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This book of recipes

MRS.JOCELYNWOOD
Home Econom ist

to the pecple

Hicated

Government of Newfoundland and Labrador

Department of Rural Development
Telephone: 7 37 -31 9O-2-3

cultrrre

is

and Labrador.

of l{sl.fourdland

Our traditional

plants

and ediJrle wild

has always centered

aror.rrd

Tltis had
of Ltqre cooked neals.
the hcme and the pnelnration
jncluded using all our easily attainable
foods suctt as fish,
Ctranging life

gane neats and r,regetables.

wild

berries,

in :reoent years

in a loss

ha.s nesulted

of basic

skills

styles
of food

ptser.vation.

It

is hoped that

people

in all

areals of the Prcnrine

foods to dirrersify

nnke r:se of the abrrndance of natirre

will
their

nenus and to add variedr.

Ibod,

has included

strWping

hints

hjnts

on good nutrition,

and calorie

Healthful-

Otrr Hcne Ecrcncrnist,

cooking

of f@ds.

vah:es

and happy eating

to aI[.

JffiPH

O[.IDIE,

Minister.

tq-((aqtL

Joel1m
charts'

"!
FISH RECIPES

s
e
a'

BAKEDSTUFFEDARCTICCHAR

To ptepare fish, wash and &y wel1, and sf{jnkle salt itride carity. Leave on
head and tail but rcmave eyes. PJace chefftes in cavity. Stuff lhe tith and
skewet it toqether with skeweF and sl'Iing ot sew with needle and heavy thad
or line. Brush fish with melted butter or prace stDps of park fat ovet it. Wnp
in heaw foil usinq a &ug rtol dlosure. Bake at 4Oe fot t hour to ly.hours,
dependrng on thickness of fith. Open foiJ for last l0 minutes ard tel the skin

o
o

% cup brcadstuffing per poundof fith

I !sp.poultry seasoning

.I Alctic Char

FRIEDARCTIC CHAR
t tsp. marqarineor oil
h tsp. salt
% cup mitk

2 lbs Char fillets

il cup flout
% tsp. baking powder

Beateggs,add sait, flort, oil and milk and bakingpowdeL Dip lillets in battet
anddeeplry inhotfat at vegetableoil fat 3 to 4 minutes. D."in on papertowet'
iinq. Seryes6.
CLAMS

&pare fresh clamsby scrubbing. Placeovet steamin a basketuntil slells open.

Renaveham she . Servehol with meftedbutteror margarine
CLAMCHOWDER
1,4cup dicedsaltpotk or bacan
1,1cup chopped onian

Reei pes

2 cupsclamliquor or |lted wa@t

'l tsp. salt

(cannedor frcsh)
2 cups
'r.ilk
1/8 tsp Pewer

CREAMED LOBSTER OR CRABMEAT (cont'd)

CLAM CHOWDER(cont'd)
Fry saitporir andrmoves(lraps.savefor gartith. Add onio sand cooksIoW.
Mdchmjuice al..dpotatoasand sin'Jipr until potatoesarc tendeL Md ckr6
milk and seasoring.Gamith with saitpork sdapsatd a snillPie@of bfiter'
FRIED CLAMS
2 cupselans
l tb,sp.water
l ecc

I tbsp. flour, salt, pepper

7 cupdacker cflrmbs

Melt buttet, add flo$ and blend. Stir in milk and cook unti thick. Sauce
should be smooth. Add sasoninq and lobster ot crabmeat. Selye o, toa$.
COOKING I"OBSTER
Use sait water jf porsible . Olhe]wise, add 4 tablespoons salt to boiling wate.
Ha,n water boiling before addjng green lobste$. Let water come to boil again,
boil m minutes, &ajn off wat.t immediately and 1et cooL

qean clarl5 and svinkb with flour, salt an'dpepper. Beateggwell with wateL
Dbclansihegg andthenincrackercrumbt Deephv untilqoldenbrown tuain
CRABMEATOR LOB.STERPATflES
2 tbsp. floB
I tt6p. butrr
2 eqg yolks
.l cup milk
2 crlps$abmeat or Iobstertreat
t4 tsp. salt
% onion mfuced
% tsp. povltry !asoninq
I sup bradffumbs

Mett butter in saucepan Add flols and blend Add milk and stb until thick
Gadually addsoriesauceto beateneggyblks andrctum to saucpan.Stir. Add
ffabmeat, braddumbBand seasoainq.Sllapeinto pattbs and deeptry orpan
fry. Sefle witht tar sauce.

FISHERMEN'SBREI'IS
]6 cup diced saltpork
2 Ibs.fish finet
1 tsp. salt

\ttrapbrcailin towel or plasticbagand beat with a ,ock or hammetuntil thercarc

tiny piecesof },Iewis. Saakin a bowl of cold water fd h to I hol.jl Fry po/k
adil onio\ waEt, salt and fish. Cook lor 15 minutes Squeeze
in laryesaucepatl,
brewisad &ain warer oft. Add to tish andmix well. Setvehot.
SMOKEDFILLETS OF COD
Placefillets in watet and% teaspoonof salt. Boil lor 20 minutes; then serrc
with eggsauce,as in ihe boibd salmonrceipe.
DEEPFRIED CAPLIN

CRABMEATOR LOBSTERSALAD
2 cuIAqabnreator lol:stet nrat
I stalk chopP.dcelery

1/3 cup mayo'lf'atse

ta tsp. salt

Combineha bowl Serreon lettuce cupswiih potato saiadard sltbedtomatoes

CREAMEDIOBSTER OR CRABMEAT
4 tb'f buttet
4tbqpftou
14ttp. sah
thcups 'rr,ilk
I pinento chopped(d chi{es)
2 cupslobstern:atot @a&rcat

I onion,diccd or chopped
3 ca&eslard bPad
2 cupswatet

I dozencaplin
I tsp oii or butter
ta tsp. salt

I ess
% cupflour
tt tsp. Lqkingpowaler

%cup rnilk
CIeancaplin,pmoving headsand tails, tlen wasl and &y them on a paper tawel
Eeat eqgs,add oii, flour, sajt, bakinqpowdet and milk. Beat well. Dip fish in
batter.Deeplry inhoto or lat LII/tflgoldenbrcwn. (3to5minuds)
PAIVFRIED CAPI,IN
Washandcleancaplin. RolJin flow aAdpanfry with saltpork bjts, oil or bacon
fat. BIown andserve

SMOKEDCAPLIN

BAKED HALIBUT (cont'd)

Soak capliAovernightiI tuine af % cup salt alJ.d2 cupswater' Piaceill smoke!

and smokefor 4 to 6hour'. Keeptrczen ufi rcadv fot re
CAPI-INJN TOMATOSAUCE
lyashard ctean caplh. Removeheadsand lairt l-ay fish in a casseroledis'h'
Spdnkle salt on capiin.
I can tomato soup (undiluted)
thyne
%
'sp.
I tsp. salt

I onion chopped
% tsp. nririolam or orcgano

Ileat sovp anil add onionand spices. Pour over flth and bakeat 350oFfor 30
DRTEDCAPI,IN
Soakcaplin overnrigltin salt meat pickle ot spile fib pickle Placeon ftcks in
the sunor hangon nails on a boafi or ftck Dry ule ard starc'
PAN FRIED FLOUNDER
1)4to 2lbs. tilbt
%onioA,diced
1 tbsp. watar

%cupporktat, cubed
1'bcc
%cuphleadcrumbs

B@Wn pork tat and onjon. Dip fllets in eggmixlure

Plach pan andfty until goLlen bro$rn

Tien rcll in cnrmbs'

,1 cup butteted }fead $ mbs

Lay podr in casseroledish. Add the thinly sficedonion f-av tlices of.hafibut
ovet top. Covetwith ctumbs. Bakeat 4NoF tor 40 tr.,inutes Sv;nkle with
paprika and lemon juice beforc se$irtg.
BROILEDHALIBUT STEAKSA I-A ORANGE
4 ha],ib:.jtsteak (1" thick)
l orarye

Seasonsteakswjri sait and pepper. Blendjuice ol % onnge with buttel. Brush

thestealrswith orarge butlet and sel steals on greasedbroilerpan Slica temajn'
ing otangeover steaks. Broil 3 to 4 inchesfiom hat lor 5 minutes or until
brovtnedand cooked thlough.
PAN FRIED HERRING
6 herring tillets
% cltp $acker c/umbs

I crp watet

Tnm of fin headandtAil. washin cold water. Placeflounder i!\ shallowbak'

ingpan. Covetwithsuips of tatpork Poi.trinwaterand put dicedonion arcund
it. Bakeat 35eF for % to I ho|n Basteaccasionallywith iotce'
BAKEDHALIBUT
4 thin sticessaltpork
I onb4 dicd

2 lbs. halibut slices

tAtsp.poulty lf,asoningor sage

I esq & 2 tsp. milk

% tsp salt

Beat eggsand mJ,k. Dip liilets in ftis mi,rturc, roll in c'nrmbsand pan frr until
fuown. Setvewith lemonwedges.
SMOKEDH'RRING
Aac* 6 tmoked he$ing in a largebakjngpan. Covarwith boiling water' Bakeil
4OeF oven for 20 minntes Servewith vegetabies

BAKED FLOUNDER
I whole fiounder
I diced onion

I tsp. salt
2 tbsp. butter ot margar,,e

SAI,TEDOR PICKLEDHERRING
6 saltedhe ing. Soal<lening in coie !{,aterld 2 davs Changewatet *tenl
times. tuing toboil arldboil for 20 l.r,inntes Sene withvegetables.
.
6 mackeral split (filleted)
Y cup cracket crJmbs

PAN FRIED MACKEREL

I egg& I tsp. milk
tA tsp. salt

pa'
Beat egqsand mjlk and salt. Dip tillett in egg mixtule, roll in crumbs, and
tdges
qolden
wjth
lemon
brcwn. Se.ve
lry unrii

BAKED SALMON

BAKED MACKEREL
1 onjon, chopped
1 tin tomato soup
2 tbsp. bvtter
tAtsp. salt

2lbs. rnackelalfi ets

% tsp. rnarjotan
tAcup bfaadcIumbs

Lay fillets in a casseroleo. bakinqpan. Mit onion, spices,qeen pepperand salt

with tomato soup Pour overfilets. Spdnkie wilh aumb'sand dot with buttet.
Bakeat 4oeF bt 30 minutes.

I yvhalesalmon
I onion chowad
2 tbsp. meltedbutter

Clean and&y fiJt; leaveheaaland tail on t rt rmoveeyes Makestufring and

$rinHe cavity of lirh wi& salt Stuff andskeYterfish or swup. Dot ftslr witl!
burerorsFipsolfatpork. wrapin toil ar,dbaket hotf at 35eF. Opentoil
for iart t0 minutes. Servewith lamonwedges.
BOILED SALMON

MUSSEITS
Washand cleanshels of mussels$r& a bI1lsh. BoiI tu saltwaterot saltedwater
urtii shels breal<open. Se.'e hot with rtelted butter.
PICKLED MUSSELS
PIac mussejsj, a viregar solurion. I clup wnegar, I cup waler and I teaspoon
salt.

BAKED STUFFEDSQtJlD

6 sqund
I tsp poultly seasonrng
2 tsp.meltedbutter

Aean sqwd by rcmoving teniaciesand skjn; the, wasl and spdnkie with salt.
Make drcssr-ng
and stuf squid. Sewup orskewet Wtapin alumt mfoil, pvt'
ting stfps of fat back porkia each squid. Bake at 35eF fot % hour.
BROILED SAIMON STEAKS
4 fresh salmonsieaks
I lsp. sa.it

I salrnon,cut in ialf

2 tW meited b[ttet
2 tbsp. Iemonjuice

WipesteaLsvith a cleancloth. Lay on greaFdbroilet panand brushwith nel'

ied butter- 8.oil lor 5 to 5 minuteson eachside; lhi'" usualiyiakesI 0 nrinutes,
dependingon thicknessof steak Pour lemon juice wer and serve.

I tlp. salt % cup t4t pctrks$aps

Bot salmonin sattedwaaerwith s21tpotk Dntil cookeil through.

SAUCE

4 tsp. butte.
ltA cltps milk
2 haftI-boiled eqgs

4 tbsp. tlour
I tsp. salt

Melt butter in a saucepan,add tlour and blond. Add milL ard salt
ard rtri urtil tiist eted. Add hard boiled egqs. Setve over salmon.

2 cr'jps
tuead$umbs
rh tsp. salt
I onion chopped

2 crps breatl$tmtbs
I tsp.poutay seasordnq
I tup.sa.lt

SAI.I'{ON BUROERS
2 cup&flakail sdlnon
% @p melteil butter
113cup sdmon liquid
I try. dry rrrsaad
N cup dry bead &)mbs fot rcang

tA ctp choppedonion
1/3 cup breaalclufibs
2 eggs,beatan
tt tsp. salt
6 hambwger burrs

savinqIhuid. Cook onion in butte! urtil tender. Add

Dlzin and flake saJmoln,
salmonliqui4 crumbs,ws, muttard, sa.ltand saimot. Mix we . Make6 cakes
and rol in bead crumbs. Panfry in fatpo* oneachside Plaoeonbuts.
Setvewith lemon vred.r,sallil lettuee.
SALMONLOAF
2 crps flaked salmon

% cup nnyonnaise

BARBECUEDTROUT (cont'd)

SALMONLOAF (cont'd)
1 tin ceam ol celeryot mushroomsoup

rl tsp. worcestersbbe
sauce
salt
% Ep.

I beaten egg

Aean and place trort in a shallow pan. Make sauce with dl othet inqledients.
Patr wer fkh and bake at 35eF for 30 to 45 mir:Jtes.

Combjre salmon with mayonl]',jse,soup, egl, crumb' onion, salt and spices.
Packinto a loat pan 84 x 4"> inches.bakeat 35eF for onehour. Coverloaf
pan with toil. Srce ard rerve.

NEM'OUNDLAND FLI?PERPIE
4 seai flippeB
I tsp. soda

DEEPFRIED SCALLOPS
% cupflour
h *p. salt

I tsp. flout
I tsp. worcestersnre sauc

1 beatenesg
rAcup milk
.1tbrp. o

Makea batter of egq4,flour, mik, sdt analoil Heat fat or oil to 375oF- Dip
scdlopsin battet and deepfty on each side 3 to 5 miauter Seryewitn lemon

Soakflippers in waterand sodalor k hout Trtm on all excessfat Dip fjjppe$

]n seasonedflour andpan try in park fat to tuown Add choppedonians. Make
a Wry ot flour, water and wotceste$hirc sauce.Pourovet flippers. Covetancl
bakein modetateoven (350oF) untt tender. 2 to 3houts. Cover v/ithpasry
andbakeat 4OOoFlor last t4 how.
PASTRY

PAN FRIED SCAII,OPS

12 scdlops
% cup pork scraps

I quart water
1Acup polk fat diced
I !sp. sall
1c p cold water

l/3 cup flour

tt tsp. salr

1/3 cup shorteninsot Iafi

Coll water

lb c ps floljj
b tsp. sdt

Brcwr sal! pork fat. Roil scallopsD flour and lty until cooked thtaugh and
goldenbrcwn- Ser,e with lemon-

Rub slorteninq into flout and salt. Add cold waterslowly, usingiust enouEhto
hold pasty rogetheL Roil ard place over fljpperc' Bakeat 4@oF lor 20 ' 30

PAN FRIED TROUT

6 Eout
ta tsp. salt

Bfownpo']{ fat in afrying pan. RoI fish in flour and sait mjxtue.
gobn brown

BARBECUED
TROUT
6 tout

SEAL AND RICE CASSEROLE

1/3 cup flo[r

4 tbsp catsup
.l ib6p.preparedmustard

Pall-fry until

2 tbsp.florr
1 cup milk
I onion choppeal

.l

4 tbsp. melted butier

% tsp. sdt
2 cupsNealmeat,cbopped
beatTegg tt tsp.saqaor thyme

Greasecasserole. Coni&rc nce with 2 tablePoot6 of melteil butter. Makea

wlrjte saure of 4 tablespoonsol buttet, melted, 2 tablespoonsat flour- AdiI milk
and caok ulttil thickened. Add other inqedients Pou! aver ce. cover and
bakeat 35eF for 40 minutes. Ser1ssix.

MOOSE

a. nee!' of
La uA&t7X-X-q

A teodl
beel

SCOFF
colLned

and cabba.ge ctt' A L'X't Apa'Le tLLbA end

PTARMIGAN

.,a,bbagQ.,The sco66 L^ a l)tQ.n heLd Ln the

FLL L a{ the

tle.att when l,Le 6 h v e g e t d b L e A

etLe p L znti|uL.
h o u te
atLe

frLiendA ga t h e t L e t

ott 4 ccnnunltq

haL L .

beo|,

wL th patatoe',

wild
Game
Rec
rpes

c o n t t L i-b u t io n A

Lought and coohed to g e t h e ' L

pot-taX-t

one

!'n one

tLLbA
AaX't p(iLlz otL
'
^LLt
co.tLLotA , t u lL n L p 8 & n d

ca b b c .ger,ddz d. w hLx 'eLhi f o o d L a c o o h in g ,

e ve n qbodqpLaq' c q/Ld6Ln d 6 o c : - e L a z e A '

BEAR

WILDCAMEP"ECIPES

BARBECUEDBEAR
3 lbs. bearmeat,cubed

% ary fat back pork, cubed

SAUCE
I cup catrup
I onion, &ftd
2tbsp.bown sugar

4 tbsp. vinegar
I tsp. salt
1 tbsp. muslfi (pepared)

BRAUNOR HEAD CHEESE(cont'd)

Cleanthe head by rcmoving the eves,ea$, brainsand skjn Cut into pieces'
ad soakin L'jne of ,4 cupsail to I gallo, of waterfor 6 ho ts, oveniqht' Pout
off brine and washpieces. Placeit a :(,ryepot, addtflmmingsandsimmeruttil
neatcan be rcmovedhom bones. Tim meatfiom bones Chop fine al]-dweigh
Strain &e broth and boii down unt vou have4 cupsbtoth fot 3 lbs of meat'
Add meatto btoth. Thenadd i tbsp salt, % cnp choppedo on' $een or rcd
pep{f)r,l tsp. savoury,ra tsp.saqe.Heatmixture andcook for 15 minul,3f Add
I tbsp. gelattne,dj$olved in % cup coLl water for each2 cupsof thuid' Pout
jrto pansor bowlsand chill.
BAKED STUFFEDCARLBOUHEART

Ttim fat ham ngat aad fuovrn in potu fat. Placemeatin a bakitg dish. Cover
with sauce.Baka2% hoursat 325oF. Stir occasiondly.
BEAR S?Eld
2 lbs.tuar meat,cut up
4 cupswatet
}4cup celety, choppeci
I tsp. sait
I tsp. oregano

% cup tat backpotk

I onion chopped
I cantomatoes
1 geen pepper,chopped

kown meatiA tat potu. Add water, oni9n,celery and othet ing/edients.cover
andcook tjfltil teAder.
ROASTBEAYER
1 beaver, skinned & cleaned
.i tbsp. sall
tA tsp- salt

tAcup'linegat
2 tsp. soaia
4 stips of fat pork
h Ep. polltrf seasoning

I'lash beavet and soak ovemight in water and cavel Add % cup vinegar attd one
teaqroon saii. Pour off solutr'or?and wash. Piac in saucepan and cover with
water ard soda. BoiI for IO mi]|,utes. hain. Place beavet in roastitg palr. Co!'
er wrth onions, sljced pork ard pnn kle sason i4q on it. CovPr and bake at 3754
hours. I4ake qravy it desbed.
tot

ARAUN OR HEAD CHEESE

Headof Moose,caibou c* Deer
),4cup salt

Plut heat, tong'ueand tdmrungs

I gallonwater
cant'd

I cup brcad.r'tmbs
1,1tsp.savary or poll,Y seasonbg
4 tsp. meltedbuttet

I caibou heart
Y tsp. salt

Wipeheafi clean analsoakovenight ilt saltedwateL Tfl:molf blood tesselsand

fat. Stuff cavity with dressingard skeweror sewup heafi Placein rcasFr atd
lay strips of salt pork over heai. Add 1 cup water to pan Coverand bakeat
325oF for 3 hol./s or until tender.
BARBECUEDCARIBOURIBS
3 lbs. cariboudbs, cui in pieces
I cup catsup
2 tbsp. vinegar
2 tbsp.tuown sugat
I t'p. sait

% saltpo,k diced
I tbsp.prpared musiard
2 tbsp.Iemoniuice
I onion, choPpetl
% tsp. PaPPet

andcoverwith Barbede sauce' Bake

Erovt', dbs ijnsa.ltpork. Placein casserole
at 325oF tot 2% houts. Bastesauceoverribs ftequentlv Deliciousservedwith
nce.
CARIBOUOR MOOSETONGUE
I tonsue(Ir4ooseor C#jbou)
I rbrp. sait
6 wholecloves
1 onion

2 cupswatel
N tsp pepper
I BaYLeaI

Washionguestholoughlv and boil in sattedv/aterfor 3 to 3% hourswith onion

noi
andspice;. Plungernto cofd water& removeskinon tongue Slic and seree
with a Spanrirhsauceor cote4aw.
11

MOOSEBURGERS
2lb, nw mincedmooseneat
% tsp. saJt
% tsp. pepper
2 tbsp wsrcesteruhire
sauce

BRI$SEDMjOSE (cont'd)

I onion, chopd fine

% crp cartup
l eCS

Mix rneat and all other jngredr'entsin a bowl Make into patties, Par fry or
boiluntilcooked Sereeon hamburyerbuns. Pourhot tomato soup(undihted)
or mushroomsoupoverrneatand buns.
MOOSESTEWWITHDUWLING
)Acup ceiery,choppecj
I slt'a tumip, diced

% cup cubdsalt pork

.I tsp ralt
flow & water thickentug

Bfol'? peces of nratin fat pork. Add orxo?sand water, satrt Cook slowly
untiltenileL Addcclery, carlots, tufnip and cookfor 20 mjn]'ltes.Addflo and
water thickenhg. Do not makegrary too thick if addingdumpling.
DUMPLING
ltt cupsflow
2 tsp. baki0gpowder
i ilp. sait
% cupmarya ne or butter
% to 1 cup
'j.,ilk
Rub butter inio flour wirh handsunt, fine. Add lx,ilk slowly ta makea sott
douqh.
MOOSBCH&I CONCARNE
2lbs. miaced moose|,eat
I can tomato soupor tomatoes
I tsp salt
.I tbsp. Wo.ceste$hiresauc

BRAISEDMOOSE
4 stips fat back potk
% tsp. black pepper
n

qary Ircn iuicein Pan.

SWISSMOOSESTEAK
2 :{,ryemoo',esteaks' 1" tltick
X tsp. salt
2 cupsca ledtofiatoes
% cupehoppedoni.n
Y2tsp. savoutY

% cup flour
% tsp. pepqer
Yacup choppedcelelY
2 tbsp, ltorcestetshtrsaud

in potu fat or
Ttim aI fat lrofi mo!j*,. Dredgemooe in easoneiltlcr'ur' bown
pan and pour sauc
bacon fat in a fry pan' Then placeit1 cas#rcIed bakr:ng
over. Bakeat 325oF fot 2 hot$s
BAKED S?UFFED MOOSEHEART
I cup bradctumb$
Ya c|.p nelted butter
I onion d].oppeil
% tsp. mited Poultry easoning
I tsp, savoury
out vertlsj'side Prc'
Wa* heafr atil so?kwefiight in sodaal'd watel Cfean
bak'
paredrcssingard stuff heart Skewetot sewup or trievvitl lioe Placein a
pan
and
cover'
to
inq pan and put sttjps of fat po* orr it Add a lttle water
@casionallv
Bakeat 325oF fot shouts Baste
MOOSECHOPSUEY

l onion
I canl<ridneybeans
% tsp. Chili powder

Fry moosmearand orion in o-iJor fat. Drarnolexces fal. Add tomalo soup,.
ktdney beansandseaso"ing.Serrehot wi& bunsor toast

I - 4lb. moosroast
I lsp. salt

and placestrips
Rsmovlat froft roast and wipe cleart Cut rcastat 2" interyals
tA
aup white vineof porL in cuts. tl{adoateroastin mari,ade of 2t4 cttpswater'
Pour
frequentlv
osI
tutraing
24
hous,
qarana a txp. tuown gal soak for
juice'
onion
or
cran*ftv
ai. Placein rcaneL add patuidse berry
La
^uitt
corercd' Make
flakesand bakeat 32fF until tender. Bastefrquently Keep

cont'd

2lbs. mooFmeatNt ii smallpieces 2 tgp latdoil

I catlmushrcoms& iuice
t stalk celery,choPPd
1 qeen peppet,choQoed
I can bea, sprouts
I onion, chopped
2 t!{), wolcestert/rtresauce
Cookin 'tsaterulll,
Heat fat ot oi)in ftv pan. Add onion and wown meat'
ilnecessary Thicken
tender.men add chor{x]il vegetauesard qaw b'owning'
with flo]ttranalwatetd cornstarch SIveovernot nce
13

MOOSEBISCUITROLL
2 cupsmjnced moosemeat
l onion, diced

tAcup brown $avy

kEp- salt

Cook mincealmeat,onion and makeqav-!. Haveqavy fairly thick.

SWEETAIVDSOURRABBJTfcont'd)
I cup pineapplejuice
% *p. salt

2 tsp.fat potk ot oil

1 cup pineappleiutrks

|l

tbsp-co'nsl;,rch

BISCUITDOUGH
2 cupsllour
% tsp. s.,t

4 tbsp. butter

4 tsp. bakingpowder
% to I cup milk

Cut butter into flou]], bakingpowder and salt urtil the pieces are the si2eof a
pea.Aaldm k to nake a softdough. Roli oui on fl owed boafi to % " thickness.
spead with rnooe neat mixturc and rcII up. Sealedges-Pbce in a pan and
slashtop in seve&lpiaces. Bakeat 4OeF f6 30 minutes. SeNewith tomato
MOOSELIVER
t4 tsp. salt
2 onions, sliced

% cupflour
po* ot baconfat

Heatpanand bro99npo* fat or bacon. Do not havepan ioo hot for ljvet, asths
will toughe, and shdn-kji . tuedgeliver with flou and fry on medium heatwith
orx'ons.?urn overand brcrfi o&er side. Coakonly a short time. Do not cover'
RABBIT STEW
2 rcbbits
fat pork
tl cup choppedcelery

Ik tsp.salt
I choppedonion
I ctlp diced twnip
%ctp iliceil potato
5 ts!. flour

Cti up mbbit after cleaninq. tuedqe with flow a'j.dbrown in pork fat. Then
add ve@tablesand caok fot 20 minutes. ThickeA$arat. This Elay be sened
with dumpljag'$ a pastry bakedwer it Fot ilumpling recipe- seeMooseStew.
SWEET AND SOUR RABBT?
2 hbbits
sdt
'1tsp.

'h cup rrolll

r/atsp.
Pefi)r

I4

lyarh and cleanrabbits. Drcdgewith flon and salt andbrown in fat. Add pineappleiuice, vircga\ an.l sdt; cook lor 40 minutes,cotered. Add pineapr'Ie.
Add broun susal Mix constarch in coid waterandadd to ftrtke, sauce. Serve
over hot boiledfice.
BARBECUED RABBIT

2 ftbbits, cut up
tl tsp-salt

h cl1p tlour
po* fat or oil

Drcdgeftbbit with flour and brown in fat. Placein a krye casserole.

SAUCE
2 tbsp. h'own sugat
I isF dry mustard
2 tbsp. rvorcesle$ltresauce

I tbsp.papdka

Combhe all ingredientsof sauceandpour orer rabbit. Co,rerand bakeat 325"F

for 2hous. Bastefrequently.
ROAST TURR OR DUCK
2 ot 3 tu'Is
% cup butte\ melted
% tsp. salt

2 cupsbrcaddumht
.l lsp.pouiiry seasontnq
'A W. Pewer

Clean birds and d.atu. Stuff birds w.ith &essing and skewer. Place in pan and
prick bird so fhai lat wj]j alain off. Aftet t hour, chain off tat from pan and add
some water and chopped onian. Cook until tenale\ covered. Remove iid for
last hall hour, ro brow, sldn. Se|ue with patuidgebe$! ja,l or jelly.

BARBECUEDDUCK
% cup lamon juiee
2 tsp, onion, ninced
I onjdr, chopped
t2 tsp. pepFer

2 wild drck% cup voqetableoil

I tsp worcste6hiresau.
.I tsp salt
'A cnp catsop

P I CK L ES

Ort duc&rin !rvi4g pieces. Placs.ia roatte.. Combineall irrgdbnts and pour
overducls. Coverand baketor 2hovs
ROASTPAR?RIDGE
a pafiridges
%c p'ttatgr
I tsi podtry $asoningor savourY
tsp. rr:pper

I tbsp vinegEr
2 cupsbFad ?'lj/,bs
I &p. sait
stri!6 offat port

Cleanb dt and soakrlhow in watet andvinegal Dtain. Stufi birds and wrap
eachin all.|lminumfo . Put a pieceoI fat pork on eachbitd. Bakeat 325oF
for 2 honJ'',,d tj,ntil tendel Openfoil coveringfor last h hour to bown skin
TURR HEARTSAND IIVER
I Ib. turt hearts& Iiver
tat pc,ik aticed

I anion

Brown heartsand livrs in tat pork. Add oniotl uid water afulcovet andcook
for 3omirute$ Thicken$aW it dested *ne on toast d rjce or with pout@s

APPI.ECHUTNEY
12 cupsunpeeledapptes(chopped)
3 cupschoppedcelery
/2 tsp. pepper
I tbsp.sait

1 largeonion,choppeil
2 cupsciilet yinegar
2 @peqrmulatealsugar
1 tsp.$ound ginger
.l/8 tsp found clores
16

15A

APPLECHUTNEY(cont,d)

BREAD AND BUTTERPICKLESbol|t'd)

Combhe apples,oruon,cieryad raisrns_Add vinegarad pepEtJr.Cook slow.

]y for ane haur, sti$ing often. Add othet in$edients- Cook until very thick.
Sealrn sterilizedjars. Coverwith hot paftatin wax.

1/3 cLp salt

PICKLEDBFETS

SIce cucumbers,onr'orl5and peppers. bing to a bo and cook l0 minutes.

Sealin clean tus.

Washbeetsand bo Drtil render. Placeundercold warerandlemoveskirr. Stice

or put i, jhrs whole, if small. Boil 2 cupswate\ 2 cupsol vinegat ard I cup
sugar. Pour over betsin jars ard seat.

MUSTARDCHOIII PICKLES
I lalge cadiflower

PICALILLY
10 ]bs.grcen tomatoes
2 lbs. sugar
I oz- mixed pickling spices

% tb. (4 ozr) tuy mustard

3 greenpep@s

2 qts. vinegar
,t cup sait

I
2
2
2

2 rcd pepwrs
I qL celery

Mince tonAtoes and onians or chop fine. Cover with water and add salt. Let
stAnd ovemiqht. Drain off water, add vinegar and spices, tjed in bag. Boit until
thick- Pour into clean iars and seatwith wax.

TOMATORELISH

4 qts. onions
.,
\-

.at
) rosp. rumedc
5lbs. suqa.

4 apples

% cup vi'legar
% tsp. cloves

% tsp. cinnamon

RHUBARBRELISH

Peeland choi applesand onion tuop peeledapples]n saitedwatet toplevenl

browning. Bring ta boil andlet simmeruntil soft and thl?k. Pourinto ja$ and

4 qts. rhubatb
2r,4pts. vinegar
Add il cups sug& and I ttp. cinnamon, I tsp. allspice, 2 tsp. salt. Cook until
thick, abaut 1% h. s. Poff rnro slear sreflIe jars.

GREENTOMATO PICKLES
4 qts. green tomataes
2 qts. onlons

BREAD AND BUTTER PICKI,ES

I qt. vinegar
3 cups hown su96r

% cup nj'ed pickling spica

6 medium oniotrs
af, 2 tbsp. dehydlated pepper

'
17

2 tsp. salt
i tsp .a.Ispjce

I laryetin tonatoes
,4 ttp,ilryer

Chopvegetables
fine. Putau rngredi'enrs
in laryeke le and cook 3 haurs. ,rhick
en with flour audwatetthickeninqor constarch. pow jn hot stetije ja$ andseal.

4 qts. sliced cucunrbeff

I srcen peppet & I teal pepper

qt. ithite vinegat

tbsp. tulx,erjc
tbsp. celery eed
tbsp. cwry powde,

Put vegehblesthtough mincer ot chop tinely. Soakovemightin saltedwateL

Pom off salt watet and adil other inqmdients. Cook appoximately I hour.
Thickeh with flouj and watet tL too thin.

MUSTARDPICKLES
4 qts. cabbage
4 qts. vinegat
3 tbsp. dry nrustard
i tbsp. sall

3 cupsvinegar
1% tsp-twrctic

Sljce tonatos and onions. Soakin a brjne ofralt andwaterovertighL Drain otf
hrire and washin cold water. Add vinega\ suga\ and ryicf-stied in a bagof
t8

GREEN ToMATo PI1KLES (cont,d)

cheesecloth or cloth. Cook slowjy Llrtfl to&atoes and oniorrs ale tender and
ilafu in colow. Seal m bot ciean jars. pour hot wax over top.

PAR?RIDGEBERRY CATSUP
1 Ep. ground cloves
3 qts. pariddgebeffies
1 qt. vinegat
4t4 cups Lttown sugar

% ttp. glnqer
% tsp. rcd pepper (cawnne)

Boil benies with a smalt amount of water (t cup) and cru*!. put th,{'ud1a
calkndet and placein a je y bag to dnjn. The juice maybe usedtor jeljy and
ite pdp stained tlrougfi collander o. sfarner for catsup. Boij pdp, spices,
v;nega\ onions,brown sugarfor t hour. BottJei, cleanjarc.
BEETRELISH
Boil 12 . 16 medium beets,remove skin,altd put ttuough$inder or chop tine.
Ilake a drcssingoI 3 cupsdnegar,2 aupssugar,l/3 @p flow, andI tsp. salt.
Mjx thir wjrh rhe bee6 and cook s,owjy unil thick. poLf into hot clearl ia$.
Sealwith hot wax. (This can be fttadeit the winter !rcm beetsthat hare been
CHILI SAUCE
)2 tipe tomataes
I qrcenpeppet
2 cupsvinegat
I tbsp.sait
I tsp.cloves

tAheadcelery
I onion
3 tbsp.sugar
I tsp.cinamon
I tsp:allspice

Chop vegetables
and cook slowly unt mixturc is stightty thickened. Seatin hot
PICKLED BEANS
Caok 2 quarLaof geen or yellow beansin boiling sattedwatet Dntil tenderSAUCE 4 tbsp.dry lrl6tard
J cupssusar
3 cups vinegar
4 tbsp. tlow
% tbsp. celery seed
,4 t:!f{- tumefic
Ileat musta,d,sugat,vineqarand sprtes. Dissotvetloltr in a littje cold water anat
Stir Mril thickened,addd'aineatbeans,pov into hot cteanja$ & seatwith wax.
l9

lanil lla c eNa m e s

Newlound
Cal veNos
s e la n inPo
e in t
Isla n i
l ape 0n ion 0 h e e se
I urni pI ove Su g rLr o a f
?oint
0rangela y Doughlig
Bread
ls landBu tteCo
r ve
MuttonB'ay Ir o u tIiu e t

JAMS& JELLIES
JEI,LY PRESERYI]VG
Select clean rather under-ripefiujt. Wasi lruit jn coid watel Cook in large
presererng
kettle. If fnit is vetyiuicy, add just.enoughwaterto Preventbufning
(about I cup to 4 qts. truir. ff it is lessjruicy (suchas apples),cut iato stnal
pieceswithout peelingor coing andcoverwith watel
Hear slowiy to bo jng, crush thotoughly and continue cooking rntil heated
ttuawhout and ftuit is tender. Tfin&et ta ielly bagsand let &ain overnight
Test tot pectin by additg I teaspaonnbbing aicahoi ao I teaspoonfrujtjuice
r ftit setseasr'iyandjujce is acid,the maximur.-amauntof suqaris used(l cup
susatto 1 cup juice). t\tith a lishtet Wcipitate, lse iesssuqar. rrujts with hiqh
pctin conbnt are: apple,goosebety,blackctifra]lts,plum, danso\ Iamon.t1d
bitter onnge. Fruite low in Pctm aresfawberry, nsplErry, blacklErry & chetryBoil tIrc juice ftom 8 to 12 minute! Skim we and measueiuice into a larye
$eserting kettle. Heat the suqarit oven while juice is cookinl; then measfie
and addto the jrice. Stir untl dissolved.Boil 3 - I0 r,jlfies until jeIlv foms 2
drcps side by side on the edgcot a spoan. If a thermometeris use4 il should
registetlO2- 10?C.
Pov jelty into heatedsteilized jus andpt to cool Coverwitll hot wax anil
rtore in a cool tlly place.
APR.TCOTCONSERYE

I lb. dried apricots

5 cupsrugar

1% qts. watet
1 lnge can pineapple (crushed or tmbits)

Wasiard soakapricotsin waterovemight Bmg to boil and cook until soft

Add pineapple,xaitirB a d sugarard cook unlil thick seai tn llot storte Jbrs.
Covet with hot wax.
BAKEAPPLEJA]'I
wasi andwiqhbomes Add 14lb. (ot 1% cups)stgat tor eachpoundol berries
Ipt suqarstand on berriesoveriiqht. Ftrtulgto boil andc@k slowly lot 20 min'
uts. Sealj, hor sterile/ars.

20

BLUEBERRYJAM
2cupss gar

4 tbsp. lemoniuice

Cook biuebenieswjth water, salt and lemoniuice until soft Add sugar' Boil
untilje y stase.

VEGETABLE MARRAWMARMALADE

4h 1bs.fuownsugar
2 oz-gingettoot (ctushecl
& tiedin a bag)

6 |bs. vegetable manow

2lemons

Peelnanow and quarteL RemoveseedsCut-jnto cubes. Pv in a krge pot, add

suqarand let roak for 2 days. Md lemor jujce and ind, gingerand boil f6
3 hollrs. tust l0 minutas,let boil rapidly. PouI iato lot sterre jars. Sealwi&

BLI]EBERRY AND APPLECONSERYE

PARTRIDGEBERRYJAII

4 cupsdiced apples
5 cupswhtte rugar
tl cup lakins

4 tbsp.lemonjuice

3 eula sugar

6 cups partldgebefies

Simner applesard bluebeniasf$ 20 mi'utes Add gat' Iemon iuice andmis'

itis. Boil until thickened. Po].jJinto hot steilized jajs ar,dsealwith wax'

Cookbe.riesrn a smailamovlt of watet (about 2 c!$) enoughto keeppanfrcm

bwni]]g. AJE( addilg suga\ cook quickly f$ 15 minutes sal m ljol rteflje

BLIJEBERRYAND RHUBARBJAM
4 ctlpstuubarb

PAR?RIDGEBERRY .sND CARROTJAM

19L (4 cups) Nrtidqebe$r pulp

Washfruit- Cut rhubarb tnta b" pieces-Cambineftuit and\vatet andcook 10

minutes. AdaIsusal,htrjnstobo ald co& wltii thick Sealin fioi sterileiars'

1% qts. diced callots

Cook beniesin a smallamountot waterto makea pulp. Measurepulp ard add

diced carrotsand$gar. Cook for 20 minl]tesor to desiredihickness.Pour iDto

DAMSONPLUM JAM
5 ibs.damsons
l, lbs.rajsins
Juiceof 2lemoljs

ot

41bs.susat(10 cups)
3 oranses
4 tbsp lemoniuice

andcook slowlv until fablv thick PoB into hot

Pit plums. Add all iAgredieAts
stenle.,2rs. r you do tot pit damso$,rcmovematt stonesas thev float to top
of jam. SeaIwith hat wax.
MARMALADE
4 cufi ol slicedfruit

RASPBERRYJAM
I cupsraspbemes

6 cupssugar

lleat berriesand crushin a |aryekettle. Add sugarand cook until thick a]t.dklly
!ike. Pour inro hot sierre jafi aadse with hot wax.
RASPBTRRY AND RED CURRANTJAM
3 cupscrushedred cu$anrs

% @p $rater

% bottie liquid Certo

ot olarlgsand lemons,or oranges,lemonsand grap-''

You may usea oranqes,
fruit. Cut truit very thjn and add 12 cupsot watet Boil dovln until thetearc
about 7 cups. This takesabout 2 hours Measurcandbe st$eyau have7 cups
Add 12 cupssugarandboil I minute!: Pow itlto hot sferileJdBand teal

2t

Cool<red currarts and waterfor l0 minuies. Straintfuough a sieveot je y tng.

Retur! to kettle and add spbelriesandsugar. Bo hartl l minuto andrcmove
from heat. Sth ilt Certo. Sti. ard skrmfor 5 minutes Pourinio hot sterre Jars.

DOGBERRY AND APPLE JELLY (cont,d)

RHUBARBAND RASPBERRYJAM
6 cupscutup tlubarb
I bottle liguid pectitl

8 cupi sugar

Bins nspbe ies and rhubaft to a boit. Covet and cook until rhrbarb is tender
Mea re 6 @ps of mixed ftuit into a larye pesening kettle. (add a lifile water
jfnecessary to ruke 6 cups). Add rhe suga!aAd bing to rollirs bojl and boil l
mjnuie. Remoye from heat and stb in pectin. Stir and skim lor 5 minutes.
Pour jnto sterjlized ja$ ad seai wjih ljquid wat (Itlakes IO ' 8oz krs)

RHUBARA COATSERVE

baq oye!']jght- MeasuF Jiuic. For each cltp ot juice, add % cup white sugar
Boil until 2 tbops wiJl haag on edge of spoon. Pour into steiljzal ja$ a'ld seal

MARSHBERRYJELIY
2 cupswatar
Cook bedes and watet, ctuslins ireil. StEin in a sieveor je y bas wemisht.
juice. F<neachcup of juice use2/3 cups susaI. Boil npidly to jelly
I//asUtre
stage Pour into Jlarr. Fo ow dircction geviously given for jelly preserying.
You can ako folow this rccipe fot PartidgeberryJelly.

i lb. raisDs
2 onnges

4 lbs. rhuba$
I lemon
4 Lbs.susar(1O cups)

RESPBERRYJEI-LY
2rl qE. raspbenies

Washa'ld cut tuubarb. Add ru'sins,lemor, otangesand sugat. Sljce the Ijnd
of leman and orangesin thin strips. Bot until the s/rup is rnicl<and iielv.Iike.
JAM
S?RAWBERRY

Cfushbeniesr, 1ai9ep.esrving kettle. Add wa?r ard btirs to boil. Let {tm.
mer for 10 mjnntes- Placein je y baq and squeeze. Measureout 4 cupsjuice.
Add i bor Certo C.ystals. Brmq to a rapid bor. Stb itl sugarand fuing to a
rapid boil agaitl.Eoilhard J minute Slim ard pour intojely giasres.Sealwitl

4 cups sust

4 cupsstrawbe..ies

y,lashbetries,rcmove hulrsard datk spots. Add sugarand crushberies asthev

arecookinq. Cookotily 1Ominutes. Pour rrto hot steile iarc. Avoid longcook'
ikg, as it changesthe colour a'ld flasou. of the frujt as wejl asdesuovsvitamins

1 cup water

RED CURR.AAT?
JEITY
3l qts. rdcwrants
I% cups water
Prcparcin the sameway asRaspbflyJeIt
Use6% cupsot juice, I box of Ceto Oystais and 7 cups sugaL Searwith hot

APPLEAND BLUEBERRYJELLY
Useequalparts of appljuice andbluebe$y iuice. To I cup of mixed juice, add
% cup susaL Measurcthe juice ar.d bail hpidly for 5 minutes. Add sqar &
stri. Cook the J'ujceandsugathpidly until it comesto theiellv stage TestI toa'
spooniuicein 1 teaspoonNbbing alcohol lf ft sers,ielv is rcadv Or, test bv
holdins up spoon.It 2 dtops joiI' andhanghom the spaon,iellv is rcadv Pour

BMCK CURRANTJELLY
1% qts. black cuftants

juice asfor rspberryklly. Thenmeaswe3 cupsaf juice,l bpx of Cefio

Prcrdtre
Ctystalsanil4 cups*gar. Usesameme&od asRaspbetryJelly- Sealwithlptwa..

DOGBERRYAND APPLEJELLY
2 doz. apples(carcd & cut up)

I qi. dogberies

jew
Coverwith water andcook uttr'l tetder' Shain ttrough cheeseclotlt ot
cont'd
24

APPLEPECTIN
4 cupswater

7 larye apples
2 tbsp. lemon juice

WasI apples, but do noi peej or core. Cut m pieces and place in pan- Add water
and lemon juice; boil f.'r 40 minuteN Poi1' apple mjxture into jelv baq and let
Jiuice drip at tts own mte. Then, stain juice thrcvgh fla..ll,el bag- Do not
Rebpat fuir to boilj'nq; boil mpidlv l'miilutes. Thenpour boiling
*4$4*jiiie into hot haff"piat Jalf, Seal nirl Bernardin Snap Ltds and Screw Bads.
F\acessin boiling water bath lor 5 minutes Makes 2 ?ints

PARTRIDGEAERRYCONSERVE
1 ota']ge
14cup choppedmisins
118tsp. salt

I qt padridg'ebeniet
3 cupssusat
,4 cup chappedwcans

llash parttidgebeniesthorovghly. Rinseseveraltifis. Drain,rcmove stems'Wash

oranqe.Peelanalchopinto pieces.Put peelthough food chopper. Mix ftisins'
orange,oralge peel,and r',tridqeb'rjes. Add 2 cupswater. Cookgentlv for 1A
minutes. AdiI $gar. Stn .rntr.imirlure thickens Add nuts and cook 5 mjnutes
longe]. Removehomheat. Pout into stelile jars Leave% inchhead space'Clearl
jarnm. Sealwith Bemardin SruPlds and screwbands. Makesabaut2 pints
GOOSEBERRYCONSERYE
l, oange
3l cup Iaisias

3l cup choppedblanchedalmonds
up and down ia cold watet. Drain. Removestemsand b.losSwishqooseber.ies
som ends. Washotange. PeeIit andput peelthroughfood cbopper. Chopup
meatypart o! ota],ge. Mix oratge, oranqerr.f-l, benies,Iaisinsandsuqar' Heat
stowly, stbring cor,stantly,unlil suqardissolves Thenbo lapridlv. Stir often
to Vevent stickitg. Whenconserrcthickens,add nut meals Cookfive minutes
IongeL Thenpaw at onceinto stediejars Leavey, inch headspace CleaAkt
dm. Seaiwirli Benardin Snaplids and ScEw bandt llakes about2% pints'

24A

DrsstRrs

BLUEBERRYBREAD (cout'd)

DEEPBLUEBERRYPIE

Ileat oven to 35OoF. Grarea loaf pan. Beateggs,stir in mjlk, btottn sugar,oi)
and oats. Sift flour, bakingpowder, soda,salt and nutmeg Stb into mixtu/e.
Stir]nst enoughto biend. Baket hovt. CooL wrap jn foiland store

2 cupsbedes
2 tbsp.flout

BLUEBERRYSQUARES

Washbe$ies and placein cassercIe.Combine garandflow and mix with ber'

fies. Coverwitb plain pas!.y or biscuit douqh. Bakeat 45eF IoI 20 miiules.
BLUEBERRYDUMPLING
2cupsflow
i tsp. s:lt
5 tbsp. fat (butter ot shotteniry

4 tsq bakingPowder
3 tbsp skim mr,lk
2/3 to % cup water

Measurcall dry inqedients h a bowl. Work fat inlo flour witl lands or cui in
sma. prbces. Add water siowly stbling with a fork. Add only enoughwatet to
hold pastry toge&er. Roll out on a floued board to %" thick. Cut into 4
squares.Spoon bemesi, cen'Ie ol eachsquar Spdnkle with suqar. Moi.ten
dgesof dough wjth cofd watet andfuing 4 comercup oYerbe.res. Ptestedqes
togethet. Bakein a hot oven,4OeF, unti! .trowA

1ess

2b crps flaur
1%tsp. bakinspowder
% tsp. salt

FILLING
2 cups bluebe[ies

J tsp. varilla

c}eam butter, sugarandegg. Add dry inqedients. Puthall of crumbson bot'

analwateL Dssolvecon'
tom ol pan Cook lilling af bluebAllies,tuown NldJar
starchin a small amountof cold water alld stjr in antil thick. Put filling over
bottom crusi and sprinl<lewith renaininq crumbs Bakeuntil goldeabrown about30 minutesat 35e FBLUEBERRYCRISP

AI-UEBERRYMUFFINS
I cup rolied oats
I cup sourml:lk
I cup flour
i tsp. bakingpowder
h tsp. soda

I clrpflour
rl cup bttter

Y tsp. salt
I cup brown sugar
l ecg
4 tsp. maryarinemelted
.i cup bluebettes

.l rsp.cinnamon

Wash2 cupsot be ies and spead in g!asedcassroledkh. Spinkle with 2

tabiespoonslemo, J'uice, c'eam buite. andsugar,addflout, oatmealunt, mix'
ture becomeslr-kecrumbs. Sprinl<leover fru it a'1dbakeat 35eF tq 35. 40

Pu! rolied oats ir] bowl, add mi& and let soa}. Measurc tlow' add ilga\ baking
powder, soda and sait. Add egg and melted shortening to oat mitfire. Cotn'
brneali ingredients, add bemes. Bake in muffin tins at AOOoFt$ about 20 mias

BLUEBERRYBREAD
2 eggs
i cup sourmflk
I culroled oats
2 cupsfloDr
]b c\p bhebe$ies

I tsp. bakingpowder
I isp. soda
I tsp.salt
h tsp.nutmeg
I cup choppednuts
,, cup oil

I cup rcled oats

I cuPblown sugar
2 tbsp. lemoniuice

BREAD
CRANBERRY
% cup shorteningor butter
2 cup flour
rl tsp. soda

2 tsp. baking pawdet

.l rsp sait

"/1.uP otaDg.' tulce

I tbsp. orange find ($ated)

2ew

coAt d

26

I
MOLASSES
PUD DING (cont'd)

CRANBERRYBREAD (cont'd)
Crcambltte\ sugaranil Ws. Add dry itgrdientt
h a loal paldat 35eF, for oneho]d'

I tsp alrpice
1 tsp. bakingpowder

FIGGY DUFF
3 cupsbreadctumbs
,t cup tuown suqar
5 tbsp.molasses
I tbsp. hot water

I cup laitirr,'
I tsp. gitge\ a spice,cir']amon
I tsp. ba&ingsoda
h cup flour

Soai{ stale bread in v/ater for a tew minutes. Squeezeo|lt watet and nb be'
tween lands to make ffumbs. Combinefueadcnmb, raisins,suqar,salt and

3 cups flour
% tsp. soda
2 tsp. ginger

OI-D f'ASH]ONED BRANDY SAUCE

2ew

3 tbsp- bnndy

I,ASSY BUNS

Iteat molasses,brown sugarand shorteningto boiling point. Cool. Atld beaten

egq and dry in$edients. chill in rctuidgratoL Roll out on flourd boad to
ya" thickness. Cut Mth cookie mtter & bakeat 4OOofior I - 10 minutes.
IjSSY TART
Line an 8 iAch pie shelj u'ith pastry- Preparcpastry ttdps for De
FtiIING
I eqg

Miy molasses,sprrcerand susa!. D&solve soda in hot water and add to first mixture. Add melted butter, Iarsirs, floul and salt. Pour into a qeased mould ad
covet with foil to stea$L Steam 2% hows in large &ettle. Selve wjth cream,
dream nl p or sauce.

kat egg yolks uitil thick and lemon colared- AaId rl the sDga, beatttg betuleen additr'ons. Beat egg whites until stiff, but not iby. Fold egg whites into
yolks and add brandy.

GINGERSNAPS
t4 cup moksss
h cup brcwn $gar
1Acrp shortening
1 egg

I cup faisin,'
3 cupsflour
% tsp. salt

julc and ctatbernbs. Bake

1 cup rirely choppedsalt potk

8 tsp. bakiag powdet
% cup ma]|galine

Fr! out pork fat a.nd draii we . Put alldry inqedjents in a bowl and cnt in the
nwgafine. Add pork fat and nix with a lorlK CoDbine lnoiassesard water and
strr lightiy. RoI out on a flouted boad to %" thickness. Cui ir desircd shapes
Placeon qeasedbaking pan. Bake at 4OeF bt 15 minutes

PARTRIDGEBERRY SAUCE

i cup moiasses
I cup paruidsebe$fts

Fat the egg,add molasses

and heat well. sttu in breadcrumbs. Pouinto un.
baled pr'ecrust. Top with sFips ofpastry anil bakeat4OOoFlot 20 mjj.lites.
MOiASSES PUDDING

% cup $anulated swlar

BoiI toqetheruntr'lbeIriesaresolt - about i 5 minutes.

PARTRJDGEBERR
Y SAIED
1 pkg. stawbeny or nspberryjely

th c1,rpmelted butter
cont'd

27

4 cupsnour
l,ttsp. satt
% cup molasses

I cup bailins water

Ir thrispadialiy serin frr:dge.

cont d
28

PARTRIDGEBERRY SALAD (cont'd)

PAR TRIDGEBERR Y CRISP (cont d)

Then add 2 cups pattidqebeffies, 2 caps chopped rt'r-led apptes and 3Acup sugar
Stir tagether and chill until titm.
Wash berries and sp.ead D qeased cassercle. Spri'He with leman juice. Crcam
butter ardsgar, add oats and flouJ Dntil mitt]tne becomeslke c.umbr. Spdrkle

PARTRIDGEAERRYPUDD]NG
2 tsp. soda
%cup bo jng tuatet
I tsp.bakingpawder

1%cupsUou.
I ary freshor trozen parftidqebenies

Add soda to molasses.Stir itboilinq watel Slft flou, bakinqpowder andmix

witr molassesmrxfurc. Tossberier rl?ftour and fotd in batter put ia grcased
casserole
and trcam for 2 hou$. Seee wi sauce.

MISCELLANEOUS
RECIPES

PARTRIDGEAERRY
BREAD
2 cupsflout
1raEp. bakinspawder

MOLASSESTAFFY

.l cup suqar
I tbsp-gratedahnge lind

I ess
t4 cup maryarineor shortening

h cup choppednuts

Combhe all &y inqedients in a bowl. Cut in margarine unt;l it is the size of a
pea. Add beaten ess, atalge iuice and lind. Blend well. Add nuts and befties.
Spoo, rnto a gteased loaf pan. Bake at 35OoF for I hour ot until toothr,ick.
when inserted, comes out clean.

PAR?RIDGT'BERRY MUFFINS
I cup flat

I cup sour nU< (add I tsp. vinesat)

I tsp. bakingpawdet
h tsp. sait

2 tbsp. buttet
1 tbsp. vinegat

1 ctlp sugar

Place all ingedients itl a saucepan. Boil U'lltil mixlure becomes brittle - lard
crack stage (when a d.op put m cold watet forms a ball), pou. irto butlered
pan. Grease hands and when caol enough to handle, pul tIrc toffee unt it be'
comes liqht in colot- Cut jnto pjeces v/ith scjssors.

CAUI,CANNON
Caulcannonis servedD Neviot,l]dland at llaJJowe'enpartiesand little $izes or
It can be madefrom vegetables
favoursare hdden i, the dxtva
- poialos,
cabbage,Wsnip, tumip and onjon arc$efer|ed. Washandcook vegeubles.Put
thtough a potato ficeL Mix \ae and heat in a saucepanwith butter lor adiled

I ecs
4 tbsp. melted buttet

I cup beries

NEWFOUND'AND AOIIED D]NNER

Put rolled oatt in bowl and add soot milk. Let soak. Add flour, suqa\ bakinq
powder, salt and soda. Add beaten egg and melted buttel 6tir urtit blendedFold in beftieg Bake in geased muffin tins at 4oOoF fo! 20 miautes.

I cup flour
% cup buttet
29

cont'd

2 ib- salt beelor spareribs

I medjumtumt)

t head cabbage
2 crps split peas

Cut tElt beefin 2 inch piecesandsoakin cold water cxemight. Trc peasin a bag
and soakalso. tuain otf \ilarer. Bdngtoa boil and cook slowly for 3 hoursurk
til tendet. Salt beef may he cooked in a plessulecooker at 15lbs. pressure,

BiUEBERRY I'INE (CONId.)

NEWFOUNDLANDBOILED DINNER 1co,t,dj

add turnip, potato analcarrot % hour
QseF) fu 45 rr,il,utes. Aean vegetables,
beforc seIvingclinner. Add cabbagedutringlast 15 minutes. Do not overcook
Tum pea.spudding out into a bowl andmashwith butter analpeppeL

Add boiling waterto be$iesand ffush beniesj Bring to boil and cook 10 m'].
utes. Strain jiuicand add 6 cups of suqarlo I gallon juice. CooI to lukewarm
and add gunes ard I packageyeast. Covet with cloth atrdlet si,,nalin a warm
placefot 2 months. Suajr, bottle and cotk

LOB SCAUCE

DANDI'LJON WINE

I lb. salt meat

I parsnip,diced
2 tbsp. nce

1 cup diced carrot, tumip & potato - each

I onion, diced

Soak neat overnight anil &aiL Add 6 cupsof wate\ add onion and simmet
gently fot 3 hours- About 20 rrinrtes beforc sel!/ingadd vegetablesandnce.
(A tin of camed com beefmay be substjluied for the salt meat.)
PEA SOUP

2 cups WIit peas

1 cup celery, diced
1 cup potato, diced

tA tumip, rliced
3 canots, ihceal
1 lb. salLmeat ot lIjare rib or ham bone

Soaksait meat or sparerjband peasoveniight- Drain off wateL Add 6 cupsaf

water and orrbn and si,nmet qently for 3 hours. About 20 minutesbeforc servinq, add vegetables.Makedoughboysasfallow,:
DOUGHBOYS
1%cnpslloor
% cup butter

i tsp. sait
% to J4cup water or milk

3 rsp. baking powder

Cut butter into small pieces in the flo$, baking powder and salt Add water or
milk to make a soft doDgh. D.op !y teaspoonful! mto soup. Cover pot tightly
and caok fot 15 minuts.

. TIINES
BIUEAERRY WINE
2 qts. bluebe ies
4 qE. boilhg watel

6 cupssugar
3 cupaprunes
31

Take 3 qualtsot dandelior!bloorDJ.Pour one gallonol boiling water@er them.

I/]t EtAndovernidlt. S:dain. Add juiceof 3lemots and one otange Add3ibs
su@randboll 30 minutet Whanlukewarm, addl Wkage veast,spinkled on a
pieceol toast and float this ot1 E s$face I'et stanil nntil I ter',ntation has
ceAjda]Jdtherearc no bubbles. Bottle atulco*.
DOGBERRYwlNE
2 qts. dogbenies
1 doz. apples(cut in pieces)

4 qte water
8 cupssugar

in water' Sirain. Add sugarin aktp crock. Whenluke'

Cook baniesanalapples
warfi, add 1 packageyeast StolP in a waImplaceuntil all bubbleshavegoae.
Stuainagainand bolt/e
RASPBERRYPUNCH
2 cupsr?spbe'Jyiuice
1 cup omngefiice

1- 2" sack cinnarnon

t4 cup EaP- iuice

BojJ raspbeny Jiuicewith sugar,comstarcl and spiias Whencool' add orange

juice and grap juice. Seryeovff crackdice or freeze and srveas shetbet'
PARTRIDGESERRYPUNCH
1 qts, parl'idgebeIIies
2 cupssugat
3 tbsp. lenronjur'ce

I cup .range iuice

I qt gingetale

Cook rntrttidgel*',es in 4 cupsd ' ater until soft Ctushbffriosas they ar

cooling. Stdi, $rcugh cleesaclo&. Boil sugatanil temainjng2 cupsof wr
ter for 5 mjnules. Add to patuidqebetryiuiceand chil. Add ftuit jutce and ,ust
befoteerving, adil ghgaraie-andice.
32

OATMEAL BREAD (cont'd)

s,{r,4, -DRESSrI{CS

I pkg. yeast
6b cups flour

3r,4tsp. salt
BOII,ED SALAD DRESSING
2 eSSs
.l tbsp.flour
t4 cup vtEgat

I tsp. salt
I tsp.dry musta
% cup watel

Beat eggs,aalil sugarand tat again. Put in saucepanandadd

lnqedients.
Cook otleta low heat,stjrrinq connan y lAtil thickened. Pow into a cleanbattle
and storcin rcfitlqerator.
MAYO]VNNISE
2 tbsp. nelted butter
J tsp. sait
2 eqss
I canevaponted milk

I tsp. dry musfard

2 tsp-sugar

Place all fuqedients ia a bowL Beat with an egqbeatetor electlic mixet until
smoothaDdctearry. Storcia a cool pkceFRENCHbRESSING
% cup vi[egaror wiie vhegar
2/3 cup saladoil
% tsp.dly mustajd
2 tbsp. ketchup
'/atsp. tr'Pper

2 tbsp. water
I isp. sait
I tsp.qated onion
% tsp. sugar

MeasuEaI i"gredr'entsin to a jat ot bottle wifu a tight cover. Shakewell beforc

usirlgon greensalad.

BREADS

14cup Uown
Pol;trboiling watet over rolled oats, browa sugar,moia$es and talt Dissolve
yeastin hkewarm \ atet and addto oatneal mixtu'"- Add flour.nd knadfor
a few mrbutes HaE titl bakhg pansand let fise until do]ubleit btlk Bake I
how at 35e E
RAISIN BREAD
) pkg.yeast
I tsp. sall
6 cupsflou!
2 tsp. cinnamo'l
rAtsp. cloves

6 tbsp.sugar
4 tbsp-butter
2% crps ,]-ilk
.I tsp mace
2 &p njsins

Dissolveyeasti! warm water. Heat milk, sugat,brtter and salt. Cool to luk+
!^7arm.Add flour, spicsand yeastand kneadwell. Let dse until doublei' bdk
Placejn Eeasdloaf pats. GrasetoPsofloaves let nie againuntt doublein
bulh Bakeat 55oon for I hour.
WHITE BREAD
1 pkg. yeast
12 cupsflour
tl cup tnelted buttet
4%cupswarm watet ot milk

tt cuP wam watet

i tbsP.salt
2tbsp. sugar

Dtsolve ye:st in wan waterwith I teaspoo, sugar' Measure6 cups of flour

itlto bowl ot pan. Add wam water, sug.[, butter atd veastmrxtue Sd. with
wooden spoon until smoth and elastic. Add emaining fiov and k[eail welL
Let ljse until doublein bu&. I<neaddown agajt Placejn qreasedloalpans
lgt dse agaia. Bakeat 35OaFfor % to I hour' Greasloaveswhen turned

OATMEAL BREAD

WHOLEWHEATBREAD
I cup roled oats
1 cup boiling water

3 tbsp. shortening
% cup molasses

33

I pkq.yeast
I tsp suqar

6 cupswhite flour

WHOLEWHEAT BREAD (cont,d)

3 cupswhole wheattlour
tAcup melted butter
I cu{)brown $gar

2 tbsp- salt

l ess
3% cups wafin watet

yeast in warm waterand lugar for.10 minutes. Add whole wheatflour,

Disso.lve
salt, egg,melted buttet, sugarandwater. Stt well. AaldwhiE flour and knead
well. Let ftse rntil double in bulk. Kread bftad again- Diviue iato loaves.
Place in qeased pans and let flise again. Ba*e at 375oF. Ior 45 minutes,

CABBACE,RICEANDTOMATOCSSSFROLF
2 cupsshPddedcabbase
2 cupscannedtomatoes
r,4tsp. salt

% cupscooked nce
2 tsp.suqar
I /8 tsp. pepper
1 cup qatecl cheese

3 strjp'sbacon,crumbied
Mix qated cabbage, fice and tomatoes togetheL Place h a grcasedcasserole&
spnnkle with brcad c.umbs, gmted cleese and bacor . Dot with buttel Bake at

GLAZED CARROTS

TlECETABLES

4 tbsp. bttter
6AJ.ED BEANS
I lb. nav beans
2 tbsp. vinegax
I tsp lalt
pork
'A lb. sdt

I onion, chopped
Yacup catgup
% cup molzsses
% tsp.dry mtstard

t{ash beansand soakovemiqht in cold water. Add I ttp. sodaand boii until
skins b|ea.J<.Daj, olf wateL Placebeat\sin casseroledi$ andadd aI rnstdimts. Add $ratetto batelycover. Bakein a 3OeF ovenfor 6 hou$
HARVARD BEETS

3 cupssookedbeets
2 tbsp.flaur
t4 W. salt

2 tbsp. bDttet
1,4cup v.iaegat

Grate beei! thrcuqh a q.atet. Placeh saucepan.Add butter andst untiJ mel'
ted. Add flour ad stir. Addvinesar and stir tmtil thick. Serve.
BSE? GREENS
2 ,bs.lresh beetfeens
% tsp. salt

I rb.P. butter

Wasfandt'im rtems off betleaves l{ash in at least2 wate6 Placein saucepan

with one cup of watar and salt. Boil for 15 to 20 mtnutet Drain. Add butter

Spfrt catrats in halt lengthwiseand cook Dntil tenderin boiling talted water'
MeIt butter in Laryefrying pan and sptiiwe with btown sugar- Pkce canot in
pan aAd cook gentJymtil goldentuown. Tum and brown on the other side.
FRENCH FRJTD ONION RJNGS
3 laqe onions

2lbs. shottenjngar 4 cupsvegetableoil

BATTER
% cup flout
h tsp. milk
2 tsp. oil

1eqs
% tsp. bakingpowder
%*p. sait

Heat oil in deep kettle. Peei onions ad slc. Dip in batter ar,dhy until brown

3 ibs. pa$nrps

CANDIED PARSNJPS
4 tbsp. butter

Peel and warh parsnrp. Spli! jn half, lensilwr'se Cook i! boilinq salted water
anti tendet. Llsiig a larye |rling pan, meh butter ahd sptinue sugar ovet it.
Lay pieccs ol pajr&ip in pan aid dovn on both sides

36

PEESAND MUSHROOMS
2 cupsdraiAedpeas
2 tbsp. oil or butter
t/8 tsp. matjola,l

% tsp. salt

Cookonrbnuntjl tenderin oil. Add mushroomsandp eas. UsEa little juiceion

BASICNUTRITIONFOREI'ERYONE
As everyone knows the human body camot live wiihout food. Nuttlion which
is concemed with provision for the body's gtowth, maintenance and repai, is an
important par't of any health stardard. tl is an accepted fact that a healthy bdy
soes hand in hand with a healthy mental outlook.
What arc the sisns of q99d nutitioq

STUTI'ED GREENPEPPERS
t4 tsp. mi^cd ponltry seasoning
% @p cracketaumbs

2 tbsp. butter

Itash andscoopout seedsfrom centreof pepryrs. Caok ncein boilinq sdted wateL Dlain. Add butter to nc ard rearoning. FiU peppersand spnnkle with
qumbs. lllrap each Wpper in toil. Bakeat 35eF for I hou4.
BAKEDPOTATOES
Soub six large poaatoesard pdck eachpotato. Wrapin foil and bake tor ltl
fiou.s at 35OoF. Peel back toit, cLit top in fov alltdsqueeze.Put a pieceof
Duateron top.
FRIED GREEN TOMATOES
.I tsp. salt

4 tbsp. butter

Wasrrtomaroesand slice. Melt butter inlryitg pan. Add romatoesand spdnkle.

with salt. Bro\trl on eachside. SeNehot.

l. The pe$on has an appearance of good health.

2. weight is in poportian to height, age and build3. He or sle is alert, vigotous and active.
4. The sk;n is clea!, smooth, slightly motst and the har. rs lustrous, not dry or
brittle.
5 Muscles are firm, bones are strariglt and posturc is good6. Teeth ate clean and UEI lormed and brca& rissweet.
There aft just a fevt of the |jsns ol qooil health and it ts impottant for people
to rcalize that "YOU ARE WHAT YOU EAT".
Many people have worked, studied ard expeflnrerted to ptoride us with infor
matior- tJnfatt.,.nately, our rnsrftct doesnt tell us what to eat ar how much.
Ir r:sr-mportart for us to recagnize difiercnt types ot foods, to undefftand |hei.
h)ncnons in the body, to know how much of each is lequircd to keep us healthy
and to leafi how to $epare ard serve foods so that our famiiris ale well'nouniehed.
We a& most fottunate in Neft4oundland and Lahadar to have an abulalalce of
nafive foods, such as fish, wildganE, biJds and befies, and D must lealn to use
these foodJ to our best advantage. At infinite vaiety r:, possible ard .nakes
naltimes mqch more enjoyabb.

?URATI?AU GRATJN
Peellarye turJjip andcut jn smallcubes. Cook ntil tender. Dnin. Ptacein a
casseroiedirlr. Covetwith sauce,Wrinklewith cheeseandbakeat 35OoFfot 20

Faodsarc ll)adeup or naLer,alsca{eo -Nutnerls and each nuuie petforns

a specia.lfirnctjon .in the bodt Not at1foods conaar'nrhe sane anounr of l<jnd
of n tiexts, so in otdet to noursh ou. bodjes, w must learn to choose a tari"
ety af foods. He.e rt a Jisi of the nuirietts, ihef functr'ons and what faods con'

SAUCE
4 tbsp. buttel
.I cup rru:lk

t4 tsp. sdt

4 tbsp. flo:'.t
I cup qratetl cheese

?o makesauce,melt butter, sri in floul and addrn &. Srir unr, thicl<.

(cont'd)

38

NU?RIENTS

FUNCTIONSIN BODY

MAIN SOURCEOF FOOD

Build & rcpab body

Meat,fish, chicken,eggs&

Theseprovide us with
eneryyand sive Ds the
GET up aid GO.

Sugar,starch,flour,bread
cete s, toot vegetables,syrups
honey, molasser& drted fruits.

These$ovide eneryy
and help to Leep us

Brtter, $eam, margaline,lard,

shottening,oil, animai fat, nuts.

FUNCTiONSIN BODY

MATNSOURC' OF FOOD

Preyentsscul-'y, ielps
heai cuts, and promotes
healthy ,lur/l,s& teeth.

Found mainly in oHrges,

$aW truit, lemons,beries,
meIot].f'pineapple,aid
grcer Ieafy vegetables.

Fish, liver, oils, butter,

TIE " Stlllshine Vitamin"
egg,yolk, hdib t, tvtr,,
prevenrsr?kets (mallorsalmon,sardine,cod.
mation of bones) and
helpsbody absotbcalcium

NUTRIENTS
WTAMIAIS

Carbohy&ates

Calcium

FounUin wheatgem,
o s, leaIy gteen vegetables

-N4INERAI,s
Thesebuild stuong
bonesand teeth, good
rcd blood, healthy nenes
'id bady organs,regulate
body ptocessesand help
us to GIOW and GROW.

gel4!- 3rg-P-!9"p!94r
Found in mik and milk
ptoducts (cheese). Grcen
found in liver,
IRON
heafi & kidjley. Dried
fruil's, ,lteens, eggs, chtckenfound in sealoods,
IODINE
seaweed,iodized salt

Fovnil in cauiiflowe\ kale

spifiach,cabbage,3oybean
oil, eggyolk and tomatoes,

E$ential for blood

Aesideslhese"nutrienis" our bodr'esneed !,vaterand cellulose,or roughageto keep heaJthy. l'later is neededto F'qulatebdv tempentures,for di'
gastionand for heathrng aAdpercpinng. Without waEr we co ld not Ere for
fruil and careals
lorq. Gilulose or rougha@it the fibrous pan of vegetables,
andis important for good diqes&bn. Jt flusles out bodv wastesand preverls

YITAMINS
?o keep all palis of the
body healthy, to rcgulate
body processes,to lelp ur
GLOWandGROW.

Found in greeA and yellow

veqet"bles and fIuifs. Frlsh
liver oiL, liver, fish rce, egg
yolk, butter ald cheese

Thiami0 (B t)

Founal in loast pork, ham,

live\ wheat gem, peas, &

Ribonavin( B 2)

Fol,nd in milk, cheese,egss,

salmoo, veal, beef, qleen
Ieafy vesetablesand whole

HOI'I/MUCH FOOD DO WE NEED?

Food prorides us with energyand &j! r:smeasuredin units called "calories".
Justhow nany caloies we Aeeddependson the physicd actitity of the per
sont the age,the sex and the type ot work thev aE aloitg. The hafier one
wc'ks physicxlJythe mote ealofiesone will bwn up.
Il we eat morc tood per day than our bodfts b In up, we becomeovetweight.
conve$ely, if we don't get enoughfood, w wiu buln up body fat ard ti,sus
and lose weiglt
A list ol the calode valued faodsis ptovided on ihe following pages- Try to
eat only eaoughcaloriesand food! from the Five Food G.oups lo maintain
oood hedth.

Found in Evet, heatt, kidney

milk, qeen leafy vegekbles,
brewer's yeast & peanut butter.

Niacr11

40

39

CANADA'S FOOD GUIDE

EAT A VARIETY OF FOODS TROXI EACH CROUP
EVERY DAY
Energy needs Mry tuith agp,, sex and actixity.Foods
selectedaccording to tlre guida c.in supply 1000 to
1400 cnloies, For additional energy ina'ease the numher
and size of sen)ingsfron the food groupsMILK AND MILK PRODUCTS
ChiJdren up to 11 years- 2-3 sensings
Arlolescents
3"4 senings
Pregnant and nursing Laomen\-4 seuings
Adults
2 zenings
Exumples of one sefting
250 rnl(I cup)milh, yogwt or cottage cheese
45 g(l% ounces) Cheddar or ptocess cheese
In addition, a supplement o! Vitamin D is recomrneniletl
when milk is consumeil which does not contdin adileil
Vi.tamin D.
BREAD AND CEREALS
&5 wrr,r'ngs llhole Grain or Enrichecl
Examples of one seruing
I slice breatl
125 to 250 ml(t/z-I cup) noked or ready-to-edt
I toll or muffin
125 to 200 nlrt!.ltup) eoohcd rnc
spdghetti

41

CANADA'SFOOD GUIDE
UE4f lAD 4 Ll fR N 4IEs

Cont'ri
" er ui r l gs

Examplesof one seming

60 to 90 g(2-3 ounces) coohe.j lc.tn meat'poultry,IiDeror Jish
peanut butLer
60mI(4 tablespoc)ns)
drierl peas' beans or lentils
cooked
250 mt A cup)
80 to 250 ml (113 - t cup) nuts ot seeils
60 g (2 ounces) cheildar, processor cottagc cheese
2 eggs

FRUITS AND YECETABLES - 4 - s semlng,s

lndudP aI lPosl!wo uPFPtnbl"s
Choosea p.li'ety ol both ttegetablesantl fruits-- cookad,
ra or their iuices.
Includ.e yellou or green or green leafy xegetables'
Examples of one SerDing
or Iruits
125 mI ( 1/z cup) L)egetables
125 (% cup) jutce
I mediun pottto, carrot' tomato' peach' apple, onnge

./I{'/SU,4I
Bannock
Bannihin
Biuer
Blather
Drieze
Brelris
Calabogus
Ctubeen
Darldle
Douse

D"fI
Flipper
Fousty
Gandy
Glutch
kLshins
Mundle
Munch
Ntslr
Sadogue
Snarbuchle
Squabby
Sbitchel
Titiaate
To"S
Ya.ffle

IIORDS AND M'ININGS

a rcurd cake of bread
a small tin cup
to shiL,ertuith cold
nonsensicaltalk.
to press doun finnLy
harrl btscuit boilerl, and fat pork
rum, mollassesanil spruce beer
piclrled pig's feet
the hind pala of a seal
to ghte a quick blou
puddtng of flour,fat porh & nloluses
a seal's forepaw
mouldy, tuith a bad odour
d panc&ke
to swallou uith ti{fiulty
plenty
a nooden baton useil to stir soup
to grind bith the teeth
tendel easily injurerl
a lat edsy going pefton
to leah in small bubbles
a hail hnot; bumt to a cinder
soft as ielly
cold tea
to atlom erceedingly .ftne
fied salt porh
an armful of died fish

CAI.ORIE Y'I(,ULS OF FOODS

FooLl

ButtetniLk
Euapomtad
Pouderetl, skim
Fluid, uhole
Cream, 32%
Ice Crcam, plain

Cdories

I tup

B5
16s
102
153
89
163

'/acup
I cup
2 Tbs.
% cup

CITRLIS /]iUlTS /,ry' TOXIATOES

Grapefruil juite, canned
I nLedium
Orung;e,
1 nedium
r/z
juice,
Orange
cu.p
frozen
Orange juice,canncd
Tomato, fresh
I mediunt
TontuLo.canncd
% cup
juie
To nto
% cup
OTHER FRUITS
Applc
Apple jui.e
Apri@Is,tlried
Blueberries,Jieslt
Cherrics. canned
Cranbcrries,.fresh
Dates
Gtape itice
Peaches,canrcd
Plums, unnetL
Pruncs, dried
Raisins

43

Portion

TULK

I large
1-6 ltahtes
%up
1/, t:u.p
3 4. pilled
I cup
1l cup
2-2
6 mediu.nl

15
25
1.4
4,4
64
21
23

25

76
60
79
13
121
4B
B5
BO
7B
7B
B3
BI

44

CALORIE VALUES OF FOODS, continued

Footl
Raspberries
Raspberrics,canneil
Rhubarb,.ftesh
Bakeapples
Slra.'/,be"'ies

VEGIITABLES
Aspamqus
Bearts,grecn
Bcans, dried
Beans, yellou
Beets, cannerl
Cabbage..frcslt
CtLrrots, Jresh
Carrots, canned
Celery, fresh
ConL, creameil
Danileliott Grcens
Lettuce, leaL)es
Mushroorns, frcsh
Onions, [resh
Parsnips

%cup
I cup
1/2 cup

% cu.p
'/2 tup
l%oz.

% .up

'/: cup
1/: cup
2
t/: cup
% cup
% cup
I medium

Spinach,canncLl
Squash
Turnip, Jicslt
CEREALS, Vhole gruin
0tLts, kollerl
Rice, Broun
WIrctLI,flakes
llheat, shrcdrled
ll'hcat, ultole

2/3 cup

2 Tbs.
213 tup
I biscuit
1/3 cup
45

Calories
t]1
123
t6
67
36

20
19
152
14
31
13
2B
2B
12
B6
49
6
26
47
73
BB
105
25
17
4,t)

98
103
107
108
102

CEREALS,Refined
Cornflahcs
Cornmeal
Crcam of nlheat
Macaroni
Rite, white
Wheat,puffed

I cup
3 TBs.
3 Tbs.
%cup
2 Tbs
I cup

77
102
111
108
102
47

BREAD
llhite, enriched
Ilhole Ilheat
Ruisitl
Rye
Crachers,graham
Crackers,soda

I
I
1
I
I
I

slice
slicc
slice
slice

83
72
B5
73
39

3
3
4
3
4
J
3
3

1/z oz
t/: oz.

130
408
361
120
227
128
210
230
110
172
65

Ml]AT
Beat
Beauer
Beef, lnmburg
Caribou
Chicken
Duck
Coose
Latnb clnp
lllloose
lllute (Turt)
Xlushrat
Pork, bacon
Porh chop, loin
Po*, ham
PLarmigan
Rabbit
Seal
llhale,muhtuh

% oz.
t/z oz.

3
3 % oz.
2
5 %oz.
2
Y2 oz.
4
3 % oz.
3 1/2 oz,
40

380
171
116
105
125
140

TlSH
Codfish
Hulibut
Lobster
Trout
Sulmon, .fresh
Salmon, cannetl
Whitelih
Hddock,fried in batter
Sadine,itr oil
Shrimp
Tuna, in oil

4
,l
%
3 % oz.
Lup
cup
3
3
3
J

FATS AND OILS

Butter
Lanl
MargtLrine
trlayonnaise
Salos dressing
SeaI blubber
SeftI oil
Solas oil
Shortcning
French drcssing

I
I
I
I
I
I
1
I
1
I

CHEESE
Cheddar cheese
Cottage cheese^creameil

I oz.
7 oz,

Clrcese,shimnilh
Clrcesespread
ECGS
Rau uholc
RrLu uhit:e
Rdlr yolk
Strambled uith nLilk

tbs.
tbs.
tbs.
fbs.
tbs.
Lbs.
tbs.
tbs,
tbs.
fl,s.

I oz.

I
2 lbs.
2 teas,
I egg
47

B6
162
60
112
257
196
178
150
180
t10
170

108
128
109
106
25
120
125
t25
110
60

115
30
105
5B
100

75
I5
60
110

MISCELLANEOUS
Beer
Pop,carbonated
Whiskey
Wine
Cahe, plain
Candy
Cookies
Pie, 2 crust,fruit
Pickles, dill
Peanut Butter
Sugar, broun
Sugar, while
Syrup, com
Syrup, maple
Botogna
Weiners
Souscges

-l
I
I
%
2

gloss
bottle
1/z oz.
cup
oz.

1-3 in.
1/6 pie
2-1/z diam.
I medium
I tbs.
I tbs.
I tbs.
I fbs.
1 tbs.
1 oz. slice
2
3 oz.

114
7B
120
114
tB0
271
109
393
218
6
B1
33
1B
57
50
B6
285
340

$ayinU--$ l nwfl$ crld

ilrlt $$0$
48

KTTCHEN II.IETRICS
LTQU\D MEASURLS
30 mI = appr e. I oz.
250 mI= approx. 1 cup
500 nrl = aPprox.2 cups
1000 ml= I litrc

DRv.Utl.sLR.0s
250 ml = slblrtly more than I up
125 mI = sli9htly morc tlwn y2 cup
50 mI : sliSlrtly less Lhan %cup

ST{,4I,I ]IIEIS{-R.OS
25 mI : the neLa coffec measure
15 mI = aPprox. I :tablesPoon
5 mI = apptox. I telsPoon
I/2 teaspoon
2 mI = sli4htly less thon
l ml = slighLly less tha %teas\oon
COOKINC TEMPERATIIRES
l \ 0 o C=u d ter b oils
1 6 00 C=r o a sti ngmeat
lB0 oC = baking cahes
2000 C =bread ancl muffin bahing
220o C = feo biscuifs
2 3 00C=p ie sh ells
M/SS
Neu mass()eilht) tcrr|$ are g.l,ms and hilognms
1 gm.= npprox the mass oI a stick oJ gum
175 g = aPPtox. the m,,ls oJ &n ordnge
nO f = ipp,or. tle mass o.f a Loaf of breatl
30 g = ulqrotc. l oz'
I ki.= sli1htlY morc than 2 Pounds

49

EQUIVALENTS
3 teaspoons= I tablespoon
B t a b L e s p o o ns : % c u p
16 tablespoons= 1 cup
2 q p s = lp in L
2 p in t s = lq u a rt
4 q u a rt s = lg a ll o n
1 6 o u n c e s = lp o u n d
1 pound butter or margninc : 2 cups
1/zpound butter or margaine = 7 cup
]/apoundbul,Ier or margarinc = % cup
lt B p o u u J L u t t o r n . ' r p o n n e= t a , u p
2 cups oil = I pound
2 % cups shottcning = I pou.nrl
2 cups l&riL = 1 pou.nd
2 % .ups tuhile sugar = 1 pounil
2 %cups brou)n sugar, packed =
I pou d
t/z
=
3
cups icing sugnr I pound
4 cups A.Il purpose Jlour : I pound
4 %cups cahe flour = I pound
3 %cups whole wheat llour = I pound
3 medium poldtoes = I pound
3 medirm applcs = I pountl
7 enxelope unfluaored gelatin = I tablespoon
l cup inslanl coflee = 2 oz.
1 ctlps pobalcred dry la,ilk solids = I pountl
3k:up dry milk pouder + 4 cups uatet
- I gt. skim millt
1-ll3 ups dry milh pouder +3 %cups uater = I qt.milk

50

OVEN TEXIPERATURE
CHART
Siora ouen.....,...,......
.......--.....-..
F. to S2SoF.
-,.....-...250o
Moilefttteown...-....,........-..-.........,,.,,,.,3250
F. to 3750 F.
Moderatelyhot own.......-.....-....,........3250F.
to 42SoF.
Hot ouen.....,....,,.,,.,,..-.....-...-..-............4250L
to 450oF.
Very hot ouen.......-..-...-.....-...............450oF.
to 47SoF.

BREADS

IIINUTES

CAKES

r'u/.vu?''s

TE]IIP.

Angel
Spotryc

60
60
25
25 to 30
45 to 60
60 to 90

3250 lt.
325

c"p
Laycr
Loa!
Poun.d

350
375
350
325

TE]IIP.
trTEAT AND POULTRY ,4T\D T'ISH

Loqf
fto/-k
BrscU.irs
Mullins
Popouers
Corn brcad
Nut brearl
Gingerbread

Pumphin
Two crust
Shells
Meringue

50
20
12
20
30
25
50
30

35
25
10
10

to 60
to 30
to15
to 25
to 1tr0
to 30
to 60
to 40

to
to
to
to

45
40
12
15

3750F.
100
450
400
4.25
400
350
325

400
400
450
300

COONES
Drop
Rolled
Ice bor
lllolasses

10 to 15
B to12
B to12
10 to 15

400
100
400
350

Beef, rure
Beef, medium rare
Beef, ueU done
Pork
Ham, smoked
Larnb
Veal
Chicken
Dut:h
Tutkey, largc
Turkey, small
Fish

20 mins. per l.b.

30
40
30
35
35
25
25
20
25
20

300

350
325
350
325
150

MISCELI,ANEOUS
Custartl cup
Custard casserolc
soufJle
Balted pototo
IhkeLl beuns
RiLe pudding
Scalloped pot&to

2 0 Io
to
5 0 to
6 0 to
6
50 to
6 0 to

30
60
60
90
60
90

300
300
300
4,00
350
325
375

VECETABLES TIML ,;ABLE in minutcs

Asparagus
Arlichokes
Beans,lima
Bedns$Lring
l'eels,young uilh skin on
Beet gteens
Cabbage, chopped
Cauliflouer
Carrots,cut in rounils
Carrots, ulnle
Sruiss chard'

Celery
Corn, young leniler

Boiled
30
40
20 to 10
15 to 25
45
10
20
20
,10
15
30
15

Bahetl

to 2 0
to 3 0
to 30
to 20

Cucumbers
20
Eggplant
30
Onions
Parsnip
30
Peas, green
20 to 4,0
Peppers
20 to 30
Poto taesdependingon size 20 to 10
Spinach
20
Tomatoes
Tunip
30 to 60
Turnip tops
30

53

30 TI{YS TO CUT FOOD COSTS

20

60
60

45 to 60

1. Prcparconly enoughfootl [or the sizeof thefamily.

2. IJseleIL-owrsas soonaspossible.
3. SaDe
liquid Ircm 1)egerdbls
/or sorrps,sfellrs.
4. Usesour milh in b.rkingrccipes.
5. Mix heshmilh half an.l half uith skim milk Io maheit go JaftheL
6. SaDe
fat drippingsfor cookingatherfoods.
7. Substituteaegelables
for ltuit if they are moreplenLi.ful.
B, Buy foods itl largetquantiticsas they are .heaper.
9. Scne rau [ruits and &getablcsuheneuerpossible.
10. Buy chickensuhen priceil lou anil .ut up. Sar:elegsfor one meal,
brcdstsfor an.rthcrmea| bachsand nechsfor soup.
1t. Stochup on lruiLsanalbeftiesin s.ason. Prcseneot Irceze them
12. Stochup on fresh fish, wild gumein scasonantlpreparcl:hem.for
canning,freezingor smohiry Io useu)lrcntlrcy arc out of season.
13. trlakeyou outt pickl..l,,janxsand jelliesr.Lthcrthdn buying then.
14. Cet togetheruith fiends and buy o caseof tinnedgoodsand
spl.ittlLcnL
15. Cannedmackeralr:anbe substitutedin rcdpes[or salmon& tuna.
16. Saxcby buynryday-oldbread. Frcezeto store.
17. Cruslsof breadshou/,lbe brouneil in oxenand snud fot mahing
or freezeilry slices
breatlcrumbs.for stuffing, toppingson casseroles
of bread.
78. Ho[ cerealssuchasoatneal and creamo.fulrcat costlessper
sernitrg
tlnn ilry cercaland are norc nulrilious,
19. Reguhr ri.e is much cheaperthan Minute llice. Insteatlof buy'
inf! seasoneilrice mircsadd lour ou)nspicesto i.c.
or cookcil salaildressing
20. Xlalieyour .)un oil and uinegnrdressing,
21. 'fo sarcmoncy,urhipna;gdrinein a boul uith eletlric mixcr.
Ad(l I/acup uater to % cup buller unrl beat. It is easierIo spread
andgoesfarlher,
22. No lood itemsusuallycost the homemdkcrabout 25% of the
rnerage[ootl bill. Stick fo l,dri.sd/rdselectmulti-purposecleaning
agetr|s,
r.ttherthan manyspecialpurposeitems,suth usaII purpose
detergent,scouing powder,dmmoniu,ek:23. Net)ershopuhen you ure IIIINGRY,

21. Ildtch for specialsunrl take adwntage of them

25- Reat) Iabelscarefully Cunnetl sleutsthal ListPotatoes Jirst, thcn
meut, haj,e irorc poluto than trcIt.
26. Comparc tha cosLper oz. o.f a largepachrtgeaal a small package
Lursc patkagcsare usuolly thnper.
27." Ituy oaly lrozen loods ttt dn lro.Pn hartl- Ch' el' thc.fracztrs
in storesa d complain if footls urc not frozcn had.
28. Lou cost lesstender cuts of med can be braiserior cooked in a
ruts ol nnt
utcssur,, ookcr anJ arc ius!a: good os nore r'\'PPnsiD'
'2a.
I t, hft omrs[ttr hin"nudt lrozPn dinnPn Fre'zc h indiuiduul
Ioil plates.
30. L.rrge cuts of meat arc usaally nftirc c.onomical as sexeralmeals
can be nrade from it
r!/,,1SLIR'"[I']Y?'S,IN'

= teas.,LsP.,t.
1 teaspoL'n
l c u p=1 c.
I q u ar t= 1q t.
1 6 tb sp .= Icu p
2pinfl= I quart
pound = Ib.

AI} BR E VIATIONS IN RECIPES

1 tablespoon= tbsp.,Ibs., T.
few grains= .1.g.
lpint=1P t.
S leaspot)t$= l tbsP.
2cup\=lP in t
4qinrts=19 & I I o n

0unla[le IuiIs
grolls

Overeating

Knock l:he stuffing

s e rv in g .
after

The gr:eat pumpkin

a n d le s s c a n d y .

on you.

of your turkey

out

should

get

nore

exercise

....o..n6.*

eat ahoost anything;

Toddlers wilf
b le a c h , f u r n i t u r e
P o1 i s h
out of reach or locked.

bel:ween roeals can leave

Eating

3 0 e x t ra

po u n d s t a k e s

4 years

incl!rding

you paunchy '

off

your

life'

SAUCE
C]<I'AXT
C?.lrs$

])utter or
Maryarine

Flour

lvilk

nrin
lhin, ir:h
llerlhtm
nti.l;

I tbsp.
i tbsp.
2 tbsp.
4 Lbsp.

l tbsp.
1 lbsp.
2 tbsp.
4 fbsp.

I cup
I cup
1 ttrp
I (uP

LJsea thin crenmsaucefor soupsantl grades. Llsea meiliurn cteum

saucein cusieroledishesanLlas a sauceoxcr xe1ettblesund Jish

MiIk

Is

is

your

c o u n t in g

a gooal 4 letter

woral.

midalle becoming a wastelanal?

calories

loads

the

dice.

Llsea lhick crcait snuceJot croquelles,

o b e s iL y

55

is

Iike

eatinq

Your hea"L

EDIBLEVILD PLANTS+
\Jilh n(tia a/d na,LQpeapXetat'i-ng to the u:ood'te.otl 4lM
Aoi leciealian, the idza o[ coUec'Linqu ld p(L|la ta ooTn
owl
iua and educaionaX'. Maarlo I thue f kJl'L6 'JiuN 'Ln L:iaM
on Ln nealbq {atLuia,
6acb.qa,td
o{ tlxd'L tongzl gttowLng.Linz' wAd llL^t1,t^ Ln
Beor:U,6e
and .
na|t ca.LQAcontaLn nanq tilnea n(1tLev^'tornt'nAl:lxwx dlLLLi-tA
,LMQi2al:
add
NQ buq a1 glow ountetlvet' fheq c.an
vege.tabIQ.6
qoull
neaXa.
ta
AnotheJl, ie-o.6on Ao4 Lnc'hd'i'ng thL,e Ud pUnt6 Ln ouh
qndQd 4n thQ
booh rrJaaAo tha.t anqonevtho ttLi4hl bzcofie 6t
wood6wou,Ldbe abk' tct dr,alJ on- na'the' 4 auo^( a'A No.olQ:,

tnui tno* whal ed'ib.Lepta!.1:6ca! auatn'in U62'

need Atdhve il-""oUa'U
ct0A6i(ied,aA " tuJlvival 6ood'A
heae, thLn,
"'
A ietupoi.Lonau'P( da havQbeen
peruon iag kq.\! the nott conna.nonu
then 6a1 ILLL()'1hu ou'npuzecr^tm.

E DIBLE

BUTRUSiI

TlLe Bul,"LuahiA a tall Ughi gtLeen

na.\ lx pLqnt , (ound,in atL oJlaund
nal hea Lnd t ehe,sideA,

A,5a veqQ,t^blethe qaungAtrootL

ad-ffie-tendu Pa^l^ ituidQ - The
bMe o$ the tta/ka d^2 ed'LbtQaaw
orLurhLi boi,Ledand coohed.

COPYRIGHT .. 1975h)guria Press

Ltd. Torcnto. Repinted uith permisslon
ftom "The E<liblelll d", a comPlete
.ooAbookandSuidPto EJiblcI iH fknts
in North Ameic'', BY BerndtBerylund,

T
BULRUSH

6A

cfir{l L

DNOELION

Ca,tta,U cM be Ldenl,<
{ied bq i,tt
l\,UrntQU 6td,th,6, The Ledvu
a.'LeAu,oh.d-6l&ped. Ha,6a.n
inte,Lu LLng 6X,ouJe,a
.tytil*.
cottytoted.
od a d.ens
e'thuctuhe

\andet Lon i"t q

eonnon pa.6t itL
@x4anu quLdek,
The Laavea atLe
d Lb gtLeerxand
AptLeo.d.ttn cr
)Laael,te o.t the
fhe
batton,
6l,ower'6na;tul.e ar'- |

AA a veaelabta the in'xuL s talhL

46tetl C(eAn/"ng ahz excQ,LLeM 1n

stu:A oa boted. i,x |a,Ued ura,tu,fhe ,Loata aze ed'ihX.eeoohedon

,taAted .L,6te,L
ilteq have beet
Auaped., .Ieaned. and,.t!,Lced.

to

-ltu66q
baX,la.

tLLte

fhe qourg tende'L

La&vQAoJLebeat.
Laten iw the
AeM(Jnthe| havz
toate
d b,U.LQ,L
aad ,U iA ptLeduLabLzta coob
Lhzn ift tuJa
watulA.

CATTAIL

X,eaveA
DaJxde,LLon
o,L grLeena cot4.Tq"Ln

25 tinea notLe
v.i-fumLftA than
tnno,to juice and
5A Lin2,6 notlQth.4n Mpa.hnquA.

COMMON
PLA,^JTAIN
The LQAve,6dLe patul'ta'L
ve,LnedAodt ard gxeen in
.aLorL. fllo teedt ane gtteen
olL 0l0wn, ale
^nd.
the top
tou)q'Ld
&oaelrtr paclted'na!-L
ai q 6ing4e Aten,

A.^ q veqe.tab.Lethe Leave8 na.q

The gJleenaneqbe
e.o.tennt Ln 4
Aa"Xad,nLxzd t tilh
an onLQl, (in cootel w.i,th d AaU
neo"t d,LnnetL,

DANDFLION

L Qtlen acthe,\,Lan ot cooted.

wMh gLeen' tae.LL1nd ooalzLn

bo.Uing ta-l'tQ.dL,JateiLwti.L
tendel.

The |Lau)e./urAahe
exce.l,X.ent!.tY-ne.

COMMON PLANTAIN
62
6I

]
,]

GREAIBUR'()CK
The budoch i,t a.
tap natch
'uivLva'L
.[ood beeaue
,it it
\a,L'i.t-tjtLe-co
grlLzed.
The La,'LgeLeave,\ Me.
LhapedUhe ob!.ong
heq^,t^ and a'ce nough
and, pullruAll.
The
lticLq bun6 d,,Lea.
nuL'ance,
6alLi-U-arL
The 1:enda"LtLaotL 6,7e
Ln the Aoae
txlLzpuLed
uJaqdA wou.td. peel
pa.unq, |[ uicha.d
Q.a^.l,tJ
the qoung .Lzave)
can be boiled and"
AeLved. 4A glLzeJU.

A,t a coohed veaQ.tab!-e

u4A ula {ne 4oat 4nd,
pe2,l-ad auce, Boi-[
6otL20 fttLnt, O4o"Ln
od6 NatQ.tL,Thzn eove,r"
L,la-te,7
and"a,.
^t^lx
Li-ttLe
HeM
^a.[..t.
a94,Lnd,nd
Ae,we-.

CREAT BURDOCK

CHICKWEED

lA/\.tB
' s qUARTERS

CHlCKWEEO

The Leave,s ol tlv"a pLantt aae

e.tec.t and gneen Ln col.ott'
The ewti,ae pLtl'nt ).^ CLQ,I'L1'LaLL,5
venq nucll
Tl1,i,6pX,ant taatu
Ulze ctlbbclge. fhe Xeavu
ale good cl-eaned and. naC,e
into ,a Aa2.Ld, l.lavatLed.uJ.ath
ihe aeedA o,L theq naLJbe
caorleg.

The gtLeenleavu gLou)oppoAi-teeech (ttheJLon the

peltX^.
Atetn, The |Lowet,, a/.e white uri,th he.a'1L-aheped.
'It iA a conmonLrQ.ed
Ltr 6LQ.tdA Lnd neddotr .

GtLQ.eklca,n be ealen ,LaNo,L e()(tLed. llhen coohed the

LQ,wu dwd
'tenA

The 'IndL(rM X.ongago u,ted

the tLLpe AeedA {on ce,LeaX,
ctnd. 6o/L gl,Lnd.Lng int(i neal:.
Tl.Lue LLnq Aeeda LrLe a,{ao u\e'
{u,L dor" givlng d pm.petLtr.LcltQ-L
ttAte to blLedd.and bacut6.

cax taLz tlxe ptacz (r4 aApalagu '

LAMB'S-QUARTERS

l\'11Nl
PLant iA char&cteh'LzeC. btj tl18 A(tua"'Le
Le&vu, clnd
Atefi' oppa,i.te ALmpLe.
pu'qLe
pLnb dLcwe'u
oL
wh1ae
AnaX-L
ar.e
n(ttz.d
flLeq
in whotLLA.
don tr:he
tl
ai
e
ai,\ !oi-t'71Q. use M
44c.5..nnc
Nhel
caollitE 'iQaLL01
a teatu,."iaq
tL
o,L
Ln
drLe6'.Lng6(itL
veqetabLu
poullau. Lpauu vtottbe dttied rr
'tlrc
dui otL an aven ctnd pneae)Lved
(sotLLal:e.I u"Eq.
MINT
65

66

MTLKWEEO
TlxeAtextt o
the n&hwee.
aJLe 2 to 5 6ze-I

osrRlcfl FERII

X,edvu Le lthgl
obLaw in Ah.ape
v,J.i-thptlonrLnut
vaLt"L. Thzq
a/LegLLen on
6uhtha. uppQ,,L
(ace. Tlxe
Anal2 \turputh
6X,ot'JeMgruw
in c,tMte^ .
The no-taLzAeed
pod.Lane 3 to
4 Lnehu .Long,
TI.Leloung.Ahoata
ol nvLLhkeed
natjbe bo.Ued
in tlLz 6p,Ling.

7LLa,
X-e6vu ol the
AellnLuefibX,e
ottrich PLunet i:hut'
giv Lng the PUM. tl^
nor.e, The 64ond.a
can nench c' huLgh't
oi I to 10 {toe't.
Theq pne[on ,ich
al,ong tt'Lvel ban8,^oil
orLin the u)aad6.

to.t[-. The

ThQ.JaWnuL uAe Lt
6orLlX4voi,LngAouP6
.
and Aa.Lada
fha. pa/Lt noAt Med
he^e i^ tl,Le d.Lddl-e'
hQi'd. Theqthou-Ldbe
n i.cLed be|oae theq
)Leachthe lx?'Lght.o{)
5 Lo 6 inchu
^nd
ctnLed.
a.tLe
'tiry Llxe Looae
Renove
bttawn eoa-ting bq
,rubbikg belween
Aoun lLendA'

The,Aou&g6eed
podA Lz
ueLllent t'oha,n
coohedLn da.t
ik a, ,tLqLng p@x.

The.qna.qbeeo;tLn h'au
oiLLooLed) coah.LtL
Aahe.d u)atz.rL6orL I 0
rnLnu,tet- AuLve
wi,th bui.tQ^.
OSTRICH FERN

MILKWEED
I
I

67

SORREL
WOOD
wood"soh-r"el,.6 a!.ao cnUed.
AowtL ghAA6 cLnd LhdrnlLaclz.

dbau.t 7 inehu
It g,LowA
,i.Lt
,Loota a.n.e
blgh and
'ILL
(X,avlena
o"'Le
buXboL6.
qelt-ou)
pe,taled
and
atL
5
pu,\.Le.
Tlui,t p.LantAhouLdnat be
ea-ten in LarLgeqtLqntiLLQ.L
tut
dtlz to Lange concent)Lc.LLa
cr'6oxa!,LcLcid.

SHEEPSORRET
Tlxe Leavu qJLeAo{)t Lnd
gtLeen;"n coLoutL.
Whi
7t llcLsd,enLe c-Lu'Atau
06 7edd.i^h 6toDz'u. It
aA eM u4 tLecogn'Lzedhq
Xhe lLed pignent u ""Leh
LlapzcLu.Ln Matr qnq

'lt ;.^ excLw"tnl qdded :{:o a

Aalad otL bo,Ued and
cool,edM a. beve,,Lo.ge,

o6ten in Le.&vu. lx wcta

Ae-tl'l,e,h
u^ed 6r,j Q.a'LLq
)Aa/ada dnd t(r
^au.lp|,
d,tLnh.t,
nahe

A
th.i'ut quench.Lng
bq
Lnh can bz na.C'e
dn^ou/"
cLzanihg tlw Le.Lveaclnd
AfunnL1inglhQ. Lear'2a)-n
wate)Ldon 2A ftrLn', It
tLQAU'bLeA
thz ta^te ol
X.elnonade.

sH!,EP SORREL

WOOD SORREL

LE
TH'IST
The teavu a{ th.L6 phr't ar.e
coal^e.lq ta,)thedand have pzicktu
on tLLeend.A. Thp..Leo.vuane
ed,LbLea6te^ the pLLchlu h.dve
been 'Lemovel. Ld tjou alLeitL the
(aod, alzln the
buh u,ti-thau-t
2
Lnch pleeu. ^ta.Lh^
Bo'i,!,
and cLLtinto
Aafied
u)a.te,1-.
The
\tc"Lb.^
can
ln
be
uted
naLLw
*Lto
6o,L
di,6lL?-ino6
otd tnazp.t.

THISTLE
69

LI

70

NETTLE
ST'INCING
Th.i,6plo.|1t i,L danb.
g,Le-enwi,th aLwi4hl.
6te.tnae\d gLe.en
c,LuAteA.
Ne.tlte X,eevu Ahould
'X-ouJetL
gMl,LL,'Led
be
in tl,Le
tltt LtLgand eallq
Auhe
6uJWt2,L.Malzz.
gou wea,I gx.ove,6u)het|
couecLing thurt and
u,6ea Ahont bwi,[e.
WhenboiXed qoung
nQ.tLLu neAenble
be,q"nApLou.tAin
6.l.avou,"L.The Leavu
and Aterb Loaz thai.'L
.^tiylging qua.LiLLz^
wl,Lenbo,Lted.

YELLOW CLOVER

STINGINGNETTLE

{JJATE!.L|
LV

YELLOUCLOVER
The l-eave,6a,72a.so6t Li4ht

The LetrvL| a6 the

ale ova.L qna
watetljlrl
.tatge. u.tuaUq dc.tunC,
Ln Lha ota)utal?,L,

LeerxLn coL-(ruL
and

g,Lot/!;-n gLoupA ol t11,1-ee. The gtLeenl,e!-vU 6.nd.

Thz Aeed6 awl the )LCJa7

o"Lebotlx ed.Lb.Le.ua8h
cLndActlLpe ,Lacra.
Bo,i2 in 2 wateJla, olL
,LaMt Ln la,U.

the dLowe,LaJLebo|:h ed"LbX-e,

CLovQti,L a good tounce. (16the lxonQ,q
beu a,tt
1npohX.antne.,t(rL.
noLlce tha.

fhe 'tnd'LanA d.'Ltj thz

poda a.nC'uAe the aeed
M CLneAx-.

EqteL tlLi-A uJaqqou JLeaLtq

honell t6te
^u)eQ.t

06 tLe 6X,ot0eh'.

YELLOW WATERLILY

74

fiIlt' RASPBERRY
fhue a,7epLet,Xiliu.L
/-n buLtl,t ovQ,tL a,Lea\
an.l 4,r.e ve,tLtj lLlgh

in V,i,taninC, Theq
a,Le 4n eXce.LLznX.
^uhvLvaX,6ood..
RMpbuLrt'4Q,6
o"ae
uAedin p,Lu , lafl6,
du.^ a,;tL and j el.l,Lu

RASPBERRY

STRAWBERRY

r.l

OII-' STRAOBERRY
Tlle Le,ave,L Lz dt "t etxd gwu) in th'Lee,6. The 6l.owuLA
anz wtvLte, lhe be.t/LLu d.o"th.tted. wi-th a. p.Ll-ted tlz'Ln.

StnfutlJbetLu codaLn h,qLce q.Anuclr V.i.t4ttLnA a.t cs"nnzd

p,tneappX.eMd 3 LAp,6 a.t nuch a.t g^ape{tu i.t.

1/4 cw

h,aa no/Le Vi.tarln C than an onallge,

o4 LLh,au)bQrJLLeA

The behr"Lu co,nbe ea.tennaw otc coohed, na.d.eLnto Nu,

j alr,A,duA?,'LtAQ.tc.

l1

(ll tt RosE
HAZELNUT
AEAKEO

in tJvichett-' ,lt'L
Th^A qht)t",,5

T*
T"
;IT'
ff?.oa:'^",:f,,t
Ln caXnur".

TLLTH&zQ,Lnu-t a ahrub uiLLch gtura\ up to 7 6e2't /-n

^
het-ghl:. TlLeAlxoh't-LtannedL^L\)U d'Le egg 8lxaped
ava,L.

'lo rLerAove
th?, .,|?,anLt,^Lde the ntLt6, baLe nu.;tALL a
It i'a !ea'ALLq tLectgnizeb.LQ-^
4 Je Lu '
aiJi hat no-ntj uaQA o'L
Ln
Lnd
cL
d'"'nk
5ot4, M
i

325 'F.o vu t tro tL10 to 3A wLwrteA. Let then eoot- and

tha. Al.-LnvliLL 'Luboi d.

Theq n7q be.uLad Ln cah?a, coohiu

nut' a,tLe, w.d a'Le h'igh Ln pttotein.

(L

anl blLeadL qA anq

WILD ROSE
ELOERBIRRY
f h.i,6 pndnt grL(rI'JAa.Long
Aencu. banh.t aYLd4 tlLarnt '
it ho,t maL! NhLtQ-|LatrzM

a"ndb.beh aoit ber"''Lu'

Tlle Atau)ea M NelL 4^ thd

atte ed"LbLe. EI-de^'
buuiu

havQ
L-ptie.t antzd Ln thL
^un
Thell^.
(tav(rur,.
a luJee.teft
.
na!& deUcLCuA Piu, I Q'ule
o.nd.wLnet.

Z.

ELDERBERRY

/,'.

r;>

BAKXAPPLE - Rubus Chamaemorus

This beny i called. tlte Cloutlberry in northern Europe.
It i found mainly in bogs a d moiat places and
reachesa heigh.t of 4 to 10 inthes. The le@es,tuo
or three in number arc neat$ round, slightly fibeLobetl.
The solitary uhitc flouer is folloued by u peach
coloured fruit uhich is juicy and pleasant uhen ipe,
They are dclicious either fresh, as jam or mide mto
tL liquer.

BLUEBERRY -Vaccinium augustifolium

The bushes mrcIy grou .tnore thdn tuenty inches
high and often not half that. The brunchesare
green and @arty uith .tltetu&te oblong or lanceolate
lealtes. me bloom i.s belLshapedand tinged with
pink.
The benies qre blue uhen ipe with d ahitish bloom.
They rtpen it Auryst or ea y September and can
be used, in great many combinations of food. They
make excellent jamjelly or uine.

SQUISHB-ERRY' Yirburnum edule

It is fountt ull acrcss lhe island along the erlge o[ uoods
or brooks anil streoms.It hds thrce lobed leaxes thaL are
tlark green. me befties are red anl uery soft antl haw a
singlellat stonc. They ripen in hte summet qnd mahe
excellent ielly.

PARTIIIDGEBERRY
'fhis plant grous prcIBeIy in Nenlrtundlund ant)
Ldbm,lor dose to the {ound.. The oaal shiny
Ieaoes antl btight red herrics are easily tlistinguished.
In Labrador Lhey are callcd Red Betrtes.

nte leaws are saiti to be ercellent if Llried to

as pipe tobacco,
PINCHERRY- Pn.LnusPennsylxanicd
The bird aherry or pinchcrry is lound thrcughout the
islanrJ along roatlsides tLnd cut orer are.rs 'lhe flowers
ure uhite uhen in bloom anel in the fall the leaues
anil red'
wry in colour from a pale Sree\ ycll.o11)
The bcries arc brilht rul antl tuther sour bul mahe
exLetlent jeIU, They ripen in Iate Septenber.

The berries are delicious uhen coohed uitll

sugar
jam
or
as
a
Io
accompany
pies, lreads, desseds
ild game, chicken or Lurke!,

Unus u aPlace
l
Name s
Pr-ANls
Pots0^lous

Bum b le
Be eBight
HaHaB a y
Br eakheart
Point
T o oG o o d
Arm
FLY AMANITA

Bar eneed

DEADLY AMANITA

lrlusHR0ol'ls

Sealh N e s tl s l a n d
0og Fish Point
HorseC h o p s

Tlxue kro iqpeA od nuAhiLcon^LtLe 1:lxedetLdf-LzAt06 /"he

06 the LdenLL6FArt{7Ly. Il Aau Le nol:
I{USHRo0M
^uie coolrLng the
LcaLLon oA d nuAh^oornOANTTEAT ,i't.
nu h,toan wilX no1: UJ.X--fltT-iid6on't.
qelX.awcr. @hj'te.
Th. FLy AM NITA i.6 5tLouJWUh
fhe N,NTTE-iAELLA dn'on p,Lr..lz, bL(iL'Jn, Iie'X'Law.a,L tLedd'L^l1
Ln Fe cewtt"e Alxed;t'Lg ta paLe qe'!-Lau:at the edgu.
M,t theAe rLLsltaaM have g4la,
tJp aten and a cuyl al: the-Ta'te.

a t'tngUhe c. Lla'L on

BU|TERCUP

P0ISd]\/oAK

The connan bu.tte,Lcul. cot-t&Ln\ 0.n

o,cid, volal)X,e anenonin wbLch .i.t
atlong enaughto tLa,L6e
^onet'anu
bt L6teM on the
16 ea,ten
^Lln. ol the
a
in(Lanra.tlon
'eveae naq d.zveLop.
ideAtLnu

TbiA pX,Lntc6r'bq dound(tn tlxe

pecl|Lc
od tha, uti'i.ted
^Lapu
sta.te,6 A,Ld
CctntLda. The pX-ant
)LeAenbLe.A
poi.6onLvq orld"
tha, AarneAUn 'd'Litftian.
cdLLSe

POISON OAK

BUTTERCT]P

PO I S O N ' I V Y
Th.iA pLant haLJcLppea^otxLq a
lew Lnchu I1,Lgho,Le"6aa,Lge aa
2 to 3 6eQ.t.

suMAc
P01S0i/
TLvi.6p.talLt ghtLat in na'1Ahtj
gttound. The bu"1,Lu a.re
uk-i-tl.th and Anoath. The
tl"ea.tlnento[ ALLn tLMhe,L
is the .tane aa {orLpoiaan
4 AeVerLe
Lvu Lnl, caJLL8,6
lLaLh. Ca,,Le
be
ahauXC,
teLzn to avoid thele
pLo.nLL.

Lea.ve^a( the. Lvq con'iat ol

3 LeadX,el,6. ThQ.caX,ou,L
ch.Lngu
{,LaneaiLq Ap^ingt^ d,ea.pg,Leen
l.o Awnv,'L'' bh,Lghtg/La.Q.t|.
The
aLe arooth a.nd,gl,(]AAq.
LeavQ,L
Tlvil pXanl cau,Aeao,
to
C,qvelopon ihe AILL\^a.th
and then
b!-Lste.u appea^.
It i^t not connonLn Newloundlantl
bu.tr:ccttLbe [ound. Ln othett
)JnavLnce4ct{ Co.rddcL.

POISONIIIT
POISON SUMAC

86

$illtlG
$tnrhl fl$ a
JIMSONWEED

JII'EONWEED
Tt iA pX,anti-6 vuLq pai,Lonoua and.gr,ow.tto a
he,Lgh,t(J{)4 deet. It ha\ Anootll attingX.q
Aceded Le.a.ve,6
, Mule on !ju^+!,Lth [unne].-thalced
and.
pnLeh,t-qnanq rced,ed,captu.X,u
haa.d,
[X,owe,L
Apulti,Lg Lnto 4 vo"Lvu.
TltiA lr(,att l?rLanLi,6e.6
to becone a. connuLcial 6ou/Lce
od SedpaLonLLne,
wlllch i,L nourbe.Lngu,aed.M a plleo.naAtheLLcLn Au"Lgetujand clvi-X-dbn
ilh, Ln oph,tlaolnotogA
and 6o,Lthe. prLeved;on 06 notj,on .6Lclzne,6^
,

87

lrhrailur
Ii l l

INDEX
A

Apple& Blueberr Jelly ..........23

Lwle Chutney
16
ApplePecnn
ApricotConserve
...................20
Arcticchar(baked)............... I
tuctic C\t (ftied) ................. I

captin (pan frted) ................... 3

caplin (snoked)
4
Caplinin tonato sauce.......... 4
Caibou heart
11
canbou nbs (harbecued)....... l1
Canbou tongue
I]
C a d c arnon ............................
30
C h i k Sauce.............................
19

B
jam
Bakeappte
20
Bakedbeans........................-..
35
Bear(barbecued)
...................10
Beat Stew...
10
-...-..-.-..................
Beaver(roasted)
t0
BaetGrcens
...........................
35
AeetReii,,h.....................-....-.
l9
Beets(picued)
17
Blackcur.antje y .................24
BJuebeny& AFJple
conserue... 2l
26
Blueberry
hmpbns ...............25
Blueberryjam
Blueberrypie
25
Bloebe$y& rhubarbhm ....... 2l
Sluebenysquars................. 26
Bluebety wine
Brandysauc
28
&aun or lleadCheese
........... 10
Aread& autterprbkles........... 17
BakingGuide
50
C
Cabbage, ce & tomato
casserole.,.,.
Cabnc Values
42
Ca,ada'sFoodGuide......-.....
Cbdted parsnip
cap'jn(deephied) ................. 3
captin (dried)
4

I
clam chowdel
1
c]amsGned)
2
Cod fi ets (snoked) ............... 3
Crabmeat patties
2
Oanbeny Btead
26
Crcam Sauce
55
CrcamedCtabmeat ....-........... 2
D
Da'lson/PlDm jam .................. 21
Dandelion wine
32
Definition of
Foail Telms ............. 48
Dogbetry & Applek y .......... 23
D o u g hboys-......
31
-.t..................
Duck (batuecued)................. 16
Duck (roasted)
E
Edible P.lants

60
F

FiqW Dtfl ....-- - -- - - - - - - ^

Fishermen'stuewis ................
Flounder(baked) ..................
Floundet (pant ed) ..............
Frcnch Drcssing

27
3.
4
4
33

27
............................
Gkgersnaps
36
Oazed Carots
Gaaseberry
ConseNe............. 25
Greenpeppersfstuffed) -........ 37
Greentomatopickies.......-......18
(fried) .............
37
&een tomatoes
H
Hatibut(baked)
Halibut(Broiled)............ . . 5
Hajibutsleaksa ia Oranqe....... 5
H aw a B eets....... . . - . . . . . . . . . . .35
.....

(Panfried)..................
5
ins (Pickled) ...........-.-

(snoked)....................
5
to CutFoodCosts...........54
L
28
Buns.............................
27
(boi l ed.)..... . . . . . . . . . . . . . . .3
.
2
P ati es ...... . . . . . . . . . . . . . . . .2. .
....
S auce....... . . . . . . . . . . . . . .31

(baked).... . . . . . . . . . . . . . . .6
ckerc1(panfried) ............... 5
21
24
NlaishbelJy Jc.lly
33
55
ts & abbreviaiions..
Measu.enen
Gujde-..-........5I
Meat& Roasting
46
MetdcSystem.............-.--..-.....
. . 27
niddinq --.-----Molasses
....
Mol asses
l al l y ...... . . . . . . . . . . . . . . .3A
MoaseBiscuit RolJ .....-.......... 14
I2
Moose(Brar'sd)........................
12
......
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.-.-MooseB urge$
12
............
MaoseChili-Con-Came
-..
MooseC hapS uey ... . . . . . . . . . . . . . .13

13
.................-----.....
MaorcHeatt
14
Moose
liver .............................
12
Moo!9tew...........................-.13
MooreSwN Steak .........-........
11
Tongue...............-.-..-'."
n4oose
6
Mussels......-...............-...........
(Pjckled).........................6
Mussels
Mustardcnowpr'ckles.............-18
I7
Musta Pickles..................-.--..
N
Nutritionto, Evetyap .........-.38

o
33
Oatneal bread
36
OnionRinqs...........................
chart ..........56
Oventempel3turc

Parrjdse(Roasted)................16
PattidseberryBrcad..............29
catsup............ 19
Pafiridgebeny
Partidpbenyl'arrot Jam...... 22
PattidsebeftyConseNe......... 24
29
Crisp................
Patrridqeberry
22
Pattid@benyJam ..................
Pattridgebeny
Muffjjls ............29
29
Pattridgebey Pndding.............
PattidsebetryPunch............. 32
Pafiidsebetrysalad ...............
PartidgebenySauce-...-..-......28
31
PeaSo p .............-..................
Peas& Mushrcoms.................37
17
Pica|iLly.........................-......
. 19
beans......................
Pickled
84
Plar!s .....................
Poisonoue
(baked)...................37
Patatoes
Poulty RoastnsGdde ...........53
R
I5
..................
Rabbit(barbecued)
14
Rabbitstew...................--.-...-..

Rabbitfsweet& Sour) .......... 14

Rar'sin
Bread-.........................
34
RaslbenyJam.......................
22
Raspbeny
Je y............-.........24
y Punch...................24
Ratpbefi
Raspbetry/RedCunant Jam .. 22
RedCutant Jelly.................. 24
RhubarblRaspbeftyJam ...... 22
RhubarbRelirh
17

s
Sa iadDes ling. . . ......................
33
Sallnon (baked)
7
&tmon (boiled)
7

Salrnon(brored)
6
Salmonburger.t
7
Salmon
Loaf ..........................
7
Sca ops(deephied)................ a
Scallops(panbied) ............... I
SeaiFiri,per Pie
9
SaaI& Rr'cCasserole
.......-... 9
Stawbe$yJam....................23

r
Tonato rc1ish
18
Ttout (barbecued)
................. I
Trout(pai
................... 8
'lied)
Turnip au Grarin
37
Tufts Heans& Liver .............. 16
TuIr (Roasted)
15

Vegetable
Cookinqtimes...........58
VegetableManow Matmalade... 22

w
WharEqu s What...................
47
llhite tuead...........................-.
34
lqholewheatbrcad..................
34

Newfoundland
Sayings-

$a
uryasafrrnlt0
tnnlislr
asa$a[li
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