bran 1-1/2 cups buttermilk l cup wheat germ l cup whole wheat or rye flour l tsp. salt 2 tsp. baking powder l tsp. baking soda Optional: 1/2 cup raisins or l or 2 bananas. Cream shortening with sugar. Add eggs and buttermilk, then bran. Add rest of ingredients. OLD FASHIONED SCONES 1/2 cup sugar 3 cups all purpose flour l smal 1 tsp. baking soda l tsp. salt 1 cup lard 3/4 cup sour milk 1 cup raisins Rose Wilson Sift flour, soda and salt – rub in lard – add sugar, raisins and sour milk. Mix well. Spoon mixture into 2 greased 9 11 pie plates. Bake 400° for 10 mins. then 350° for 20 mins. or until very lightly browned. These are very good if sour cream is used instead of sour milk. Alice Aitken 111 CINNAMON BRAID BREAD Makes 1 large or 3 small braids 1-1/3 cups milk l /3 cup butter l/2 cup sugar 1/2 tbs. salt l/4 cup luke1″arm ,.,,ater 1 tsp. sugar l en elope dry yeast 1 egg, we 11 beater 4-4-1/2 cups sifted all purpose flour 1-1/2 tsp. cinnamon l egg yolk, slightly beaten 1 tbs. sugar Scald milk, stir in but er, 1/2 cup sugar and salt. Cool to luke\/arm, measure luke1-1arm water into bo1>1l, stir ir 1 tsp. sugar.
Sprinkle 1>1ith yeast. Ld stand 10 mins. stir
well. Stir in lukewarm milk mixture, well
beaten egg, 3 cups floui· and cinnamon. Beat
until smooth and elastic. Gradually work in
additional flour to make a stiff dough.
Place batter in buttered bowl, brush top with
melted butter. Cover, let rise in warm place
until double in bulk, 1-1/2 hours. Punch down
dough and knead until sriooth. Divide dough
into 3 equal portions. Shape each into a long
strand and braid strand; together to form loaf.
Place on lightly buttered cookie sheet. Cover,
let rise in v1arm place until double in bulk,
30 mins. Brush braid with lightly beaten egg
yolk and sprinkle 1,1ith 1 tbs. of sugar. Bake
350° for 40 mins.
GREEN BOATHOUSE, ALGONQUIN ISLAND
HOME OF THE ‘SEA HAWKS’
ULAU LKUM STEAMED PUDDING
2 cups dry bread crumbs
1/2 cup melted margarine
1/2 cup molasses
1/2 cup milk
3 tbs. flour
1 tsp. salt
l tsp. cinnamon
1 tsp. nutmeg
1/2 cup raisins
Mix all ingredients and pour into medium-sized
buttered pudding bowl. Steam 2 hrs. Serve
with pudding sauce .
1/3 cup white sugar
3 tbs. flour
2 tbs. butter
l tsp. lemon or vanilla flavouring
2 cups (or more) water
Cook over medium heat for 5-10 minutes. Serves 6.
For 9 – 10″ baked crust or graham wafer crust.
4 oz. Philadelphia Cream Cheese
1/2 cup scant powdered sugar
1/2 tsp. vanilla
dash of salt
Add to this 1/2 pint whipping cream, whipped.
Fold in cream lightly. Pour into pie shell and
1 can (or 1/2) cherry pie filling.
Refrigerate 12 hours. Serve
Li 11 i an Hopp
3/4 cup graham cracker crumbs
3 tbs. butter
2 tbs. sugar
8 oz. cream cheese
1 cup sugar
1/8 tsp. salt
1 cup whipping cream
1 pkg. frozen raspberries
Combine crumbs, butter and sugar. Press lightly
into greased 7 x 11 x 1½” pan. Bake 375° for
8 mins. Chill. Beat 3 egg yolks until thick,
add cream cheese, sugar and salt. Beat until
smooth and light. Beat 3 egg whites until stiff.
Whip cream until stiff. Fold egg whites and
cream into cheese mixture. Crush in blender or
with fork frozen raspberries. Swirl half through
cheese filling and spread mixture on crust. Spoon
remaining puree over top, swirling with knife.
Freeze. Let stand at room temperature 20 mins.
MARY’S HOME MADE ICE CREAM
2 cups milk
3/4 cup sugar
1 tbs. vanilla
1/4 tsp. salt
1 pint whipping cream
Separate eggs. Make a custard of the milk, egg
yolks and sugar. Cook over hot water till
Beat egg whites till stiff.
egg whites. Mix thoroughly.
Cool. Add cream. Freeze in
APPLE NUT DELIGHT
1-1/4 cup sugar
4 eggs, 1vell beaten
2/3 cup flour
1 tsp. baking powder
1/2 tsp. salt
2 cup apples, peeled,
l cup chopped 1va 1 nuts
Pour hot custard over
Add salt, vanilla.
old fashioned ice
Beat eggs with electric mixer, add sugar and
continue beating at high speed – about 5 mins.
Sift together flour, baking powder, salt. Fold
into egg mixture. Lightly mix in apples and
nuts. Pour into greased 13x9x2″ pan or two 8″
pans. Bake at 350° for 40-45 mi ns. Serve on
its own, warm or cold, or with ice cream or
whipped cream. It can be baked ahead of time
and re-warmed. Serves 8 – 10.
doz. lady fingers, split in 2 g1v1ng
you 24. Allow to dry overnight. Or Stale plain cake
2 pkgs. frozen strawberries or raspberries,
thawed and drained.
28 oz. tin sliced peaches or any other
1/4 cup chopped or toasted almonds. Do not
salt or butter almonds, just toast them.
2 6 oz. pkgs. Jello – banana cream custard
(make custard a little on thin side,
until it coats spoon – DO NOT allow to
bo i 1
6 cups milk, used in custard
1 pint whipping cream
Wine, rum, brandy, or apricot brandy.
Break up about 8 single ladyfingers and place in
bottom of bowl, put some strawberries and a little
of juice on them and about 6 tbs. of wine or rum
and sprinkle on a little of the toasted almonds.
Cover completely with a layer of custard.
Continue with another layer of ladyfingers and
sliced peaches and about 6 tbs. of brandy and
almonds and another layer of custard. Continue
in this manner, reserving some of the peaches
and almonds for garnishing. Finish with a layer
of custard and top with whipped cream and garnish.
BROKEN GLASS CAKE
1 red jelly powder
1 green jelly powder
l lemon jelly powder
1 pint whipping cream
1/2 cup sugar
1 envelope plain gelatin
1/2 cup cold water
1/2 cup hot water
1/4 cup pineapple juice
Base: 18 single graham \vafers,•rolled
1/2 cup sugar
1/3 cup butter
1/2 tsp. lemon flavouring
Mix and press in 9″ pan.
Dissolve each jelly powder in 1-1/2 cups hot
\vater. Pour each into separate pans so jelly is
1!2″ thick or more. Chill until firm. \hip crearr
with sugar. Dissolve plain gelatin in cold, then
hot water. Add pineapple juice. Chill until
thickening, add to whipped cream. Cut jelly into
cubes and place in large chilled bowl. Add other
combined ingredients and fold gently together.
Put on top of crumb base, chill. Serves 12. May
be made a day ahead.
SCUFFLE OMELET FLAMBE
4 egg yolks
3 tbs. v,ater
1/4 tsp. salt
4 egg vthi tes
2 tbs. butter
glazed apple (i.e. apples sliced and
poached in a little sugar and water,
mixed with apricot jam, lemon juice
Beat egg yolks until thick and lemon coloured.
Beat in water and salt. Beat egg whites until
stiff and fold into yol mixture. Heat butter
in pan. Pour in l /3 of mixture. Cook over l ov,
heat until fluffy and 1 ightly brovmed on the
bottom about 5 mins. Finish in preheated oven
325° until golden brown, about 12-15 mins.
Loosen and slide onto v1arm platter. Cook 2 more
omelettes with remaining two thirds of mixture.
pread with filling, fold and sprinkle sugar and
Just before serving, sprinkle with rum and ignite.
6 cups fresh white bread crumbs
( 12 s 1 ices)
1/4 cup butter or margarine
1/3 cup firmly packed brown sugar
4 lbs. cooking apples
1/2 cup granulated sugar
1 12 oz. jar raspberry jam or preserve
Make applesauce with apples, water and white
sugar. Preheat oven to 350°. Butter a 7″
spring form pan or baking dish. Melt butter
or margarine in frying pan, add brown sugar and
bread crumbs; saute till bread crumbs are gol9en
and crisp. Add dash of cinnamon.
Place a layer of bread crumbs in base of baking
pan or dish, then a layer of applesauce, then a
layer of raspberry jam or preserve. Continue
in layers, ending with a layer of bread crumbs.
Bake for 20 mins. Cool thoroughly. Unmold and
cover completely with whipped cream. Decorate
with raspberry jam. Serves 8.
MY MOTHER’S LEMON PUDDING
1 cup sugar
2 tbs. butter
3 eggs (separate whites)
1-1/2 cups milk
4 tbs. flour
5 tbs. lemon Juice
grated rind of 1 lemon
Mix butter and sugar, add beaten egg yolks.
Add flour, lemon juice, rind and milk. Beat
egg whites until stiff, fold in.
Put in individual pyrex cups or large bowl in
pan of hot water (roasting pan will be fine).
Bak 1/2 hr. or until top is brown at 325°.
l egg – beaten lightly
Add: l/2 cup sugar
Add: small piece of butter, melted
l/2 cup milk
l large cup flour
2 level tsp. baking powder
l tsp. vanilla
level tbs. butter
cups boiling water
tbs. flour (salt)
square baking chocolate
Melt chocolate, add butter and flour. Add boiling
water and sugar, salt. Cook until thickened.
BANANAS IN BRANDY
Melt an ounce of butter and an ounce of brown
sugar in a heavy pan. Slice bananas lengthwise
and fry, turning them. When soft and golden,
dollop in the brandy and serve with loads of
cream. – It can be cooked in the oven while you
eat the first course.-
Beat lightly soured cream until stiff, but with
no hint of going to butter. Add a tbs. of brown
sugar and a tsp. lemon extract. Also a generous
amount of grated nutmeg. Then lightly mix with
thick apple sauce. Garnish with walnut meats.
WILLOW, BEHIND ST ANDREW-BY-THE-LAKE
White wine and Pineapple pudding
It looks a very plain pudding indeed; it tastes
almost outrageously good. (Proper stirring is
l cup pineapple juice
1 cup dry white wine
20 oz. marshmallows
1 pint heavy cream
In a heavy saucepan, slowly heat the wine and
the juice. Add marshmallows and stir mixture
over low flame until marshmallows have melted.
Remove from heat and allow to cool. When
mixture has cooled through and through (3 hrs.)
whip the cream (do not add any sugar) and add
to mixture. Stir until completely blended.
This will take a bit of stirring because of
marshmallows’ stickiness. Transfer to a glass
serving dish and chill in freezing compartment
of refridge for 4 hrs. During first hr. of
freezing, stir it with a folding motion a few
times. Serves 8.
PEACHES IN HINE
2-3 small trifle spcnge cakes
3 oz. ground almords
l tbs. grated ora,,ge rind
l tsp. lemon juic
v1hi pped cream
Crumble sponge cakes and mix with ground almonds
and finely grated orange rind. Bind in lemon
juice. Cut peaches in half and remove stones.
Scoop out a little flesh to make holes larer.
Sandwich them together with mixture. Put 1n
fireproof dish. Pour in wine and sprikle sugar
over fruit. Put in 310° oven for 10 m,ns. or
until sugar is crisp. Serve with whipped cream.
Nectar of the Gods
Use your own amounts for this refreshing,
simple and very elegant dessert.
Oranges, sliced thinly across
Canned diced pineapple and juice
The above is roughly equal portions.
Sprinkle a good amount of diced coconut
over the fruit. Then as much port as you
can get into the bowl (use a good sized
bowl). I use a bottle for 8-10 servings.
Melt: l stick butter in deep Pyrex dish at 375° .
tsp. baking powder
Add 3/4 cup milk and butter, beat smooth. Pour
in dish and over this pour:
l can sour pitted cherries and juice
Do not stir. Bake at 350° for l hour. Serves 6.
1-1/2 cup graham cracker crumbs1/3 cup melted butter
3 tbs. sugar
Combine crumbs and sugar. Add butter. Pour 1/3
cup into fruit juice can. Must be one with
straight sides (48 oz. size), butter first. Press
mixture firmly into e en layer on bottom of can.
Chill in freezer.
l can Eagle Brand Milk
2 eggs, separated
1/2 cup lemon juice
l cup crushed strawberries
Beat egg yolks until thick. Add Eagle Brand Milk
and blend. Add lemon juice and crushed strawberries.
Mix thoroughly. Beat egg whites until
stiff and fold into strawberry mixture. Pour into
can and top with half of remaining crumb mixture.
Freeze overnight. Just before serving, cut bottom
from can. Run knife around edge of crust and push
through can. Roll in remaining crumbs and cut.
I couldn’t find a can with straight edges, so just
put in a pan. It seemed a lot easier.
CHOCOLATE BREA D PUDDING
2 cups scalded milk
1-1/2 cups bread crumbs
2 tbs. cocoa
4 tbs. sugar
salt and vanilla
Add crumbs to scalded milk, add chocolate.
Beat egg, sugar, salt and vanilla, and add to
first mixture. Bake till set. Serve with cream
or white sauce. Set in pan of water while baking.
ST ANDREW-BY-THE.-LAKE, BUILT IN 13
COOKIES – BAR – CANDIES
CHRISTMAS FRUIT DROPS
cup soft shortening
cups brown sugar
cup sour milk
cups sifted flour
cups coarsely chopped pecans
cup mixed candied peel
cup halved candied cherries
cups cut up dates
Mix shortening sugar and eggs thoroughly. Stir
in milk. Sift flour, soda and salt, and blend
into first mixture. Add nuts and fruit (chill}.
Drop by rounded teaspoonful, 2″ apart on 1 ightly
greased cookie sheets. Bake at 400° for
8 – 10 mins. Makes 6 doz. These can be made
into little balls and frozen until needed. They
taste much better warm from the oven.
CHRISTMAS SHORTBREAD COOKIES
1 lb. butter
4 cups sifted flour
(measure before sifting}
cup brm-1n sugar
Cream butter and sugar, then mix flour in well.
Roll dough out to about 1/4″ thickness and cut
with cookie cutters. If you are making them for
Christmas, put little pieces of green and red
cherries in the centre of each cookie – cherries
out of the small bottles – not glazed cherries.
If you are not making them for Christmas, you may
use nuts or raisins or chocolate chips. Fill
cookie sheet with the shortbreads. Put them in
at 225°, then turn right away to 250° for 15 mins,
then turn to 300° – look at them often so they
won’t brown too much.
l cup Crisco
l cup brown sugar
l well beaten egg
l tsp. vanilla
1 cup flour
1 tsp. baking soda
1 tsp. salt
2 cups oatmeal
Cream Crisco, then add sugar gradually, beating
all the time. Add egg and vanilla; beat some
more. Sift in flour, salt and baking soda –
beat in well. Add oatmeal and mix well. Put
on ungreased cookie sheets in little balls –
flat·en with a wet fork. Bake about 10 mins
in 350 oven. Makes around 4-1/2 doz. small
1/2 cup butter
1/2 cup castor sugar or white sugar
l tbs. corn syrup
l cup all purpose flour
2 cups rolled oats
l tsp. bicarbonate of soda
4 tbs. boiling water
Cream butter and sugar, add corn syrup, and cream
well. Blend in sifted flour and oats. Dissolve
soda in boiling water and add to mixture while
still hot. Mix to a stiff dough. Roll tsps. of
mixture into balls; place on greased baking tray
allowing room for spreading; press flat. Bake
in moderate oven, 350° approx. 15 mins. Cool on
trays. Makes approx. 4 doz.
Note: 3 oz. flaked almonds can be added with the
cup wheat germ
Jean E 11 iott
Cream butter and sugar. Add egg yolks, flour,
and salt. Thoroughly mix together. Take on
heaping teaspoon of cookie batter, form into
ball, dip into egg white and roll in 1heat germ.
Cook in oven at 350° until brown – approx. 10
rnins. While cooking indent each ball with knife
handle. Remove from oven, indent gently again
and fill hollow with favourite jam or jelly.
Yields approx. 2 doz.
l cup butter
l cup white sugar
l cup brown sugar
2 cups all-purpose flour
l tsp. salt
1 cup walnuts
l cup potato chips, crushed
Mix and bake at 375 ° for 15 mins. Yield 4 doz.
GLACE LACE COOKIES
1/2 cup softened butter
2 cups packed dark brown sugar
3/ 4 cup flour
2 tsp. baking powder
l /2 tsp. sa 1t
Cream butter with sugar. Beat in eggs one at a
time. Stir in flour, baking powder and salt.
Spread foil on cooking sheets and butter lightly.
Drop dough onto foil, measuring half tsps. 2″
apart. Do not flatten. These cookies spread.
Bake at 400° 4-5 mins. or until carmel brown.
Remove from oven and lift one. If it sticks,
put back in. Do not try to remove from foil
when hot. Place foil in refrigerator for 5 mins.
or so and then peel off foil. Use foil again and
again, not necessary to rebutter. Use 2 or more
cookie sheets. Makes approx. 18 doz. Kids 1 ove
CHOCOLATE MARSHMALLOW COOKIES
3 semi-sweet chocolate squares
3 tbs. butter
l cup icing sugar
1/2 pkg. miniature marshmallows
1/2 cup walnuts
In double boiler, melt chocolate squares and
butter. Let cool. Add sugar, vanilla, egg and
walnuts. Mix. Add marshmallows. Roll on waxed
paper covered with shredded coconut. Refrigerate.
2/3 cup white sugar
2/3 cup flour
1 tsp. baking powder
1/3 tsp. salt
1 tsp. vanilla
1/2 cup chopped dates
1/2 cup raisins
3/4 cup walnuts
Beat eggs until foamy. Add sugar. Add flour
sifted with baking powder and salt. Add vanilla,
fruit and nuts; beat thoroughly. Spread in
greased 8″ pan. Bake 30 mins. at 350° . Cut in
bars while wann. Sprinkle with fruit or icing
Bottom: 2 cups flour
1 cup butter
4 tbs. white sugar
Press in pan. Bake 15 mins. at 325°.
20 oz. can crushed pineapple
cup white sugar
tbs. cherry juice
tbs. corn starch
quite thick and pour 0ver bottom.
wEll beaten egg whites
tbs. white sugar
bake till light brown at 375°.
1/2 cup butter
1/4 cup white sugar
3 tbs. cocoa
Stir until smooth in saucepan and then add
1 beaten egg
Cook one minute and add
2 cups graham wafer crumbs
1 cup coconut
1/2 cup walnuts – chopped
Spread in pan and press down (9″x9″). Next
mix: 1/4 cup butter
2 cups icing sugar
2 tbs. custard powder
canned milk and
1/2 tsp. vanilla to make an icing not
this mixture over ingredients in baking
Set in fridge for a few minutes.
2 squares chocolate (unsweetened)
1 tsp. butter
Spread on top. Put in fridge.
ST. ANDREW’S BY-THE-LAKE
SWEDISH TEA RINGS
Cream 1/2 cup shortening or butter Add 1/4 cup bro1vn sugar, firmly packed l tsp. vani 11 a Separate l egg – beat yolk and add to above mixture Add cup pastry flour
Shape this mixt re into small balls. Dip these into unbeaten egg white. Roll in finely chopped nuts. Place on greased cookie sheet and press hole in centre of each with thimble or finger. Bake in slow oven 300° for 5-10 mins. Remove from oven and again press hollow in centre of each. Add strawberry or raspberry jam in each hollow. Place back in oven for another 5-8 mins. or until very light brown in colour. Check constantly.
BRIDGE NEAR ROYAL YACHT CLUB
GINGERBREAD WITH WALNUT TOPPING
cups all-purpose flour tsp. baking soda tsp. salt tsp. ginger tsp. ground cloves tsp. cinnamon cup shortening (room temp.) cup granulated sugar eggs cup table molasses cup boiling water cup light brown sugar (finnly packed) tbs. all-purpose flour cup melted butter cup chopped walnuts
Sift flour, baking soda, salt, ginger, cloves, cinnamon together 3 times. Cream shortening and sugar until smooth. Add eggs and beat until very light and fluffly. Stir in molasses. Add flour mixture alternately with boiling water, stirring just until smooth. Turn into well greased, wax paper lined 9″ square cake pan. Bake in 350° oven, 50-55 mins., or until centre tests done with a toothpick. Remove from oven. Spread on topping made from mixing: brown sugar, flour, butter, walnuts. Bake 10 minutes longer. Suzanne Lapsley
LEMON ICE CREAM SQUARES
Bottom:2 cups graham wafer crumbs
1/2 cup melted butter 2 tsp. white sugar
Press in pan saving a little for top.
Melt: l pack lemon jello in
l cup boiling water
Add: 2 tsp. lemon juice
Add: l brick vanilla ice cream
Stir and pour over bottom. Sprinkle crumbs on top. Keep refrigerated until firm.
CORNER OF OMAHA AND WAYANDOT
LEMON MERINGUE SQUARES
cup white sugar
tsp. baking powder
Put all together, mix
Bake 10-12 minutes.
well. Put in 8×8″ pan.
grated rind and juice of 1 lemon
cup 1vhite sugar
heaping tbs. corn starch
piece butter size of v-1alnut
l cup hot 1vater
Put altogether and cook until thick. Cool.
Cover bottom layer with lemon.
Meringue: 2 egg whites, beaten stiff
4 tbs. sugar
Put over lemon, brown in oven.-
1-1/4 cups flour
1/2 cup butter
l tbs. brown sugar
Mix together until it is like crumbs and put into
a square pan. (Pour over this)
2 eggs – beaten
1-1/2 cups brown sugar
2 tbs. flour
1/4 tsp. salt
l tsp. vanilla
l cup shredded coconut
l cup chopped walnuts
Mix this together and pour over the first group
of ingredients. Bake at 350° until golden brown.
cup butter with
Eileen Merri ck
Press it in a pan and bake for l5mins. Mix
cup; brown sugar
cup broken walnuts
cup shredded coconut
tsp. baking powder
top of pastry. Bake 375° for 25 mins.
1-1/2 cup; icing sugar
rind and juice of l lemon
butter the size of an egg
Spread on 1vhile still rot. Cut in squares v1hen
cup sifted flour
grated rind of l
grated rind of l
egg – s epa rated
cup chopped nuts (walnuts, pecans or
Cream sugar and butter well. Work in flour,
orange rind, lemon rind, and egg yolk. Work
together thoroughly with hands. Make into 24
small balls. Roll in slightly beaten egg
whites, then in chopped nuts. Place on greased
cookie sheet and flatten with fork to 1/4″ thick.
Oven 350° – 15 mins. Makes 2 doz.
cups soft brown sugar
cups self raising flour
Rub butter into flour, add sugar, mix well.
Separate yolk and stir into mixture. Spread
onto greased cookie sheet (approx. l Ox 15″) with
wet palate knife and generously wipe over with
beaten egg white. Sprinkle with sliced almonds.
Bake at 325° for 40-50 mins. Cut into squares
2 tbs. butter
3 cups brown sugar
2 tsp. corn syrup
2/3 cup milk or cream
1/2 cup nuts
1/2 tsp. vanilla
Add first 4 ingredients into a large iron frypan.
Stir constantly over medium heat until sugar
dissolves. Cook without stirring until temp.
reaches the soft ball stage (235-240). Remove
from heat. Don’t stir. Let cool until hand can
just be held on bottom of pan. Add nuts and
vanilla. Beat with a wooden spoon until mixture
starts losing its gloss. Pour immediately into
a buttered pan.
CANDIED CRANBERRIES WITH ORANGE RIND
In a saucepan, combine 1 cup each of sugar and
water and bring the mixture to a boil. Add the
slivered rind of l orange and cook the syrup
until it begins to thicken. With a slotted
spoon, remove the orange rind to a sheet of wax
paper and reserve it. To the saucepan, add 4
cups cranberries, 3 whole cloves, 1/2 tsp. of
ground cardamon and a small piece of cinnamon
stick. Cook the mixture over low heat for
about 6 to 10 mins. or until the berries begin
to pop. With a slotted spoon, remove the
berries to a bowl and continue cooking the
syrup until it is thick. Discard the cloves
and cinnamon stick and pour the syrup over the
cranberries. Chill the cranberries and scatter
the reserved orange rind on top.
1/2 cup margarine (softened)
1 cup sugar
1 cup all-purpose flour
1/4 cup chocolate chips (melted)
1 cup chopped nuts
Cream together margarine and sugar. Add eggs,
beat until fluffy. Add flour and chocolate
chips. Stir in nuts. Mix thoroughly. Spread
evenly in well greased 9″ square cake pan. Bake
in 350 oven 25 mins. Spread evenly with
PRALINE TOPPING. Return to oven 10 mins. Cool.
Cut into 16 squares.
3/4 cup finely packed brown sugar
3/4 cup chopped nuts
1/4 cup margarine (melted)
2 tbs. milk
1/2 tsp. vanilla extract
2 cups sugar
2/3 cup corn syrup
1/4 cup water
1/4 cup cream
1/4 cup butter
nuts if desired
In saucepan mix sugar, corn syrup, water and
cream. Bring to a boil stirring constantly.
Cook, stirring often, until hard ball stage
(260). Add l/4 cup butter, cook, stirring
until hard crack stage (280). Add nuts if
desired (filberts are excellent). Pour into
buttered 811 square pan. When almost set, cut
into squares. When cold break and store in
tight container. Yield l-1/4 lb.
ISLAND PUBLIC SCHOOL AND NATURAL SCIENCE SCHOOL
BREAD AND BUTTER PICKLES
3 qts. cucumbers (12 cups}
1 qt. onions ( 4 cups)
3 green peppers
3 red peppers
1/2 cup salt
6 cups white sugar
2 tsp. turmeric
2 tsp. mustard seed
Slice unpeeled cucumbers and onions thinly.
Remove cores from peppers and cut in little
pieces. Add salt and sufficient water to just
cover and let stand overnight. Drain. Add
rest of ingredients and vinegar to barely
cover and boil for 5 mins. Bottle in 8 pint
12 medium cucumbers equal 12 cups sliced.
A 6 qt. basket makes 2 recipes. I have a salad
attachment for my Braun mixer. I use the slicing
blade for cucumbers and onions and shredding
blade for peppers. Ethel Hanger
COLD WATEK UlLL ICKLES
Place green dill or 2 ts. dill see? in the
bottom of a jar. Pack vnth small firm cucumbers.
tbs. of non-iodized salt
1/2 cup white vinegar __
pinch of mustard seed, ch1l1 peppers,
pickling spices (optional)
Put sprig of green dill on top. Add cold water
to overflowing. Invert jars to make sure they
don’t leak. Store upright in a cool place. You
can make pickles one jar at a time with this
recipe. Only takes 5 minutes.
BREA AD BUTTER PICKLES
6 large cucumbers
4 medium-sized onions
l cup salt
4 cups water
Mix together the above ingredients and let stand
3 hrs. Drain well in cold water rinsed through
a sieve. Add the syrup as follows:
2 cups sugar
1 level tsp. turmeric powder
1/4 tsp. ground cloves
1 tbs. white mustard seed
1 tsp. celery seed
2-1/2 cups white vinegar
Heat syrup to scalding hot, stirring to dissolve
sugar. Add cucumber mixture. Mix well and heat
but do not boil. Put in sterilized sealers at
8 qts. ripe tomatoes
4 large red peppers
4 bunches celery
4 tbs. ground cinnamon
2 tbs. ground cloves
1 dessert spoon cayenne pepper
1 cup sa 1t
2 cups brown sugar
white wine vinegar
Finely chop onions, tomatoes, peppers, and
celery. Place in 3 gal. crock. Add salt,
stir and let stand overnight. In the morning,
drain off liquor, add other ingredients .
Cover with white wine vinegar and stir well
with wooden spoon: Add more sugar or cayenne
pepper as desired.
Keep crock covered in cool place. Stir
occasionally. Age at least 4 weeks – the
older, the better. May also be bottled or
recipe halved .
10 OJIBWAY AVE., ALGONQUIN ISLAND
ALBEMARLE PEACH CHUTNEY
7 lb. finn fresh peaches
16 fl. oz. cider vinegar
2 lb. dark brown sugar
1/2 cup grated onion
2 lb. seedless raisins
5 apples, peeled and diced
2 tsp. white mustard seed
1/4 cup scraped ginger root
or 3 tsp. ground ginger
tsp. cumin powder
grated rind and juice of 2 lemons
Peel and cut peaches (makes about 3-1/4 qts) in
slices about 3/4″ thick. Cover with vinegar and
brown sugar. Set aside. Combine all remaining
ingredients and cook over low heat, stirring
constantly, until the mixture is thoroughly
blended. In a separate saucepan, cook the peach
mixture for several minutes or until peaches are
tender but still hold their shape. Combine both
mixtures and cook together for a few minutes.
Pour into sterilized jars and seal securely. This
is an old American recipe, so allow for 8 oz ..
BEST EVER CHILi SAUCE
l peck (12-14 lb) tomatoes, large
l lb. celery (about 2 bunches)
l quart small onions
3 green peppers
l/2 tbs. ground cloves
l tbs. dry mustard
2 sticks cinnamon
2 lb. brown sugar
1/4 cup salt
l qt. cider vinegar
and a palmful of pickle spices
Scald and peel tomatoes. Cook 15 mins. Drain
off half the juice. Chop remaining vegetables;
add tomatoes and sirrrner about 1-1/2 hrs. Tie
spices in cloth bag, add with remaining
ingredients to tomato mixture. Continue cooking
1-1/2 hrs. or until vegetables are soft. Remove
spices; seal in hot sterilized jars. Makes 10 pints .
grated zest (thinly) and juice of
2 large lemons
2 well beaten large eggs
Blend in a small pan and heat over slow heat
stirring constantly and cook until mixture
thickens. Cool and pour in jar and cover.
Store in refrigerator.
Put through food chopper
7 large ripe cucumbers
7 large onions
Add 3 tbs. pickling salt
Let stand for 2 hours or more. Drain well.
Add 3 cups vinegar
3 cups sugar
1 cup 1-1a ter
Let come to a boil.
Add tsp. ginger
a little cayenne pepper
Add 1/2 cup flour, diluted
Boil for 10 mins. and store in jars.
cup chopped prune plums
peel from l lemon and 1/2 orange
cup lemon and orange juices (mixed)
cup chopped walnuts
bottle fruit pectin (Certo)
Add water to chopped prune plums and simmer for
5 mins. Thinly slice orange and lemon peels
(as for marmalade) Combine simmered plums, peel,
juice, walnuts and sugar. Bring to rolling boil
for 1 min. add fruit pectin and remove from heat.
Stir for 5 mins. removing any foam with a metal
spoon. Pour into sterilized jars and seal with
- Title: Barnacle Bill Durnan
- Created by: “News ‘n Views”, Vol XII No I, May 1973, a City of Toronto Employee Union publication
- Date: 1973-05-01
- Provenance: From the collection of Ted English, digitized by Eric Zhelka
Barnacle William Bill Durnan
In the early eighteen-thirties, 1830s, James Durnan took up residence and ran the , Hanlan’s Point Lighthouse on Gibraltar Point at the south west corner of Toronto Island. James fathered a family famous in the Lake Life of Toronto Harbour. Today James’s great-great-grandson Bill is a member of Local 79 and is working Metro Roads and Traffic Department.
For the past several decades Bill has led a marine life; he’s a lean fit man in his middle years.
During the war, he and a couple of his Toronto buddies signed on with an American freighter before the days of the convoy system. His ship sailed alone through U-boat infested waters. On one trip to Rio de Janeiro, he counted seventeen wrecks that had been torpedoed and rested on the shoals off the U.S. Coast. “They seemed to hit the tankers worse than anything,” Bill told me, “I saw one tanker go down and there was an oil spill over the ocean a mile in diameter.” In the past two and a half decades Bill spent a dozen or so years operating a water-taxi in the harbour. One event which he will never forget happened in 1949. He was headed out toward the Western Gap carrying four passengers when he saw a red glow coming from the centre mainland. It turned out to be the passenger steamer S.S. Noronic which caught fire at Pier 9 at the foot of Yonge Street. Bill and his passengers turned and raced to the stricken vessel to aid in the rescue operations.
“It was an eerie scene, the sky was all red and you could hear the sirens from way off. Over a hundred and twenty people were burned to death; many were lucky enough to be able to jump overboard and we picked up nine of them all cold and shivering. It was really grim.”
Bill lives in an attractive cottage on a lagoon on Ward’s Island. Late last summer he invited Mo Todd and me over, and dined us on great big turkey legs and Scotch. It was a very enjoyable and relaxing evening. The cottage is filled with mementos from the past; collectors would drool over them; among them a ship’s compass from a Great Lakes sailing vessel, a nautical painting by his mother, inserted into a porthole. A collection of old rifles, pistols and bayonets covers the wall over the fireplace.
Bill let us browse through many other interesting things. I glanced through a ‘Handbook for Masters’; a book on Nautical Mathematics; and another book on his lineal descendants from 1800. The souvenirs are endless, life preservers from the Noronic and the Bluebell, a machine gun from a Hawker Hurricane, a clipping from the early nineteen hundreds honouring his grandfather George who ran the lighthouse for over half a century; and another news item with a picture of his cousin, Eddie Durnan, who became the American Sculling Champion in 1907.
After dinner we walked across the road to the dock where Bill keeps his two boats. He showed us over his tug, ‘The Chuckie Joe’, and then we sat and had a drink on board his shipshape little cabin cruiser, ‘The Sandra Sue’.
Bill loves animals and is quite an animal trainer. He has a cat named Spider. Spider eats and performs his duties to a miniature ship’s bell which hangs in the kitchen. On one bell Spider walks like clockwork to his plate; there he stands at attention until two bells, at which time he commences eating.
Bill also had a dog named Mike. Mike unfortunately got drowned in the lagoon a while ago. When he was alive, Mike had the honour of being the only dog allowed into the Queen City Yacht Club. He had this honour because he could play the piano. Bill had taught him. Mike, a mixture of German Shepherd and Spaniel, sat on the piano stool and banged away as long as members kept his bowl filled with beer.
Some of Bill’s relatives still have a boathouse on Hanlan’s Point: they rent boats and run water-taxis. The business dates back a hundred years. It was started before the time Bill’s grandfather George found the bones of the first lighthouse keeper buried in a box in the sand at the water’s edge. He was a friendly old German by the name of Muller. It is said that he was brutally murdered by some drunken soldiers from the blockhouse a mile north of the point. To this day, Muller’s ghost, it is claimed, can be heard at night climbing the stairs to light the lamp.
I asked Bill about the tale and he told me it was a lot of nonsense; I was hoping for a confirmation of the ghost tale, and I can’t help wishing that Bill had spun me a bit of a yarn.
It is a pleasant experience to work with Bill Durnan. Mo. Todd and I often
have lunch together; all who know him find him a very colourful man.
Document: “Save Island Homes” Booklet
Prepared and Published by: Toronto Island Residents Association (TIRA)
Author of text: Freya Godard
Date of document: April,1974
Designed & Printed at: The Coach House Press
Original document provided by: Elizabeth Amer with assistance of Peter Holt.
Provenance: From the collection of Ted English
Digitized by: Ted English
Please Walk on the People
Document: From an original copy of Toronto Life Magazine
Date of document: March, 1974?
Author article: Ron Haggart
Document provided by: Don Lomax, 204 Lakeshore
Provenance: From the collection of Ted English
Digitized by: Ted English
Document: Wards Island Fall Carnival
Date: circa 1973
Provenance: From the archives of Peter Holt, Toronto Island Archives
Digitized by: Eric Zhelka, from an original print
Annik Tyers, Peter Holt, ?Mary’s brother, baby Siobhan, Paul, Mary, Sandy Krzyzanowski, Ted McConville, Victor Whitfield, Cathy English & ?, Elizabeth Cunningham, Jana Roerick, Mary Hay, Pam Mazza, Ron Mazza, ?Diane Horne, ?Jake McCombs, Terry Haddral, Anne Broecker, ?, Brian Danniels, Deborah Danniels.
Leslie Yager, Julia Oldenburg, ?Toby Whitfield, Ian McRae, Lorraine Fry, ?, Nina Zhelka, ?, ?, ?, Gaetan Godin, ?, ?, ?, ?Cheryl Godin, ?, ?Kassi Ellis, ? Broecker, ?English, ?Sheree Merrick, Adam Zhelka, Michelle Philpot.
Please advise of any omissions or corrections in the “Share your Memories” box below.
The Island School 1888-1978
Authors: Eva Beyerle and Emily Coleman, former students.
Provenance: From the archives of Ted English
Digitized by: Ted English
Document: “A Brief History” of the Island Public School, a four page document, from an original copy
Island show catches fine folk flavor
Provenance: From the archives of Ted English
Digitized by: Ted English
Document: Original Globe and Maul newspaper
Perfect Weather for Ned Hanlan Party (2 pages)
Document: The Toronto Star – original newspaper article
Provenance: From the archives of Ted English