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JU 18

A Treasury of Newfoundland Dishes

published by


millers of


First Edition 1958, All Rights Reserved


"The Treasury of Newf'oundl.and Di.shes" began with you. the home-

makers of Newfoundland and your interest in real. old-fashi.oned
home cooking. This 1ed to the idea of publlshing a m1ique
Newtound1and recipe book not a mere collection of impersona1
recipes but a genuine "Treasury" ot a tev dishes that could be
rightl.y cal1ed "Newfoundland t s cnm".

We natura~ asked our 01m Sa~ West to act as editor-in-chief.

Sal.l.y 1n turn asked all the homemakers ot Newf'oundland to join us
in making this book a real.ity. As a resu1t thousands of recipes
representing eveey corner of the isl..&M. were sent 1n. DIIUlY' with
histories almost as co1ourtu1 and o1d as that ot the province

Thanks to the generous response from thousams of Newfoundlanders.

and assistance from the Newfoundland Home Economics Association.

it was poaaib1e to sort out test and t~ publlsh the collec-

tion ,ou'1l find here.

We are all proud of this Treasury of Newf"oundl.and Dishes and of

all the tine people who helped to make it possible.

C. E. Soward.
MAY 14 1998


We, the members of the Newfoundland Home

Economics Association, have enjoyed making the
flnal selection of Newfoundland recipes from those
sent in as a result of the radio programme sponsored
by the Maple Leaf Milling Company. In approving
the recipes to be included in this "Treasury of
Newfoundland Dishes", we have endeavoured to
choose those that will preserve the distinctive
cooking art of our Island along with good standard
recipes used in any home. We sincerely hope that
you will find them tasty.
We invite you to join us in a Newfoundland

.. , bows toward you."

"I nods accordin'."

.. 1 catches your eye and I smiles!"

Yours sincerely

Newfoundland Home Economics Association

The Treasury of Newfoundland Dishes
is dedicated to all who savour the
tang of an honest dish and who look
fo_n dly on the traditions of our island.

1. Yeast Breads and Rolls page 6

2. Quick Breads page 16

3. Cakes page 24 .

4. Cookies, Squares and Small Cakes page 36

5. Desserts page 45

6. Pastries and Pies page 57-

7 Fish Dishes page 63

8. Meat, Poultry and Game page 76

9. Other Main Dishes page 86

10. Preserved Foods page 94

11. Miscellaneous page 101


c~ /de4 home=la/ed ~ad and ~the rftkn, ON~ ~

~ de ,rand~ tky J,,;,'? to ye#( h:Men.




FAMILY WHITE BREAD Place sifted flour in a large bowl; make a
2 packages or cakes of yeast well in centre of the dry ingredients. Add
1f2 cup lukewarm water the liquids and blend to form a fairly
1 teaspoon granulated sugar stiff dough. nt'2
cup more flour may be
4 cups liquid (milk or powdered added, if necessary.)
milk and water) Knead for 7 to 8 minutes on a lightly
1 tablespoon granulated sugar floured board.
1 tablespoon salt Place dough in a greased bowl; grease
2 tablespoons shortening or the top, cover and let rise in a warm
margarine place until doubled in bulk (about 1 ~
1 5 cups (approximately) sifted hours).
CREAM OF THE WEST Flour Punch down, form into 2 balls and let
Dissolve yeast in lukewarm water to which stand for 15 minutes. Shape into loaves;
sugar has been added. let stand for 10 place in greased pans. let rise until
minutes. doubled (about 1 hour).
Heat liquid, sugar, salt and shortening. Bake at 400 F. for 30 to 35 minutes.
Cool to lukewarm. Add dissolved yeast.
Add 6 cups of flour and beat until it NEWFOUNDLAND WHITE BREAD
bubbles. Add more flour to make a dough 2 packages yeast
which is just stiff enough to be handled. 1 cup lukewarm water
2 teaspoons granulated sugar
Knead for about 10 minutes on a lightly
2 cups scalded milk
floured board.
1 cup lukewarm water
let rise, covered, until doubled in bulk. 1 tablespoon salt
Then, break down the air bubbles and 2 teaspoons granulated sugar
divide into loaf size pieces. Shape and
put into greased bread pans. Cover
1f2 cup buHer
12 cups sifted
lightly and let rise until doubled in bulk. CREAM OF THE WEST Flour
Bake at 350 F. for one hour. Add yeast to 1 cup lukewarm water in
Note: If a soft crust is desired, grease the which 2 teaspoons sugar have been
top of bread after taking from the dissolved. let stand in a warm place for
oven. 10 minutes.
Scald milk; add water, salt, sugar and
Grounds-sediment of spruce beer or butter to it; cool to lukewarm. Stir
hops used as yeast or barm in mal{ing dissolved yeast and add it to the lukewarm
bread. milk mixture. Then add half of the flour
and beat until smooth. Gradually add
WHITE BREAD remaining flour, blending in last of it with
1 package yeast your hand.
1f2 cup lukewarm water Knead dough for 10 minutes or until
1 teaspoon granulated sugar smooth and elastic. Place in a greased
1f2 cup milk bowl; grease top of the dough; cover and
1f2 cup water let rise in a warm place until doubled in
1 tablespoon granulated sugar bulk (about 1 ~ hours).
2 teaspoons salt Punch down the dough, form in 4 balls and
2 tablespoons shortening let rest for 15 minutes. Then shape into
4V2 cups sifted loaves; place in greased pans and let
CREAM OF THE WEST Flour rise until doubled (about 1 hour). Bake at
Dissolve sugar in warm water; sprinkle 400 F. for 35 to 40 minutes.
yeast over it and let stand for 10 minutes.
'Toutons- bread which had been made
Combine milk, water, sugar, salt and
the day before and hastily bal{ed in the
shortening; heat to scalding point. Cool morning without a second .. rising.
to lukewarm.
Sometimes done in round pans on top
Stir yeast mixture; add to lukewarm
of the stove.
= BROWN BREAD rise in a warm place about 114 hours
1 package dry or compressed yeast (until almost doubled in bulk). Then knead
cup lukewarm water enough to release gas bubbles and cut into
1 teaspoon granulated sugar four equal parts. Form into balls and let
rise for 15 minutes.
11/2 cups rolled oats
3 cups boiling water Shape into four loaves and place in
1 tablespoon salt greased pans. Let rise about 1 hour. Bake
4 tablespoons shortening in a 400 F. oven for 30 to 35 minutes.
1f2 cup molasses
1 cup graham flour WHOLE WHEAT BREAD
About 5 cups sifted 1;4
cup lukewarm water
CREAM OF THE WEST Flour 1 teaspoon granulated sugar
1 package yeast
Soak yeast in lukewarm water and sugar 4 cups whole wheat flour
for 10 minutes. In the meantime, pour
2 cups sifted
boiling water over the rolled oats; add
salt and shortening. Stir and allow to cool
1 tablespoon salt
until lukewarm.
1f2 cup dark brown sugar
Add yeast mixture to cooled rolled oats; 4 tablespoons buHer
then blend in molasses, graham flour and 13;4 cups lukewarm water
enough white flour to make it easy to
Add 1 teaspoon granulated sugar to the
handle. Knead until smooth and let rise
lukewarm water and sprinkle yeast over
in a greased bowl until double in bulk.
the top. Let stand for 10 minutes.
(About 1 hour). Punch down, shape into
three loaves and let rise in pans. Combine flours, salt and brown sugar in
large bowl; rub in the butter. Make a well
Bake at 375 F. for 45 to 50 minutes.
in the centre of the dry ingredients; add
Whole Wheat Flour may be used instead dissolved yeast which has been well
of graham flour. stirred and the lukewarm water. Mix well.
MOLASSES Knead on a lightly floured board until
dough is soft and elastic (from 8 to
WHOLE WHEAT BREAD 10 minutes). Place in a greased bowl,
2 packages dry yeast
cover and let rise for 1 Y2 hours or until
4 teaspoons granulated sugar doubled in bulk. Knead dough down and II
1 cup lukewarm water form into two balls; let stand for 10
11/2 cups scalded milk
2 cups water
minutes. Shape into loaves; place. in II
1f2 cup margarine
greased pans and let rise for 1Y2 hours.
Bake at 400 F. for 30 to 35 minutes.
1f2 cup molasses
2 tablespoons salt Note: Some of the dough may be shaped
6 cups whole wheat flour into roles; allowed to rise for about
5 cups sifted one hour and baked at 375 F. for
CREAM OF THE WEST Flour 20 minutes.
1 tablespoon finely grated orange II
rind, if desired ROLLED OAT AND
Add yeast and sugar to lukewarm water; WHOLE WHEAT BREAD
stir well. Let stand in a warm place for 2 cups boiling water
10 minutes. 2 cups quick cooking rolled oats
Meanwhile scald fYlilk; add water, marga- 1f2 cup molasses
rine, molasses and salt. Cool to lukewarm.
Add dissolved yeast to the lukewarm milk
1;4 cup brown sugar
1f2 cup shortening
mixture. Add flour cup _by cup until dough 1 package dry or compressed yeast
is stiff enough to handle. Spr1nkle with 1f2 cup lukewarm water II
finely grated orange rind. 1 teaspoon granulated sugar
Knead until smooth. Place in a greased 4 cups warm water
bowl; brush with a little melted butter. Let 2 cups sifted whole wheat flour
' : I I I IJ (

6 cups sifted Add additional CREAM OF THE WEST

CREAM OF THE WEST Flour Flour to make a dough which is stiff enough
2 tablespoons salt to knead (about 5 cups sifted flour).
Add rolled oats to the boiling water and Knead dough for 8 to 10 minutes. Place in
cook for 3 minutes. Pour into a bowl and a greased bowl, cover and let rise for
add the molasses, brown sugar and 1 hour. Punch down.
shortening. Set aside and cool to luke-
warm. Place flattened dough on a lightly greased
board; sprinkle with a mixture of 1 table-
Dissolve th~ yeast in lukewarm water to
spoon granulated sugar and 1;2 to 1 tea-
which you have added 1 teaspoon
spoon cinnamon. Knead a few times to
granulated sugar.
work this into the dough.
Add 4 cups warm water to the lukewarm
porridge mixture; then add the dissolved Cut dough in 3 equal parts; form into
yeast and sifted flours and salt. Knead smooth balls and cover. After 15 minutes
to a smooth and elastic dough (about form each ball of dough into a loaf. Place
10 minutes). Grease the surface of the in greased loaf pans, pressing dough
dough and let rise, covered, in a greased against the sides so it will rise more evenly.
bowl until doubled in bulk. Knead for
Cover and let rise until doubled in bulk
2 minutes and let rise again until doubled.
(45 to 60 minutes). B'ake at 375 F. for
Divide into loaves; place in greased pans 40 to 45 minutes.
and let rise until loaves are doubled in
size. (Keep covered with a damp cloth.)
Bake at 350 F. for 50 to 60 minutes. When
done, grease or glaze the crust. CORN OAT BREAD
Note: This dough makes excellent rolls if 1 cup rolled oats
2 packages yeast used. Raisins, 1j3 cup cornmeal
candied fruit, peel or nuts may be 2 teaspoons salt
added for variety. 1 tablespoon shortening
cup molasses
1f2 cup brown sugar
A spurt-active work._ of short
21f2 cups boiling water
1 package yeast
"" He was up in the States for a 1f2
cup lukewarm water
spurt.-n 1 teaspoon granulated sugar
6 to 61/2 cups sifted

2 packages yeast Combine first six ingredients; add boiling

1 cup lukewarm water water and mix well. Set aside to cool.
2 teaspoons granulated sugar
Add yeast to lukewarm water in which
Add yeast to the lukewarm water in which 1 teaspoon sugar has been dissolved. Let
the sugar has been dissolved. Let stand for stand for 10 minutes. Then stir briskly and
10 minutes and then stir to blend. add it to the lukewarm cereal mixture.
Combine in a large bowl: Add flour gradually, beating with a spoon.
1 cup scalded milk Work in last of flour by hand. Knead for
2f3 cup melted shortening about 5 minutes and then let rise until
1/2 cup granulated sugar doubled in bulk (about 1 1;2 hours).
2 teaspoons salt
Divide dough into 3 balls; let rest for
Blend and then stir in:
15 minutes, then shape into loaves. Place
1 cup sifted
in greased loaf pans and let rise until
doubled (about one hour).
2 eggs, well beaten
dissolved yeast Bake at 350 F. for 50 to 60 minutes. Rub
11f2 cups uncooked rolled oats with butter while hot.

HEALTH LOAF Add yeast to cooled milk mixture; add soda

1 package or cake of yeast and half of the flour. Beat until smooth.
1 cup lukewarm water Now add remaining flour and dredged
1 teaspoon granulated sugar raisins. Knead to make an elastic dough.
1 cup scalded milk let rise, covered, in a greased bowl until
4 tablespoons light brown sugar double in bulk.
2 tablespoons buHer Shape into 5 large loaf pans; let rise. Bake
2 teaspoons salt at 425 F. for 35 to 40 minutes.
11/2 cups graham flour Note: let bread stand until a day old,
3 to 31/2 cups sifted as it will then slice more easily.
Dissolve yeast in lukewarm water to which DATE AND NUT BREAD
1 teaspoon sugar has been added. let 1/2 cup lukewarm water
stand for 10 minutes. 2 teaspoons granulated sugar
Scald milk; dissolve sugar, butter and salt 2 packages yeast
in it. Cool to lukewarm. Add the yeast. 11f2 cups scalded milk
Add flours gradually, until dough can be 1 cup brown sugar
handled. Knead thoroughly. Cover and 2 teaspoons salt
set to rise for about 2 hours. 1f2 cup shortening
When doubled in bulk, mould into loaves, 2 eggs, well beaten
place in greased pans, cover and let rise 1 cup chopped dates
again for one hour. 1f2 cup chopped walnuts
Bake at 350 F. for 45 minutes. 6 to 61f2 cups sifted
Note: This may be fortified by the addition
of 3 tablespoons each of wheat Dissolve sugar and yeast in lukewarm
water. let stand for 10 minutes. Meanwhile
germ and powdered milk.
scald milk and add sugar, salt and shorten-
BROWN SUGAR ing to it. Stir until shortening melts and cool
RAISIN BREAD to lukewarm. Add yeast mixture which has
been stirred briskly with a fork and the
2 packages dry or compressed yeast beaten eggs. Flour the dates and walnuts.
1f2 cup lukewarm water Add half of the flour; beat until smooth and
2 teaspoons granulated sugar then add the floured dates and walnuts .
3 cups raisins
Enough boiling water to cover Add remaining flour.
raisins Knead for 8 to 10 minutes on a lightly
21/2 cups brown sugar floured board. Place in a greased bowl;
5 teaspoons salt cover and let rise for 1 1;2 hours or until
1f2 cup margarine doubled in bulk. Punch down and shape
2 cups boiling water into 2 balls; let stand for 10 minutes. Shape
2 cups evaporated milk into loaves and place in greased pans.
2 eggs (optional) let rise until doubled {about one hour).
1 teaspoon baking soda Bake at 400 F. for 35 to 40 minutes.
12 cups sifted
CREAM OF THE WEST Flour Let''s have a boil.-up on the bogie .....
Soak yeast in lukewarm water to which Bogie-a very small stove with no
2 teaspoons granulated sugar have been oven and used for heat only.
added. Pour enough boiling water over
raisins to cover; let stand for 5 minutes and
then pour off water and dredge raisins CHRISTMAS STOLLE
with flour. 1 package dry or compressed yeast
Combine brown sugar, salt and margarine; 1A cup lukewarm water
add 2 cups boiling water. Stir until marga- 1 teaspoon granulated sugar
rine melts. Add milk and cool to lukewarm. 1 cup milk
Add beaten eggs, if desired. 1 cup granulated sugar
cup butter or shortening stir in flour mixture. Knead for about
1 tablespoon salt 10 minutes.
2 eggs, well beaten
Place in a greased bowl and turn dough
41f2 to 5 cups sifted over 2 or 3 times to grease the top and
thus prevent a crust from forming. Cover,
2 teaspoons grated lemon rind
and let rise until doubled (about 2 hours}.
1/2 teaspoon nutmeg
Divide dough into 4 or 5 pieces and form
1 cup seeded raisins
into loaves. Place in greased pans and let
1f2 cup mixed candied peel rise until doubled in bulk (about 1 hour).
1f2 cup halved candied cherries
Bake at 375 F. until loaves give a hollow
Dissolve yeast in lukewarm water to which
sound when tapped (about 1 hour).
1 teaspoon sugar has been added.
Brush tops with melted butter while hot
Scald milk; add sugar, shortening and salt. if a soft crust is desired. '
Stir until shortening melts. Cool to luke-
Add dissolved yeast to the lukewarm milk The old custom is that ChTistmas
mixture; stir in well beaten eggs. Add flour, celebrations begin on ChTistmas Eve
lemon rind and nutmeg. Knead until smooth with a. '{sgiving meal of salt fish
and elastic (about 10 minutes}. followed by sweet Ta.isin bread called
Place dough in a greased bowl; cover and ""ChTistmas Loaf.,, Fishing was
let rise in a warm place until doubled in the means of livelihood and so fish had
bulk. Punch down. Work floured fruit into its place in thanl{sgiving befoTe the day
the dough. Shape into 2 long oval loaves. of feasting.
Brush with melted butter; let rise again.
Bake at 400 F. for 15 minutes; lower
temperature to 350 F. and bake for an
additional 30 to 40 minutes.
When done, brush with this mixture:
1 cup scalded milk
2 tablespoons milk
2 teaspoons granulated sugar
1J4 cup margarine
1/2 teaspoon vanilla
% cup granulated sugar
4 teaspoons salt
1 package dry or compressed yeast
OLD FASHIONED 1 cup lukewarm water
CHRISTMAS SWEET BREAD 1 teaspoon granulated sugar
2 packages dry or compressed yeast 2 eggs, beaten
1 cup lukewarm water 7 to 8 cups sifted
2 teaspoons granulated sugar CREAM OF THE WEST Flour
3 cups lukewarm water Scald milk; add margarine, sugar and salt;
1 cup molasses stir until margarine melts. Cool to luke-
3 tablespoons melted buHer warm.
12 cups sifted
CREAM OF THE WEST Flour Dissolve yeast in the lukewarm water to
6 tablespoons granulated sugar which you have added 1 teaspoon sugar.
4 teaspoons salt Add dissolved yeast and beaten eggs to
3 cups raisins the lukewarm milk mixture.
2 to 3 teaspoons caraway seed
(if desired) . Stir in the flour to make a soft dough.

Dissolve yeast in 1 cup lukewarm water to Knead until smooth and satiny. Place in a
which 2 teaspoons sugar have been added. lightly greased bowl and let rise until
doubled in bulk. Punch down and mould
Combine 3 cups lukewarm water, molasses
into rolls; place in a greased pan. Let rise
and the melted butter. Sift dry ingredients;
until doubled in size.
add the raisins and caraway seed. Stir
dissolved yeast into the molasses mixture; Bake at 350 F. for 20 to 25 minutes.
ROLLS-OVERNIGHT Scald milk; add sugar, salt and shortening;
cool to lukewarm. Stir yeast well; add it
1 pint milk
to the lukewarm milk mixture. Add beaten
2 tablespoons granulated sugar
egg. Beat in half of ~he flour; then work in
2 tablespoons butter
remaining flour and knead for 5 minutes.
1 yeast cake
Place in a greased bow!; cover and let
1f2 cup warm water rise until doubled in bulk (about 11;2 hours).
1 teaspoon granulated sugar
51/2 cups sifted Punch down and shape dough into small
CREAM OF THE WEST Flour round balls. Place 1 inch apart in a greased
1 tablespoon salt pan and allow to rise for about 1;2 hour.
1 egg Brush with melted shortening and bake at
1f2 cup sifted 425 F. for 20 minutes.
CREAM OF THE WEST Flour Makes 3 dozen rolls.

Scald milk in saucepan. Add 2 tablespoons SPOON ROLLS

sugar and butter. Pour into mixing bowl 1 package dry or compressed yeast
and cool to lukewarm. Dissolve yeast in 1;4. cup lukewarm water
warm water to which 1 teaspoon sugar 1 teaspoon granulated sugar
has been added. Let stand 10 minutes, then 3;4 cup scalded milk
stir well with a fork. Add to cooled milk 1/3 cup shortening
mixture and stir well. Sift flour and salt 1 teaspoon salt
together. Add one-half of the dry in- 1;4. cup granulated sugar
gredients to the liquid mixture and stir 1f2 cup cold water
well. Add the rest of the flour, working the 1 egg, beaten
last in by using your hands. Knead 8 to 31f2 cups sifted
10 minutes. Place in greased bowl and CREAM OF THE WEST Flour
grease the top of the dough. Cover with
a clean tea towel and set to rise until Dissolve yeast in lukewarm water to which
doubled in bulk (approximately 11;2 hours). 1 teaspoon sugar has been added. Let
Punch down. Add egg and work it in by stand for 10 minutes.
using your hands; then add 1;2 cup flour to Scald the milk; add shortening, salt and
knead the dough. Set dough to rise in a sugar; stir until shortening is melted. Add
greased bowl overnight. Grease top of cold water.
dough and cover with clean tea towel. Add dissolved yeast to cooled milk mixture.
In the morning, punch dough down and let Blend in beaten egg and sifted flour.
rise again in bowl (approximately 1 hour). Place in a greased bowl and let rise in a
Punch down, shape dough into balls and warm place until double in bulk (40 to
place in greased pans. Cover and let 60 minutes). Then, stir down dough and
rise in pans (approximately 1 hour). Bake spoon into well greased muffin tins until
in a 400 F. oven for 20 minutes. half full.
Let rise again until dough has reached edge
of the muffin cups and is nicely rounded
LUNCH ROLLS (about 45 minutes). Bake in a 400 F. oven
1f2 cup lukewarm water for 15 to 20 minutes.
1 teaspoon granulated sugar
1 package yeast EVERLASTING ROLLS
11;4. cups scalded milk 1 package dry or compressed yeast
2 tablespoons granulated sugar 1f2
cup lukewarm water
1 teaspoon salt 1 teaspoon granulated sugar
2 tablespoons shortening 1f2 cup shortening
1 egg, well beaten 1/2 cup granulated sugar
41f2 cups sifted 1 egg, beaten
CREAM OF THE WEST Flour 11f2 teaspoons salt
Dissolve 1 teaspoon sugar in lukewarm 2 cups warm water
water; add the yeast and let stand in a 8 cups sifted
warm place for 10 minutes. CREAM OF THE WEST Flour
Dissolve yeast in 1;2 cup lukewarm water Scald milk; add water and remove 1;2 cup.
to which 1 teaspoon granulated sugar ha!:i Dissolve l teaspoon sugar in this 1f2 cup
been added; let stand for 10 minutes. warm liquid and sprinkle with yeast. let
Cream shortening well with the sugar; add stand for 10 minutes.
the beaten egg, salt, warm water and Meanwhile, add shortening, 3 tablespoons
dissolved yeast. Then add sifted flour and sugar, salt and well beaten egg to remain-
knead to an elastic dough. let rise in a ing liquid. Sift flour into a large bowl.
warm place until doubled in bulk.
Add the bubbly yeast to the egg mixture.
Shape into rolls; place in greased pans and Pour over the flour and mix until blended.
let rise again until doubled in bulk (about Knead on a lightly floured board until
one hour). smooth (about 5 minutes). Place in a
Bake at 400 F. for 20 minutes. greased bowl; cover and let rise until
Note: This dough may be kept in the doubled in bulk (about 1 hour). Punch down
refrigerator to be used at some and let rise again.
later time. When it is used, knead Press dough into a rectangle; cut into
down, shape rolls and let them rise 24 pieces and roll into pieces which are
in pans until doubled in bulk. 6 inches long and 1;2 inch thick. Tie each
in a knot; place on greased baking sheets.
PARKER HOUSE ROLLS Cover and let rise (about 30 minutes).
2 cups scalded milk
Bake at 375 F. for 25 minutes. Place on a
4 tablespoons granulated sugar
rack; brush with melted butter.
1 package dry or compressed yeast
2 tablespoons melted lard or buHer
6 cups sifted
1 tablespoon salt 1 tablespoon granulated sugar
1 teaspoon salt
Scald milk; add sugar and cool to luke-
1 tablespoon shortening
warm. Dissolve yeast in the lukewarm milk.
1 tablespoon margarine
Add melted fat and 1f2 of the flour. Beat
1 cup boiling water
until perfectly smooth.
1 package of yeast
Cover and let rise in a warm place until 41/2 cups sifted
light (about 45 minutes). Add remaining CREAM OF THE WEST Flour
flour and the salt. Knead well. Place in a 2 egg whites
greased bowl and let rise until doubled in
bu!k. Combine sugar, salt, fat and boiling water;
cool to lukewarm. Add the yeast and let
Roll out dough until it is 1A
inch thick; brush
stand for l 0 minutes. Then add l cup of
lightly with melted butter; cut with biscuit
flour and beat for 3 minutes. Fold in the
cutter. Grease through the centre with a
stiffly beaten egg whites. Add remaining
dull edged knife and fold over.
flour to make a dough. Knead for 10
Place in a well greased pan ( 1 inch apart). minutes.
Cover and let rise until light.
Place in a bowl; cover and let rise for
Bake for 15 to 20 minutes at 400 F.
l1j2 hours or until doubled in bulk. Punch
BOWKNOTS down and let rise until again doubled in
size. Knead for one minute.
1f2 cup scalded milk
cup water Cut into about 24 pieces; shape into rolls.
1 teaspoon granulated sugar Place on greased baking sheets which have
1 package dry yeast been sprinkled with cornmeal. let rise until
2 tablespoons soft shortening doubled.
3 tablespoons granulated sugar Bake at 450 F. for 20 minutes.
11/2 teaspoon salt
1 egg, well beaten Note: A large pan of boiling water under
S cups sifted the rolls during the baking helps
CREAM OF THE WEST Flour to increase the crustiness.
HONEY TWIST dissolved. Let stand for 10 minutes.
2 packages dry yeast or 2 yeast Scald milk; add shortening, sugar and salt.
cakes Cool to lukewarm and add orange juice
1 cup lukewarm water and rind, beaten eggs and yeast which has
2 teaspoons granulated sugar been stirred. Add the flour and work in-
1 cup scalded milk to a dough. Knead for about 5 minutes on
1A cup buHer a lightly floured board. Let rise in a covered
1f2 cup granulated sugar greased bowl until doubled in bulk
2 teaspoons salt (about 1 ~ hours).
2 eggs, beaten Punch down dough; roll into a rectangle
7 cups sifted which is about 18 inches x 8 inches. Cut
CREAM OF THE WEST Flour into six long strips. Braid these dough
Sprinkle yeast over warm water in which strips into two loaves; place on greased
2 teaspoons sugar have been dissolved. cookie sheets and let rise for about 30
let stand for 10 minutes. minutes.
Scald milk; pour it over the butter, sugar Bake at 400 F. for 30 to 35 minutes. Remove
and salt. Cool to lukewarm. Add yeast and from the oven and spread with topping
well beaten eggs to the lukewarm milk made from these ingredients:
mixture. 11f2 cups sifted icing sugar
Beat in flour to form a soft dough. Knead 2 teaspoons grated orange rind
for 5 to 7 minutes on a lightly floured 3 tablespoons orange iuice
board. Let rise in a covered, greased bowl
until doubled in bulk (about 1 hour}.
Punch down the dough and divide in two.
1 package dry or compressed yeast
Shape each into a long roll l-inch in
diameter. Coil rolls into 2 greased baking
1f4 cup lukewarm water
1 teaspoon granulated sugar
pans (about 12-inch x 9-inch) beginning at
1 cup scalded milk
the outside and covering the bottoms.
Brush with honey topping.
1A cup granulated sugar
1 teaspoon salt
HONEY TOPPING 2 tablespoons shortening
4 cups sifted
cup buHer
cup confectioner's sugar
1 egg, beaten
1 egg white
2 tablespoons honey Soften yeast in lukewarm water to which
Cream all ingredients together and brush you have added 1 teaspoon sugar.
on the twisted dough. Let rise in a warm Scald the milk; add 14
cup sugar, salt and
place until doubled (about 45 minutes). shortening. Mix and cool to lukewarm.
Bake at 375 F. for 25 to 30 minutes. Add yeast mixture to the cooled milk
mixture; stir in 1 ~ cups sifted flour. Add
BRAIDED ORANGE ROLL the beaten egg and mix until smooth. Add
1 package yeast remaining flour; knead. Place dough in a
1 teaspoon granulated sugar greased bowl and let rise until doubled in
1A cup lukewarm water bulk. Punch down and let rise again until
1"14 cups scalded milk almost doubled.
1/2 cup shortening Knead and roll dough into an 18-inch x
1/3 cup granulated sugar 9-inch rectangle. Brush with 14cup melted
2 teaspoons salt butter.
1A cup orange iuice Combine:
2 teaspoons grated orange rind
2 eggs, well beaten 1f2 cup granulated sugar
S1f2 to 6 cups sifted 2 teaspoons cinnamon
CREAM OF THE WEST Flour 1/3 cup raisins
Sprinkle yeast over14 cup lukewarm water Sprinkle this mixture over the dough. Roll
in which 1 teaspoon sugar has been up like a jelly roll. Cut in l-inch slices.
Y2 cup melted buHer
3_4 cup brown sugar
Spread this mixture over bottom of two
8-inch x 8-inch x 2-inch pans. Dot with
walnut halves.
Place rolls in pans. let rise until double.
Bake at 375 F. for 25 minutes.


1 cup scalded milk
1 tablespoon granulated sugar
1 package dry or compressed yeast
31/4 cups sifted
1.4 cup buHer
1/3 cup granulated sugar
1 egg, well beaten
1.4 teaspoon salt
1.4 cup raisins
Dissolve yeast and 1 tablespoon sugar in
milk, which has been scalded and cooled to
lukewarm. Add 1 Y2 cups flour and beat
until smooth. Cover and let rise in a warm
place until light (about 1 hour}.
Cream butter and sugar; add well beaten
egg and salt. Add these to the sponge and
then blend in floured raisins and the re-
maining flour to form a soft dough.
Knead lightly on a board; place in a
greased bowl. Cover and let rise in a warm
place until double in bulk (about 2 hours).
Then shape with hands into medium-sized
round buns; place in well greased pans
about 2 inches apart. Cover and let rise
about 1 hour.
Glaze top with egg diluted with water.
Use a sharp knife to cut a cross in the top
of each bun.
Bake at 400 F. for 15 to 20 minutes.
Just before removing from the oven, brush
the tops with sugar moistened with water.
While hot, fill the cross with plain frosting.


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pau loaj' ~ ~ and lemdmr~ ~ kc~ aL cfMwuYP..








DELICATE TEA BUNS little egg yolk or milk before baking, or
2 cups sifted with melted butter as soon as cooked.
4 teaspoons baking powder
1/2 teaspoon salt 2 cups sifted
1 tablespoon granulated sugar CREAM OF THE WEST Flour
1M, cup shortening 4 teaspoons baking powder
2/3 cup milk and water 2 teaspoons granulated sugar
1f2 teaspoon salt
Sift dry ingredients; cut in shortening. Add
4 tablespoons butter
l iquid to make a soft dough. Toss on
2 eggs, beaten (set aside a little of
floured board; knead lightly, 8 or 10 times.
the egg whites)
Roll to 1;2 inch thickness; cut out with round
1f3 cup milk or cream
cutter. Bake on a greased cookie sheet
for 10 to 12 minutes at 450 F. Mix and sift dry ingredients. Cut in butter
with pastry blender. Add beaten eggs
CREAM BISCUITS (small amount of egg white reserved) then
1 cup sifted add milk or cream. Remove to floured
CREAM OF THE WEST Flour board. Pat or roll to 34-inch thickness. Cut
2 teaspoons baking powder into rounds, squares or triangles. Brush the
1f2 teaspoon salt tops with the reserved egg white and
1f2 cup heavy cream sprinkle with sugar. Bake in hot oven
425 F. for 15 minutes.
Sift together the flour, baking powder and
salt. Make a well in the centre of these dry SALT PORK BUNS
ingredients. Add cream and stir quickly
until ingredients are moistened. With 1 cup finely chopped salt pork
lightly floured hands, pat dough into a 4 cups sifted
rectangle 1;2 inch thick on a greased CREAM OF THE WEST Flour
cookie sheet. Cut into 6 squares but do not 8 teaspoons baking powder
separate. Brush top with melted butter. 1/2 teaspoon salt
Bake at 450 F. for 12 to 15 minutes. 1M, cup --margarine
cup molasses
SCONES 11/2 cups water
2 cups sifted Fry out salt pork; drain well. Sift dry
CREAM OF THE WEST Flour ingredients into a bowl. Cut in margarine.
1f2 teaspoonbaking soda Add scrunchions and mix with a fork until
1 teaspoon cream of tartar the pork is well scattered. Combine
1f2 teaspoon salt molasses and water, add them to the flour
3 tablespoons margarine mixture and stir lightly. Roll out on a
3 tablespoons shortening floured board to 1f2
inch thickness, cut into
1M, cup granulated sugar desired shapes; place on floured baking
1/3 cup currants sheet. Bake at 400 F. for 15 minutes.
1f3 cup sultanas
1 egg yolk (beaten) ROLLED OAT BUNS
cup milk 2 cups rolled oats
Sift flour, baking soda, cream of tartar and 21/2 cups sifted
salt. Work in margarine and shortening; CREAM OF THE WEST Flour
add sugar and floured fruit. Combine 5 teaspoons baking powder
beaten egg yolk and milk; mix into dry 3J4 teaspoon salt
ingredients. 1 cup brown sugar
Knead lightly on a floured board. Roll to 1 cup buHer
1;2" thickness, cut into 2" rounds. Place on 1 cup milk
greased baking sheets and bake at 425 F. Combine the dry ingredients until thor-
for 12 to 15 minutes. oughly mixed. Cut in butter. Add milk to
The scones may be brushed over with a make a soft dough .
Roll out on lightly floured board to 1;2" PINWHEEL ONION ROLLS
thickness; cut out and place on a greased
cookie sheet. Bake at 400 F. for 12 to
4 medium onions (sliced)
15 minutes.
2 tablespoons buHer
Makes 3 dozens 2 inch buns.
3J4 teaspoon salt
Few grains pepper
2 cups sifted
RAISIN BUNS 11/2 tablespoons baking powder
21f2 cups sifted 1/2 teaspoon salt
CREAM OF THE WEST Flour 114 cup shortening
5 teaspoons baking powder 9f3 cup milk
1 teaspoon salt 1 egg
1/2 cup sugar 1f3 cup milk
1/2 cup margarine Few grains salt
1 cup raisins Cook onions in butter until golden brown,
About 3J4 cup cold milk or water add salt and pepper; allow to cool.
Sift dry ingredients into a bowl. Cut in Sift dry ingredients, cut in shortening. Add
margarine. Add raisins and enough liquid milk and mix lightly to form a dough. Roll
to make a soft dough. dough into a rectangular shape, about
Place on a lightly floured board and roll 1;4-inch thick. Spread with cooled onion
to 1;2-inch thickness. Cut with a small cutter mixture, roll up like a jelly roll. Cut into
and place on a greased cookie sheet. Bake slices about l-inch thick, arrange cut side
down on a greased 8-inch baking dish.
at 425 F. for about 15 minutes.
Beat egg, add milk and salt. Pour this
mixture over the rolls.
ORANGE DATE ROLLS Bake at 400 F. for 25 minutes. Serve with a
hot dinner.
2 cups sifted
4 teaspoons baking powder
1 teaspoon salt LOCH LEVEN (POT A TO)
1f3 cup shortening BISCUITS
1f2 to 9f3 cup milk 1 1f2 cups sifted
Sift dry ingredients together. Cut in
shortening to make a fine, even crumb.
4 teaspoons baking powder
1f2 teaspoon salt
Add enough milk to form a soft dough. Roll 3 tablespoons shortening
to 1;4 inch thickness. 1 cup riced potato
Brush surface with melted butter and then 1f2 cup cold milk
spread with: Sift together dry ingredients; cut in shorten-
1f2 cup chopped dates ing.
1 teaspoon grated lemon rind lightly mix in cooled riced potatoes. Add
Roll up like a jelly roll. Cut in 9 pieces and cold milk to make a soft dough. Turn on a
place cut side down in a 8 11 or 9 11 square floured board, lightly roll out and cut into
baking pan. required shapes.
For the syrup, boil together for 5 minutes: Bake on a greased sheet at 400 F. for
1 cup sugar 20 minutes.
1 cup water ""Our contributor says: "My grandmother
1J4 cup orange iuice used to ma'l{e such lovely things with potatoes
1 teaspoon grated orange rind I thought I should send her recipe for Potato
2 teaspoons lemon iuice Biscuits. I ma'l{e them often, and my family
Pour hot syrup over the date rolls. Bake at can"t get enough. My mother and I have
400 F. for 30 minutes or until nicely enjoyed them down through the years" .....
browned. SALLY WEST.
PANCAKES 1 teaspoon salt
2 tablespoons granulated sugar
12/3 cups sifted
CREAM OF THE WEST Flour 1 egg, well beaten
3 teaspoons baking powder 1 cup milk
4 tablespoons melted fat
1f2 teaspoons salt
2 tablespoons granulated sugar Sift dry ingredients and make a well in the
1 egg centre. Add milk and melted fat to the
11f2 cups milk beaten egg. Pour liquids into the well in
3 tablespoons melted shortening centre of dry ingredients. Stir only until
Put griddle or heavy frying pan on low flour is dampened.
heat to prewarm. Fill greased muffin pans about two-thirds
Sift dry ingredients into a bowl. Beat egg full. Bake at 400 F. for 20 to 22 minutes.
until foamy, add milk and melted shortening.
Make a well in the centre of dry ingre-
dients; add liquid ingredients all at once. OATMEAL MUFFINS
Mix with an egg beater only until smooth.
1 cup sifted
Test griddle for temperature. Grease
lightly for first cakes. Drop batter from
3 teaspoons baking powder
tablespoon onto hot griddle and spread
gently until four inches in diameter. Cook
2 tablespoons sugar
1 teaspoon salt
on one side and then turn over.
2 cups quick cooking rolled oats
Serve at once with butter and syrup. 1 cup milk
Yield: 14-4-inch pancakes. 1 egg, slightly beaten
2 tablespoons melted shortening
Flacoons or damper dogs-pan.-cal{es. Sift dry ingredients into a bowl; stir in
Pan.-cal{es made of a flour and water rolled oats. Combine milk and slightly
mixture and cool{ed on top of the beaten egg and melted shortening. Quickly
stove. stir liquids into the dry mixture until just
blended. let stand for a minute or two.
BLUEBERRY PANCAKES Spoon into greased muffin pans. Bake at
400 F. for 20 to 25 minutes.
11f2 cups sifted
CREAM OF THE WEST Flour Serve hot.
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 egg, beaten 3A, cup bran
1 cup milk 11A cups sifted
3 tablespoons melted buHer CREAM OF THE WEST Flour
1A teaspoon vanilla 1f2 cup graham flour
1 cup floured blueberries 4 teaspoons baking powder
Sift dry ingredients, add beaten egg and 3 tablespoons sugar
milk, beat well. Blend in melted butter and 1f2 teaspoon salt
vanilla and then gently fold in floured 1 egg, beaten
berries. 3A cup milk
Bake on a griddle which is not too hot. 1A cup melted shortening
Serve with melted butter and brown sugar Mix dry ingredients together in a bowl.
between the layers of pancakes. Combine beaten egg, milk and melted
shortening. Add the wet ingredients to
PLAIN MUFFINS the dry mixture; stir only until blended.

2 cups sifted Fill greased muffin pans 1;2 full. Bake at

CREAM OF THE WEST Flour 425 F. for 15 to 20 minutes.
4 teaspoons baking powder Makes 12 large muffins.
BLUEBERRY MUFFINS Dissolve yeast in lukewarm water to which
2 cups sifted 1 teaspoon sugar has been added; let
CREAM OF THE WEST Flour stand 10 minutes.
3 tablespoons sugar Pour scalded milk over butter, salt and
4 teaspoons baking powder sugar. Cool to lukewarm. Then add yeast,
1 teaspoon salt a well beaten egg and 2 cups sifted flour.
1 cup fresh blueberries Blend well. Knead in remaining flour until
1 egg, well beaten dough is thick and elastic. Let rise, covered,
1 cup milk in a greased bowl until double in bulk
2 tablespoons melted shortening or (about 1 hour).
buHer Sprinkle cornmeal on a lightly floured
Sift dry ingredients into a bowl; add fresh pastry board or cloth. Roll dough to
blueberries. Make a well in the centre of %-inch thickness. Cut with English Muffin
the dry ingredients. Combine beaten egg, rings or a 3"V2-inch cookie cutter. Let
milk and melted butter. Add them to the dry muffins rise until doubled in bulk (keep them
ingredients and stir until just blended. warm and covered).
Fill greased muffin tins about 2; full. Bake Bake on a lightly greased griddle or heavy
for 20 minutes at 400 F. aluminum frying pan, over a moderate heat.
Bake for about 15 minutes on the first side
Yield: 16 medium size muffins.
and 7 minutes on the other.
1 cup cooked cranberries, drained COFFEE KUCHEN
1.4 cup sugar 3 cups sifted
1.4 cup sifted CREAM OF THE WEST Flour
CREAM OF THE WEST Flour 3 teaspoons baking powder
1.,4 cup butter Y2 teaspoon salt
1.4 cup sugar 2 cups brown sugar, firmly packed
1 egg 1 cup margarine
13.4, cups sifted 1f2 cup cold strong coffee
CREAM OF THE WEST Flour 1f2 cup evaporated milk
4 teaspoons baking powder 1.4 teaspoon baking soda
1f2 teaspoon salt 2 eggs, beaten
Y2 cup milk 1 teaspoon cinnamon
Sift together the flour, baking powder and
Combine cranberries, % cup sugar and
salt; mix in the brown sugar. Cut in
% cup of flour; let stand one hour.
margarine with two knives or a pastry
Cream butter and sugar; add egg and beat. blender. Reserve one cup of this mixture to
Add sifted dry ingredients alternately with use for topping.
the milk.
Combine strong coffee, evaporated milk
Stir in cranberries. Fill greased muffin tins and baking soda. Add to dry ingredients
half full. and mix well. Add beaten eggs and stir.
Bake at 400 F. for 20 to 25 minutes. Spoon batter into large greased muffin tins
until half full.
ENGLISH MUFFINS Add 1 teaspoon cinnamon to the reserved
1 package dry or compressed yeast topping mixture. Sprinkle it over the
1.4 cup lukewarm water muffins.
1 teaspoon granulated sugar
Bake at 375 F. for 25 minutes.
1 cup scalded milk
3 tablespoons buHer Makes 1 Y2 dozen.
11.4 teaspoons salt
2 tablespoons granulated sugar NUT BREAD
1 egg, beaten 1 Y2 cups sifted
3Y2 cups sifted CREAM OF THE WEST Flour
CREAM OF THE WEST Flour 1 teaspoon baking powder
1.4 cup cornmeal 1 teaspoon baking soda
1/2 teaspoon salt 1 cup whole wheat or graham flour
1f2 cup whole wheat flour 1f2 teaspoon salt
1 cup brown sugar 1 cup chopped dates, floured
1 cup ra1s1ns 1f2 cup chopped nuts
1/2 cup chopped walnuts 1 cup cold strong tea
1 egg Cream butter and brown sugar; add
1 cup sour milk molasses and egg; beat well. Stir in soda
2 tablespoons melted fat dissolved in hot water. Add dry ingredients,
Sift the flour, baking powder, soda and salt. floured dates and nuts. Stir in cold tea.
Add whole wheat flour, brown sugar, Put batter into a large greased loaf pan
raisins and walnuts. (about 11 x 4 Y2 inches). Bake at 350 F. for
Beat the egg; add sour milk and melted fat one hour.
to it. Add liquids to the flour mixture and
stir until just mixed. BLUEBERRY NUT BREAD
2 eggs, well beaten
Turn into a greased 8"V2-inch x 4"V2-inch
loaf pan and allow to stand in a warm
1 cup granulated sugar
place for 20 minutes before baking.
1 cup milk
3 tablespoons melted butter
Bake in a 350 F. oven for one hour. 3 cups sifted
Cool before slicing. CREAM OF THE WEST Flour
4 teaspoons baking powder
DATE BREAD 1 teaspoon salt
1 cup chopped dates 1 cup fresh blueberries
1 teaspoon baking soda 1/2 cup chopped nuts
Beat eggs well; gradually add sugar and
1 cup hot water
mix thoroughly. Add milk and melted butter.
2 tablespoons buHer
Sift dry ingredients into the liquids; stir
1 cup brown sugar
only until blended. Carefully fold in blue-
1 egg, beaten
berries and nuts.
1 teaspoon vanilla
2 cups sifted Pour into a large greased loaf pan (about
CREAM OF THE WEST Flour 11 x 4 Y2 inches). Bake at 350 F. for 50 to
1 teaspoon baking powder 60 minutes.
1/2 teaspoon salt
Place chopped dates in a bowl. Dissolve
soda in hot water and pour over the dates.
11f2 cups sifted
Let stand for 5 minutes.
4 teaspoons baking powder
Add butter to above mixture while still hot. 1 teaspoon salt
Then add sugar, beaten egg, vanilla and 2 cups graham flour
sifted dry ingredients. Stir only until com- 1/2 cup corn meal
bined. 1/2 cup brown sugar
Pour into a greased loaf pan (8Y2-inch x 3fi1. cup chopped nuts
4 Y2-inch). Bake at 350 F. for 50 to 60 1 cup ground raisins
minutes. 2 cups milk
Note: Y2 cup finely chopped nuts may be 1f2 cup molasses
added, if desired. 1_4 teaspoon baking soda
Sift flour, baking powder and salt; stir in
DATE LOAF the graham flour, corn meal and brown
3 tablespoons butter sugar. Add the nuts and raisins. Add the
3fil. cup brown sugar milk and mix well. Combine the molasses
1fil. cup molasses and soda; blend into the batter.
1 egg Pour into a greased 11-inch x 4 1;2-inch
1 teaspoon baking soda loaf pan. Bake at 350 F. for 60 to 70
1 tablespoon hot water minutes. (If you prefer, use two small loaf
2 cups sifted pans and bake at 350 F. for 40 to 45
CREAM OF THE WEST Flour minutes.)
CRANBERRY BREAD 11f2 teaspoons baking powder
2 cups sifted 1f3 teaspoon baking soda
CREAM OF THE WEST Flour 1 cup granulated sugar
1 cup sugar 1 orange
11f2 teaspoons double-acting baking 2 tablespoons buHer
powder Boiling water
1/2 teaspoon baking soda 1 egg, beaten
1 teaspoon salt 1 cup chopped nuts
1 egg, well beaten 1 cup partridgeberries
Juice and rind of one orange Sift together dry ingredients. Grate orange
2 tablespoons shortening rind and extract juice from the orange;
Hot water put in a cup; to these add the butter and
1 cup chopped nuts enough boiling water to make three-
1 cup sliced cranberries (raw) quarters of a cup; cool.
Sift dry ingredients into a large bowl. Add the beaten egg to cooled butter
Combine well beaten egg, orange juice mixture; then blend in dry ingredients.
and grated rind. Put shortening in a cup Add chopped nuts and partridgeberries to
and add enough hot water to make 34 cup. the batter.
Add liquid ingredients to the flour mixture. Using a greased loaf pan (81;2 x 41;2
Stir only until the flour is dampened. Blend inches), bake at 350 F. for one hour.
in nuts and cranberries. Allow to stand for 24 hours before cutting .
Pour into a greased 81;2-inch x 41;2-inch
loaf pan. Let stand for 10 minutes before Note re Margarine
baking. In Newfoundland fortified Mar,
Bake at 350 F. for 55 to 60 minutes. Cool garine with colour added is generally
thoroughly before slicing. used in all recipes which call for
butter or shortening. In fact Mar . .
BANANA QUICK BREAD garine is often referred to as butter"
1/3 cup shortening and fresh or dairy butter is called
o/3 cup sugar "good butter" or table butter".
2 eggs, slightly beaten
1 cup mashed banana APRICOT BREAD
13tJ cups sifted
CREAM OF THE WEST Flour 1 cup apricots
23tJ teaspoons double-acting baking 1 orange
powder Boiling water
1f2 teaspoon salt 1f2 cup raisins
1f2 cup chopped nuts 2 cups sifted
1 cup mixed candied fruit and peel CREAM OF THE WEST flour
1tJ cup raisins 1 cup sugar
2 teaspoons baking powder
Cream shortening and sugar until fluffy.
Add eggs and beat thoroughly. Blend in
V2 teaspoon baking soda
1f2 teaspoon salt
mashed banana. 1 egg, beaten
Add sifted flour, baking powder and salt. 2 tablespoons melted buHer
Then, stir in nuts, fruit and raisins.
Soak apricots in warm water for 1;2 hour.
Pour into a greased 81;2-inch x 41;2-inch Squeeze the orange and pour the juice
loaf pan. Bake at 350 F. for 60 to 70 into a measuring cup; add boiling water to
minutes. make one cup; cool.
Grind the drained apricots, orange skins
ORANGE BREAD Sift dry ingredients; add ground fruit.
2 cups sifted Make a well in the centre, add the cooled
CREAM OF THE WEST Flour orange juice and water, beaten egg and
1f2 teaspoon salt melted butter.
Pour into a greased 11-inch x 41;2-inch 1 Y2 cups sifted
loaf pan. Bake at 350 F. for 50 to 60 CREAM OF THE WEST Flour
minutes. 2 teaspoons baking powder
1f2 teaspoon salt
PINEAPPLE NUT BREAD 1f2 cup seedless raisins, floured
21A, cups sifted 1 large apple
CREAM OF THE WEST Flour 1 teaspoon cinnamon
lA, cup sugar 2 teaspoons sugar
3 teaspoons baking powder Cream shortening and % cup sugar; beat
1/2 teaspoon baking soda in the egg. Add milk and stir. Sift the flour,
11/2 teaspoons salt baking powder and salt; flour the raisins.
1 cup bran Add the dry ingredients and raisins, blend
lA, cup chopped walnuts well.
1 egg, well beaten Pour batter into a 9-inch square pan which
11f2 cups crushed pineapple (not has been greased. Arrange thinly sliced
drained) apple in an attractive design on the top;
1 tablespoon melted buHer press apples into the batter slightly. Com-
Sift measured flour with sugar, baking bine cinnamon and 2 teaspoons sugar;
powder, baking soda and salt. Add bran sprinkle over the top.
and walnuts. Combine beaten egg, crushed Bake for 35 minutes at 350 F.
pineapple and melted butter. Add to the
dry ingredients and stir until flour dis-
appears. NOTES:
Bake in a greased loaf pan (81;2 x 41;2
inches) at 350 F. for 60 to 70 minutes.

21f2 cups sifted
2 cups brown sugar (firmly packed)
2 teaspoons cinnamon
21/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
2 eggs, slightly beaten
lA, cup buHermilk
Combine flour, sugar, cinnamon, baking
powder and salt. Add shortening and
mix together with the hands. Put aside
1f2cup of this mixture to use as the topping.
Add beaten eggs and buttermilk to remain-
ing flour mixture; mix well with a spoon.
Grease 2 eight-inch pie plates and divide
batter between them. Sprinkle topping over
Bake at 350 F. for 35 to 40 minutes.
Note: Evaporated milk may be used if
buttermilk is not available.


1A, cup soft shortening
lA, cup sugar
1 egg
1/2 cup milk

~re ~ tche'Pe ~laUQ7l lXMl ~ r kJ u~r_k, d#u;e we all have MM~

attnt ~ ~ llt.immu~ t~ ~ ?nake a ~ ""ou~ ~ .atnt Jl




WHITE CAKE Cream butter and sugar well. Add vanilla
1 cup granulated sugar and the egg yolks which have been beaten
cup sweet cream until thick. Sift flour, baking powder and
salt. Add them to the first mixture, alter-
l1f2 cups sifted
CREAM OF THE WEST Flour nately with the milk.
21/2 teaspoons baking powder Bake in a greased loaf pan (about 9 x 5
1.4 teaspoon salt inches), for 30 to 40 minutes at 350 F.
1 teaspoon lemon extract Cover with icing when cool.
3 egg whites
Combine sugar and cream. Blend in sifted BUTTERSCOTCH CAKE
dry ingredients and lemon extract. Beat
egg whites until stiff. Fold them into batter. 1/2 cup shortening
Bake in a greased 8-inch or 9-inch pan 11/3 cups brow:n sugar
2 eggs
at 350 F. for 30 to 35 minutes.
1 teaspoon vanilla
ICING 13M, cups sifted
1/2 cup whipping cream CREAM OF THE WEST Flour
1 egg white 21f2 teaspoons baking powder
1 teaspoon granulated sugar 1M, teaspoon soda
1/2 teaspoon lemon extract 1f3 teaspoon salt
Whip cream and egg white. Combine with 1/2 cup cold strong coffee
sugar and lemon extract. Cream shortening, add sugar slowly; cream
well. Add unbeaten eggs one at a time,
A spell-a rest beating well after each addition. Add
When creaming butter and sugar vanilla. Add sifted dry ingredients alter-
for a cal{e tal{e a spell." nately with the coffee. Blend well.
Pour into a 9-inch square pan which has
been greased and floured. Bake at 350 F.
NEVER FAii. CAKE for 50 minutes. Cut in squares to serve.
Break 2 eggs into a measuring cup, then
add sweet milk to make 1 cup. 'This recipe was handed down to our con..-
Sift together: tribut0r from her grandmother and mother
and she finds it to be very delicious. So did
13M, cups sifted we.'' SALLY WEsT
1 cup granulated sugar
3 teaspoons baking powder COCOANUT CUP CAKES
1.4 teaspoon salt 1 cup butter
Add egg and milk mixture, 3 tablespoons 1 cup granulated sugar
melted butter or margarine and 1 teaspoon 2 cups sifted
vanilla to the sifted dry ingredients. Beat CREAM OF THE WEST Flour
together until smooth. Pour into greased 3 teaspoons baking powder
8-inch or 9-inch layer pans or one 9-inch 1M, teaspoon salt
shallow pan and bake at 350 F. for 30 to 1f2 cup milk
35 minutes. 2 cups cocoanut
1 teaspoon flavouring
GOLD CAKE 3 egg whites
3 tablespoons butter
Cream butter; gradually blend in sugar.
%cup granulated sugar Add sifted dry ingredients alternately with
1 teaspoon vanilla
the milk. Blend in cocoanut and flavouring
3 egg yolks
and fold in stiffly beaten egg whites.
11/2 cups sifted
CREAM OF THE WEST Flour Fill cup cake tins about 2;3 full.
3 teaspoons baking powder Bake in a 350 F. oven until brown (about
1.4 teaspoon salt 20 minutes).
1f2 cup milk Decorate as desired.
PRIZE ORANGE CAKE another and heat for 5 minutes. Add
vanilla and 1 cup of milk in which the soda
Y2cup buHer has been dissolved. Then add the sifted
1 cup granulated sugar flour and salt; beat well.
1 whole egg
2 eggs, separated Now combine the chocolate mixture and
Y2 cup sour milk the batter and mix thoroughly. Bake in
greased 8-inch or 9-inch layer pans at
Juice from 1 large orange
2 cups sifted 350 F. for 35 to 40 minutes.
11/2 teaspoons baking powder PARTY CHOCOLATE CAKE
1.4 teaspoon salt 1 cup buHer
Y2 teaspoon baking soda dissolved in 1 Yl cups firmly packed brown sugar
a teaspoon of hot water 3 eggs
1 cup seedless raisins (minced) 2 squares unsweetened chocolate
Pulp and peel from one large (melted over hot water)
orange (minced) 21f4 cups sifted
Cream butter until light; gradually add CREAM OF THE WEST Flour
sugar, beating constantly. Add one whole 1 teaspoon baking soda
egg and 2 egg yolks. Beat well. Stir in milk 1.4 teaspoon salt
and orange juice. 1 teaspoon vanilla
Sift flour, baking powder and salt together % cup cold water
3 or 4 times. Add them to the butter Cream butter thoroughly. Add sugar
mixture. Stir in soda dissolved in hot water. gradually. Cream together until light. Add
Add raisins, orange rind and pulp which eggs very well beaten or (if desired add
have been put through a food chopper. well beaten yolks, reserving whites to be
Fold in stiffly beaten egg whites. beaten stiffly and folded in at the last). Sift
Bake in two greased 8-inch layer pans at together flour, soda and salt. Add alter-
350 F. for 30 to 35 minutes. nately with the water to the creamed
mixture. Add the chocolate and vanilla.
Put layers together with orange filling and
Bake in greased 12-inch x 8-inch x 2-inch
frost with orange frosting.
pan at 350 F. for 45 to 50 minutes.


1f2 cup milk o/3 cup buHer
2 squares unsweetened chocolate 2 cups brown sugar
Y2 cup granulated sugar Y2 cup cocoa
1 egg
Y2 cup buHer 2Y2 cups sifted
1 cup granulated sugar 3M, teaspoon salt
1 egg and 1 egg yolk 1 cup milk
2 teaspoons vanilla 1 teaspoon baking soda
1 cup milk Y2 cup hot water
Y2 teaspoon baking soda Cream butter. Mix sugar and cocoa; then
2 cups sifted
CREAM OF THE WEST Flour add gradually to creamed butter; combine
Y2 teaspoon salt well. Add sifted flour and salt alternately
with the milk. Dissolve soda in hot water
Put ~cup milk in a double boiler to scald.
and stir into the batter.
Melt the chocolate and add ~ cup
granulated sugar and 1 well beaten egg. Pour into a greased 9-inch square pan.
When the milk is hot add it to the Bake at 350 F. for 50 minutes.
chocolate mixture and then put back in ""'This is the favourite recipe of a. contributor
double boiler and cook for 5 minutes. in Northern Newfoundland~ where in the
Remove from heat and cool. winter months eggs are a scarce commodity.
Cream together the butter and 1 cup 'They are connected to the railway only by
granulated sugar; add 1 egg and yolk of boat and cannot import eggs.n SALLY WEsT
CHOCOLATE COCOANUT CAKE 1 cup whole wheat flour
1.4 cup margarine or other shortening 1 cup sifted
1 cup granulated sugar CREAM OF THE WEST Flour
1 egg, well beaten 4 teaspoons baking powder
1 Y2 cups sifted 1.4 teaspoon salt
CREAM OF THE WEST Flour 2 teaspoons allspice
1 teaspoon baking powder 1 cup milk
Y2 teaspoon baking soda Cream margarine and sugar; add eggs and
1f2 teaspoon salt vanilla; beat well. Add whole wheat flour.
1/2 cup sour milk Then add other sifted dry ingredients,
2 squares unsweetened chocolate, alternately with the milk.
melted Bake in a greased 9-inch square pan for
1/2 cup boiling water 50 minutes at 350 F.
1 cup cocoanut Ice with Coffee Icing.
Cream margarine and sugar; add well
beaten egg. Mix and sift the dry ingre- GREAT -GRANDMOTHER'S
dients and add them alternately with the GINGER BREAD
sour milk to the creamed mixture. Stir in 1/2
cup buHer or lard
the melted chocolate, boiling water and 1/2 cup granulated sugar
cocoanut; mix well. 1 egg, beaten
Bake in a greased 9-inch square pan for 1 cup molasses
35 to 40 minutes at 350 F. 21f2 cups sifted
CRUMB CAKE 11/2 teaspoons baking soda
3A, cup buHer Y2 teaspoon salt
1 cup granulated sugar 1 teaspoon cinnamon
2 cups sifted 1 teaspoon ginger
CREAM OF THE WEST Flour 1f2 teaspoon cloves
2 teaspoons baking powder 1 cup hot water
1f2 teaspoon baking soda Cream butter and sugar. Add beaten egg
1 teaspoon cloves and molasses; beat well. Blend in sifted dry
1 teaspoon cinnamon ingredients. Add hot water last and beat
1 cup raisins, floured until smooth.
1 egg, beaten
Bake in a greased 9-inch square pan for
1 cup sour milk
45 minutes. Use a 350 F. oven.
Cream butter and sugar until light and
fluffy. Add sifted flour and cut in with a ""'This recipe is well over 100 years old .....
pastry blender or 2 knives until mixture SALLY WEST.
resembles coarse cornmeal. Remove 1 cup
of this crumb mixture and set it aside. RAISIN GINGERBREAD
Add the baking powder, soda, spices and (Newfoundland Style)
floured raisins to remaining butter mixture. 1 cup raisins
Beat egg; add sour milk to it. Add this to 1f2 cup
the butter mixture and mix well. Pour into 1fa cup granulated sugar
a greased pan (about 9 inches square). 6 tablespoons dark molasses
Sprinkle crumbs evenly over top of the 2 eggs, beaten
batter. 21/2 cups sifted
Bak-e at 350 F. for 40 minutes. CREAM OF THE WEST Flour
Serve warm. 1f2 teaspoon salt
2 teaspoons ginger
WHOLE WHEAT SPICE CAKE 2 teaspoons cinnamon
3f4 cup margarine 3f4 cup buHermilk
1 cup granulated sugar 1 teaspoon baking soda
2 'e ggs Rinse raisins in hot water, drain and dry on
1.4 teaspoon vanilla a towel.
Cream shortening and sugar; stir in Combine milk and hot water. Quickly sti r
molasses. Add beaten eggs and beat well. into the batter.
Add flour sifted with salt and spices, Pour into two ungreased 8-inch or 9-inch
alternately with buttermilk in which soda layer pans. Bake at 400 F. for 15 to
has been dissolved. Beat well; stir in 20 minutes.
When baked, invert with edges of pans
Pour into a greased 8-inch x 12-inch baking resting on tea cups. Allow to cool thor-
pan. oughly and then remove from the pan.
Bake at 350 F. for 40 minutes.
Serve hot with butter. VINEGAR SPONGE CAKE
~~'Thisis an old Newfoundland recipe for 6 eggs, separated
Raisin Gingerbread and was given to our 1 cup granulated sugar
contributor by her grandmother years ago. H
1 tablespoon vinegar
SALLY WEsT. 1f2 teaspoon vanilla or lemon extract
3 tablespoons buHer 1_.4 teaspoon salt
1 cup orange marmalade
Beat egg yolks until thick and lemon
1 egg
coloured. Add sugar gradually, and con-
1/2 cup molasses
tinue beating while adding the vinegar and
13_.4 cups sifted flavouring. Sift flour four times with the
CREAM OF THE WEST Flour salt; add to the egg mixture. Then fold in
1 teaspoon baking powder
stiffly beaten egg whites.
1/2 teaspoon baking soda
V2teaspoon salt Bake in an ungreased tube pan at 325 F.
1 teaspoon ginger for 50 to 60 minutes. When baked, invert
1 teaspoon cinnamon and allow to cool thoroughly before
4 tablespoons boiling water removing from the pan.
Cream butter; blend in marmalade. Then
add the egg and molasses; beat well. Sift FEATHER SPONGE CAKE
all the dry ingredients together and add 6 egg yolks
them to the marmalade mixture. Stir in 1/2 cup cold water
boiling water. 11/2 cups granulated sugar
Use a greased 9-inch square pan and 1/2 teaspoon vanilla
bake at 350 F. for 35 minutes. V2 teaspoon orange or lemon extract
11_.4 cups sifted
1 cup granulated sugar 1_.4 teaspoon salt
1A, teaspoon salt 6 egg whites
1 cup sifted %. teaspoon cream of tartar
CREAM OF THE WEST Flour Beat egg yolks until very thick and lemon
1 teaspoon baking powder coloured. Add water and continue beating
3 eggs until very thick. Gradually beat in sugar,
1 teaspoon flavouring then flavourings. Fold in flour sifted with
3 tablespoons evaporated milk salt, a little at a time. Beat egg whites
3 tablespoons hot water until foamy; add cream of tartar, and beat
Sift sugar and salt together. until they form moist glossy peaks. Fold in
Sift flour and baking powder together egg yolk mixture. Bake in 10-inch tube pan,
three times. Beat eggs until thick and ungreased, at 325 F. for 1 hour. Invert
lemon coloured. Add sugar Y3
at a time pan to cool.
and beat well after each addition. Add
flavouring. 'Threaten-intend
Next, add flour Y3 at a time and beat after ~~I threaten to mal{e a cal{e. H

each addition.
SPICY SPONGE CAKE Beat egg whites until soft peaks start to
form; gradually add sugar and beat until
3 egg yolks
stiff but not dry.
1/2 cup granulated sugar
1f2 cup brown sugar Beat egg yolks until thick; add cold water
1f2 teaspoon vanilla and navouring. Fold the beaten yolks into
the egg whites; then fold in sifted dry
1 cup plus 2 tablespoons
CREAM OF THE WEST Flour ingredients.
1M, teaspoon salt Line bottom of a shallow pan (about
1 teaspoon baking powder 10 x 15 inches) with waxed paper. Pour
1M, teaspoon cinnamon in batter; spread evenly. Bake at 400 F. for
1M, teaspoon nutmeg 12 to 15 minutes.
1/s teaspoon cloves Turn out on a towel which has been dusted
6 tablespoons hot milk with confectioner's sugar.
3 stiffly-beaten egg whites Remove waxed paper and trim the edges.
Beat egg yolks until thick and lemon Spread with jam, jelly or cream filling.
coloured. Gradually beat in the sugars. Roll up.
Add vanilla. Add sifted dry ingredients. Wrap in waxed paper until serving time .
Add milk, stir quickly until batter is smooth.
Fold in egg whites. Bake in an ungreased CHOCOLATE ROLL
8-inch square pan in a moderate oven, 5 egg yolks
350 F., 35 to 40 minutes. Invert to cool. 1 cup confectioner's sugar
1/3 cup sifted
1f2 teaspoon salt
3 tablespoons cocoa
4 egg whites 1 teaspoon vanilla
4 egg yolks 5 stiffly-beaten egg whites
3M, cup granulated sugar Beat egg yolks until thick and lemon
1f2 tablespoon lemon iuice coloured. Add sifted dry ingredients and
1f2 cup potato flour beat until well blended. Add vanilla and
1 teaspoon baking powder fold in egg whites. Turn into a greased and
1M, teaspoon salt lined 15-inch x 10-inch pan. Bake in
Beat egg whites until stiff but not dry and moderately hot oven, 375 F., for 15 to
beat in gradually 1 tablespoon sugar for 20 minutes. Turn into a clean tea towel
each egg white (out of sugar called for in sprinkled with icing sugar. Remove paper;
recipe) and set aside. Add lemon juice to cut off crisp edges. Spread with sweetened
egg yolks and beat until lemon coloured whipped cream. Roll up like jelly roll; dust
and so thick that the beaters turn with with icing sugar.
difficulty. Beat in remaining sugar. Combine
yolks and whites and fold together with HHe smok._es lil{e a winter tilt.

spoon until mixture is even. Add sifted dry - a temporary shelter built in the
ingredients, cutting and folding into egg woods and occupied only when the
mixture. Pour into ungreased 10-inch tube men go inland to cut wood.
pan. Bake in a moderate oven 350 F. for
30 minutes. Invert pan to cool. PINEAPPLE FLUFF CAKE
6 egg whites
JELLY ROLL 1M, teaspoon salt
3 eggs, separated 3M, cup granulated sugar
1 cup granulated sugar 6 egg yolks
1 tablespoon cold water 3M, cup granulated sugar
1f2 teaspoon vanilla or lemon extract 1 tablespoon lemon iuice
1 cup sifted 1f2 cup unsweetened pineapple iuice
CREAM OF THE WEST Flour 13M, cups sifted
1 teaspoon baking powder CREAM OF THE WEST Flour
1M, teaspoon salt 1 teaspoon baking powder
Beat egg whites with salt to form moist, little to use for flouring the fruit. Add sifted
glossy peaks. Gradually beat in % cup dry ingredients to the egg mixture; then
sugar. Beat egg yolks with remammg add orange juice and rind. Finally, fold in
% cup sugar until very thick. Add fruit floured fruit.
iuices; beat until sugar dissolves. Add sifted Use a large 10-inch pan which has been
dry ingredients. Fold in egg white mixture. well lined.
Bake in 10-inch ungreased tube pan at
Bake at 275 F. for 3 hours.
325 F. for 80 to 85 minutes. Invert pan to
11AJ cups sifted 11/2 cups granulated sugar
CREAM OF THE WEST Flour 5 eggs, separated
11f2 teaspoons double-acting baking 3 cups sifted
powder CREAM OF THE WEST Flour
3AJ cup granulated sugar 1 teaspoon baking powder
1AJ cup salad oil 1AJ teaspoon salt
3 unbeaten egg yolks 1 cup milk
6 tablespoons cold water 1 teaspoon lemon extract
Grated rind of one orange 11/2 cups almonds, blanched
1 teaspoon lemon extract 2 cups mixed peel
4 egg whites 11f2 cups candied cherries
1/2 teaspoon salt 1 cup white sultana raisins
1AJ teaspoon cream of tartar Cream butter and sugar; add 5 well beaten
Sift together flour, baking powder and egg yolks. Sift 1;2 cup flour over the pre-
sugar. lightly mix together the salad oil, pared fruit. Sift together remaining flour,
egg yolks, water, orange rind and lemon baking powder and salt. Add dry ingredi-
extract. Beat first and second mixture ents to creamed mixture, alternately with
together until well blended. Beat egg the milk to which the lemon extract has
whites with salt and cream of tartar until been added.
stiff peaks form. Add egg white mixture to Stir floured fruit into the batter. Beat egg
other ingredients, cutting and folding until whites until stiff but not dry; fold into the
well blended. Bake in an ungreased 10-inch cake.
tube pan at 350 F. for 35 to 40 minutes. Use a lined bake pan (9 or 10 inches in
Invert pan until cake is cool. Ice with diameter and 3 to 4 inches high).
orange icing or whipped cream. Bake at 325 F. for 21;2 to 3 hours.


1 cup buHer 1 cup molasses
2 cups brown sugar 1 tablespoon cinnamon
3 eggs, beaten 1 tablespoon allspice
3 cups sifted 1 tablespoon cloves
CREAM OF THE WEST Flour 1 cup buHer
3 teaspoons baking powder 1 cup granulated sugar
1 teaspoon salt 5 eggs, well beaten
Juice and rind of one large orange 31f2 cups sifted
6 cups raisins CREAM OF THE WEST Flour
3 cups currants 1/2 teaspoon salt
2 cups peel 3 cups currants
11/2 cups red cherries 3 cups raisins
11f2 cups green cherries 2 cups citron peel
Cream butter and sugar thoroughly. Add 2 cups lemon peel
beaten eggs and continue beating until 11AJ cups dates (if desired)
the mixture is very light. Sift flour, baking 1 teaspoon soda
powder and salt together and reserve a 2 tablespoons hot water
A wine glass of whiskey or rum 1A, teaspoon each of cinnamon, all-
(if desired). Our contributor spice, nutmeg and cloves
reports that, to add flavour, she 1f2
cup buHer
brushes the top of the cake with 2 cups hot water
rum before icing. Spirits tend to 3 cups sifted
evaporate in the oven heat. CREAM OF THE WEST Flour
Steep spices in molasses over a low heat.
1 teaspoon baking powder
(Do not let boil, but the longer it is allowed
1 tablespoon cocoa
to steep, the darker your cake will be.)
1 cup chopped walnuts
1 cup citron peel
Cream butter and sugar, then add the well
beaten eggs and cooled molasses mixture.
1f2 cup orange peel
3_4 cup candied cherries
Dust fruit with 1_4 cup of the flour.
Combine raisins, sugar, salt, spices, butter
Add remaining flour and the salt to the and hot water; boil for five minutes. Cool.
butter mixture and blend well. Stir in
Sift together the flour, baking powder and
floured fruit.
cocoa. Add to the cooled raisin mixture;
Last of all, mix in soda dissolved in hot blend well. Add nuts and fruit.
Pour into a lined bake pan (9 or 10 inches
Use a large baking pan lined with three in diameter and 3 to 4 inches high).
layers of brown paper. (An iron bake pot
Bake in a 325 F. oven for 2 hours.
is best and it should be at least 10 inches
wide and 3 inches deepJ Top with a creamy icing.
Bake at 275 F. for 3 to 3'Y2 hours.
Of course in the old days they cut their 3 cups sultana raisins
own fruit, but now you can used mixed cut 4 cups shredded cocoanut
peel instead of the lemon and citron if 1 cup mixed peel
desired. 1 small boHie cherries and iuice
~~Our contributor says: ~My friends have 3A, cup blanched almonds
urged me to send you an old family recipe 1 small boHie grape iuice ( 12 oz.)
for a really dar~{ fruit cal{e~ which mal{es a 3A, cup buHer
beautiful cutting cal{e for Christmas or 11f2 cups granulated sugar
other occasions and will l{eep for years 6 eggs
(if you can save it that long). It has been 4 cups sifted
handed down for generations and originally CREAM OF THE WEST Flour
came with my ancestors from England in 1f2 teaspoon baking powder
the 17(XJ's. 'They settled in Calvert (then 1 teaspoon salt
Caplin Bay) on the Southern Shore. My 1f2 cup milk
mother remembers her grandmother mal{ing 2 teaspoons vanilla
it and she got the recipe from her mother. 2 teaspoons almond extract
Mother is now 76 and her grandmother is Cut up fruit and nuts as desired; mix to-
dead over 53 years, and she was 98 when she gether and add grape juice and liquid from
died."" SALLY WEsT. the cherries. Soak overnight.
Next morning cream butter and sugar well.
HStun,a,bull""-dunchy or heavy cal{e. Add eggs, one at a time; beat after each
addition. Blend in the soaked fruit and
At a scoff a lad when offered cal{e
which lool(ed heavy, said: 1u1ce. Add the sifted dry ingredients
alternately with the milk and flavouring
u.Yes I s"pose, thou I "lows twould extracts.
stun,a,bull . .,..
Pour batter into two greased and lined
pans (each about 8 inches square). Bake
BOILED DARK FRUIT CAKE at 275 F. for 2112 to 3 hours.

3 cups raisins Suent-smooth

2 cups brown sugar ~ .. a nice suent batter. H

1 teaspoon salt
4 cups sifted
cup shortening
1 cup granulated sugar
2 teaspoons baking powder
2 eggs
2 teaspoons baking soda
1 cup strawberry iam
1 teaspoon salt
2 cups sifted
4 teaspoons mixed spices
CREAM OF THE WEST Flour 2 cups currants or chopped ra1s1ns
2 teaspoons baking powder
1 cup dates, finely chopped
1/2 teaspoon salt
1 cup nuts, finely chopped
1 teaspoon cinnamon
1 cup mixed peel
1 teaspoon ginger
1f2 teaspoon cloves Cream butter, sugar and molasses together.
1f2 cup milk Then add eggs and beat well for about
1f2 cup chopped nuts 10 minutes.
2f3 cup raisins, floured Sift together the flour, baking powder,
Beat shortening until creamy; add sugar and baking soda, salt and spices.
beat well. Add the eggs one at a time and Put fruit in a separate bowl and use Y2 cup
beat after each one. Stir in the strawberry of the flour mixture to dredge it.
jam. Sift the flour, baking powder, salt, Add remaining sifted dry ingredients to the
cinnamon, ginger and cloves. Add them egg mixture. Then add the fruit. Combine
alternately with the milk to the creamed well.
mixture. Stir in nuts and floured raisins. Pour into a large round baking pan which
Use a 9-inch square pan which has been has been lined (about 9 or 10 inches in
well greased. Bake at 350 F. for 45 to diameter and 3 inches deep}.
50 minutes. Bake at 300 F. for 3 hours.


1 cup butter 1 cup margarine
11/2 cups granulated sugar 2 cups granulated sugar
3 eggs, well beaten 41.4 cups sifted
1 tin peaches (20 oz.) CREAM OF THE WEST Flour
3 cups sultana raisins 11/2 cups raisins
11f2 cups cherries 11/2 cups currants
1 cup cocoanut 3.4 cup mixed peel
3 cups sifted 1 teaspoon salt
CREAM OF THE WEST Flour 11f2 teaspoons each of cinnamon,
1 teaspoon baking powder ginger, nutmeg and cloves
1f2 teaspoon salt 2 teaspoons baking soda
2 teaspoons vanilla 2 cups milk
Cream butter and sugar. Add well beaten Cream margarine and sugar well. Dust
eggs. Blend in the crushed and drained fruit with 1,4 cup of flour. Sift together
peaches, ra1s1ns, cut up cherries and remaining flour, salt, spices and soda. Add
cocoanut. Stir in sifted dry ingredients; add dry ingredients to creamed mixture, altern-
vanilla. (A little peach juice may be added ately with the milk. S~ir in floured fruit.
if the batter seems dryJ Use a lined bake pan which is 9 or 10
Pour into a large round or square pan inches in diameter and at least 3-inches
which has been lined (at least 9 inches in deep. Bake at 325 F. for 2% hours.
diameter and 3 inches deep}. Bake at
275 F. for about 3 hours.
1 cup of buHer of faith-to make
life run smoothly.
MOLASSES FRUIT CAKE 1 cup of sugar-life needs its sweet-
1 cup butter ness.
1 cup granulated sugar 5 eggs to make it light-this is
2 cups molasses prayer, which uplifts.
1j2 pound of nuts-humour. Nuts to Sprinkle 2 tablespoons flour over the fruit.
crack like good humour-be Add remaining flour to the pork mixture,
sure they are clean! stirring until well blended. Add the floured
1,4 pound of cherries-colour the fruit.
cake like music on a dull Use a large 9-inch or 10-inch baking pan
morning. and line it with three layers of brown paper.
1 pound of raisins are old friends, Bake at 275 F. for about 3 hours.
always a delight.
1 pound of currants are new friends,
always interesting. A busy housewife after a hard day on
1,4 teaspoon of allspice puts tang in her feet might be heard to say-
it like initiative. HMy heel is galled and I have a sparble
1,4 teaspoon of cinnamon is ambition. in my shoe.n
2 teaspoons of baking powder to -Sparble-from the old English
make it rise. This is the Holy shoemal{er~s name for tacl{ or
Spirit. ~sparrow bill".
1f2 cup of pure fresh whole milk-the
perfect food which is the Word
1f2 teaspoon of salt calledWisdom. 1 cup buHer
3 cups of CREAM OF THE WEST 2 cups brown sugar
Flour sifted finely to fold the 4 eggs
whole cake together-Love 1f2 cup molasses
blends all life into one. 3 tablespoons raspberry iam
Method:-Mix all well together and bake 1 apple (grated)
in the slow oven of experience. 11,4 cups cooked dates
When well done, allow to cool. 1 cup mixed peel
Add frosting to surround it 3 cups seedless raisins
with beauty. Add red candles 3 cups currants
to light for all to see; then 5 cups sifted
slice the cake and share it with CREAM OF THE WEST Flour
others. 1 teaspoon salt
HWe thought the recipe itself was quite 1 teaspoon each of nutmeg, cinna-
delightfully phrased, and it produces a very mon, cloves and ginger
nice cak._e indeed.~~ SALLY WEsT. 11/2 teaspoons baking soda
OLD TIME PORK CAKE 1 cup hot coffee
FOR CHRISTMAS Cream butter, add the sugar and eggs;
beat well. Add the molasses, jam and fruit;
1 cup finely ground salt pork mix well. Sift the flour, salt and spices
1 cup hot strong coffee together; add them to the fruit mixture and
1 cup granulated sugar blend thoroughly. Dissolve the soda in the
1 teaspoon each of allspice, nutmeg hot coffee and add to the batter; mix well.
and cinnamon Line a large 10-inch bake pan with several
1 teaspoon baking soda layers of brown paper. Bake at 300 F. for
2 eggs, well beaten about 3 hours. <The cake may be covered
2/3 cup molasses
in the oven. If you do so, remove the cover
3 cups sifted to brown the topJ
2 cups raisins
1 cup currants CHERRY CAKE
2 cups mixed peel 1 cup butter
Place pork in a bowl and pour hot coffee 1 cup granulated sugar
over it. Let stand until cold. 3 eggs
Combine sugar, spices and soda; stir into 1/2 teaspoon lemon flavouring
pork mixture and then add well beaten 3 cups sifted
eggs and molasses. CREAM OF THE WEST Flour
2 teaspoons baking powder 1 teaspoon lemon flavouring
1/2 teaspoon salt 3 cups ra1s1ns
1f2 cup milk 21f2 cups cherries
3f4 cup red cherries Cream butter; add the sugar and blend
3f4 cup green cherries well. Beat in the eggs one at a time.
Cream butter and sugar. Add unbeaten Gradually mix in the sifted dry ingredients.
eggs one at a time, beating well after each Add the hot milk (not boiling).
addition. Add flavouring. Sift flour, baking
Fold in the floured fruit.
powder and salt together three times and
add them to the creamed mixture alter- Grease a 9-inch or 10-inch cake pan; line
nately with the milk; combine thoroughly. it with heavy paper. Pour batter into this.
Add cherries. Bake in a 325 F. oven for 2 to 2Y2 hours.
Bake in a greased and lined 10-inch pan
(which is 3 inches deep). Have oven at JAM CAKE
300 F. and bake for 2 hours. 1f2 cup shortening
1 cup granulated sugar
11/2 cups buHer 1 cup iam (blackberry, raspberry or
11/2 cups granulated sugar strawberry)
3 eggs 3 cups sifted
2 teaspoons vanilla or almond CREAM OF THE WEST Flour
extract 1f2 teaspoon salt
31f2 cups sifted 1 teaspoon cinnamon
CREAM OF THE WEST Flour 1 teaspoon nutmeg
3 teaspoons baking powder 1 teaspoon baking soda
1 teaspoon salt 1 cup buHermilk
1 can evaporated milk (15 oz.) 1 cup raisins, floured
11f2 cups cocoanut Cream shortening; slowly beat in the sugar.
3 cups ra1s1ns Add unbeaten eggs one at a time and beat
11f2 cups candied cherries after each addition. Add jam and mix well.
Cream butter and sugar; add eggs and Sift together the flour, salt and spices. Stir
flavouring extract; beat well. Sift dry soda into the buttermilk. Then add the dry
ingredients and add to creamed mixture, ingredients to the creamed mixture, alter-
alternately with milk. Add cocoanut, nately with the buttermilk. Stir well. Fold in
floured raisins and cherries. the raisins. Bake in a greased 9-inch square
Pour into a well lined pan (9 inches in pan at 350 F. for 40 minutes. Then lower
diameter and 3 inches deep). Bake at 300 F. the temperature to 300 F. and bake for
for 2Y2 hours. Allow to cool for 30 one hour.
minutes before removing from the pan.
In many Newfoundland homes to--day 1f2 cup margarine
a cast iron bak_e--pot is still a favorite 1 cup granulated sugar
cook_ing utensil and is used for bak_ing 1 egg, separated
cak_es, stews and bread. 2 cups sifted
3 teaspoons baking powder
HOT MILK POUND CAKE 1f2 teaspoon salt
11/2 cups butter or shortening 3f4 cup milk
2 cups granulated sugar 1 teaspoon vanilla
3 eggs 11f2 cups fresh blueberries
31f2 cups sifted Cream together the margarine and sugar;
CREAM OF THE WEST Flour add the egg yolk and beat well. Sift flour,
11/2 teaspoons baking powder baking powder and salt. Add alternately
1f2 teaspoon salt with milk to the creamed mixture. Beat egg
1 cup hot milk white until stiff; fold into the cake batter

with the vanilla. Add fresh blueberries and Double the . recipe and you have
combine gently. something worthwhile.
Pour into a greased 8-inch cake pan and
bake at 375 F. for 45 to 50 minutes. MOM'S DANDY CAKE
11f2 cups margarine
BLUEBERRY SPICE CAKE 11/2 cups granulated sugar
1/2 cup butter 3 eggs
11.4 cups brown sugar 1 teaspoon vanilla
2 eggs, beaten 1 teaspoon lemon extract
21f2 cups sifted 1 teaspoon almond extract
CREAM OF THE WEST Flour 3 cups sifted
1 teaspoon baking powder CREAM OF THE WEST Flour
1 teaspoon salt 2 teaspoons baking powder
1 teaspoon ground cinnamon 1 teaspoon salt
1 teaspoon grated nutmeg 1 cup hot milk
2/3 cup milk 1 cup cherries, raisins or mixed
3J4 cup fresh blueberries fruit
1f2 cup raisins Cream margarine and sugar until light and
Cream butter and blend in sugar gradually. fluffy; add eggs one at a time and beat
Add beaten eggs a little at a time and beat well after each. Add flavourings. Sift flour,
after each addition. Add sifted dry ingredi- baking powder and salt three times.
ents to butter mixture alternately with the Dredge the fruit. Add the sifted dry
milk. Fold in floured blueberries and raisins. ingredients to the creamed mixture alter-
Turn into a buttered and flour coated nately with the hot milk. Then fold in
9-inch square pan. Bake for 50 minutes at floured fruit.
350 F. Bake in ring pan for one hour at 350 F.

EGGLESS, MILKLESS, If a loaf pan is used, bake for 1 Y2 hours.

Ice with cherry almond or butter icing.
1 cup brown sugar TOMATO SOUP CAKE
1 cup water 3J4 cup butter
1 cup raisins
11f2 cups granulated sugar
3 tablespoons of drippings 1 can tomato soup (1 0 ounce)
1/2 teaspoon salt 1 can water ( 10 ounce)
11f2 cups sifted 3 cups sifted
teaspoons baking soda
1 teaspoon baking soda
1 teaspoon cinnamon 3 teaspoons baking powder
1f2 teaspoon ginger 1/2 cup cherries
Combine the sugar, water, raisins, drippings 3 cups currants or raisins
and salt. Cook together until the mixture
Cream butter and sugar together. In
thickens slightly; stirring constantly. Let cool.
separate bowl dilute soup with water; mix
Sift the flour, soda, cinnamon and ginger well. Sift dry ingredients together and add
into the cooled mixture; combine well. them to the creamed mixture alternately
Pour into a greased 8-inch or 9 - inch square with the liquid. Stir in cherries and currants
pan. Bake at 350 F. for 1 hour. or raisins. Bake in a greased 13-inch x
Note: Add 1 cup of chopped dates, 1 cup 9-inch x 2-inch pan at 35() F. for 1 hour and
of mixed peel and Y2 cup of 20 minutes.
chopped nuts to make a delicious
fruit cake with wonderful keeping NOTES:
Drop the batter onto greased
cookie sheets and bake for 15
minutes at 350 F. and you have soft
delicious Hermits.

~ ~ (oj'ad ~)~eM~~~~ ~a~~~

rin tk ~- ~ ~ a toide ~ of' "r~ ~~fine ra to t,.y.




BROWN SUGAR COOKIES 31f2 cups sifted
3A, cup buHer CREAM OF THE WEST Flour
1 cup brown sugar (tightly packed) 1 teaspoon baking powder
2 eggs 1 teaspoon baking soda
2 teaspo_ons vanilla 1 teaspoon salt
1/2 teaspoon baking soda, dissolved 2 teaspoons cinnamon
in 1 teaspoon boiling water 2 teaspoons ginger
2 cups sifted 1f2 teaspoon ground cloves
CREAM OF THE WEST Flour Cream the fat, add the brown sugar and
1f2 teaspoon baking powder egg, beat for 2 minutes. Add molasses and
Few grains salt sour milk. Sift dry ingredients and add to
Few chopped nuts the creamed mixture; combine well.
Cream butter and sugar; add eggs and beat Drop by spoonfuls onto a greased baking
well. Blend in vanilla and the soda dis- sheet. Space 2 inches apart.
solved in boiling water. Add sifted dry Bake at 350 F. for 15 minutes.
ingredients and chopped nuts.
Drop on greased cookie sheets. Bake at MOLASSES OATMEAL
350 F. for 15 minutes or until golden COOKIES
21/2 cups rolled oats
GRANDMOTHER'S 1 cup sifted
1 cup brown sugar
1f2 cup sugar
2 teaspoons baking powder
1 teaspoon ginger
2 teaspoons baking soda
1f2 teaspoon baking soda
2 teaspoons cream of tartar
1f2 teaspoon salt
1f2 teaspoon salt
1f2 teaspoon each of nutmeg, cloves
and cinnamon
2 eggs, well beaten 1f3 cup raisins
1 cup molasses 2f3 cup melted fat
1f2 teaspoon lemon extract 3A, cup molasses
4 cups sifted CREAM OF THE 1 tablespoon milk
WEST Flour (approximately) 1 egg, beaten
Combine brown sugar, ginger, soda, cream Measure rolled oats into a bowl. Sift dry
of tartar and salt. Add well beaten aggs, Ingredients over them; add the raisins and
molasses and lemon extract; beat until combine well.
smooth. Cover and let rise for 2 hours.
Melt the fat, and then add the molasses,
Then add enough sifted flour to form a soft
milk and beaten egg.
dough (about 4 cups). Roll out on a
floured board; cut into large thick cookies. Pour the liquid ingredients over the dry
Place on a greased cookie sheet and bake mixture and blend well.
at 350 F. for 10 to 12 minutes. Drop on greased pans. Bake for 15 minutes
at 350 F.
Note: Flavour and texture will improve if
cookies are kept in a covered cake DATE OATMEAL COOKIES
tin for two days before serving.
1'1A, cups dates
"~The sender of this recipe points out it is 1f2 cup granulated sugar
very old. Also that it is very good and im. . 1/2 cup water
proves with a little aging.,, SALLY WEsT. 1/2 cup shortening
1/2 cup brown sugar
MOLASSES DROP COOKIES 1f2 teaspoon baking soda
3A, cup buHer orlard 1A, cup boiling water
3A, cup brown sugar 1/2 teaspoon salt
1 egg 11A, cups sifted
3A, cup molasses CREAM OF THE WEST Flour
3A, cup sour cream or sour milk 1f2 cup oatmeal
Cook dates gently with granulated sugar Cream shortening and sugar well. Blend in
and water until thick and smooth. sifted flour, salt and rolled oats. Add soda
Cream shortening and gradually work in dissolved in boiling water; blend well.
brown sugar. Combine soda, boiling water Add vanilla and chopped raisins.
and salt. Add to creamed mixture. Stir in Drop dough onto ungreased cookie sheets
flour and oatmeal; mix well to form a soft and flatten with tines of a wet fork.
dough. Bake at 375 F. for 12 minutes.
Roll to Vsinch thickness (adding more water
if dough does not roll easily). Cut into
2 inch rounds. Spread one round with COOKIES
date mixture to within 1,4 inch of edge. 1 cup buHer or shortening
Place another round on top and press 2 cups brown sugar
edges firmly together. 2 eggs, beaten
Bake in a 350 F. oven for about 15 3 cups sifted
minutes or until nicely browned. CREAM OF THE WEST Flour
2 teaspoons baking soda
JUMBO RAISIN COOKIES 1/2 teaspoon salt
1 cup boiling water 1f2 teaspoon cinnamon
2 cups raisins 1/2 teaspoon cloves
1 cup shortening 1 cup sour milk
2 cups granulated sugar 1 cup chopped raisins
3 eggs 1 cup chopped nuts
1 teaspoon vanilla Cream butter and brown sugar until light;
4 cups sifted add beaten eggs and combine well. Add
CREAM OF THE WEST Flour the sifted dry ingredients alternately with
1 teaspoon baking powder the milk. Blend in floured raisins and nuts.
1 teaspoon baking soda Drop batter from a teaspoon onto lightly
2 teaspoons salt greased cookie sheets, leaving about
11/2 tesapoons cinnamon 2 inches between cookies. Bake at 350 F.
1f2 teaspoon nutmeg for 10 to 12 minutes.
1M, teaspoon allspice This makes about 5 dozen cookies and they
1 cup chopped nuts keep very well in a closed can.
Boil water and ra1sms together for
5 minutes. Cool. Cream shortening and PINEAPPLE RAISIN COOKIES
sugar; add eggs and beat well. Blend in 1/2 cup shortening
cooled raisin mixture and vanilla. Sift dry 1 cup brown sugar
ingredients and add to the creamed mix- 1 egg, beaten
ture; blend well. Chill. 1 teaspoon vanilla
Drop from a teaspoon onto greased and 3fi1. cup crushed pineapple (not
floured baking sheets. Bake at 400 F. for drained)
12 to 15 minutes. 2 cups sifted
Note: This recipe makes from 6 to 7 dozen CREAM OF THE WEST Flour
cookies. 1/2 teaspoon baking powder
1f2 teaspoon baking soda
OAT AND RAISIN COOKIES 1f2 teaspoon salt
3M, cup shortening 1/2 cup raisins, floured
11M, cups lightly packed brown sugar Blend shortening and sugar well. Add egg,
13M, cups sifted vanilla and pineapple. Sift in the dry
CREAM OF THE WEST Flour ingredients and add floured raisins. Drop on
1f2 teaspoonsalt greased baking sheets. Bake at 375 F. for
1% cups rolled oats 12 to 15 minutes.
1 teaspoon baking soda
1M, cup boiling water MINCE MEAT DROP COOKIES
1 teaspoon vanilla 11M, cups sifted
3M, cup finely chopped raisins CREAM OF THE WEST Flour
21/2 teaspoons baking powder 1 cup cooked mashed carrots
1A teaspoon salt 2 cups sifted
- 1A cup shortening or buHer CREAM OF THE WEST Flour
1/2 cup granulated sugar 2 teaspoons baking powder
1 egg, beaten V2 teaspoon salt
1 cup mince meat V2 teaspoon vanilla
Sift flour, baking powder and salt together. Few drops almond extract
Cream butter, add sugar; cream until light Cream shortening and sugar; add beaten
and fluffy. Add beaten egg and mince egg. Add mashed carrots alternately with
meat. Blend in sifted dry ingredients. the sifted dry ingredients. Blend in
Drop by spoonfuls onto greased pan. flavouring extracts.
Bake at 375 F. for 10 to 15 minutes. Drop from a teaspoon onto greased baking
sheets. Bake at 375 F. for 10 to 12
JAM DROPS minutes. Ice with orange icing, if desired.
2f3 cup buHer
1 egg Date Filling:
V2 cup thick iam 2 cups finely chopped dates
1 teaspoon vanilla 34 cup sugar
V2 cup cocoanut 3A, cup water
1f2 cup nutmeats 1f2 cup chopped nuts, if desired
13A cups sifted Cook dates, sugar and water until the
CREAM OF THE WEST Flour mixture thickens, stirring constantly. Add
2 teaspoons baking powder nuts, if used, and cool.
V2 teaspoon salt 1 cup shortening
Cream butter and sugar well; add egg and
2 cups brown sugar
beat. Blend in the jam, vanilla, nuts and
3 eggs
cocoanut. Add sifted dry ingredients. Drop
1f2 cup water
by spoonfuls onto a greased cookie sheet.
1 teaspoon vanilla
Bake at 375 F. for 10 to 15 minutes. 3V2 cups sifted
POTATO COOKIES 1 teaspoon baking soda
2f3 cup shortening V2 teaspoon salt
1 cup sugar 1fs teaspoon cinnamon
1 V2 cups hot mashed potatoes Cream shortening and sugar; add eggs and
2 cups sifted beat well. Stir in the water and vanilla.
Add the sifted dry ingredients and blend
2 teaspoons baking powder
well. Drop batter from a teaspoon onto
1 teaspoon salt
greased bakery sheets. Place about 1;2 tea-
1 teaspoon cinnamon
spoon of filling in the centre of each
V2 teaspoon cloves cookie and cover with another teaspoon
1f2 teaspoon nutmeg
of batter.
V2 cup raisins
"A cup broken nutmeats Bake at 350 F. until nicely browned
(10 to 12 minutes).
Combine shortening and sugar thoroughly;
blend in the mashed potatoes. Add the This recipe makes about 5 or 6 dozen
sifted dry ingredients and then the raisins cookies.
and nutmeats. Drop by teaspoons onto
greased cookie sheets. Bake at 350 F. for 'The shortest conversation held by two
12 to 15 minutes. fishermen-


'lar ., n.

1 cup shortening (Meaning .... Did you get any fish?H

3A, cup sugar -''lo-none. n)

1 egg, beaten
DATE ROLLS Cream shortening; add sugar and molasses.
1 cup buHer Beat until light and nuffy.
1 cup brown sugar Add sifted dry ingredients and cold tea
2 eggs, well beaten alternately to the creamed mixture. Blend
1 cup cocoanut well.
1f2 cup chopped nuts Turn dough onto a lightly noured board
and roll to Ya-inch thickness. Cut with a
2 cups sifted
CREAM OF THE WEST Flour lightly noured cookie cutter.
2 teaspoons baking powder Bake at 375 F. for 10 to 12 minutes.
Few grains of salt Makes about 8 dozen cookies.
1 teaspoon vanilla Note: Dough may be covered and chilled
PiHed dates before rolling, if you wish.
Cream butter and sugar; then add beaten
eggs and combine well. Blend in remaining Another fishermen ~s conversation.
ingredients in order given. Roll mixture HHow"s the fishery this year?...,
around pitted dates. Bake in a 375 F. oven ....1\[ot so good. 'Them that got ar"n,
until brown (about 10 to 12 minutes). ain "t no better than them that got
nar"n. Cause them that got ar"n,
THREE FRUIT ain"t no bit of size r"
1f2 cup brown sugar ICE BOX COOKIES
1f2 cup granulated sugar 1 cup buHer or shortening
1f2 cup melted shortening 1 cup granulated sugar
1 egg, beaten 1 cup brown sugar
1f2 teaspoon salt 2 eggs, beaten
1f2 cup cocoanut 1 teaspoon vanilla
1/2 cup chopped walnuts 31f2 cups sifted
1f2 cup chopped raisins CREAM OF THE WEST Flour
1 teaspoon vanilla 1 teaspoon baking soda
1 banana, mashed 1/s teaspoon salt
1 cup sifted 1 cup chopped nuts
CREAM OF THE WEST Flour 1 tablespoon caraway seeds
1f2 teaspoon baking soda Cream butter and sugar until light and
2 cups rolled oats nuffy. Add beaten eggs and vanilla and
Combine ingredients in the order given, beat well. Sift dry ingredients together and
blending after each addition. Drop from a add them to the creamed mixture; blend
teaspoon onto greased baking sheets. well. Add nuts and caraway seeds. Form
Press down with noured fork or spoon. into two long rolls which are about
Bake in a 350 F. oven for 12 to 15 2 inches in diameter; cover with waxed
minutes. paper. Leave in the ice box or other cool
place overnight. Slice very thin and bake
GINGERSNAPS at 375 F. for 10 minutes or until lightly
4 cups sifted browned.
2 teaspoons baking powder SHORT BREAD
1 teaspoon baking soda 1tJ cup granulated sugar
1 teaspoon salt 1/2 cup buHer
2 teaspoons ginger 1 cup sifted
1 teaspoon cinnamon CREAM OF THE WEST Flour
1 cup shortening Cream butter and sugar well. Sift nour
1 cup sugar three times.
1 cup molasses Add to the creamed mixture and combine.
1tJ cup cold tea (medium strength) Roll out on a lightly noured board, cut in
Sift nour, baking powder, baking soda, salt desired shapes. Bake at 350 F. for 20
and spices together three times. minutes.
1 cup butter 1 cup dry bread crumbs (finely
1f2 cup granulated sugar rolled)
2 cups CREAM OF THE WEST Flour Y2 cup cocoanut
1f2 cup potato flour Few grains salt
Y2 teaspoon salt 1/2 cup sugar
Cream butter and sugar. Add sifted dry 2 egg whites, beaten
ingredients and blend well. Grease a 1 teaspoon almond flavouring
baking sheet or two 8-inch square pans. Combine bread crumbs, cocoanut, salt and
Put mixture in pan and press evenly with a sugar. Fold into beaten egg whites and
fork and cut into squares before placing in add flavouring.
Shape into balls and bake in a 350 F. oven
until nicely browned (about 15 minutes).
Bake at 325 F. for 20 to 25 minutes. Cut
again after they are baked. ""Our contributor tells us how she came to
invent this recipe: "You l{nown how there
are always crumbs on the board when you
CHEESE PASTRIES cut bread. Many throw them out but
I began saving them for the birds and it~ s
1 cup sifted quite amazing how they mount up. Then
CREAM OF THE WEST Flour one day I was stumped for small cal{es and
1_4 teaspoon salt I made up this recipe~.H SALLY WEST.
Y2 cup grated cheese
1f2 cup butter COTTON TOPS
3 tablespoons milk 5 tablespoons shortening
Sift flour and salt; add cheese. Rub in the 1 cup sugar
butter. Add milk and stir lightly to make a 6 tablespoons cocoa
stiff dough. 1 egg
Roll to Ya-inch thickness; cut into 2-inch 11/2 cups sifted
rounds. Place spoonfuls of marmalade on CREAM OF THE WEST Flour
half of the rounds; top each with a second 11/2 teaspoons baking powder
round of pastry. Press the edges together 1f2 teaspoon cinnamon
with a fork. 1/3 cup milk
Bake at 425 F. for 10 minutes. 1f2 teaspoon vanilla
Cream shortening; blend in sugar and
GINGER SCHROLLS cocoa. Add egg and beat well. Add
1_4 cup margarine sifted dry ingredients alternately with the
6 tablespoons brown sugar milk. Add vanilla. Drop on cookie pans,
114 cup molasses bake at 375 F. for 15 minutes. Place
Y2 marshmallow on top of each cookie and
1f2 cup sifted
CREAM OF THE WEST Flour bake an additional 5 minutes.
1 teaspoon ginger CHOCOLATE SNOW BALLS
1 teaspoon lemon juice Boil for 3 to 4 minutes:
1 teaspoon vanilla 1_4 cup butter
Mix all ingredients together in order listed. 1f2 cup evaporated milk
Grease cookie sheets and drop batter on 2 cups granulated sugar
them by small spoonfuls, leaving space to Add
allow for spreading. Bake at 375 F. for 2 tablespoons cocoa
5 minutes. Let cool a little, then add:
Cool slightly and then shape by rolling 2 cups cocoanut
each around the handle of a wooden 2 cups rolled oats
spoon. Cool thoroughly. Fill schrolls with 1 teaspoon vanilla
whipped cream a few minutes before Roll in balls and then in more cocoanut.
1/2 cup buHer 11f2 cups sifted
1f2 cup granulated sugar CREAM OF THE WEST Flour
1 egg, beaten 11f2 teaspoons baking soda
2 cups sifted 1f2 teaspoon salt
CREAM OF THE WEST Flour 11f2 cups rolled oats
2 teaspoons baking powder 1 cup brown sugar
1.4 cup milk 3.4, cup buHer
Cream butter and sugar; add beaten egg. Sift flour, soda and salt into a large bowl.
Then blend in sifted dry ingredients Stir in rolled oats and sugar. Rub in the
alternately with the milk. Spread half of butter until a coarse crumb is formed.
this mixture in a greased 8 or 9 inch square Press half of this mixture into a greased
pan. Add raisin filling. then top with second 8-inch x 12-inch pan. Cover with date
half of the batter. Bake at 350 F. until filling, then add remaining crumb mixture.
golden brown (about 40 minutes); Bake at 375 F. for 25 minutes. Cut into
RAISIN FILLING squares while hot.
21f2 cups raisins FRUIT SQUARES
3.4, cup brown sugar
2 tablespoons 21f2 cups sifted
1f2 cup water 1f2 teaspoon baking powder
1.4 teaspoon lemon extract 1.4 teaspoon salt
Place raisins in a saucepan; add sugar and 1f2 cup lard
flour. Then add water and boil together 1f2 cup buHer
until thick. Stir in flavouring. Cool slightly
1.4, cup ice water (about)
Sift dry ingredients; cut in lard and butter;
and then use as directed above.
add enough ice water to make a ': stiff
RAISIN SQUARES dough. Form into a ball and chill.
1f3 cup shortening Filling:
2j3 cup brown sugar 4 apples, finely chopped
2 tablespoons molasses 3 cups currants
1 egg 1 cup granulated sugar
1f2 cup sifted 1f2 teaspoon salt
CREAM OF THE WEST Flour 1 teaspoon cinnamon
1.4 teaspoon baking soda 2 tablespoons
1.4 teaspoon salt CREAM OF THE WEST Flour
3.4, cup quick cooking rolled oats 1 tablespoon buHer
1 cup seedless raisins 1f2 cup water
Melt shortening; pour into a bowl. Stir in 1 teaspoon almond extract
sugar and molasses. Add egg and beat
Combine all ingredients except the almond
well. Sift flour, soda and salt into the extract. Simmer until the apples are tender
shortening mixture. Then blend in rolled and the mixture is thickened. Cool and then
oats and raisins which have been rinsed add the almond extract.
and drained.
Roll out half of the dough and line a large
Turn into a greased 8-inch square pan. Bake
pan (about 15 x 11 inches). Bring dough up
at 350 F. for 25 to 30 minutes. Cool and
on the sides. Spread filling over this. Cover
cut into squares.
with remaining rolled out dough, pinching
DATE SQUARES moistened edges together. Prick with a
Filling: fork at l-inch intervals.
2 cups dates Bake at 500 F. for 10 minutes, then reduce
1 cup brown sugar heat to 350 F. and continue baking for
1 cup hot water 25 minutes.
Combine and cook until dates are very Sprinkle with 1_4 cup powdered sugar and
soft. Set aside to cool. cut in 2-inch squares.
2 cups sifted 11f2 cups sifted
%. cup granulated sugar 1 teaspoon baking soda
1 teaspoon baking powder 1f2 teaspoon salt
1/2 teaspoon salt 11f2 cups rolled oats
2 cups cocoanut 1 cup brown sugar
1 cup buHer 1f2 cup buHer
Sift dry ingredients together. Add cocoa- 2 cups mincemeat
nut. Rub in butter until mixture is crumbly. Sift nour, soda and salt together; add the
Press half of this mixture over bottom of a rolled oats and brown sugar and mix well.
greased pan (about 9-inches square) . Cut butter into the dry mixture until it is in
fine crumbs. Press three-quarters of this
For the filling:
mixture into a greased 9-inch square pan
Combine: and spread the mincemeat evenly.
1 cup granulated sugar Sprinkle the remaining crumb mixture over
2 teaspoons custard powder the mincemeat.
1 orange (iuice, pulp and grated
Bake at 350 F. for 30 minutes. Cool and
cut into squares.
1 cup hot water
Boil filling until it thickens. Then add
1 tablespoon butter and spread over layer CRANBERRY SQUARES
of crumb in the pan. 2 cups rolled oats
Top with remaining half of the crumb.
1 cup brown sugar
1 cup sifted
Bake at 350 F. for 25 to 30 minutes. Cut in CREAM OF THE WEST Flour
squares when cool. 1 teaspoon baking powder
3_4 cup melted butter
BLUEBERRY SQUARES 21/2 cups cranberry iam or freshly
3 tablespoons buHer cooked and sweetened cran-
1/3 cup sugar
2 egg yolks Combine rolled oats, sugar, flour and
o/3 cup sifted baking powder. Add melted butter and
CREAM OF THE WEST Flour mix well. Press half of this mixture over
1 teaspoon baking powder bottom of greased baking pan (about
1_4 teaspoon salt 8 x 12 inches). Spread with cranberry jam or
1fit. cup milk freshly cooked and sweetened cranberries.
1fit. teaspoon vanilla Add remaining rolled oat mixture.
Cream butter and sugar; beat in the egg Bake at 350 F. for 30 minutes. Remove from
yolks. Add sifted dry ingredients alternately oven and cut into squares.
with the milk and vanilla.
Pour into a greased 8-inch square pan. PEANUT BUTTER
Bake at 350 F. for 18 to 20 minutes. CHOCOLATE SQUARES
Topping: Cut crusts from 16 slices of white bread.
2 egg whites Spread 8 of these slices with a thin layer of
6 tablespoons sugar peanut butter and press a plain slice on top
1fit. teaspoon salt of each. Cut into l-inch squares.
1 cup fresh blueberries Now, boil together for 2 or 3 minutes.
Beat eggs until peaked; beat in sugar and 2 cups granulated sugar
salt. Fold b lueberr ies into the meringue and 4 tablespoons cocoa
spread over the baked cake portion. 8 tablespoons water
Return to a 300 F. oven and bake until Dip squares into the syrup and then roll
topping has browned slightly (12 to in cocoanut. Place on waxed paper to
15 minutes). cool.
1.4 cup buHer
3_4 cup granulated sugar
2 squares melted unsweetened
2 eggs, slightly beaten
1f2 cup sifted
1 cup chopped nuts
1 teaspoon vanilla
Cream butter and sugar; add melted
chocolate and mix well. Add slightly
beaten eggs. Stir in flour, chopped nuts
and vanilla. Bake in a greased 8-inch
square pan at 350 F. for 25 to 30 minutes.

1/3 cup shortening
1 cup granulated sugar
2 eggs, well beaten
1 o/3 cups sifted
11/2 teaspoons baking powder
1.4 teaspoon salt
o/3 cup milk
1 teaspoon vanilla
Cream shortening with sugar until fluffy;
add well beaten eggs. Sift dry ingredients
and add them alternately with the milk in
small amounts. Stir in the vanilla.
Fill greased muffin pans 2;3 full. Bake at
375 F. for 15 to 18 minutes.

1/2 cup boiling water
1.4 cup buHer
1.4 teaspoon salt
1/2 cup sifted
2 eggs
Add butter and salt to boiling water in a
saucepan and bring to a boil. Add flour
all at once and stir vigorously until mixture
forms a stiff ball. Remove from heat.
Add eggs, one at a time, and beat each
time until mixture is smooth.
Shape puffs on a greased cookie sheet.
Bake at 425 F. for 15 minutes and then at
350 F. for 25 minutes.
Cool, cut slit in side of each puff and fill.
Use whipped cream, ice cream or your
favourite filling.
gJ~ nude a ~~ly encU~ fo an ~ mea/, 0/nd dey,~ ~
ken a~~ r/n Jt/~ ~ ~ ~ old /cwo~
wid 4ome new ~~ too.





BAKED CUSTARD 2 tablespoons
4 eggs CREAM OF THE WEST Flour
1J4 cup granulated sugar 2 eggs, separated
1f2 teaspoon salt
1J4 teaspoon salt
1 15 oz. can evaporated milk 1J4 cup orange iuice
1 cup water 1 teaspoon lemon iuice
1 teaspoon vanilla 11/2 teaspoons grated lemon rind
1J4 cup sifted brown sugar 1f2 cup milk
Beat eggs, granulated sugar, salt, evapor-
cup boiling water.
ated milk, water and vanilla together in a Cream butter. Mix well with sugar and
bowl. flour. Add egg yolks and salt; beat well.
Add juice and rind, stir until smooth. Blend
Spread sifted brown sugar over the bottom
in milk and water. Fold in beaten egg
of a 1 "!12-qua rt casserole. Pour custard
whites. Put in a 1 "!12-quart pyrex bowl; set
over brown sugar.
in a shallow pan of hot water and bake at
Place casserole in a pan of hot water and 300 F. for 45 minutes.
bake in a 350 F. oven for 50 to 60 minutes,
or until knife inserted in the centre comes HOMEMADE
Cool for one hour; then invert custard over 11f2 teaspoons cornstarch
a plate. Brown sugar will form a sauce. 3 cups milk
This makes 6 servings. % cup granulated sugar
1J4 teaspoon salt
HauJer"s Bread. It was the custom for 2 eggs, beaten
the men of one church to get together 2 cups whipping cream
in the fall and cut and haul wood for 11f2 teaspoons vanilla
the church and parsonage. In return Mix cornstarch to a thin, smooth paste by
the minister"s wife would serve an combining it with about one tablespoon of
especially rich raisin bread, called the milk. Add 2 cups of the milk, sugar and
hauler"s bread or Methodist bread. salt. Cook over boiling water for 20
minutes, stirring occasionally. Beat eggs
until light; add hot milk mixture to them.
RAISIN BREAD PUDDING Return to double boiler and cook for
2 cups milk 2 minutes, stirring constantly. Cool and
5 slices raisin bread put through a sieve. Add remaining milk,
Butter cream and vanilla.
2 eggs Pour mixture into freezer can. Freeze until
1f2 cup granulated sugar very firm. Use 8 parts cracked ice to one
1J4 teaspoon salt part salt.
1J4 cup powdered food beverage
When sufficiently frozen, remove the
(Ovaltine or Instant Coffee)
dasher; cover and seal well. Pour brine
Scald milk. Remove crusts from bread, from the freezer; repack the ice cream
lightly butter and cut bread into cubes. container in cracked ice, covering the top.
Put into a one-quart baking dish. Wrap in newspapers or sacking until ready
Beat eggs slightly; stir in sugar, salt and to use.
powdered food beverage. Add scalded
milk and blend until mixture is smooth.
J\[ish- delicate, tender
Strain over raisin bread.
-applied to ice or even to pastry.
Oven poach in a 350 F. oven for one hour
or until custard is set.
Serve warm with pouring cream. CHOCOLATE PUDDI G
1 cup sifted
2 tablespoons butter 2 teaspoons baking powder
1J4 cup granulated sugar 1f2 teaspoon salt
3,4 cup granulated sugar HONEYCOMB PUDDING
2 tablespoons cocoa 1 cup sifted
2 tablespoons shortening
1/2 cup milk 1f2 cup granulated sugar
1 teaspoon vanilla
1,4 cup cocoa
Y2 cup milk
3,4 cup brown sugar
Y2 cup buffer
1 cup molasses
13,4 cups hot water 1 teaspoon baking soda
Sift flour, baking powder, salt, sugar and 4 eggs
2 tablespoons cocoa into a bowl. Blend in Sift flour and sugar together. Scald the
the shortening, then add the milk and milk and melt the butter in it. Pour this over
vanilla and mix until well blended. the sifted flour and sugar. Heat the molasses
Spread batter in a greased 8-inch square and stir in the soda until it foams. Beat the
pan. Combine 1,4. cup cocoa and brown eggs until thick. Add the foaming molasses
sugar; add hot water and stir until cocoa and beaten eggs to the hot milk mixture;
dissolves. stir all together. Bake in a 1 Y2 or 2-quart
Pour sauce over the batter. Do not stir. pudding dish for 30 to 40 minutes at
Bake at 350 F. for 45 minutes. 375 F. :Serve hot with Creamy Sauce.
1 cup powdered sugar
Dumplings: 1,4 cup cream
3 tablespoons shortening 1 teaspoon vanilla
1f2 cup granulated sugar Beat butter to a cream. Add sugar gradu-
2 tablespoons cocoa ally and beat until very light and smooth.
1 egg, beaten Blend in the cream and vanilla.
1 cup sifted If the sauce becomes too thick, place bowl
CREAM OF THE WEST Flour in hot water and stir until smooth.
2 teaspoons baking powder
1f2 teaspoon salt ONE BOWL PLAI PUDDING
1/3 cup milk 1 cup sifted
1 teaspoon vanilla CREAM OF THE WEST Flour
Cream shortening, sugar and cocoa; add 2 teaspoons baking powder
beaten egg. Add sifted dry ingredients and 1,4 teaspoons salt
milk alternately to the creamed mixture. 2 tablespoons buffer or margarine
Add vanilla. 1f3 cup milk
Sift dry ingredients into bowl in which
Sauce: pudding is to be steamed. Rub in butter or
Combine: margarine; add milk to make a soft dough.
3,4 cup brown sugar Spread over bottom of the bowl and place
1f2 cup cocoa in a steamer for 25 minutes; keep woter
2 tablespoons boiling rapidly.
CREAM OF THE WEST Flour Serve hot with Molasses Sauce or
Few grains salt Po rtridgeberry Sauce.
Add 2 cups boiling water and cook until MOLASSES SAUCE
thick. Remove from heat and stir in 2 table- 1 cup molasses
spoons butter. 1 tablespoon butter
Drop dumpling mixture by spoonfuls on Pinch of nutmeg
top of the sauce. Cover and cook for Boil together for 3 min_utes.
20 minutes.
Note: If you prefer, the dumplings may be 1 cup partridgeberries
baked in a covered casserole at 3,4 cup granulated sugar
425 F. 3,4 cup water
Boil together until the berries are soft and 1A cup melted buHer
the sauce has thickened (about 20 minutes). 3 tablespoons molasses
1 teaspoon baking soda
EGG PATTIES 1 tablespoon hot water
4 eggs 1f2 cup sifted
1f2 cup granulated sugar CREAM OF THE WEST Flour
2 cups sifted Soak stale bread and crusts in water for
CREAM OF THE WEST Flour a few minutes. Squeeze out the water and
2 teaspoons baking powder rub between the hands to make crumbs.
1f2 teaspoon salt Measure without pressing down in the cup.
Beat eggs; add sugar and continue beating Combine the bread crumbs, raisins, sugar,
until thick. Add twice-sifted dry ingredients salt and spices and mix with a fork. Add
to the egg mixture and mix to a smooth melted butter, molasses, and soda which
paste. Drop by spoonfuls into hot deep has been dissolved in the hot water. Now
fat and fry until golden brown. add the flour and combine well.
Pour mixture into a dampened pudding
SAUCE FOR PATTIES bag; tie tightly leaving a little slackness to
1f2 cup granulated sugar allow the pudding to expand.
1 tablespoon buHer
1 cup boiling water Boil for 1 Y2
hours. (May be done with
corned beef or porkJ
2 teaspoons custard powder or
cornstarch Serve with heated molasses.
2 tablespoons cold water Note: Serve with Corned Beef and
Combine sugar, butter and boiling water Cabbage Dinner.
in top part of double boiler. Blend until
butter melts and sugar is dissolved. Dissolve
custard powder or cornstarch in cold MOLASSES PUDDING
water; add some of the hot mixture to this. 1 cup molasses
Then add this mixture to the sauce and 1f2 cup
granulated sugar
cook over hot water until thickened. 1 teaspoon cinnamon
Cool and serve over the patties. 1 teaspoon cloves
1 teaspoon allspice
SEVEN CUP PUDDING 1f2 cup hot water
1 cup butter 1 teaspoon baking soda
1 cup granulated sugar 1f2 cup butter, melted
1 cup sifted 1f2 pound raisins
CREAM OF THE WEST Flour 3 cups sifted
1 cup raw chopped apples CREAM OF THE WEST Flour
1 cup stale bread crumbs 1f2 teaspoon salt
1 cup currants Mix together molasses, sugar and spices in
1 cup milk a bowl. Dissolve baking soda in hot water
1f2 teaspoon baking soda and add to first mixture. Then add melted
Mix all ingredients together in a large butter and raisins; mix well. Add sifted
bowl until well combined. Put in a pudding flour and salt a little at a time. Pour into
cloth and boil for 1 Y2
hours. a pudding bag or greased mould and
steam for 2 to 2!;2 hours. (If a mould is
Serve hot with sauce.
used, cover tightly with a cloth.)


FIGGED DUFF 2/3 cup margarine
3 cups bread crumbs 3A cup brown sugar
1 cup ra1s1ns 2 eggs, beaten
1f2 cup brown sugar 3A teaspoon baking soda
Few grains salt 1 cup grated raw apple
1 teaspoon each of ginger, allspice 3A cup grated raw carrots
and cinnamon 1 cup grated raw potato
11/2 cups 3-day old bread, crumbled
Sift flour and soda together. Mix rarsms,
13/s cups sifted cherries, mixed peel and currants; sprinkle
CREAM OF THE WEST Flour fruit with 1;2 cup of the flour mixture.
1 teaspoon baking powder Beat eggs well; add ground suet, brown
11/2 teaspoon salt sugar and molasses. Blend in remaining
11/2 teaspoon cinnamon flour mixture and the bread crumbs, alter-
1f2 teaspoon each of ground cloves, nately with the buttermilk. Stir in floured
ground ginger, allspice and fruit and the almonds.
grated nutmeg Pour into a two-quart mould that has been
1f4 cup orange or other fruit iuice or well greased. Cover with waxed paper
syrup from canned fruit and a cloth; tie securely.
11/2 cups seedless raisins {floured)
Steam for 3 hours.
11f2 cups currants (floured)
1f3 cup chopped candied peel Serve piping hot.
1f4 cup chopped nuts {if desired) CRANBERRY PUDDING
Cream margarine and blend in sugar 1 cup chopped cranberries (fresh)
gradually. 2 tablespoons buHer
Dissolve soda in well beaten eggs and add 1 cup boiling water
to the creamed mixture, a little at a time; 1f2 cup granulated sugar
beat well after each addition. Stir in 1f2 cup light molasses
grated apples, carrots and potatoes, and 1 egg, well beaten
the bread crumbs. 11f2 cups sifted
Sift dry ingredients and add to the above CREAM OF THE WEST Flour
mixture, alternately with the fruit juice. 1 teaspoon baking soda
Combine well. 1 teaspoon salt
Wash and dry the raisins and currants; Put cranberries and butter in a mixing bowl;
lightly flour. Add the floured fruit, peel and add boiling water. Then add the sugar,
nuts to the plum pudding and combine well. molasses and beaten egg. Stir until well
Turn into well greased 10-inch pudding mixed. Add the sifted dry ingredients.
mould and tie on cover of water proof Pour into a well greased one-quart
paper. Steam for 31;2 hours. (The pudding pudding bowl; cover tightly. Steam for
may be tied in a pudding bag and boiled 2 hours.
for 31;2 hours, if preferred.>
Serve with a foamy sauce.
Store in a cool place. For serving, reheat
II by steaming one hour. STEAMED
Pigged-duff or figgity--pudding, raisin 11f2 cups sifted
or plu'rrt pudding. CREAM OF THE WEST Flour
3 teaspoons baking powder
CHRISTMAS PUDDING 1f4 teaspoon salt
1f4 cup margarine
21/4 cups sifted 11.4 cups fresh partridgeberries
CREAM OF THE WEST Flour 3f4 cup milk {made up from dried milk
2 teaspoons baking soda powder)
2 cups raisins Sift dry ingredients into a bowl; rub in the
3 cups whole candied cherries margarine. Add the berries and then the
4 cups cut mixed peel milk, stirring lightly to make a batter.
11f2 cups currants Pour into a greased one-quart mould.
2 eggs, well beaten Place over boiling water and steam for
2 cups ground suet 1 hour.
11/3 cups brown sugar
2 tablespoons molasses Serve with a sauce made as follows:
2 cups fine dry bread crumbs 1 cup brown sugar
2 cups buHermilk 1 tablespoon
11f2 cups almonds CREAM OF THE WEST Flour
1f2 cup water Mix together and put in pastry lined bowl.
1 tablespoon buHer Moisten edge with cold water and place
Combine sugar and flour; add water and small circle of pastry on top; seal carefully.
boil until thickened . Remove from heat and Place in a kettle with boiling water ha If way
add the butter. up side of the bowl. Turn a 7 -inch plate
over the top to keep out the moisture.
Note: For a richer batter, add 14 cup
Cover kettle and steam for 2 hours. Turn
granulated sugar to the dry ingredi-
out on a platter and serve hot. No sauce
ents; reduce milk to Y2 cup and
required but it is delicious with cream when
add 1 beaten egg.
Blueberries rnay be used in place of
partridgeberries. N.B. Filling may be varied by using half
apples and half partridgeberries or
STEAMED FIG PUDDING other fresh fruit in season.
1M, cup shortenil'lg BLACKBERRY PUDDING
1 cup granulated sugar
1 egg 1 egg
2 cups sifted 2f3 cup molasses
CREAM Of THE WEST Flour 3 tablespoons melted shortening
4 teaspoons boking powder 1 teaspoon vanilla
1f3 teaspoon salt 13M, cups sifted
1 cup milk CREAM OF THE WEST Flour
1f2 teaspoon vartilla or lemon extract 1 teaspoon baking powder
l1f2 cups chopped figs 1f2 teaspoon baking soda
Cream shortening; add sugar and beaten 1/2 teaspoon salt
egg. Then add sifted flour, baking powder 1 teaspoon cinnamon
and salt. Stir in the milk, flavouring extract 1f2 teaspoon mace
and figs. 1M, teaspoon ginger
Pour into a large 9 ~ inch or 10-inch pudding 1f2 cup cold water
mould and steam for 2 to 2'YQ hours. 1 cup blackberries
Beat egg and then stir in the molasses,
STEAMED APPLE PUDDING melted shortening and vanilla. Sift the dry
ingredients and add them alternately with
l1f2 cups sifted the water. Fold in the blackberries.
l1f2 teaspoons boking powder Put in a pudding bag and boil for 3 hours
1f2 teaspoon salt or pour into an 8-inch mould and steam
l1f2 teaspoons granulated sugar for 3 hours.
4 tablespoons margarine
1f2 cup cold water STEAMED PEACH PUDDI G
Sift dry ingredients together three times.
Cut in margarine. Add water to make a 2 cups sifted
dough for rolling.
3 teaspoons baking powder
Using a lightly floured board or pastry
cloth, roll Y3
of the pastry into a 6-inch
1f2 teaspoon salt
2 tablespoons buHer
circle. Roll remaining pastry into an 11-inch
1 cup milk
circle and f1 t it into a greased 6- inch
3 cups sliced peaches and juice
pudding bowl, flattening the folds against
the sides. Sift dry ingredients; rub in butter. Add milk
to form a very soft dough. Place peaches
FILLING and juice in the bottom of a two-quart
21f2 cups chopped apples (peeled and baking dish which has been greased.
cored) Spread dough over the fruit; cover with a
3M, cup granulated sugar plate. Steam pudding over rapidly boiling
1 teaspoon lemon juice or 1f2 tea- water for 1 Y2
hours. Serve with hard sauce
spoon lemon extract or whipped cream.
margarine. Add sifted f1our mixture, un-
UPSIDE-DOWN CAKE beaten egg, milk and vanilla. Stir until
f1our is dampened, then beat vigorously for
1f2 cup molasses 1 minute. Spoon batter over blueberries.
1.4 cup buHer or margarine
Bake at 350 F. for 50 to 60 minutes.
1 can sliced pineapple
Few raisins and nuts Cook cake in pan for 5 minutes and then
Pour molasses over bottom of a deep invert on a large, f1at dessert platter. Serve
9-inch baking pan; dot with butter. Arrange warm with whipped cream or ice cream.
pineapple slices over this and flll centres
with nuts and raisins. Heat this on top of ORANGE
stove until butter melts. UPSIDE DOWN PUDDING
3 tablespoons buHer or margarine 1 tablespoon buHer
1f2 cup brown sugar 1f2 cup granulated sugar
1 egg 2f3 cup boiling water
11f2 cups sifted 2 teaspoons grated orange rind
CREAM OF THE WEST Flour 1f2 cup orange iuice
1 teaspoon baking soda 2 tablespoons butter
1.4 teaspoon salt 2f3 cup granulated sugar
1 teaspoon ginger 1 egg
1 teaspoon cinnamon l1f2 cups sifted
1f2 cup molasses CREAM OF THE WEST Flour
1f2 cup milk 11f2 teaspoons baking powder
Cream butter and sugar; add egg and beat 1f2 teaspoon salt
well. Add sifted f1our, soda, salt and spices 2f3 cup milk
alternately with the molasses and milk. Blend together flrst flve ingredients and
pour into a greased 9-inch square baking
Pour batter over the mixture in the baking
pan. Bake in a 350 F. oven for 45 minutes.
Cream 2 tablespoons butter and 2; cup
BLUEBERRY granulated sugar; add unbeaten egg and
UPSIDE DOWN CAKE beat well. Mix and sift dry ingredients
3 tablespoon butter twice and add to creamed mixture,
1f3 cup firmly packed brown sugar alternately with the milk. Drop by spoon-
13_4 cups fresh blueberries fuls over orange mixture.
1f2 teaspoon
grated lemon rind Bake in a 400 F. oven for 5 minutes, then
2 teaspoons lemon iuice reduce heat to 350 F. and bake for
11/3 cups sifted 35 minutes.
2 teaspoons baking powder APPLE COBBLER
1tJ teaspoon salt 6 apples, peeled and sliced
3_4 cup granulated sugar 3_4 cup brown sugar
1 teaspoon cinnamon 1 tablespoon buHer
1f2 teaspoon nutmeg 11/2 cups sifted
1fs teaspoon cloves CREAM OF THE WEST Flour
1_4 cup margarine 2 teaspoons baking powder
1 egg 1.4 teaspoon salt
1f2 cup milk 2 tablespoons shortening
1 teaspoon vanilla 1 egg, well beaten
Melt butter in an 8-inch square pan. Remove 6 tablespoons milk
from heat and add brown sugar; blend 1_4 cup granulated sugar
well. Spread blueberries over the brown 2 tablespoons boiling water
sugar mixture and sprinkle with lemon rind 1f2 teaspoon vanilla
and juice. Arrange apples in a greased baking dish
Combine sifted f1our, baking powder, salt, (2-quart size). Sprinkle with brown sugar
granulated sugar and spices. Cream and dot with butter.
Sift flour, baking powder and salt to- SAUCE
gether; cut in the shortening. Combine well 1 cup brown sugar
beaten egg and the milk; add to the flour 1 tablespoon buffer
mixture and mix lightly to a soft dough. Few grains salt
Arrange dough over the apples and pat 11f2 cups boiling water
down gently to completely cover the 1 teaspoon vanilla
apples. Bake at 425 F. for 15 minutes. Combine sugar, butter and salt; add boiling
Remove from oven and lower temperature water and stir until sugar dissolves and the
to 350 F. Pour the sugar, boiling water and butter is melted. Add the vanilla.
vanilla mixture over the top. Return to the Pour sauce over the batter. Bake at 400 F.
350 F. oven and bake for another 20 for 30 to 35 minutes.
Serve plain or with cream. APPLE DUMPLINGS
2 cups sifted
APPLE DELIGHT 4 teaspoons baking powder
1,4 cup buffer 1f2 teaspoon salt
1,4 cup granulated sugar 3 tablespoons shortening
1 egg %. cup milk
2 cups sifted Sift dry ingredients into a bowl. Cut in
CREAM OF THE WEST Flour shortening and add milk to make a soft
31f2 teaspoons baking powder dough. Roll out to '14
inch thickness, cut in
1f2 teaspoon salt six squares.
o/3 cup milk
4 to 6 apples 6 apples, pared and cored
1f2 cup brown sugar Jam
1 teaspoon cinnamon Sugar
Cream butter and granulated sugar well; Buffer
add egg and beat until light. Add sifted
Place an apple in centre of each square of
flour, baking powder and salt alternately
pastry. Fill apple centres with jam, add a
with the milk. Spread batter over bottom of
little sugar and cinnamon; top with a dot of
a greased 8-inch or 9-inch square pan.
Peel and core apples, cut in thin wedges.
Fold opposite corners of pastry to the
Press sharp edges of apple pieces into
centre; dampen edges and seal. Prick each
the dough. Mix the brown sugar and
with a fork.
cinnamon; sprinkle over the apples.
Place one inch apart in a greased baking
Bake at 375 F. for 35 to 40 minutes.
dish. Bake at 350 F. for 30 minutes. Serve
Serve warm with foamy lemon sauce. warm with cream.


2 tablespoons buffer
1,4 cup granulated sugar 4 medium sized tart apples
1 cup sifted 1 tablespoon buffer
CREAM OF THE WEST Flour 1f2 cup granulated sugar
1 teaspoon baking powder 1 teaspoon cinnamon
1/3 teaspoon salt Slice apples into a greased 9-inch or
1 cup chopped apples 10-inch pie plate; dot with butter. Combine
6 tablespoons milk sugar and cinnamon; sprinkle 2 tablespoons
of this over the apples and set aside the
Cream butter and sugar. Sift dry ingredi-
sent and stir in the chopped apples. Add
this to the creamed mixture alternately 1 cup sifted
with the milk. Pour into a 1 Y2
or 2 quart CREAM OF THE WEST Flour
casserole. 2 teaspoons baking powder
1J4 teaspoon salt 1 egg
1J4 cup granulated sugar 11/s cups sifted
3 tablespoons shortening CREAM OF THE WEST Flour
1J4 cup milk 11f2 teaspoons baking powder
Sift together flour, baking powder, salt and 1J4 teaspoon salt
sugar. Cut in shortening. Add enough milk 1f2 cup milk
to make a soft dough. Pat out to desired 1J4 teaspoon vanilla
size and cover apple mixture with the 1f2 teaspoon grated lemon rind
dough. Cream shortening and sugar; add egg and
Bake at 400 F. for 25 to 30 minutes or until beat well. Add sifted dry ingredients
apples are tender. alternately with the milk. Stir in vanilla and
grated lemon rind.
When baked, turn out upside down on a
plate and work remammg sugar and Turn batter over raspberries in top part of
cinnamon mixture into the apples with a double boiler. Cover closely. Cook over
fork. rapidly boiling water for 11M hours or until
Serve hot with whipped cream, topped batter is done.
with a little cinnamon and a few finely Serve with custard sauce or thin cream.
chopped nuts.


6 medium sized apples l1f2 cups finely chopped fresh rhubarb
4 tablespoons buHer Boiling water
3 eggs 1J4 cup shortening
3 tablespoons 3J4 cup granulated sugar
Grated rind of 1 lemon 11f2 cups sifted
Pinch of salt CREAM OF THE WEST Flour
2 cups milk 3J4 teaspoon baking powder
1J4 cup icing or fruit sugar 1J4 teaspoon baking soda
Peel apples and cut in splices. Melt butter, 1J4 teaspoon salt
add apples and cook over medium heat for 1J4 cup chopped nuts
10 minutes, stirring occasionally. Beat 1f2 cup milk
whole eggs, add flour, lemon rind, salt and Cover rhubarb with boiling water; let
milk; mix well. Pour apples into buttered stand 5 minutes; drain.
1 'YQ-quart baking dish and pour egg
Cream shortening and sugar; add egg and
mixture over them.
beat well. Sift dry ingredients, and add
Place in a pan of hot water and bake at them to the creamed mixture alternately
350 F. for 45 minutes. When ready, with the milk. Fold in drained rhubarb and
sprinkle with the icing sugar and put back chopped nuts.
in the oven until brown.
Pour batter into a greased 8-inch square
DOUBLE BOILER PUDDING Bake for 40 minutes at 350 F.
11/4 cups canned or stewed Serve warm with rhubarb sauce.
raspberries, with syrup
1J4 cup granulated sugar RHUBARB SAUCE
11f2 tablespoons
CREAM OF THE WEST Flour Cover 1 'YQ cups chopped rhubarb with
cold water. Bring to a boil. Drain. Blend
Put raspberries and syrup in top part of a
double boiler. Combine sugar and corn-
1h cup granulated sugar and 1 tablespoon
CREAM OF THE WEST Flour into the
starch; add to the raspberries and mix well.
rhubarb. Cook until thickened; stirring
Set aside.
constantly. Remove from the heat; stir in
3 tablespoons shortening 1 tablespoon butter and serve hot over
1.13 cup granulated sugar Rhubarb Cake.
ROYAL RHUBARB CAKE 6 tablespoons shortening
Arrange in a greased 9-inch square pan: 3,4 cup water
2 cups rhubarb, diced in 1f2-inch Sift dry ingredients together; cut in
pieces shortening. Add water to form a soft dough.
Sprinkle with a mixture of: Drop by spoonfuls onto blueberry mixture.
o/3 cup granulated sugar Bake at 400 F. for 35 minutes or until
1 tablespoon berries are tender.
CREAM OF THE WEST Flour Serve with milk or cream.
1 teaspoon grated orange rind
1 teaspoon cinnamon BLUEBERRIES
Sift together into a bowl: WITH DOUGHBOYS
1 cup sifted
CREAM OF THE WEST Flour 1 cup granulated sugar
2 teaspoons baking powder 1f2 cup water
2 tablespoons granulated sugar 1 quart blueberries
1f2 teaspoon salt Make a syrup of the sugar and water by
Cut in 1fiJ. cup shortening until mixture looks boiling for 5 minutes. Then add blueberries
and boil until tender.
like meal.
Add doughboys when blueberries are
Combine: cooked.
1 egg, well beaten
3 tablespoons milk DOUGHBOYS
Add egg mixture to dry ingredients to 2 cups sifted
make a dough. Drop by spoonfuls over CREAM OF THE WEST Flour
rhubarb mixture and spread. 3 teaspoons baking powder
Bake at 350 F. for 25 minutes. 1f2 teaspoon salt
1 tablespoon granulated sugar
Combine: 1 tablespoon butter
2 tablespoons orange iuice o/3 cup milk (about)
1 tablespoon granulated sugar Sift dry ingredients together and then cut
At end of 25 minutes baking period, remove in the butter. Add enough milk to make into
cake from the oven and pour this mixture doughboys. Drop from a tablespoon into
over it. Return to oven and bake an boiling blueberry mixture. Cover and cook
additional 15 minutes at 350 F. rapidly for 15 minutes (no peeking).
Serve warm with cream or hard sauce. Serve hot with whipped cream.
Note: This is equally good with apples or
blueberries instead of rhubarb. BLUEBERRY ROLY-POLY
2 cups sifted
Combine: 3 teaspoons baking powder
3 cups fresh blueberries 1f2 teaspoon salt
1/3 to 1f2 cup granulated sugar 1 tablespoon granulated sugar
1 tablespoon lemon iuice 4 tablespoons butter or margarine
1.4 teaspoon salt 3,4 cup milk (about)
2 tablespoon melted butter Sift dry ingredients together; cut in the
Spread this mixture over bottom of an butter or margarine; add enough milk to
8-inch square pan. Sprinkle with Y2 tea- make a soft dough. Turn out on a lightly
spoon cinnamon. floured board, knead lightly for a few
seconds and roll to a rectangle measuring
Make a biscuit dough as follows:
about 9 inches by 12 inches.
l1f2 cups sifted
CREAM OF THE WEST Flour Spread with this mixture:
3 teaspoons baking powder 2 cups fresh blueberries
3,4 teaspoon salt 3_4 cup granulated sugar
3 tablespoons skim milk powder 1 tablespoon lemon iuice
Roll up like a jelly roll; sealing ends and Remove crusts from bread. Brush both sides
edges well. Bake in a greased loaf pan of each slice generously with melted
(about 9 x 5 inches) at 425 F. for 25 to butter.
30 minutes. Cover bottom and sides of a one-quart
Serve hot with cream. dish with buttered bread, cutting slices to
make a neat effect. Cut remaining bread
BLUEBERRY BUCKLE into small squares. Pour Y3of the blue-
berry mixture into the bread lined dish;
1_,4 cup shortening top with squares of bread. Add two more
1/2 cup granulated sugar layers each of blueberries and bread.
1 egg Cool all day and serve with whipped or
1 cup sifted sour cream.
11f2 teaspoons baking powder
Few grains salt Blueberry pudding was usually refer,
1f3 cup milk red to as ~John Casey~, especially if it
2 cups blueberries was served with molasses ~coady~ or
Cream shortening; add sugar and cream sauce.
thoroughly. Add egg and mix well. Sift
the flour, baking powder and salt. Add
them alternately with the milk to the flrst BLUEBERRY CRUNCH
mixture. 2 cups blueberries
Pour into a greased 8-inch or 9-inch square 1_,4 cup granulated sugar
pan. Spread blueberries over the cake 1 cup sifted
batter. CREAM OF THE WEST Flour
1 cup brown sugar
TOPPING 1_,4 teaspoon salt
1f2 cup granulated sugar 1/2 teaspoon cinnamon
1/3 cup sifted 1/2 cup margarine
CREAM OF THE WEST Flour Put blueberries in an 8-inch baking dish;
1f2 teaspoon cinnamon sprinkle with granulated sugar. Mix to-
1_,4 cup butter gether the flour, brown sugar, salt and
Rub butter into the dry ingredients. cinnamon. Rub margarine into the flour
Sprinkle mixture over the blueberries. mixture until crumbly. Sprinkle this mixture
Bake at 350 F. for 45 to 50 minutes. over the berries and bake in a 350 F. oven
for 30 minutes.
OLD FASHIONED Note: Apples or rhubarb may be used
BLUEBERRY PUDDING instead of blueberries.

3 cups fresh blueberries BAKED

1f3 cup cold water
1 teaspoon gelatin
1_,4 cup boiling water 2 cups sifted
1/2 cup granulated sugar CREAM OF THE WEST Flour
1 teaspoon lemon iuice 1 cup granulated sugar
7 thin slices bread 21f2 teaspoons baking powder
1f2 cup melted butter 1f2 teaspoon salt
Place fresh blueberries in a saucepan with 3 tablespoons melted shortening
cold water and cook for 5 minutes or until 2f3 cup milk
berries are tender. Remove from the fare. 1 teaspoon vanilla
Soften gelatin in 1_4 cup of juice from the 1 egg
cooked blueberries; let stand for 5 minutes. 2 cups partridgeberries
Add boiling water to dissolve the gelatin. Sift dry ingredients into a mixing bowl,
Combine blueberries and juice, dissolved add shortening, milk, vanilla and egg.
gelatin, sugar and lemon juice. Beat 2 minutes. Stir in partridgeberries.
Bake in a greased 9-inch square pan at Dash of salt
350 F. for 40 minutes. 2 cups boiling water
Serve with sauce. Grated rind and iuice of 1 lemon
2 tablespoons buHer
BAKEAPPLE DESSERT Mix the sugar, f1our and salt. Add the
1f2 cup margarine boiling water gradually, stirring constantly
1 cup brown sugar to keep the mixture smooth. Boil 5 minutes,
1 cup sifted then remove from the heat. Add the
CREAM OF THE WEST Flour grated lemon rind and juice and the butter.
2 cups rolled oats Serve hot.
1 teaspoon baking soda
11f2 cups fresh bakeapples PARTRIDGEBERRY PUDDING
(sweetened) 1 cup partridgeberries
or 1 cup granulated sugar
11f2 cups bakeapple iam 3,4 cup buHer
Place margarine, sugar, f1our, rolled oats 1f2 cup brown sugar
and baking soda in bowl. Rub with 1 egg
finger tips until fine and crumbly. Spread 11f2 cups sifted
half of mixture into pie dish. Spread with CREAM OF THE WEST Flour
bakeapples or bakeapple jam. Cover with 1 teaspoon baking powder
remaining crumb mixture and gently press 1,4 teaspoon salt
down with hands until even. Bake in 1 teaspoon vanilla
moderate 350 F. oven until golden brown. Combine partridgeberries and sugar; cook
Serve hot. together until berries are tender. Put in a
1l;2-quart casserole.
NEWFOUNDLAND Cream butter and brown sugar; add egg
MARSH-BERRY CAKE and beat until light. Add sifted dry
1f2 cup
shortening ingredients and vanilla.
1 cup granulated sugar Spread batter over the fruit mixture.
1 egg Bake at 375 F. for 25 to 30 minutes. Serve
2 cups sifted with whipped cream.
2 teaspoons baking powder OTES:
1f2 teaspoon salt
1f2 teaspoon vanila
3,4 cup milk
1 cup marsh-berries
Cream shortening and sugar until light and
fluffy. Add the egg, beating until thoroughly
blended. Sift together the f1our, baking
powder, and salt. Stir the vanilla into the
milk. Add the dry ingredients alternately
with the liquid to the creamed mixture,
mixing well after each addition. Fold in
the marsh-berries. Pour the batter into a
greased 9-inch square pan.
Sprinkle with 2 tablespoons sugar. Bake for
50 to 55 minutes at 350 F.
For dessert serve the cake warm or cold
with a hot Lemon Sauce:
1 cup granulated sugar
3 tablespoons

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TARTS, Etc.:

1 cup buHer 2 cups shortening
1j3 cup granulated sugar 1 cup boiling water
1 egg, beaten 6 cups sifted
3 cups sifted CREAM OF THE WEST Flour
CREAM OF THE WEST Flour 2 teaspoons baking powder
1f2 teaspoon baking powder 2 teaspoons salt
Cream butter and sugar until well blended. Pour boiling water over the shortening;
Add the beaten egg and combine well.
Sift the f1our and baking powder together.
beat until creamy. Cool. Add sifted dry
ingredients all at once; cut in with two
Add the dry ingredients to the creamed knives or a pastry blender. Chill thoroughly
mixture, cutting in with a pastry blender before rolling. I
or two knives until mixture resembles fine Sufficient for 3 two-crust pies.
cornmeal. Form into three balls of dough;
wrap in waxed paper and chill.
Ys Liveyers-those who belong or
Roll out to inch thickness. Makes one
2-crust pie and one pie shell.
""live here ... , I
Bake shells at 450 F. for 8 to 10 minutes;
bake 2-crust pies at this temperature for NEVER FAIL PASTRY
10 minutes and then lower temperature to 6 cups sifted
350 F. and continue baking until done. CREAM OF THE WEST Flour
2 teaspoons salt
Scrumptious-wonderful, fine, 1 teaspoon baking powder
imposing. 1 pound shortening
2 teaspoons vinegar
1 egg, beaten
PASTRY Cold water
5 cups sifted Sift dry ingredients into a bowl; cut in the
CREAM OF THE WEST Flour shortening. Combine vinegar and beaten
2 tablespoons brown sugar egg in an 8-ounce measuring cup; fill the
11/2 teaspoons salt cup with cold water. Add to the f1our
1 pound lard mixture and stir lightly to form a soft
1 egg dough.
2 tablespoons vinegar This pastry may be kept in the ice box or
Cold water used at once.
Sift f1our, sugar and salt; rub in the lard. Sufficient for 3 double crust pies or 6 pie
Beat egg in a measuring cup; add vinegar shells.
and then add enough cold water to make
3,4_ cup. Add it to the f1our mixture and stir SWEET PASTRY FOR TARTS
lightly to a soft dough. 1/2 cup buHer
Wrap in waxed paper and then in a tea 3Acup brown sugar
towel. Store in a cold place until needed. 2 egg yolks
11/2 cups sifted
3 cups sifted 1 teaspoon baking powder
CREAM OF THE WEST Flour Pinch salt
1A teaspoon salt Cream butter, sugar and egg yolks until
1 cup buHer smooth. Add sifted dry ingredients and sti r
6 to 8 tablespoons cold water until well blended.
Sift f1our and salt; cut in butter. Sprinkle Pat mixture into cup cake pans; reserving
with cold water and mix lightly to a soft some to use as a topping, if desired. Fill
dough. Chill before using. two-thirds full with raisin filling, mincemeat
Sufficient for one 2-crust pie and one pie or other filling. For top, roll reserved
shell. dough to Ys-inch thickness and cut to
cover each tart. Press edges together and minutes; reduce heat to 350 F. and com-
prick top to allow steam to escape. plete baking.
Bake at 400 F. for 15 to 18 minutes.
PUFF PASTRY 1 cup brown sugar
1f2 pound buHer 2 tablespoons
2 cups sifted CREAM OF THE WEST Flour
CREAM OF THE WEST Flour Few grains salt
Ice-cold water 1 cup water
Jam or ielly Grated rind of one lemon
Divide the butter into 3 equal portions. Juice of one lemon
Dredge each with sufficient flour to roll 2 cups raisins, chopped or ground
into a thin sheet. Pastry
Add enough cold water to the 2 cups of Combine sugar, flour and salt in top part
sifted flour to make a soft but not sticky of a double boiler. Add the water, lemon
dough. Roll out until quite thin. rind and juice, and the raisins. Cook over
hot water for 15 minutes, stirring occa-
Place one sheet of butter on the dough;
sionally. Cool.
fold edges of pastry over the butter on
every side. Roll out with short, light Meantime, line a 9-inch pie plate with
strokes until pastry is its original size. (Do pastry and prepare pastry strips for top of
not go quite to the edge when rolling so the pie.
that the air will not be forced out.) Chill Add cooled filling and top with pastry
10 minutes. strips in lattice fashion.
Repeat with the second sheet of butter and Bake at 450 F. for 10 minutes; reduce heat
third sheet of butter; chilling for 10 minutes to 350 F. and bake for another 20 minutes
after each rolling. or until pastry is done.
Roll out until quite thin; cut in squares. Put
a teaspoon of jam or jelly on each FRESH BLUEBERRY PIE
square; dampen the edges; fold corner- Pastry
wise to make triangles; seal. 1tJ cup CREAM OF THE WEST Flour
Bake at 500 F. for 10 minutes; reduce 1 cup granulated sugar
temperature to 350 F. and bake for an- 1/s teaspoon salt
other 15 to 20 minutes. 4 cups fresh blueberries
""'The secret is to l{eep the materials cool 1 teaspoon lemon iuice
throughout. Handle as little as possible, 1 tablespoon buHer or margarine
using tips of fingers. 'The triangles should Line 9-inch pie plate with pastry. Sift flour,
be very flal{y and rise an inch or more, be sugar and salt together and sprinkle
golden.-brown in colour. SALLY WEsT.
"JA of it over uncooked bottom crust. Add
the blueberries and remam1ng sugar
CRANBERRY PIE mixture. Sprinkle with lemon juice and dot
11f2 cups cranberries with butter or margarine. Add top crust-
1 cup granulated sugar seal edges and flute.
2 tablespoons Bake at 450 F. for 15 minutes and reduce
CREAM OF THE WEST Flour heat to 350 F. and continue baking until
1 cup cold water berries are tender (about 30 minutes).
1 teaspoon vanilla
1f2 teaspoon almond extract RHUBARB PIE
Cut cranberries in half. Combine sugar and 4 cups fresh rhubarb, cut in
flour; add to cranberries, in a saucepan. 1f2-inch pieces
Add cold water and bring mixture to a 11f2 cups granulated sugar
boil; simmer until it thickens slightly. Re- 3 tablespoons quick-cooking
move from heat and add flavourings. tapioca
Pour into unbaked 81;2-inch pie shell; cover 1tJ teaspoon salt
with top crust. Bake at 425 F. for 10 1 tablespoon buHer
Combine rhubarb, sugar, tapioca and salt. line a 9-inch or 10-inch ungreased pie
Place in a pastry lined 9-inch pie plate; dot plate.
with butter. Top with ~ inch wide strips Filling:
of pastry to make a lattice effect. Flute
2 tablespoons
Bake at 450 F. for 10 minutes; reduce 1 cup granulated sugar
temperature to 375 F. and continue 1f2 teaspoon salt
baking for another 25 to 30 minutes or until Grated rind of one lemon
rhubarb is tender. 2 tablespoons buffer
Juice of one lemon
LEMON MERINGUE PIE 2 egg yolks, slightly beaten
3 tablespoons cornstarch 1 cup milk
3 tablespoons 2 egg whites, stiffly beaten
CREAM OF THE WEST Flour Combine flour, sugar, salt and lemon rind.
1 cup granulated sugar Blend in the butter; add lemon juice and
1A teaspoon salt slightly beaten egg yolks. Gradually add
11f2 cups boiling water milk and combine well. Fold in stiffly beaten
2 egg yolks egg whites.
6 tablespoons lemon 1u1ce Pour into prepared pie crust. Bake at
2 teaspoons grated lemon rind 425 F. for 10 minutes; lower temperature
2 teaspoons buffer
to 350 F. and bake for 20 to 25 minutes.
Mix cornstarch, flour, sugar and salt in
top of a double boiler, add boiling water RHUBARB CREAM PIE
slowly; cook over direct heat until thick 4 cups finely cut fresh rhubarb
and smooth, stirring constantly. Cover 11f2 cups granulated sugar
and cook over boiling water for another 1/3 cup sifted
10 minutes. Beat egg yolks and add a little CREAM OF THE WEST Flour
hot mixture to them; stir, then add to hot 1.4 teaspoon salt
mixture and blend well. Still stirring, cook %cup cream
2 minutes over hot water. Add butter, Put rhubarb in a pastry lined pie plate.
lemon juice and rind; remove from heat and
Mix the sugar, flour, salt and cream to-
cool. Pour into baked shell. Cover with this gether. Pour this mixture over the rhubarb.
Bake at 425 F. for 10 minutes; reduce
Meringue: temperature to 350 F. and bake until
Beat 2 egg whites to peaks; gradually beat pastry is nicely browned and the rhubarb
in 3 tablespoons granulated sugar and one is tender.
teaspoon cornstarch. This is equally delicious with any kind of
Bake until delicately brown in a 350 F. raw fruit.
3 eggs, separated
LEMON CAKE PIE 3_4 cup granulated sugar
Pastry: 3_4 cup potato flour
1f2 cup softened buffer 1 teaspoon baking powder
1A cup boiling water 1A teaspoon salt
1 cup sifted 1f2 teaspoon vanilla or lemon
CREAM OF THE WEST Flour flavouring
1A teaspoon baking powder Beat egg whites until stiff. Then beat yolks
Few grains salt and add sugar; beat well. Fold in egg
Put softened butter into a bowl; add whites. Sift flour, baking powder and salt
boiling water and stir. Then gradually together; fold into the farst mixture.
blend in sifted dry ingredients to form a Bake in two 8-inch layer pans at 400 F. for
soft, moist dough. 10 to 12 minutes.
Lightly flour board and roll out dough until Put bananas between the layers and top
very thin. with whipped cream.
RAISIN BUTTERMILK PIE Work in until well blended; set aside.
11f2 cups seedless raisins Combine:
11/3 cups buHermilk 1f2 cup granulated sugar
1j2 cup granulated sugar 1f2 cup light brown sugar
11f2 teaspoons cornstarch 1A teaspoon cinnamon
1fs teaspoon salt 1A teaspoon nutmeg
1 teaspoon grated lemon rind 2 tablespoons
1 tablespoon lemor1 iuice CREAM OF THE WEST Flour
Pastry for single 8-inch crust Add to 6 cups of peeled and sliced cooking
Cinnamon apples; toss lightly. Now, arrange the
Rinse raisins and drain; add the buttermilk, apple mixture in the lined pie plate.
sugar, cornstarch, salt, lemon rind and Top with the spiced crumb mixture.
juice. Blend well. Pour into pastry lined
Bake at 425 F. for 20 minutes; reduce
pie plate . Sprinkle with cinnamon.
temperature to 350 F. and bake an
Bake in a 450 F. oven for 10 minutes.
additional 20 minutes or until apples are
Reduce heat to 350 F. and bake an
additional 35 minutes.


11j2 cups cooked purnpkin or squash Prepare your favourite pastry; line an
(sieved) 8-inch pie shell and prepare pastry strips
1 cup granulated s1.1gar for the top.
1f2 teaspoon each of ginger, nutmeg, Filling:
cinnamon, salt 1 egg
1A teaspoon cloves 1 cup molasses
2 eggs, beaten 1 cup soft bread crumbs
2 cups milk
Beat the egg; add molasses and beat until
Combine sugar and spices. Add them to combined. Stir in the bread crumbs.
the pumpkin or squash, then blend in beaten
Pour into uncooked pie shell. Top with
eggs and milk.
strips of pastry and bake in a 400 F. oven
Pour into an unbaked 9-inch pie shell. Bake
at 450 F. for 10 minutes, then reduce for about 20 minutes or until pastry is
lightly browned and the filling is firm.
temperature to 350 F. and bake for an
additional 30 to 35 minutes or until a silver
knife inserted in the centre comes out clean.
(Do not let the pie boiiJ 1f2 cup brown sugar
% cup corn syrup
SPICE CRUMB APPLE PIE 3 tablespoons soft butter
2 cups sifted 1 egg, well beaten
CREAM OF THE WEST Flour Few grains salt
1 teaspoon salt 1f2 teaspoon vanilla
o/3 cup shortening 11f2 teaspoons vinegar
Sift fiour and salt together; cut in the 1f3 cup currants (washed and dried)
shortening with a pastry blender or two % cup chopped walnuts
knives until mixture resembles coarse 12 unbaked tart shells
crumbs. Divide in two. Combine sugar, corn syrup and soft butter.
To one-half, add 3 tablespoons ice water Add the well beaten egg and blend. Stir
and mix lightly to form a dough. Chill for in remaining ingredients.
10 minutes and then roll out. line 10-inch Fill unbaked tart shells 2;3 full. Bake at
deep pie plate with this pastry; flute the 375 F. for 10 to 12 minutes or until filling
edges. has set.
To other half of crumb mixture, add:
1A cup granulated sugar
1f2 teaspoon cinnamon Make pastry; cut in circles and line
1A teaspoon nutmeg muffin tins.
Blend together:
2 cups brown sugar
2 eggs
2 tablespoons vinegar
2 tablespoons melted butter
Few grains salt
1 teaspoon vanilla
Beat falling well and put about 3 table-
spoons of it in each tart shell.
Bake at 400 F. for 15 minutes.
Line muffin tins with your favourite pastry.
2 cups apples, finely chopped
1 cup partridgeberry sauce
2 tablespoons
1tJ teaspoon nutmeg
1tJ teaspoon cinnamon
Gently mix apples and partridgeberry
sauce. Stir flour and spices together and
mix with the partridgeberry mixture. Spoon
into unbaked tart shells.
1/2 cup sifted
1f2 cup brown sugar
1tJ cup butter
Sift flour and sugar together. Cut in butter
until mixture is crumbly. Sprinkle over tarts.
Bake 10 minutes in a 425 F. oven and then
lower oven to 350 F. and continue baking
until pastry is nicely browned.
Partridgeberry Sauce:
4 cups partridgeberries
2 cups granulated sugar
Cook together slowly without adding


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FISHERMEN'S In the morning: Change water on the
fish and bring to a boil. Boil for 20 minutes
"FISH AND BREWIS" or until the fish is tender. Remove from
As made by Newfoundland fishermen the heat, drain and remove any bones.
when on board schooners, particularly
on the East Coast. Bring hard bread to boil in same water in
which it has been soaked. Remove from
Cut a quarter of a pound of fat back pork heat and drain immediately. Keep hot.
into very small pieces and put in an iron
bake-pot over medium heat and cook until Combine the cooked fish and hard bread.
all the fat is rendered out of pork, leaving Serve with "Scrunchions". These are small
the fat and "scrunchions" in the bottom of cubes of fat pork or fat back fried to a
the pot. golden brown and poured over the fish
and brewis like a gravy.
While pork is cooking, go on deck with a
cod-jigger and catch a medium size codfish Or, the fish and brewis can be added to
and remove head, tail, skin and guts. Wash the nicely browned fat back and chopped
in clean water from the side of the boat, up with the scrunchions.
then cut in three or four pieces and place
in bake-pot with the fat and scrunchions HN.ewfou.ndland families in all income
and cook from fifteen to twenty minutes, or brack._ets, and in all geographical locations
until it is cooked, then remove all bones serve fish and brewis with varying frequency.
with your fingers, or a fork if preferred, especially for Sunday morning break._fast.
and you are ready for the hard bread. Sometimes the brewis is served with bacon or
ham instead of fish. The fish, of course, is
Take a half-pound of Harvey's or the salt fish and the brewis is made from the
PURITY Hard bread. Place in a piece of hard bread which can now be bought in
ship's canvas or heavy calico and beat grocery stores.~~. SALLY WEsT.
with a hammer or head of small axe until
it becomes very small and powdery. Then
throw it in the bake-pot with the fish,
scrunchions and fat, and mix through and
through until all the vitamins from the juice
of the fish have been mixed with the bread Brewis
crumbs. Serve piping hot for three or A hard tack._, hard bread or hard
four people, and you have some meal biscuit that has been soak._ed over..
.............yum .......yum. night and brought to a boil. It is
usually eaten with salt or fresh fish
uOu.r contributor goes on to say: ~You. can and served with pori{ scrunchions.
have this at home as well as on a schooner It is also good with bacon and eggs~
but mak._e sure the fish is fresh. It can be a poached egg or beef-steak._ and gravy.
made with salt cod just as well~ but all the Hard biscuit was used as a bread
salt must be soak._ed out before cook._ing. Any substitute when men were at sea or
l{ind of fish and brewis is a good meal~ but away from home in the woods for a
the fresh fish as described beats them all. w long time. Children lik._e it with but--
SALLY WEST. ter and sugar or molasses.
Before being put to soak._ the bread
FISH AND BREWIS is usually brok._en and one story says
CAs made from salt fish) that the cook._ee on a schooner would
be told to break._ up the bread or
Remove bones and skin from the dried salt 44
Bruise the bread .. ", hence the name
fish; cut fish into pieces.
bruise or brewis.
Cover fish with cold water and soak
Split cakes of hard bread; soak overnight
in cold water.
NEWFOUNDLAND FLIPPERS sufficiently cooked, top with this pastry and
Do not parboil. Take flippers and soak in bake at 425 F. for 20 minutes, or until
cold water with 1 tablespoon baking soda nicely browned.
for about Y2 hour. The soda makes the ""'The contributor of this recipe tells us it has
fat show white-then take a sharp knife been passed on from one generation to
and remove all traces of fat. Render out another in her family"". SALLY WEST.
fat back pork-dip flippers lightly in salted
brown in the pork fat. Onions are optional 1 pound cod fillets
- i f you like them fry them with the flippers. 11/2 cups soft bread crumbs
Take from frying pan when brown and put 1 teaspoon savory
in a covered roaster. Add onions, make 2 teaspoons grated onion
gravy to which has been added Wor- 1 teaspoon salt
cestershire sauce to taste, pour over 1/s teaspoon pepper
flippers and allow to bake at 350 F. until 2 tablespoons buHer
tender. 1 egg, beaten
They may then be put in a pastry or served Wipe thinly cut fillets with a damp cloth.
as they are. Mix together the bread crumbs, savory,
Garnish with parsley and wedges of lemon, onion, salt and pepper; rub in the butter
and you have a dish fit for a king. and then add beaten egg.
Place a thin layer of the dressing on each
Flipper-the forepaw of a seal. fillet; roll up like a jelly roll; secure with a
toothpick. Coat fish rolls with CREAM OF
BAKED FLIPPERS THE WEST Flour and brown in hot fat.
WITH VEGETABLES Arrange browned fish rolls in a 11;2-quart
2 flippers casserole.
3 slices salt fat pork Sauce:
2 onions
2 tablespoons shortening
1 turnip
2 tablespoons
2 carrots
1 parsnip
1f2 teaspoon salt
I 5 or 6 potatoes
Salt and pepper to taste
Few grains pepper
1f2 teaspoon savory
Remove all fat from the flippers. Wash and 21f2 cups milk
cut in serving pieces. Do not parboil.
Melt shortening, blend in flour and season-
Fry out the salt pork; remove .. Scrunchions". ings; add milk and cook until thickened and
I Brown flippers in this fat. Then add a little smooth.
water and simmer on the back of the stove
Pour this sauce over the fish rolls. Then
I until partly tender.
Add chopped onions and cut up vege-
tables, except potatoes. Season and
3Acup drained canned tomatoes
add about 1 cup of water. Cook about Bake covered at 350 F. for 40 minutes.
30 minutes and then add the potatoes. Then sprinkle with:
Cook another 15 minutes, adding a little 1f2 cup dry bread crumbs
more water, if needed. 2 tablespoons grated
Meanwhile, make this topping: cheddar cheese
2 cups sifted Return to the oven, uncovered, until
CREAM OF THE WEST Flour slightly brown (about 10 to 12 minutes>.
2 teaspoons baking powder
1f2 teaspoon salt 'To a Newfoundlander ""fish.,., means
1f2 cup shortening cod. If you go to marl{et and say
Water to make a stiff dough '"'"Have you any fish today?"" 'The reply
might well be-'"'"N_o, but I have a nice
Roll this pastry out to fit your bake pot. piece of salmon . .,.,
When the flippers and vegetables are
Melt butter, add flour, salt and pepper;
FISH AND TOMATO SCALLOP stir to make a paste. Add milk and cook
1 cup bread crumbs
until it thickens, stirring constantly.
1 cup canned tomatoes
21/2 cups fresh codfish, cooked and Grease a 2-quart casserole; pour a little
flaked of the sauce over the bottom. Add a layer
2 onions, sliced of codfish; sprinkle with cheese. Repeat
2 tablespoons buHer these layers until all ingredients are used,
Salt ending with a layer of cheese.
Pepper Bake at 350 F. until nicely browned
1 egg, beaten (about 1;2 hour).
1 cup milk
Line bottom of 2-qt1Jart casserole with half SALT FISH BALLS AND
of the bread crumbs. Add tomatoes, fish FRITTERS
and onions. Dot with butter and season. 1f3
cup sifted
Top with remaining bread crumbs. Combine CREAM OF THE WEST Flour
beaten egg and milk; pour over the fish 3 teaspoons baking powder
mixture. 1 cup finely shredded salt codfish
Bake at 350 F. until sauce bubbles 1f2 cup water
(about 1 houd. Mix together the dry ingredients and
codfish. Add water to form a batter.
BAKED CODFISH Drop by spoonfuls into hot deep fat
Choose a firm fish for baking. Remove
(390 f.) and fry until golden brown.
head, tail, fins and sound bone. Wash
thoroughly and wipe dry. For a cocktail savory, use 1;2 teaspoon of
the mixture for each ball; use 1 tablespoon
Fry out salt pork in roasting pan. Mean-
of the mixture for fish fritters.
while, make this bread dressing:
3 cups soft bread crumbs
1 tablespoon grated onion 'To smert-to pain or hurt
1 tablespoon savory HBe careful when frying fat, if it
1 teaspoon salt splatters on your hand it smerts. n
1fs teaspoon pepper
3 tablespoons butter or margarine
1 egg, beaten CODFISH CAKES
2 onions, chopped
Stuff the fish; tie or skewer securely.
2 cups cooked salt codfish, boned
Put fish in fried out pork. Bake at 450 F. and shredded
for 10 minutes and then 400 F. for one hour 6 to 8 cooked potatoes
for a medium-sized fish. Baste occasionally 3 to 4 cooked parsnips
and add a sliced onion during the last 1,4 teaspoon pepper
20 minutes. 1 egg, well beaten
1f2 cup flne bread crumbs
Rounders or tom.-cods-small, salted Cook onions in a very small amount of
unsplit codfish. water. Mash together the fish, potatoes
and parsnips. Add the onions and water
CODFISH in which they were cooked. Season. Add
AU GRATIN CASSEROLE the beaten egg and combine well. Form
into cakes; roll in bread crumbs. Fry in
4 tablespoons buHer
2 tablespoons rendered pork fat.
1 teaspoon salt SALT CODFISH PIE
1f2 teaspoon pepper Line a 11;2-quart baking dish with mashed
2 cups milk potatoes, well covering the bottom. Nearly
21f2 cups fresh codfish (cooked, fill the dish with boiled salt cod which has
flaked and cooled) been minced or finely shredded. Add
1 cup grated cheese about 1 cup drawn butter sauce made wi th
a little chopped onion. Spread a thick After they have been sculped. (To sculp
layer of mashed potatoes over the fish. heads-With sharp knife, cut head down
Bake at 350 F. for 30 to 40 minutes. through to the eyes. Grip back of head
firmly and pull.) Prepare to cook as follows:
INDIVIDUAL Cut heads in two, skin and remove lips.
SALT FISH LOAVES Wash well and dry. Dip both sides of head
in CREAM OF THE WEST Flour, sprinkle
3M, pound salt fish (cod or haddock) with salt and pepper to taste.
5 or 6 medium sized potatoes, cubed
1 tablespoon minced onion Fry in fat until golden brown on both sides.
1 tablespoon finely chopped parsley Serve with potatoes and green peas, or
1 tablespoon buHer any vegetable preferred.
1/s teaspoon pepper Serves: 4 to 6.
1/s teaspoon grated nutmeg
Scalded milk
Crisp cereal flakes, crushed FRIED COD TONGUES
Soak salt fish for 1 hour; drain. Remove any Carefully wash fresh Cod Tongues and dry
bones and cut in small pieces. Place fish in a towel. Allow 6 or 7 per person.
and potatoes in a saucepan; cover with Put 1 YQ cups CREAM OF THE WEST Flour,
boiling water and cook until potatoes are 1 teaspoon salt, Y2 teaspoon pepper
tender (about 15 minutes). Drain well together in a paper bag. Put tongues in and
and then mash. Add the onion, parsley, shake them until evenly floured. Cut up
butter and seasonings, and blend in Y2 pound salt pork and fry until golden
enough hot milk to make the mixture brown. Remove pork cubes and fry
creamy. Add salt if needed. Beat until very tongues until nicely browned on both sides.
light. Serve with potato and turnip fluff.
Grease 12 muffin tins well; coat with
crushed cereal flakes. Fill with mixture and
bake at 350 F. for 20 minutes.
Turn out and serve with a well seasoned 1 large can salmon
white sauce or tomato sauce. 1 cup stale bread crumbs
1 cup scalded milk
BAKED COD TONGUES 1 teaspoon salt

1 pound cod tongues

teaspoon onion iuice
1 teaspoon lemon iuice
Cracker crumbs 1 tablespoon buHer
teaspoon salt 1/2 cup fresh parsley, chopped
1 teaspoon savory 2 egg yolks
2 or 3 small onions 2 egg whites, stiffly beaten
Pepper to taste
3 tablespoons buHer or margarine Flake salmon and remove bones. Soak
Milk to cover bread crumbs in hot milk and add to the
salmon. Blend in all ingredients, except
Wash and dry cod tongues. Put a layer of
the egg whites; combine well. Now fold in
tongues in a buttered 8-inch casserole;
the stiffly beaten egg whites.
cover with cracker crumbs, sliced onions,
salt, pepper and savory; dot with butter. Pour into a greased mould; cover, and
Add another layer of tongues and con- steam for 1 hour.
tinue until all are used. Have a layer of Serve hot or cold.
crumbs on top, dotted with butter. Cover
with milk.
Bake at 350 F. until tongues are cooked
(about 114 hours>. A "Scojf'~-a meal, especially one
hastily served up aboard a vessel. ]\(ow
FRIED COD HEADS it has come to mean a Hboiled dinner~~
Obtain 4 medium size cod heads. More for or party late at night.
a large family.
IN A BLANKET 1 freshly caught grilse
11/2 pound piece of salmon 3 or 4 generous slices of bacon
1,4 cup margarine 1 medium onion
3,4 cup sifted 1 tablespoon
1,4 teaspoon dry mustard 1,4 teaspoon pepper
1,4 teaspoon salt 1,4 teaspoon chili powder
Few grains pepper Salt
Scale and wash salmon. Place cut side Clean and fin the grilse; cut crosswise in
down in a greased baking dish. 11tQ-inch pieces. Roll up thin parts of fish
and fasten with a toothpick.
Cream margarine and blend in sifted dry
ingredients. Fry out bacon in a deep 8-inch or 9-inch
frying pan. Remove bacon and fry chopped
Spread this mixture over the salmon.
onion in the fat until soft and tender.
Bake in a 375 F. oven for about 50 minutes. Remove cooked onion and set aside.
Note: The salmon may be stuffed with Place pieces of fish in hot fat and slightly
your favourite dressing. brown the cut edges. Just cover fish with
hot water and cook until water evaporates.
Combine flour, pepper, chili powder and
6 or 8 large baked potatoes salt to taste; add water to make Y2 cup.
1 tablespoon buHer or margarine Add this to the fish and cook another
cup milk 10 minutes.
1 large can salmon (15 ounces)
Salt and pepper
Cut baked potatoes in half; remove all of
Wash the salmon well, then cut down the
the potato from the shells being careful to
back by the side of the bone. Clean and
keep shells intact. Mash the potatoes with
remove entrails. The cut bone may or may
the butter and milk, season to taste; add
not be removed. A small fish can be opened
flaked salmon. Return mixture to the
out flat and placed on a toaster. A woods-
potato shells; dot with butter. Brown in
man would split a stick and improvise a
400 F. oven.
wooden rack as big as a snow-shoe to
SALMON RICE CASSEROLE hold a whole, large salmon opened flat in
3 cups cooked rice this manner, or a large salmon could be
2 tablespoons melted buHer cut into stealc-s and cooked the same way.
1 cup cooked or canned salmon, Cook out-of-doors over a clear fire. Cook
flaked skin side down to fire first and then the
1 tablespoon chopped parsley other side. While cooking brush with butter,
1 tablespoon minced onion add salt and pepper.
Dash curry powder (optional) Serve with a lump of butter on each piece.
1 cup medium white sauce Really delicious - recommended by sports-
1 egg, slightly beaten men.
1f2 teaspoon Worcestershire Sauce
Salt and pepper to taste
Grease a 11tQ-quart casserole or loaf pan.
Combine cooked rice and melted butter
4 fresh herring, filleted
and line the baking dish with it, saving
2 teaspoons salt
1;2 cup to use on top. 2 tablespoons vinegar
Blend other ingredients together and fill 2 tablespoons water
the rice mould. Spread remaining rice on 11/2 tablespoons granulated sugar
top. 1,4 teaspoon pepper
Place in a pan of hot water and bake in a Pinch of ground cloves
350 F. oven for 40 minutes. 2 tablespoons browned bread
Serve with tomato or parsley sauce. crumbs
Rub the filleted herring with salt and place HERRING FRIED IN OATMEAL
them in a flat baking dish so that they Clean herring, removing heads, tails and
overlap slightly. flns. Wipe with a damp cloth.
Mix together the vinegar, water, sugar,
pepper and cloves. Pour over the herring.
Mix Y2 teaspoon salt with Y2
cup oatmeal.
Coat herring with oatmeal and fry in hot
Sprinkle with bread crumbs if you wish. fat until golden brown. Garnish with lemon
Bake at 350 F. for 25 to 30 minutes. or parsley.
Serve with Newfoundland baked potatoes
and carrots, cut lengthwise, wrapped in FRIED SQUID
tinfoil and baked with the potatoes. Clean fresh caught squid and wash well in
cold water. Drop in salted boiling water
STUFFED BAKED HERRING and boil for 5 minutes. Remove and drain.
3 or 4 fresh herring
Meanwhile, fry out several slices of salt
Roe from the herring
fat pork; remove the .. Scrunch ions" and
1f2 cup bread crumbs
keep hot.
1 teaspoon chopped parsley
1 small onion, chopped Cut the fish in pieces; fry in the rendered
Salt and pepper fat, adding salt, pepper and a little chopped
1 tablespoon margarine onion. When squid is done, serve with the
pork scraps.
Clean herring and wipe with a damp cloth.
Combine roe, crumbs, parsley, onion, salt
and pepper. Mix well. uYou can ..t tell the mind of a squid .....
Sprinkle the inside of each herring with salt This refers to an unreliable person.
and pepper. Spread with a portion of the A squid can move bacl{ward or
stuffing and fold flsh back in shape. Dot forward.
with margarine.
Place in a greased baking dish. Cover and
bake at 37 5 F. for 15 minutes, then uncover BAKED SQUID
and cook until brown. To prepare squid for cooking remove the
head thereby removing the inside of the
POTTED HERRING flsh. Wash well. Remove tail, peel off red-
Split herring and remove backbone. Rub dish skin, pull out the one bone and turn
with a little salt and pepper; sprinkle both the cone-shaped fish inside out to remove
sides of flsh with oatmeal. Roll up and the fat. Wash well. Boil for 45 minues.
fasten with a toothpick or skewer; place Remove from water, drain and let cool.
in a baking dish. Mix Y2 cup water and Y2 Stuffing for 1 dozen Squid:
cup vinegar; pour over flsh. 3 cups bread crumbs
Bake in a 350 F. oven for 1"14 hours. Baste 1f2 cup soft buHer
often. (Add more vinegar and water if 11/2 tablespoons savory
needed.> 1f2 teaspoon salt
Serve cold. 2 medium onions
Dash of pepper
ROASTED HERRING Combine all ingredients and fill squid. Place
Herring should be cleaned, sprinkled with squid in a baking pan with a little fat (from
salt and allowed to stand overnight. Then fried salt pork). Sprinkle with salt, cover,
wash in warm water, drain and dry with a and bake in a moderate oven 1 to 1 Y2
cloth. hours. A little water may be added to
Cut three notches across the back of each prevent burning.
herring; place in a well greased pan. Put
a slice of fat pork over each notch. Season BAKED TURBOT
with salt and pepper. Turbot
Bake at 375 F. until golden brown. Serve 11f2 cups crushed corn flakes
with lemon sections and potatoes cooked 1 teaspoon salt
in their jackets. 1 tablespoon savory
Clean turbot and cut into fillets. Combine
crushed corn flakes, sa It and savory; spread ""He"s deaf as a haddock.. and she"s
half of this over the bottom of a greased
foolish as a cap lin .....
shallow baking pan. lay fillets in the pan;
sprinkle remaining corn flake mixture over FRIED SMELT
the fish. Bake in a 400 F. oven for 35 to
To clean smelt, spread open outer gills
40 minutes. Serve with lemon wedges or
and with the forefinger take hold of the
fish sauce.
inner gills and pull gently. The parts unfit
FISH SOUNDS for food are all attached to the inner gills
Clean and wash sounds. Simmer for 30 and come away together, leaving the
minutes; drain and dry. Cut up the sounds smelt in perfect shape.
until they are fine and place in a casserole. Rinse fish thoroughly and wipe dry. Dip in
Cut up two slices of fat pork; chop two milk or egg and roll in CREAM OF THE
medium-sized onions. Fry these together WEST Flour or bread crumbs.
slowly until brown. Sprinkle over sounds Fry in deep fat heated to 375 F.
in the casserole. Season with salt and
Bake at 375 F. until piping hot. Serve hot 2 eggs, separated
with riced potatoes and green peas. Y2 cup milk
1 teaspoon olive or salad oil
MA TELOTE OF EEL 1 cup sifted
2 pounds eel, dressed CREAM OF THE WEST Flour
1 quart very cold water 1fit. teaspoon
2 tablespoons salt 1 tablespoon lemon iuice
Y2cup chopped onions 1 pint small clams
2 tablespoons buHer Beat yolks of eggs until thick and lemon
2 cups sliced raw potatoes coloured. Add milk, olive oil, sifted flour,
1 cup diced raw carrots salt and lemon juice. Fold in stiffly beaten
Y2cup chopped celery egg whites and add 1 pint small clams. let
".4 cup raw white rice stand in the refrigerator or other cold
2 teaspoons salt place for at least 2 hours. Fry by spoonfuls
teaspoon pepper in h<r>t deep fat (365 F.l a few at a time.
Boiling water Clams should be done in 4 to 5 minutes.
Clean and skin eel; remove back bone and
Makes 5 servings.
cut eel in 1"YQ-inch pieces. Soak for 5
minutes in a quart of very cold water to FRIED MUSSELS
which 2 tablespoons salt has been added. Boil mussels in a large pot until shells open.
Drain. Then remove meat from the shells and set
Cook onions in melted butter until trans- aside.
parent, not brown. Fry onions slightly in salt fat. Then add
Combine eel, cooked onion, raw vege- mussels, salt and pepper. Cook for about
tables, rice and seasonings. Add boiling 10 minutes and serve hot.
water to cover. Cover and simmer gently
until vegetables are tender. BAKED SMOKED FILLETS
Cover 1 pound smoked fillets with cold
FRIED CAPLIN water and soak for 2 hours. Drain and dry.
The fish should be fresh. Wash them well Place it in a 2-quart greased casserole.
in salted water. Pinch head off and pull
out as much of the entrails as possible.
Pour 114
cups medium white sauce over
the frsh. Combine 1 cup coarse bread
Force out remainder by pressing the stom- crumbs and 2 tablespoons melted butter.
ach from tail to head. Again wash in Sprinkle over top of the fish. Bake at 375
salted water. Dry on a clean cloth. Dip in F. for 30 minutes or until mixture is brown.
CREAM OF THE WEST Flour and fry in hot
Yaffie-an armful of dried fish.
Season and serve with lemon slices.
Prepare 6 medium sized codfish heads and 3 slices of salt pork, diced
place in a saucepan. Cover with cold 1j3 cup sliced onions
water and add 1 teaspoon salt. Bring 11f2 cups sliced potatoes
slowly to the boil and then simmer for 40 1f2 teaspoon salt
minutes. Remove from the heat and let 1fs teaspoon pepper
stand overnight. Next morning empty con- 1f2 cup water
tents into a large basin and remove all 1 pound fish fillets
bones. Return the bone-free mixture to the 3 cups milk
saucepan and add 1 large, flnely chopped 2 tablespoons butter
onion, 2 tablespoons butter, salt and pep- Soda biscuits
per to taste and 1 tablespoon CREAM OF Fry salt pork until golden brown; add
THE WEST Flour which has been blended onions and cook slowly until tender. Add
with a little water. Cook until the onion is potatoes, salt, pepper and water. Cover
tender and your soup is ready to serve. and cook for 10 minutes. Add flsh and cook
COD SOUP for 15 minutes, adding more water if neces-
sary. Add milk and butter and heat (do not
This soup can be made with a cod's head, boil). Serve, sprinkling crushed soda bis-
with tom cads or with 2 pounds of fresh cuits over the top.
cod flsh. Wash the head well in salt water,
remove the eyes and then cover with water
Scroopy-squeal{jng boots-which be,
and boil until well broken up. Strain through
cause they are new indicate a degree of
a collander and put the liquid back into a
prosperity. After a big haul of seals
clean pot. (The soup will stick if the same
you Hcouldn "t hear your ears in church
one is used.)
with scroopy boots.""
Add a flnely chopped onion, two diced
carrots and 1J2 cup rice.
When well ceoked, add 2 tablespoons OYSTER STEW
butter. If it is too thick, thin out with 1 cup 2 cups milk
of milk. A little flnely cut parsley makes this 2 slices of onion
a delicious soup. (It is really best made 3 tablespoons buHer
with cod's head.) 1f2 pint fresh oysters with liquor
Salt and pepper to taste
FISHERMAN'S 15 soda biscuits, crushed finely
FRESH FISH STEW Heat milk and onions over low heat, until
4 slices fat back (pork) almost to the boiling point. Remove the
5 pounds fresh codfish onion. Add the butter; when it is melted,
1 medium onion or chives put in the oysters and liquor. Cook at just
Potatoes below the boiling point for 4 minutes or
Pepper until the oysters begin to curl. Remove from
Water the heat and season to taste. Serve im-
Place fat pork tn a pot; let fry out well. mediately, sprinkled with finely crushed
Clean flsh thoroughly, wash and remove soda biscuits.
skin; cut in squares about 2-inches. Add
flsh to fat and then add sliced onion or
chives. Slice potatoes 1_4-inch thick and 3 mackerel, about 1 pound each
cover flsh with the potato slices; season. 6 tablespoons olive oil
Add% cup boiling water (more if needed). 1 onion, finely chopped
Cook slowly until potatoes and flsh are 1 cup bread crumbs
tender (about Y2 hour). 1A cup grated cheese
Serves 6. 1 tablespoon parsley, chopped
1 teaspoon dry mustard
HFish in summer and fun in winter.H Salt
-everything in its place. Pepper
1 lemon, sliced
Have the mackerel cleaned; slit down the Add cod to the white sauce and stir in 3
centre and boned. Sprinkle the inside with well beaten egg yolks. Season to taste.
salt and pepper. Beat whites until stiff and fold into the fish
Make stuffing by combining half of the mixture.
olive oil, onion, bread crumbs, cheese, Pour into a buttered 8-inch casserole
parsley, dry mustard, salt and pepper. Place casserole in a pan of warm water
Stuff the fish and skewer the edges to- and bake at 325 F. for 40 minutes or
gether. Place in a flat baking dish with until firm.
remaining olive oil. Bake at 400 F. for 15 Serve with tomato sauce.
minutes; reduce heat to 350 F. and bake
an additional 30 minutes or until fish is BAKED FISH LOAF
tender. Baste frequently. 1f2 cup rolled oats
Serve with lemon slices. 1/2 cup milk
2 tablespoons mayonnaise
BAKED HALIBUT 2 tablespoons chopped fresh
WITH TOMATO SAUCE parsley or 2 teaspoons parsley
2 cups canned tomatoes flakes
1 cup water 11/2 teaspoons minced onion
1 slice of onion 11;4 teaspoons salt
3 cloves 1/s teaspoon pepper
2 teaspoons granulated sugar 2 tablespoons lemon iuice
3 tablespoons buffer 2 eggs, beaten
3 tablespoons 2 cups flaked cooked cod or salmon
CREAM OF THE WEST Flour Combine rolled oats and milk. Add mayon-
% teaspoon salt naise, parsley, onion, salt, pepper and
1/s teaspoon pepper lemon juice; combine well. Blend in beaten
2 pounds halibut, fillets or steak eggs and fish.
Combine tomatoes, water, onions, cloves Grease an 8-inch x 5-inch loaf pan or a
and sugar in a saucepan. Simmer for 20 mould.
minutes. Strain. Press fish mixture into this and bake at
Melt butter; add flour, salt and pepper; 375 F. for 50 to 55 minutes.
blend to a smooth paste. Add strained
Unmould on a hot platter and pour egg
tomato mixture and cook until thickened,
sauce over the top iust before serving.
stirring constantly.
Arrange fish in a baking pan. Pour half of FISH CRISPIES
the sauce over the fish. Bake at 375 F. 2 pounds fish fillets
for 35 minutes or until fish is done. 1/2 teaspoon salt
Place fish on a hot platter. Pour second 11f2 cups soft bread crumbs
half of the hot tomato sauce over the fish. 1 tablespoon finely minced onion
1 teaspoon poultry seasoning
FISH SOUFFLE 1;4, teaspoon pepper
2 cups boiled salt cod 1 tablespoon melted buffer
2 tablespoons buffer 1f2cup milk
2 tablespoons 4 slices bacon
CREAM OF THE WEST Flour Wipe fish with a damp cloth and cut in
11/2 cups milk individual pieces; sprinkle with salt. Place
1 tablespoon chopped parsley in a greased baking dish.
1 teaspoon grated onion Mix together the bread crumbs, minced
3 eggs, separated onion, seasonings, melted butter and milk.
Salt and pepper to taste Place this dressing in small mounds on the
Flake the cooked cod. Make a white sauce
by melting the butter and adding the flour
to form a paste. Add the milk, chopped Sprinkle with chopped bacon.
parsley and grated onion. Cook until Bake in a 425 F. oven until fish is cooked
thickened. {about 25 minutes).
1 pound fresh fillets 2 tablespoons buHer
1 cup milk 2 tablespoons
Salt and pepper to taste CREAM OF THE WEST Flour
1 tablespoon margarine 1f2 teaspoon salt
2 eggs 1 cup milk
Cook fillets in the milk until tender; add 1f2 cup mayonnaise
salt and pepper to taste. Remove from 3 egg yolks
stove and add margarine. Beat eggs slightly 1 cup lobster meat
and add hot milk to them. Place fish in a 3 egg whites
casserole; pour egg mixture over it. Melt butter; add flour and salt, stir to a
Place casserole in a pan of hot water; bake smooth paste. Add milk and cook until
at 350 F. for 45 minutes or until custard is thickened, stirring constantly. Remove from
firm. heat and blend in the mayonnaise and well
beaten egg yolks. Add finely broken lob-
""You are malting a nice ltettle of fish. n ster meat. Beat egg whites until stiff but
not dry; fold them into the lobster mixture.
Malting a mess of affairs. Pour into an ungreased 2-quart casserole.
Place in a pan of hot water and oven
KEDGAREE poach at 350 F. for 45 minutes or until set
and lightly browned.
o/3 cup raw rice
2 cups cooked fish, boned and
""You are lilte a fish out of water.'t't
1.4 cup melted buHer -J\l..ot at home in your environment.
2 egg yolks, slightly beaten
1 teaspoon finely chopped parsley NEWFOUNDLAND LOBSTER
1f2 teaspoon salt SALAD
Pepper 3 freshly boiled lobsters, shelled
Cook rice in boiling salted water until 3 hard-cooked eggs, chopped
tender; drain. Add flaked fish to the cooked 1/2 cup mayonnaise
rice and place in top of a double boiler v~ cup sweet pickles, chopped
to heat over boiling water. Add melted 1 small onion, finely minced
butter to the slightly beaten yolks; blend 1f2 teaspoon salt
in parsley, salt and pepper. Add to the Few grains pepper
fish and rice. Cook for 2 minutes, stirring
Cut lobster into bite size pieces; add other
gently. Serve.
ingredients and toss together. Serve on
lettuce leaves.
2 tablespoons buHer NOTES:
1_4 cup CREAM OF THE WEST Flour
v~ cup milk
v~ pound cooked lobster meat, cut up
1 teaspoon lemon iuice or vinegar
Cayenne pepper and salt to taste
1 egg
Fine bread crumbs
Melt butter; add flour and stir to a smooth
paste. Add milk and cook until sauce is
thick, stirring constantly. Blend in lobster,
lemon juice or vinegar and seasonings.
Turn onto a plate and leave until cool and
quite firm. Then shape into cutlets; dip in
beaten egg; roll in bread crumbs. Fry until
golden brown.
The typical Newfoundlander
(And I'm proud that I am one)
Besides the King's good English
Has a language all his own;
For instance if you meet one
And enquire about his health-
He's not "just fine" nor "like the bird"
He's "First rate b'y, how's yerself".

Such sayings as .. 1 bound you will"

"Sove up" and "hard afore"
And "most to rights" and "straightened up"
And "dunch" and "dout the fire"
Those need no definitions
We heard them in our cradles,
We know how much a "yafful" is
Though it wasn't in our "tables".

We all know what a "grapple" is

A ''haul-off" and a "killock"
I spent my time around the punts
Although I was a "twillick".
There's "slewed around" and "went to work"
.. Turned to" and ''took a spell";
While of "clever-lookin"' boys and girls
I'm sure you've all "heard tell".

We go round the "bally ca'ters"

When there's "swatches" in the ice,
And only a Newfoundlander
Can "fall down" and .. get a h'ist".
You'd never guess a "bedlamer"
Is an adolescent lad,
While intermittent snowflurries
Are "dwighs" or "just a scad".

Now other people say "down South"

This I dont understand-
For everybody always says
"Down North" in Newfoundland.
"Bide where you're at", or "leff en bide"
You'll hear the old folks say;
And if you're drinking "switchel"
That's black, unsweetened tea.

Some think we live on "fish and spuds"
This fairly makes me boil,
Yet 'tis a treat when spring comes round
To get a meal of "swile".
A local dish is "fish and brewis"-
The youngsters like the "scrunchions"
And they love the "lossy sugar"
From the bottom of the "puncheons".

Besides the reg'lar meal-time

You'll see a II hands "knock off"
For their "lev'ner" or their "fourer"
A "mug-up" or a "skoff".
We used to have such hearty grub
As "toutons", "duffs" and "tarts",
But the maids have gone romantic
With their cookies shaped like hearts.

Poor Grampa-he's "all crippled up"

With "rheumatiz"-not gout;
He "keels out" on the "settle"
And says he's "fair wore out".
Sometimes he gets his "dander up"
Because he "lost his spring",
He frets and grumbles when he thinks
How his work is "all in slings".

Does your clock be sometimes "random"?

Were you ever "in a tear"?
Does your house be "in a ree raw"?
Do you find things "shockin' dear"?
Or were you ever "real put out"?
Did you ever "notch a beam"?
If you're not a Newfoundlander
You dont know what I mean.

But times briAg alterations-

And soon we'll hear no more
Those quaint old local sayings
As in the days of yore.
Yet in my heart I treasure them,
They always seem to be
A precious part of Home Sweet Home
To simple folk like me.
-Rose M. Sullivan.
(Mrs. William Sullivan
Trinity, T.B., Nfld.)

~~40~~~-W ~and~
m:edw ~a~ o/~ dd~ al.w k










1.4, cup shortening 1 pound ground beef
4 to 5 pound roast, rump or chuck 1 cup grated fresh apple
2 medium-sized onions, sliced 1 cup dry bread crumbs
2 cups tomato iuice, soup or sauce 2 eggs, beaten
2 cups water 11/2 teaspoons salt
1 teaspoon salt Y2 teaspoon pepper
1.4, teaspoon pepper 1 cup temato iuice
1.4, teaspoon ginger Mix together the ground beef, grated
8 whole cloves apple, bread crumbs, beaten eggs and
Melt shortening in a deep, heavy pan. seasonings. Form into 1 Y'Q-inch balls and
Brown meat on all sides. Add the remaining place in a 2-quart casserole. Pour tomato
ingredients, cover tightly and simmer over juice over the meat balls. Bake for one
low heat for 3 to 3Y'Q hours or until tender. hour at 375 F. Add more tomato juice if
Then add:
Cream of celery soup or tomato soup may
6 medium-sized potatoes, pared and
be used in place of the tomato juice.
6 carrots, cut lengthwise
1 teaspoon salt
1/2 loaf bread
cook for another 30 minutes or until vege-
1 Y2 pounds hamburg
tables are tender. 3 large onions, chopped
1 teaspoon salt
Sage, thyme and pepper to taste
.... Tis not every day that Morris k._ills a 1 vegetable marrow or squash
cow."" Rendered bacon fat or strips salt
Good opportunities are rare. pork
Soak bread in water until moist; squeeze
out the water. Add hamburg, chopped
onions and seasonings to the bread and
1 pound ground beef Peel the vegetable marrow or squash, cut
II 1_,4 teaspoon salt in half, remove seeds. Place meat mixture
1.4 teaspoon curry powder inside the vegetable and put the halves
II 11/2 teaspoons Worcestershire Sauce together. Place in a pan, with fat on the
3 tablespoons top. Baste; cook for 1 hour or until tender.
CREAM OF THE WEST Flour Slice and serve hot or cold with brown
1 ( 10 ounce) can tomato soup gravy.
1 tablespoon prepared mustard PEAS
1 cup hot water Soak dried peas overnight. Drain and
Tea Biscuit topping simmer in fresh water until tender. Serve
Fry beef only until it has lost its pink colour. with mock duck.
Add salt, curry powder, Worcestershire
Sauce and flour; mix well. Stir in tomato MEAT AND BISCUIT ROLL
soup, mustard and water. Cook over me- 1 cup sifted
dium heat until mixture thickens; stir to CREAM OF THE WEST Flour
prevent sticking. Turn down the heat and 2 teaspoons baking powder
allow to simmer for 10 minutes while you 1_,4 teaspoon salt
prepare your favourite tea biscuits. 2 tablespoons shortening
Pour meat mixture into a 2-quart casserole; 2 tablespoons butter
top with tea biscuits cut in 2-inch rounds. 1.4 cup milk
Bake at 425 F. for 15 minutes.
lY2 cups minced cooked meat
1.4 teaspoon salt
Note: The meat mixture is also delicious 1 egg, well beaten
served with spaghetti. 1 tablespoon catsup
Sift dry ingredients, cut in shortening and Cover with boiling salted water and simmer
butter; add milk to make a soft dough. until the meat is tender. Remove the meat
Roll out on a lightly floured board to form and onions from the water; set them aside.
a rectangle "J4-inch thick. Cook the potatoes in the same water for
Combine meat, salt, egg and catsup. Spread 6 minutes; remove the potatoes.
over the dough and roll up like a jelly roll. Measure the liquid and add boiling water
Bake at 375 F. for 25 minutes. Serve with to make one pint. Melt the butter, add the
tomato sauce. flour to make a smooth paste. Add the
liquid and cook until it thickens, stirring
uMay his whisl{ers grow green, when constantly. Season to taste.
he eats a crubeen."" line a baking dish with half of the potatoes.
(Crubeens-picl{led pig .. s feet.) Add the meat and top with remaining
potatoes. Cover with the gravy.
STEAK AND ONION PIE Cover with pastry or tea biscuit dough
5 tablespoons and bake at 425 F. for 25 to 30 minutes.
1f2 teaspoon paprika POOR MAN'S GOOSE
1 teaspoon salt 11A. pounds beef or pork liver
Few grains ground ginger 2 tablespoons bacon fat
Few grains ground nutmeg Salt and pepper
1 pound stewing beef, cut in l-inch 5 medium onions, sliced
cubes 5 medium potatoes, sliced
1A. cup shortening or drippings 5 slices bacon
1 cup thinly sliced onion Remove skin and veins from liver; cut in
21/2 cups tomato iuice or beef stock serving pieces. Brown slightly in hot fat
11/2 cups diced potatoes (about 1;2 minute for each side). Sprinkle
Sufficient pastry to top an 8-inch x 12-inch with salt and pepper. Put liver and drip-
pan. pings in bottom of a casserole; add onions
and then potatoes. Sprinkle with salt and
Combine the dry ingredients and roll the
pepper; top with bacon slices.
meat in them until well coated.
Cover casserole and bake at 350 F. for
Brown the meat in the hot fat; add onions
1 hour; remove cover and bake for an-
and cook for a few minutes. Add tomato other 15 minutes.
juice or stock; simmer gently until meat is Serve hot.
tender (30 to 40 minutes>. Add potatoes
and cook for 12 to 15 minutes. BAKED LIVER WITH APPLES
Grease an 8-inch x 12-inch pan; pour in 1 pound beef liver (sliced 1A, inch
meat mixture. Top with your favourite thick)
pastry; brush with a little cold milk. 2 large apples (peeled, cored and
Bake at 425 F. for 18 to 20 minutes or chopped coarsely)
until pastry is done. 1 medium onion (chopped)
l1f2 teaspoons salt
BEEFSTEAK AND KIDNEY PIE 1fs teaspoon pepper
2 pounds round steak 6 slices bacon (cut in pieces)
2 pounds beef kidney 1A. cup water, beef stock or left-over
2 onions, sliced vegetable iuice
4 medium potatoes, thinly sliced Place liver in a shallow casserole or baking
2 tablespoons buHer dish. Cover with apples and onion. Add
2 tablespoons salt and pepper. Top with bacon; add
CREAM OF THE WEST Flour liquid.
Salt and pepper to taste Cover pan and bake in a 325 F. oven for
Soak kidney 1 hour in salted water (4 cups 1 1;2 hours. Remove cover during last 20
water to 1 tablespoon salt). minutes of baking.
Cut the steak and kidneys into small pieces; Serve with carrots and fluffy mashed po-
place in a saucepan and add the onion. tatoes.
uN.ofty was forty when he lost the
1Y2 pounds beef heart por1~_.n
2 tablespoons N..ever be of anything; the man
CREAM OF THE WEST Flour N.ofty was playing the card--game of
1 teaspoon salt forty--fives~ he was forty on game and
Few grains pepper held the best trump bu.t lost to an
1 tablespoon shortening opponent.
2 onions, sliced
Remove tough membrane from the heart;
cut in thin slices. Dredge in flour, salt and STEAK AND KIDNEY PUDDI G
pepper. Brown in the hot shortening. Add
onions and a little water; cover and cook V2pound kidney
over low heat, until tender (about 45 1 pound steak
minutes). 1 V2cups sifted
BEEF TONGUE 1f2 pound shredded suet
1 teaspoon salt
3 or 4 pound fresh beef tongue Few grains pepper
1 tablespoon vinegar Water
6 whole cloves 3_4 cup meat stock
6 peppercorns Wash kidney. Remove outer membrane.
Wash tongue; place it in a deep kettle and Split through centre lengthwise. Remove
cover with boiling water. Add vinegar, fat and white tissue. Soak 1 hour in salted
cloves and peppercorns. Simmer until fork water (4 cups water to 1 tablespoon salt).
easily penetrates centre of the tongue Mix the flour and suet; add salt. Add
(from 3 to 4 hours). Let cool in the water in enough water to form a dough. Roll out
which it was cooked. Then remove and dough to desired thickness on a floured
peel off the skin. Serve cold or with sauce. board. line a greased pudding mould with
Note: A smoked tongue may be prepared this pastry and save the extra pastry to
in the same way, but soak it over- cover the top.
night before cookiRg. Cut kidney and steak into cubes; roll both
in flour. Put them in the prepared mould;
add a few grains of salt and pepper, and
the meat stock. Cover top with the pastry
11/2 to 2 pounds beef liver trimmings.
1 V2 to 2 pounds fresh pork
Cover and steam for 3 hours.
2 or 3 medium onions
3 cups oatmeal
1 V2 tablespoon salt Ml ER'S CHOWDER
1 tablespoon savory This recipe is sort of a Miner's Special. It
1 teaspoon allspice originated during the Depression of the
1 teaspoon pepper 30's. On pay day the pantry would be quite
1 cup cold water empty so as soon as the miner caRle home
Boil liver until tender. with his pay-cheque, one of his children
Mince boiled liver, fresh pork and onions. would be sent off to the store for the
Add dry ingredients and mix well. Add the necessary ingredients:
cold water. 4 or 5 slices fat back pork
Pack into greased vegetable or. fruit cans 1 large onion, chopped
from which the tops have been completely 1 large can of tomatoes (28 oz.)
removed. Cover with tin foil or waxed 1 can cooked corned beef
paper; secure with string or elastic bands. 2 or 3 large potatoes, diced
Place upright in boiling water; boil for Fry pork and onions until golden brown.
1 hour. Then put about one quart of water in a
Remove from cans when partly cool. Store pot and add all the ingredients to it. Cook
in a cold place. Slice and fry as required. until the potatoes are done.
2 cups sifted
u Have another cut of pori{~ ] ohn?'~
uNo, M"am, than1{--ye, Tve got
1 teaspoon baking powder lashins on my plate. n
1f2 teaspoon salt
6 tablespoons shortening
1f3 cup milk Pour 1_4 cup beef drippings into a 9-inch
Sift dry ingredients; cut in shortening. Com- square pan. Heat to sizzling in oven while
bine beaten egg and milk; add these to mixing batter.
the dry mixture to make a soft dough.
Place together in a bowl:
Roll out until thin, cut dough into 4-inch
squares. Put in muffin tins; fill with Corned
2 eggs
Beef Filling and fold over edges of
1 cup sifted
pastry; seal by pinching together. CREAM OF -THE WEST Flour
Bake in a 400 F. oven for 20 minutes.
1 cup milk
1 teaspoon salt
CORNED BEEF FILLING Beat until well blended. Pour over hot fat.
2 tablespoons buHer Bake at 450F. for 20 to 25 minutes.
1J4 cup chopped onion
2 tablespoons THRIMBLE
CREAM OF THE WEST Flour 6 double pork chops
11/2 cups corned beef (or 1 can corned Salt and pepper
beef} 2 cups fresh cranberries
11/2 cups canned tomatoes 1J4 cup bacon drippings or buHer
Few grains salt 2 cups chopped apples
Few grains pepper 1 cup brown sugar
Melt butter, add onion and cook slowly 1 cup fresh bread crumbs
until soft. Add flour and stir until well 1 tablespoon minced onion
blended. Add remaining ingredients and
Have butcher make a slit-pocket in each
boil until thick and smooth - stirring con-
double loin pork chop. Sprinkle chops with
stantly. let simmer for 10 minutes. Use for
salt and pepper.
Chop cranberries and saute them for 3
CORNED BEEF AND minutes in drippings or butter. Add remain-
ing ingredients and combine well. Spoon
CABBAGE DINNER this mixture into the slit-pockets made in
2 pounds corned beef the chops.
6 potatoes
6 carrots Arrange stuffed chops in a greased roasting
6 parsnips pan. Cover and bake for 1 Y2
hours at
1 medium-sized turnip 350 F.
1 head cabbage {3 pounds) Serve hot.
Cover corned beef with cold water and
let soak overnight. Next morning, drain PORK AND TURNIP PIE
and add fresh cold water to cover the 11f2 pounds pork shoulder, cut in
meat. Bring to a boil and then reduce heat serving pieces
and simmer until the meat is tender (about 11f2 cups boiling water
2 hours}. 11f2 cups raw turnip, cut in thin
Scrape the carrots and parsnips; cut in finger strips
halves lengthwise. Cut pared potatoes into 2 cups raw potatoes, cut in slices
halves and turnip into thick slices. Cut 2 teaspoons salt
cabbage into quite large wedges. Wash Few grains pepper
all vegetables well in cold water. 11f2 cups sifted
Add vegetables to the meat about 30 CREAM OF THE WEST Flour
minutes before meat is cooked. 1f2 teaspoon salt
Serves 6. 3 teaspoons baking powder
1.4 cup shortening SAUSAGES
3_4 cup milk
Arrange cut up pork shoulder in a heavy
baking dish; add boiling water and let 1 pound sausages
simmer for Y2hour. 3 apples
2 tablespoons sugar
Arrange turnip over the meat and then the
Biscuit dough for topping
potatoes. Add salt and pepper. Cover and
cook until vegetables are nearly done Prick sausages and place in a frying pan.
(about 20 minutes). Thicken with 2 table- Cover with boiling water and parboil for
spoons CREAM OF THE WEST Flour if 10 minutes. Pour off the water and allow
you wish. sausages to brown.
Meanwhile, make the biscuit topping: Arrange browned sausages in bottom of a
greased baking pan. Slice apples over
Sift dry ingredients together; cut in the
them; sprinkle with sugar.
shortening. Add the milk to make a soft
dough. Turn on a lightly floured board and Make your favourite biscuit dough topping
roll to Y2inch thickness. and place over the apples. Bake in a
400 F. oven for 35 minutes. Serve with
Place as one piece over the vegetables or
tomato sauce.
cut in biscuits and arrange over the pie.
Bake at 450 F. until brown (about 15
11/2 pounds pork buH (cubed) 2 cups white beans
6 stalks celery 1 medium onion
2 onions 1fs pound salt pork
1 teaspoon salt 1 teaspoon salt
Few grains pepper V2 teaspoon dry mustard
1V2 cups water 2 tablespoons tomato catsup
Pastry shell 2 tablespoons dark molasses
Combine meat, celery, onions, seasonings Boiling water
and water. Simmer for 1 Y2hours. Cool Pork chops
and remove celery and onions. Put meat Soak beans overnight. Then bring them to
and liquid into a pastry shell; cover with a boil in this same water, and cook until
pastry. the skins begin to burst. Now, turn beans
Bake at 450 F. until brown {about 20 and cooking water into bean pot or cover-
minutes). Serve while very hot. ed baking dish. Add the coarsely chopped
onion and sliced salt pork.
Note: They are excellent when made in
muffin pan pastry shells. Put salt, mustard, catsup and molasses in
a cup; fill cup with boiling water and mix
well. Add to the beans.
HAM CASSEROLE Cover and bake slowly at 300 F. for 6 to
Sliced ham 8 hours. Add additional water if necessary.
For each slice use: One hour before serving time, add the
required number of pork chops and con-
1 teaspoon dry mustard
tinue baking until the chops are well
1 teaspoon vinegar
1 apple
1 tablespoon brown sugar
Place ham slice in a greased casserole
dish. Sprinkle with dry mustard and vinegar.
Add sliced apple and sugar. Repeat with
as many layers as needed. Duff-any l{ind of pudding, usually of
flouT, fat poT~{ and molasses. PoT~{ snd
Bake at 300 F. for 45 minutes. Serve with
duff was the fisheTma.n' s favorite meal.
potato or corn scallop.
Pastry 1.4
cup salad oil or meat drippings
Eggs 2 medium onions, minced
Sliced Back Bacon or Cooked Ham 1 small clove of garlic, minced
Salt 1 pound shoulder of lamb, cut in
Pepper individual pieces
Line a pie plate with uncooked pastry. 1 cup uncooked rice
Place overlapping slices of either back 1 can tomato iuice (20 oz.)
bacon or cooked ham on the pastry; drop 1 teaspoon sugar
in 1 egg for each person. Sprinkle with V2teaspoon sage
salt and pepper. Add a second layer of 1f2 teaspoon salt
overlapping meat slices. Top with pastry, Few grains pepper
sealing the edges. Fry minced onion and garlic in the salad
Bake at 425 F. for 10 minutes, then reduce oil or drippings. Remove them from the
heat to 350 F. and bake another 20 fat when golden brown. Now, brown the
minutes. cut up lamb in the same fat.
Serve hot or cold. Put the browned meat in a baking dish.
Add the cooked onions and garlic; sprinkle
with rice and then add the tomato juice,
sugar and sea~onings.
Bake at 375 F. for 45 minutes.
Wash a pig's head and feet, and a shin of
beef weighing about 1 Y2 pounds. Cover Serve with potatoes and green peas.
these with boiling water and allow to boil
for 2-yQ hours. RABBIT STEW
lift meat from the stock, remove all bones Skin and clean a rabbit of any size. Cut
and chop meat into pieces. Return meat into sections, that is, 4 legs and body in 3
to stock. Add 1 tablespoon salt, 1 teaspoon sections. Wash and dry thoroughly; then
white pepper, 1 teaspoon mixed spices and flour. Fry out 4 or 5 medium slices of fat
a das;h of cayenne. Mix thoroughly. pork in a frying pan. Fry rabbit in this fat
Rinse a mould with cold water. Press in the until it is golden brown.
brawn and place a weight on top. Turn Place browned rabbit in a large stew pot.
out when solid. Add water to the frying pan to remove all
browning, then add this to the stew pot.
Add enough water to just cover the rabbit.
CANDIED HAM LOAF Add a medium onion which has been cut
2 cups coarse whole wheat bread into pieces and salt to taste. Simmer for
crumbs 2 to 2-yQ hours (do not boiD.
1 cup milk Then add 2 carrots which have been cut
2 eggs, slightly beaten into "YQ-inch slices and a small turnip which
2 pounds ground ham has been cubed. Now bring the stew to a
1 pound ground beef slow boil until vegetables are cooked.
1 teaspoon dry mustard Make flour thickening and add it to the
1f2 teaspoon salt stew to make gravy.
V2cup brown sugar Potatoes may be added if desired, but they
1/2 teaspoon ground cloves are better if boiled in a separate pot;
Soak bread crumbs in the milk. Add slightly drained and placed on plates and the stew
beaten eggs, ground meat, mustard and poured over them.
salt. Combine well. Newfoundland Dumplings may be a<ifded.
Mix sugar and cloves, spread over bottom
of a 9-inch x 5-inch loaf pan. Pack meat
mixture in the pan.
Bake at 350 F. for 1 Y2 hours.
Serves 8 to 10.
DUMPLINGS Cover with a not-too-rich pastry - using
21M. cups sifted CREAM OF THE WEST Flour, of course -
CREAM OF THE WEST Flour and serve with potatoes, green peas or
1 teaspoon salt other vegetables, according to family
3 teaspoons baking powder prefe renee.
2 teaspoons butter Note: Flipper is also delicious prepared
1 cup milk as above. Every vestige of fat
Sift together flour, salt and baking powder. should be removed from the flipper
Cut in butter; add milk. Mix until smooth. before cooking. Baking soda added
Drop by spoonfuls on hot stew. Cover to the water used in washing the
tightly. Cook 10 to 12 minutes without meat facilitates this job.
removing cover.
~~Our contributor adds: ~'This is one of the BAKED STUFFED RABBIT
many strictly Newfoundland dishes that Clean rabbit thoroughly. Prepare this dress-
my family are really delighted with. Of ing:
course it is a bit of a delicacy in the past few 4 cups fine bread crumbs
years as rabbits have been very scarce if not 1M. cup soft butter
impossible to obain ... n SALLY WEsT. 2 tablespoons savory
2 tablespoons onions
Clean rabbit and cut into pieces. Cover Pepper
with lightly salted water and boil until the Fill rabbit with dressing and sew together
meat drops from the bones. or fasten with skewers. Place in a roasting
Remove all bones. pan and lay four or five slices of fat pork
Add to the meat and liquid: across its back. Add a little water; cover
1 medium onion, finely chopped the pan.
Few grains salt Bake at 350 F. until meat is tender (about
5 or 6 soda crackers 25 to 30 minutes per pound).
1 egg, beaten Remove from the oven and thicken the
Beat until well blended. Boil together until drippings for gravy. Top with your favourite
mixture thickens. Pour into mould and allow pastry and return to the oven. Bake at
I to stand until it gels. 450 F. until pastry is nicely browned. Serve
at once.
Skin and dress a brace of fresh rabbits and CHICKEN STEW
cut in sections. Fry out several rashers of WITH DUMPLINGS
I fatback pork, making sure it is of good
5 to 6 pounds stewing hen
quality as the least trace of rustiness will
1 cup sifted
ruin the flavour of the dish. Fry legs and
thick back sections of rabbits until nicely
2 teaspoons salt
browned. (The ribs and lower back section
- and head if desired - may be used for
1M. teaspoon pepper
soup.) When meat is browned remove from Disjoint the fowl; remove the excess fat
fire and add: and melt it in a heavy pot. Mix flour and
seasonings in a bag; dredge the pieces of
1 large onion, chopped
the fowl by shaking them in the bag. Brown
1 medium carrot and 1 very small
in the melted fat. When all pieces are
parsnip, sliced
nicely brown, add water to cover. Simmer,
V2 medium-sized turnip, diced
cove red, for 21'2 hours.
Add water to just cover and continue
cooking in 350 F. oven, adding a little Dumplings
water now and again as necessary. Allow 2 cups sifted
ample time for cooking, especially if rabbit CREAM OF THE WEST Flour
is large and possibly tough, as the meat is 4 teaspoons baking powder
most delicious when it comes readily from 1 teaspoon salt
the bone. 3M. cup milk
Sift the dry ingredients together; add the Potatoes are added last because they re-
milk and mix well. Bring stew to a boil, quire less cooking.
drop batter by spoonfuls over the liquid. Now cook for about 25 minutes or until
Cover tightly and cook for 20 minutes. the vegetables are just tender. Add more
Arrange chicken and dumplings on a deep water if needed but keep the juice thick
platter. Pour gravy over all. Serve with enough for gravy.
vegetables which have been cooked sep-
Cover the meat and vegetables with pastry
and bake at 425 F. until pastry is ready
(about 15 minutes).
Dunch-a dumpling made with flour
and water only. ROAST PARTRIDGE
Expression still used for a heavy Clean and dress one brace of partridge.
cal{e or soggy bread-~~pure dunch. ,, Stuff with this bread and savory dressing:
Dough--boy-a hard dumpling. 11f2 cups bread crumbs
1 Y2 teaspoons dried savory
BREADED CHICKEN 1 Y2 tablespoons buHer
1 roasting chicken 1 teaspoon chopped oaion
1 egg, slightly beaten Salt
1 tablespoon cold water Pepper
9 cream crackers Arrange stuffed partridge in a baking pan;
onion season with salt and pepper.
Salt and pepper lay three strips of bacon over each par-
Shortening or margarine for tridge; bake at 350 F. until tender.
Cut chicken into serving size portions.
Rames-the bare bones-remains.
Combine beaten egg and cold water. Dip
chicken in this mixture and then roll in
cracker crumbs, which have been rolled MOOSE OR CARIBOU
to the fineness of corn mea I. AND BREWIS
Fry chicken in hot fat until golden brown, Soak hard bread in cold water overnight,
adding salt and pepper. Then, arrange it breaking each cake into 4 pieces. (3 cakes
in a roasting pan. Rinse frying pan with of hard bread will serve 6 people.)
hot water; pour this over the chicken. Add
In the morning, add salt and bring to a boil.
chopped onion and season. Cover and
Drain at once.
roast for 1 Y2 to 2 hours or until meat is
tender (350 F. oven). Add more water to Choose tender moose or caribou steaks
which are about Y2-inch thick. Fry in bacon
roaster if necessary to prevent sticking.
dripping or salt pork; season with salt and
When done, remove chicken to a hot
platter and make gravy.
Serve meat, pouring the juice over the
Cut 2 pounds moose meat into small cubes;
roll in Y2
and 2 teaspoons salt, until the cubes are OR CARIBOU
well coated. Place in a dutch oven with a The basic rule is to treat Moose or Caribou
little shortening or pork and brown. Then as you would any other piece of beef.
add 4 cups water and simmer for 2 hours. Since steaks and roasts are the most pop-
Now add On this order): ular of the meat class, the prime ingredient
6 medium carrots, sliced for these dishes is a properly aged (7 to
10 days) and dressed-out piece of meat.
2 onions, chopped
1 small turnip, cubed STEAKS: Peel off the membrane around
3 parsnips, sliced the muscles which cause the gamey odour
8 medium potatoes, cut in small and taste. Then, in a heavy iron skillet over
pieces a high heat, sear both sides of the steak in
light fat. Turn the heat down to medium skin of bird with fork, to drain off fat.
and cook to the desired rareness. Remove bird and throw all fat from roaster.
ROASTS: Marinate a roast in a beef Return bird to oven placing 1,4. pound salt
barbecue sauce, using a covered crockery pork around and over bird, and bake until
or other non-metal dish, for 24 hours. Then, pork is brown. Add four or five cups of hot
pour the remaining sauce over the roast. water, one large onion and one teaspoon
Roast in a low oven for the same time as salt. Bake until brown and tender. Baste or
you would a similar weight beef roast. turn occasionally.
If you prefer gravy, mix two or three
3 pounds moose, cut in small pieces with five tablespoons cold water and stir
pound buffer well and add to liquid after bird is cooked.
6 cups water Boil for two minutes.
Salt and pepper Some people like a light pastry baked over
Brown moose meat in hot butter; add the turr before making the gravy. Any
water, salt and pepper. let simmer, adding plain pastry recipe is good.
a chopped onion after about an hour of ""'Turrs are native to Newfoundland, and
cooking. Cook for another hour. Then cut especially in the old days were eaten as a.
up and add: change from fish.~ .. SALLY WEST.
2 carrots
2 parsnips NOTES:
1 small turnip
10 potatoes
Cook for another 30 minutes or until vege-
tables are tender. Make dumplings if you

1f2 cup CREAM OF THE WEST Flour
11/2 teaspoons baking powder
1/2 teaspoon salt
Few grains pepper
1 cup mashed potatoes
1 egg, well-beaten
1 teaspoon minced parsley
1 teaspoon onion iuice
2 tablespoons milk
Sift dry ingredients. Add mashed potato,
beaten egg, season~ngs and milk to make
an easily handled dough. Drop by spoonfuls
into hot stock or stew and boil, covered,
for 15 to 20 minutes.

(Sea Bird)
Clean the birds, and drain well, then dress.
Following is dressing enough for one turr:
2 cups bread crumbs
1 small onion (chopped)
1/2 teaspoon savory
1f2 teaspoon salt
1M, teaspoon pepper
1 tablespoon shortening
Put dressed bird in roaster. Sprinkle lightly
with salt. Bake for about one hour. Prick
Y+ and;{~ ~ a rod uuzy w ~=~ ~ and dey add
~7 ~ ~ ~~- OJ/~ CO/R ~ ~ wid a~ ~teafu6
like Ike.





1M, pound Scotch barley 1 pound fresh meat
1f2 pound dried peas 1 slice salt beef
1 pound muHon (best end of neck) 2 onions, chopped
1 tablespoon salt 31f2 cups chopped white cabbage
1 medium turnip Juice of one lemon
1 medium head of cabbage 1 tablespoon vinegar
3 medium onions 2 cups finely chopped cooked beets
2 carrots, grated Salt and pepper to taste
Soak barley and peas (separately) over- Boil meat and onions in 2"!;2 quarts salted
night. In the morning, cover mutton with water for 30 minutes. Add cabbage and
cold water; add the salt and bring to a continue to cook until meat is well done.
boil. Boil for 1 hour, then add barley and Then remove fresh meat from the soup
peas, and frnely chopped vegetables and add lemon juice, vinegar and beets;
{except carrots). Stir. Let boil for 34hour, season to taste . Boil for about 10 minutes.
then add grated carrot. Boil for an addi-
tional 15 minutes. CREAM OF POTATO SOUP
Note: Do not skim off the fat. 2 cups raw potatoes, chopped
1 small onion, chopped
CORN CHOWDER 4 cups boiling water
2 teaspoons salt
2 slices salt pork, cubed 1 tablespoon buHer
1 onion, sliced 11/2 tablespoons
2 cups potatoes, cubed CREAM OF THE WEST Flour
3 cups boiling water 3 cups milk (fresh or half evapor-
1 can cream style corn ated milk and half water)
2 cups milk Cook potatoes and onion in the boiling,
Salt and pepper to taste salted water until done. Drain, saving the
1 tablespoon buHer cooking water to use in the soup. Mash
Fry out the pork and add sliced onion to hot potatoes and onion with butter; blend
it. Cook for 5 minutes. in the nour. Gradually stir in the milk and
Add potatoes and boiling water; simmer then the water in which the potatoes and
slowly until potatoes are tender. Then add onion were cooked. Bring soup to a boil
corn and milk; season to taste. Add butter. and cook until slightly thickened, stirring
constantly. Season to taste.
pound dried peas
Get marrow bone with some beef on it 1 foreknuckle of ham (about 1
and a veal shank which has been broken pound)
in two. Cover these bones with cold water; 4 pints water
add a little salt and cook for a couple of 4 onions
hours. Then add: 1 pound potatoes
5 carrots, diced Salt and pepper
2 onions, diced
1f2 teaspoon granulated sugar
1 tablespoon chopped parsley
5 potatoes, diced
2 or more stalks of celery, cut up Wash peas; pour boiling water over them
1 20-ounce can tomatoes and soak for 12 hours.
1 green pepper, diced Wash foreknuckle of ham and put in a
1fs teaspoon summer savory large saucepan; cover with water. Bring
Salt and pepper to taste to a boil and simmer for 2 hours or longer,
Cook until meat and vegetables are tender. with lid on.
If a more hearty soup is wanted, add some Drain peas and rinse in cold water. Add
macaroni or noodles, or a tablespoon of them to the soup and simmer for 30 mi-
barley. nutes. Peel onions and potatoes; cut in
slices and add to the soup with the season-
ings and sugar. Simmer until vegetables are Solomon Gosse"s Birthday
tender. Add chopped parsley and more -Usually Thursday, when bublem
seasonings; if needed. squeal{ and figged.-duff would be
Just before serving, remove ham knuckle the order of the day.
from the soup; cut off all lean meat and
return it to the soup in convenient pieces LOB-SCAUCE
for serving.
1 pound salt meat, cut in cubes
NEWFOUNDLAND PEA SOUP 1 cup each of diced carrots, turnip
and potatoes
Soak a piece of salt beef or ham bone
1 parsnip, diced
overnight. Soak dried peas overnight as
1 medium onion, diced
well. In the morning cook both together
1 cup chopped cabbage
in fresh water. Add chopped carrots,
2 tablespoons rice
turnips and onions. Boil together. 20 mi-
nutes before serving put in whole potatoes. Soak meat overnight to remove the salt.
Drain. Add 6 or 7 cups of fresh cold water
Serve with dumplings.
and cook for one hour.
CORNED BEEF SALAD Then add the vegetables and rice. Cook
SANDWICHES until vegetables are tender.

11/2 cups cooked or canned corned Note: Spareribs may be used instead of
beef, finely chopped salt meat and Newfoundland hard
2 cups shredded cabbage tack may be substituted for the rice.
1 tablespoon grated onion
1 tablespoon pickle relish
1 teaspoon vinegar
1f2 teaspoon granulated sugar - A very thicl{ soup or stew of
1 tablespoon cream vegetables and saltmeat. A native of
1f2 cup mayonnaise Liverpool, England, to this day is
often called a Hlob.-scaucer .....
Combine corned beef, cabbage, onion and
pickle relish. Blend vinegar, sugar and
cream into the mayonnaise. Add this to POTATO PORK CAKES
the corned beef mixturei toss lightly. Chill. 8 large potatoes
Serve in rolls which have been hollowed 1 pound fat back pork (salted}
out or use as sandwich filling. 21f2 cups sifted
PINEAPPLE COLE SLAW 3 teaspoons baking powder
4 cups shredded raw cabbage Boil and mash the potatoes.
2 or 3 cups grated raw carrot Cut pork into pieces and fry out. Add the
1 or 2 teaspoons granulated sugar scrunchions to the mashed potatoes. Then
.1 cup crushed pineapple, well mix in sifted flour and baking powder .
drained Form into cakes and bake at 350 F. for
1 cup dressing of your choice 30 minutes.
Combine all ingredients in a bowl and toss Serve with boiled flsh.
BUBLEM SQUEAK For six pasties
Fry diced salt pork in a bake pot (do not 6 potatoes
brown). Add sliced onion and cook a 1 turnip
little. Then odd left-over carrots and tur- 2 carrots
nips which have been cut in slices or cubes. 1 pound frying beef or steak
Add enough water to simmer then add 1 onion
sliced potato and cabbage. Salt to taste Salt and pepper to taste
if necessary. Pastry
Prepare vegetables, cube and cook in soup with a can of water. Pour this over
boiling salted water until they are tender. the entire mixture.
Fry cubed meat and chopped onion until Bake, covered, at 350 F. for one hour;
done. While these are cooking, use your remove cover and continue baking until
favourite recipe to make sufficient pastry done (about 30 minutes).
for six pasties. Note: Season each layer with salt and
Drain the cooked vegetables; add the pepper.
meat, onion and any gravy. Add salt and
Roll out pastry in 8-inch circles. Spoon 1f2 pound chopped onions
vegetables and meat on centre of the 1 loaf bread made into crumbs
pastry; fold over and press edges together 1 pound rice, boiled
(seal with water). Make a slit in the top 1 cup ground suet
and pour 2 tablespoons water through the 2 teaspoons pepper
slit. 1 pint milk
Salt to taste
Repeat for each pasty.
Combine the above ingredients and add
Place on a cookie sheet. Bake at 425 F.
one gallon of blood. Mix thoroughly.
for 10 minutes, then lower the temperature
Steam for three hours in a large double
to 375 F. for an additional 15 to 20
boiler or pudding bag.
When cooked, allow to cool. Then slice
and fry in a little fat.
11f2 pounds ground beef LIVER LOAF
1 cup soda biscuit crumbs 1 pound liver (beef, pork or lamb)
2 tablespoons chopped onion 1 cup bread crumbs
11f2 teaspoon dry mustard 1 medium onion
1 teaspoon salt 1M, cup chopped parsley
Few grains pepper 1 egg
1 tablespoon catsup 1 teaspoon salt
1 egg, beaten 1/s teaspoon pepper
1f2 cup evaporated milk (undiluted) Grind the liver or chop it until very fine.
1 cup grated cheese Add the remaining ingredients and combine
Thoroughly combine all ingredients except well. Press into a greased 9-inch x 5-inch
the cheese. Grease a 9-inch x 5-inch x x 3-inch loaf pan.
3-inch loaf pan and spread 1;2 cup grated Bake at 350 F. for 1 hour.
cheese over the bottom. Press half of the
meat mixture over the cheese; then add TASTY BAKED HASH
remaining cheese and second layer of 2 cups cooked meat, ground or
meat. finely chopped
Bake at 350 F. for 1 hour. 3 cups cooked potatoes, chopped
1 small onion, chopped
Allow loaf to stand for about 10 minutes
1 teaspoon salt
before turning out on a platter. Slice for
1 tablespoon pickle relish
1 tablespoon catsup
1 to 2 tablespoons milk
SHIP WRECK 1_4 cup grated cheese
OR SEVEN LAYER DINNER 1_4 cup cracker crumbs
Slice 2 onions and fry until tender, but not 2 tablespoons buHer
brown. Spread over the bottom of a 2- Combine meat, potatoes, onion, salt, relish
quart casserole. Add a layer each of and catsup; mix well together. Blend in 1 to
sliced potatoes, sliced carrots and peas 2 tablespoons milk. Spread mixture 1 inch
(including the liquid). Sprinkle with cup thick in a buttered 8-inch baking dish.
raw rice. Cover with grated cheese and cracker
Arrange sausage, ground beef or pork, or crumbs; dot with butter.
fish fillets on the top. Dilute 1 can tomato Bake at 400 F. for 40 minutes.
8 large cabbage leaves 1 vegetable marrow (about 2
2 teaspoons pork fat pounds)
1f2 pound sausage meat 1 pound minced meat
1 medium onion (chopped) 1 onion, chopped
2 cups tomatoes (chopped) Salt
1f2 teaspoon salt Pepper
Dash of pepper Wash and dry marrow; cut in half length-
1 tablespoon granulated sugar wise and take out the seeds.
11f2 cups cooked spaghetti Combine minced meat, onion, salt and
Cook cabbage leaves in boiling water for
pepper. Put in centre of the marrow; tie
5 minutes; drain. Heat fat and fry sausage
meat and chopped onion until deliciously
brown. Bake in a covered roaster for 1 Yi2 hours
Add 1 cup chopped tomatoes, salt, pepper, at 350 F. Slice and serve hot.
sugar and cooked spaghetti.
Simmer and stir until hot and well blended. HUSH PUPPIES
Put a heaping spoonful on each cabbage 1 cup cornmeal
leaf; roll up and fasten with a toothpick. 1f3 cup sifted
Put in a baking dish. Pour seconcl cup of CREAM OF THE WEST Flour
chopped tomatoes over the rolls; cover 1 teaspoon baking powder
and cook at 400 F. for 30 minutes or until 1f2 teaspoon salt
tender. 1 onion (minced)
Remove cover and let brown. 1 egg
Serve with hashed potatoes. 1f3 cup milk
HAM AND POTA TO BALLS Sift dry ingredients together, then add the
minced onion. Blend in the unbeaten egg
Mash 6 boiled potatoes and add few and milk, until well combined.
grains of salt, 1 tablespoon melted butter
Drop by spoonfuls into hot fat (350 FJ
and 1 cup evaporated milk. Mix well. Add
and fry for 10 to 15 minutes or until
2 well beaten eggs and 1 cup finely
golden brown.
chopped cooked ham.
Mould into egg shaped balls; roll in flour. These are especially good with with fried
Fry in hot deep fat (385 f.) until nicely clams, shrimp or chicken.
Serve with your favourite cream sauce. FRENCH FRIED PARSNIPS
3 medium parsnips
1 head cabbage 1f3 cup milk
1 pound uncooked rice Fine bread crumbs or salted
1 pound hamburg CREAM OF THE WEST Flour
1 teaspoon salt Scrape parsnips and cut in quarters,
1M, teaspoon pepper lengthwise; then cut once across. Cover
1 large can tomatoes with boiling salted water and cook until
2 cups cold water tender. Drain. (Be careful not to over-
Salt cook.)
Separate cabbage leaves; place in hot
water for a few minutes, then drain and Add milk to the beaten egg. Dip the
dry the leaves. parsnip strips in this mixture and then roll
Combine the uncooked rice, hamburg, 1 in eitheT bread crumbs or salted flour.
teaspoon salt and pepper. Place about 2 Fry in hot deep fat (390 f.) until golden
tablespoons mixture in each cabbage leaf brown. Drain and serve hot.
and roll up. Lay in a saucepan, placing
the rolls close together. HYou ~ ll do it in the long run.

Sprinkle with salt; add tomatoes and W::Jter.

Eventually you will succeed.
Boil for 2 hours.
IRISH CAULCANNON Combine mashed potatoes and melted
Caulcannon can be made from any shortening or butter and beat until
vegetables. Prepare those of your choice creamy.
(potatoes, onions, parsnips and cabbage Add well beaten eggs, milk and seasonings.
are good, plus carrots, turnip and leeks Place in greased baking dish (1 1.12-quort
for co loud, and boil in the usual way. casserole} and bake at 375 F. until brown
Mash all of the cooked vegetables (about 20 minutes}.
through a ricer while they are still hot.
Next, mix the riced vegetables together
To 4 cups of well-mashed hot potatoes,
and put them in a saucepan. Add 1 table-
add one small onion which has been
spoon of butter for every cup of vege-
finely chopped and a few grains of pepper.
tables. Heat until piping hot; stir con-
Add 2 tablespoons butter and 1 to 2 table-
stantly to prevent sticking. Press the hot
spoons savory; blend well. Press into a
vegetables into a well buttered mould.
1-quart bake pan; dot with butter and
Bake at 400 F. for 20 minutes. brown in a 400 F. oven.
Peel 6 large potatoes. Slice thinly and 1 tablespoon margarine
place in a buttered 2-quart baking dish in 2 tablespoons minced onion
layers. Cover each layer with a sprinkle 1f2 teaspoon sage
of CREAM OF THE WEST Flour; dot with 1f2 teaspoon salt
butter, and season with salt and pepper. 1 cup tomato puree
Fill the dish with hot milk up to the top 2 cups lima bean puree
layer of potatoes and sprinkle with 1 cup whole wheat bread crumbs
grated cheese. 2 eggs, beaten
Bake slowly until tender (about 11_4 hours) Melt the margarine in a saucepan; add
at 350 F. onion, sage and salt; simmer until the
onions are tender but not brown. Add the
FRENCH FRIED POTATO PUFFS tomato puree and blend.
4 slices bacon Combine the bean puree and bread
4 cups left-over mashed potatoes crumbs. Add the tomato mixture and
2 eggs, well beaten beaten eggs. Mix lightly and turn into a
1 cup sifted greased 9-inch x 5-inch x 3-inch loaf pan.
Bake at 350 F. for 30 to 40 minutes.
2 teaspoons baking powder
Unmould on a platter and garnish with
1 teaspoon salt
parsley. Serve with tomato sauce.
Fry bacon until crisp; crumble into small
pieces. Combine with potatoes and beaten POT A TO AND CHEESE SOUFFLE
eggs. 2 cups boiled potatoes
Sift dry ingredients into potato mixture. 1f2 cup hot milk
Blend well. 2 eggs
Heat fat to 385 F. in a deep pan (you 3A, cup grated cheese
need about 2 inches of fat). Drop potato Salt and pepper
mixture by tablespoons into hot fat. Boil enoug~ potatoes to make two cups.
Fry 3 to 5 minutes or until brown. Mash them and beat in milk. Then add well
Excellent with roast beef. beaten egg yolks and seasonings, also
1.12 cup of grated cheese. Fold in stiffly
POTATO PUFF beaten egg whites. Put mixture in a
2 cups mashed potatoes greased 11.12 quart baking dish. Sprinkle
2 tablespoons shortening or remaining cheese on top.
buffer, melted Place dish in pan of hot water and bake in
2 eggs moderate oven (350 F.) for 25 to
1f2 cup milk 30 minutes.
Salt and pepper Serves 6.
BAKED BEANS Bake in a 300 F. oven until eggs are
4 cups navy beans almost done (about 10 minutes).
1 medium onion, finely chopped Sprinkle grated cheese over the eggs.
1f2 cup molasses Return to oven to melt the cheese.
1f2 cup catsup Serve hot.
2 teaspoons salt
2 teaspoons dry mustard A gommil-a. foolish person.
1A teaspoon ginger -u.Even a. gommil can ma.l{e
1f2 pound salt pork, cut in thick slices dumplings . .,.,
Cover beans with cold water and soak
overnight. Drain and place beans in a CORN AND CHEESE CASSEROLE
farge saucepan. Add 2"!t2 quarts fresh 1 cup cream style corn
water and onion. Bring to a boil, lower 1 cup grated cheese
heat and simmer gently until skins burst. 1 cup bread or cracker crumbs
Drain beans and reserve liquid. 1f2 teaspoon salt
Combine molasses, catsup, salt, mustard 1 tablespoon melted buffer
and ginger. Add 2 cups of the water 1 teaspoon Worcestershire Sauce
drained from beans. 2 tablespoons chopped pimiento or
Arrange half of pork in bottom of large parsley (optional)
bean crock or casserole with a tight 2 eggs, separated
fitting cover. Add beans and top with 2 cups milk
remammg pork. Pour molasses mixture Combine all ingredients except the eggs
over all. Add enough water to cover and milk. Beat the egg yolks; add the milk
(use that drained from beans). and pour over corn mixture; stir well.
Cover and bake in a 300 F. oven for Fold in stiffly beaten egg whites. Pour
5 hours. Remove cover for last 30 minutes into ungreased 2-quart casserole.
of cooking time. Add more water if Oven poach at 350 F. for 40 minutes or
necessary during the cooking. until firm.
6 medium size onions
1 cup cernmeal
3 tablespoons shortening
1 cup graham flour
1 teaspoon baking soda
13.4 cups sifted
1f2 teaspoon salt
4 teaspoons baking powder
1f2 cup molasses
1 teaspoon salt
2 cups sour milk
1 cup seeded raisins 1 teaspoon curry powder
5 tablespoons chilled shortening
Combine dry ingredients and then stir in
the liquids and raisins. Pour into a greased
cup drained kernel corn
one quart mould. Steam for 3 hours.
cup milk
1 egg, slightly beaten
Excellent with baked beans. 1f2 cup milk
Few grains salt
SUPPER DISH Few grains pepper
41f2 cups hot mashed potatoes Peel onions and cut in 1,4-inch slices;
5 teaspoons catsup separate into rings. Saute the onion rings
5 eggs in the 3 tablespoons of shortening until
1f2 cup grated cheese they are tender and very lightly browned.
Salt Drain off excess fat.
Pepper Sift the dry ingredients; cut in the shorten-
Spread hot mashed potatoes in greased ing. Add the corn. Make a well in the
shallow baking dish. Make five nests and centre and add 2;3 cup milk. Mix lightly
put 1 teaspoon catsup in each. Drop an to make a soft dough. Knead gently for
egg in each nest and season with salt and a fevv seconds, and then pat into a
pepper. greased 8-inch or 9-inch square pan.
Arrange cooked onions over the dough.
Combine slightly beaten egg, 142 cup
milk~ salt and pepper. Pour over the
Bake at 425 F. for 30 to 35 minutes.
Cut in 9 squares. Serve hot.

1 egg
1A, cup milk
Few grains salt
4 slices of bread
BuHer or margarine
Beat egg slightly; add milk and salt. Dip
bread slices in egg mixture and brown in
hot butter or margarine, turning once.
Serve hot with jam, maple syrup or honey.

J'Vothen? koA Aonz-e=jtd-r~~ when it co~~t;(P-:J/anM-_, ~llie4 and ~le&.

YJ~P-'lfi'?"? ej. a ?'W-'a/ en oa~ honu:-_, aO- it ,P~,oklly t4 in J/oa~.cO-.







PARTRIDGEBERRY JAM Boil slowly for 20 minutes or a little longer.
51/2 cups prepared fruit Pour at once into hot sterilized jars and
7 cups granulated sugar seal.
boHie Certo
Put 1 YQ pounds fully ripe partridgeberries
in a saucepan and add 3 cups water. Ba1{_e . . Apples
Bring to a boil and simmer in a covered Yellow berries of delicious flavour~
saucepan 10 minutes. Measure 5"!;2 cups of shaped li"l{e blacf{ berries. 'They grow
this fruit into a large saucepan to make low down in bogs. In Scandinavian
jam. Add 7 cups sugar to fruit in saucepan countries they are called cloud
and mix well. Place over high heat, bring berries.
to a full boil. Boil hard for 1 minute,
'They are often confused by the
stirring constantly. Remove from heat; at
stranger with ba"l{ed apples but~ of
once stir in YQ bottle Certo. Stir 5 minutes.
course, they are not at all the same.
If Certo is not available or if apples are
It is said that when the French first
plentiful, the pectin may be extracted and
landed on the shor~s of J\[ewfound . .
used instead of Certo in the recipe.
land and found this un"l{nown berry
APPLE PECTIN they said Hwhat is this berry called?'"
4 pounds apples or .... Baie qu" appelle?""
4 quarts water
Select firm sour apples a little under ripe.
Scrub thoroughly and slice apples thinly.
Bring to a boil quickly; cover and boil DOGBERRY AND APPLE JELLY
rapidly for 20 minutes. Strain until juice Add two dozen crab apples to one quart
ceases to drip. Remove fruit from bag. of dogberries. Cover with cold water
Measure and add equal amount of water. and simmer until tender. Strain through
Boil 20 minutes and strain. Mix first and cheese cloth or a jelly bag.
second extractions (about 3 quarts) Add 34 cup granulated sugar for each cup
together. Mix in a wide pan, liquid 2 inches of juice. Boil until a drop of juice will jell
deep or less. Heat rapidly about 30 to on a cold plate. Pour into sterilized jars
45 minutes to 1_4 of original volume. Pour and sea I. This is very good with chicken.
while boiling hot in jars and seal.
BLUEBERRY JAM Pick over and wash 4 cups of rna rsh berries.
6 cooking apples (sour) Put in saucepan with 2 cups of boiling
1f2 cup water water and boil 20 minutes. Put through
22 cups blueberries sieve pressing all juice from the boiled
10 cups granulated sugar berries. Cook juice for 3 minutes; add
Peel and core apples; chop. Put them in a 34 cup granulated sugar for each cup of
preserving kettle and add water. Stew juice and cook for another 2 minutes. Pour
until well cooked and then mash. Add into sterilized jars and seal.
blueberries and sugar; blend well and let
""'This is an old recipe which was given to our
boil for 30 minutes or until jam drops from
contributor many years aczo by a lady who
spoon in sheets. Bottle in hot sterilized
operated a very successful hotel. '>1 SALLY
jars and seal with hot parafin. Store in a
cool place.

Wash and weigh berries. Add 34
pound A sign-a small portion.
granulated sugar to each pound of berries.
At dinner a person is as"l{ed if he
Place both together in a container and let
will have a little more. He replies
stand overnight. Next morning put berries H]ust a sign""-meaning half a
on to cook, bringing the jam slowly to a
12 cups rhubarb RELISH
Juice and rind of 2 oranges and
1 lemon 4 cups fresh cranberries
3 cups seedless raisins 1 cup crushed pineapple, drained
6 cups granulated sugar 1 teaspoon lemon juice
1 cup granulated sugar
Cut rhubarb in small pieces. Add fruit
Put cranberries through a food grinder.
juices, chopped rind of lemon and oranges,
Combine them with other ingredients.
finely chopped raisins and sugar. Mix well.
Chill before serving.
let stand overnight.
Then simmer for 1 hour, stirring frequently.
Pour into hot sterilized jars and seal. 1f2 cup bleached raisins
Raisins may be omitted if you wish. 1f2 orange
PRUNE MARMALADE 1 cup finely chopped, peeled apples
1 tablespoon lemon juice
4 cups rhubarb 1f2 cup chopped nuts
6 cups prunes 2 tablespoons honey
10 cups granulated sugar
Put raisins and orange (cut in pieces)
Juice and peel of 2 oranges
through the fine blade of a food chopper.
Juice of 1 lemon
Add remaining ingredients and chill over-
Cut rhubarb in "!;2 inch pieces and soak night in the refrigerator.
overnight. Soak prunes overnight and then
This keeps for a week and is nice to serve
cook them in the same water, removing
with hot or cold meat.
the pits as they cook. Add the drained
rhubarb, sugar and fruit juice and chopped
peel. Simmer until thick and clear. SWEET RELISH
10 pounds green tomatoes
BLUEBERRY 5 pounds onions
AND APPLE CONSERVE 4 cups granulated sugar
4 cups diced apples 1 quart vinegar
4 cups blueberries 2 tablespoons salt
5 cups granulated sugar 2 tablespoons pickling spices
4 tablespoons lemon juice (in a small bag)
1f2 cup raisins Put tomatoes and onions through the
Simmer apples and blueberries for 20 mincer. Add sugar, vinegar, salt and spice
minutes. Add sugar, lemon juice and raisins. bag. Cook until tender, not mushy.
Boil until thickened. Pour into hot, Put in a large jar or crock. leave the spice
sterilized jars; seal. bag in for a few days as this improves the
4 cups raw partridge berries 2 quarts cut rhubarb
21f2 cups granulated sugar 1 quart thinly sliced onions
1 cup coarsely broken walnuts, 1 pint vinegar
toasted 2 cups granulated sugar
1 cup orange marmalade 1 tablespoon salt
Juice of one Iem on 1 teaspoon each of cloves,
Combine partridge berries and sugar and allspice, cinnamon and pepper
place in a tightly covered baking dish. Cook together slowly until tender (about
Bake at 350 F. for 1 hour. Spread walnuts one hour).
in a shallow pan and toast in the 350 F. Pour into hot, sterilized jars; seal.
oven for about 12 to 15 minutes.
Stir together the baked partridge berries, CHUTNEY
walnuts, marmalade and lemon juice. 2 quarts cider vinegar
Chill. 12 cups brown sugar
12 cups gooseberries, green or acid SPICED BLUEBERRIES
apples 6 cups granulated sugar
3 cups raisins (Valencia-stoned 1 pint cider vinegar
and sliced) 5 pints blueberries
6 cups sultana raisins, finely 2 tablespoons cinnamon
minced 1 teaspoon cloves
1 cup salt
1 cup whole ginger (broken into Dissolve sugar in vinegar; add other
1f2 inch pieces) ingredients.
1_4 cup garlic, finely minced Boil for one hour.
1 tablespoon cayenne pepper Seal in hot, sterilized jars.
1.4 cup mustard seed (husked)
Make syrup by boiling vinegar and sugar SPICED CRANBERRIES
together. let it cool. 16 cups cranberries
Add other ingredients to the cooled syrup 9 cups brown sugar
and then boil for 5 minutes. 2 cups vinegar
Bottle when cold. 2 tablespoons cinnamon
2 tablespoons allspice
Note: This is very good with cold meat. 1 tablespoon cloves
TOMATO CHUTNEY Combine these ingredients and simmer
together for 2 hours.
2 dozen red or green tomatoes Serve with meat.
6 to 8 apples
4 medium onions
3 tablespoons pickling spice PICKLED CABBAGE
1 teaspoon salt 2 cups granulated sugar
1/2 teaspoon black pepper 1 tablespoon cinnamon
1fs teaspoon red pepper 1 teaspoon allspice
11f2 cups vinegar 1 teaspoon cloves
11.4 cups brown sugar (packed) 1 tablespoon salt
Wash tomatoes and cut in quarters; peel 2 cups cider vinegar
and chop the apples and onions. Put all 1 lemon, thinly sliced
ingredients except the sugar in a large 2 quarts white cabbage, chopped
saucepan or kettle. Bring to a boil and 2 quarts small beets, cooked and
cook until soft. Add the sugar and cook peeled
for another 10 minutes. Combine sugar, spices and salt. Add
Put in hot, sterilized iars and seal. vinegar and sliced lemon and cook to
make a syrup. Pour hot syrup over the
APPLE CHUTNEY cabbage and beets; let simmer for
15 minutes.
12 cups unpeeled, chopped apples
1 large onion, chopped Pour into hot sterilized jars and seal.
3 cups chopped celery
1 cup raisins PICKLED BEETS
2 cups cider vinegar Boil young beets until tender; skin them.
1f2 teaspoon pepper For each quart of beets, allow 1 cupsY2
2 cups granulated sugar brown sugar, 1 teaspoon salt, cup34
1 tablespoon salt vinegar and % cup water in which beets
1 teaspoon ground ginger were boiled.
1 teaspoon cinnamon Heat beets in this mixture until it boils and
1/s teaspoon ground cloves then fill hot sterilized jars and seal them.
Combine apples, onion, celery and raisins.
Add vinegar and pepper. Cook slowly
for 1 hour, stirring often. Add other u Don"t ma"l{e strange. H Said to ma"l{e a
ingredients. Cook until very thick. Seal in guest feel at home.
sterilized jars.
PICKLED ONIONS Add 6 cups brown sugar, 1-28 ounce can
tomatoes and 3 or 4 cups vinegar (white
4 quarts small white onions
3 pints boiling water or cider) and 14cup pickling spices, tied
up in a gauze bag.
1 cup salt
3 pints cold water let the pickles boil slowly for 1 hour or
1A, cup mixed pickling spices until soft. Bottle in sterilized jars.
2 cups granulated sugar
2 quarts white vinegar CABBAGE PICKLES
Cover onions with boiling water; let stand 1 quart cabbage
for 5 minutes. Drain and then peel. 1 quart onions
Dissolve salt in cold water; add onions and 1 quart vinegar
let stand for 12 to 24 hours. Drain and then 1 cup granulated sugar
rinse with cold water. 1 teaspoon salt
1 tablespoon curry powder
Tie spices in a cheese cloth bag and add to
the sugar and vinegar; heat to boiling and
1 tablespoon turmeric powder
then remove spice bag. Add onions and
1 tablespoon dry mustard
simmer for 2 or 3 minutes.
1f2 cup CREAM OF THE WEST Flour
Pack onions in hot, sterilized jars; ftll with
1f2 cup water
Chop cabbage and onion until very ftne;
the hot vinegar; seal. Makes about 6 pints.
add vinegar and boil for 10 minutes. Add
the sugar and salt. Mix seasonings with
the flour; add water to make a paste.
5 pounds crab apples Stir flour paste into the boiling pickles
1 quart cider vinegar and boil for 20 minutes. Bottle while hot.
4 cups granulated sugar
2 teaspoons ginger
2 teaspoons ground cloves GOOSEBERRY PICKLES
6 cups gooseberries
Wash crab apples, but do not remove the
6 cups onions
stems. Add them to the heated vinegar to
4 cups granulated sugar
which has been added the sugar, ginger
and cloves.
1/2 pint vinegar
1 teaspoon salt
Cook until the crab apples are tender and 1 teaspoon pepper
start to break the skins. 1 teaspoon cinnamon
Put in hot sterilized jars; seal. 2 teaspoons pickling spices
Put gooseberries, onions and sugor in
TOMATO PICKLES vinegar to soak overnight.
2 apples Add other ingredients and boil until berries
2 or 3 onions are soft. Put in sterilized bottles and seal.
1 can tomatoes (20 ounces) These pickles will keep for years.
1 cup vinegar
1 cup granulated sugar
1 teaspoon allspice DRIED APPLE PICKLES
1 pound dried apples
1 teaspoon salt
Water enough to make soft
Peel and cut apples into small pieces; slice
onions. Combine all ingredients and boil
11f2 pounds onions
3 cups sugar (white or brown)
for Y2 hour. 1 teaspoon each of cinnamon, all-
Fill sterilized bottles and seal immediately. spice, salt, pepper
1 cup vinegar
VEGETABLE MARROW PICKLES Boil dried apples and water until like jam.
Cut up about 5 pounds each of vegetable Add the finely chopped onions and boil
marrow and onions. Sprinkle with about for a few minutes. Then add the sugar and
V2 cup ftne salt. let stand overnight. In the spices. Simmer for about 30 minutes.
morning, pour off any water which has Remove from the stove and stir in the
formed. vinegar. Bottle in sterilized jars.
RHUBARB CATSUP 4 cups mixed peel, minced
Juice and grated rind of 2 oranges
12 cups rhubarb
and 2 lemons
6 cups brown sugar
1 tablespoon salt
3 cups chopped onions
1 tablespoon cinnamon
11A cups white vinegar 1f2 teaspoon mace
1 teaspoon salt
Few grains ground cloves
1 teaspoon cinnamon
1 teaspoon ground cloves Cook the chopped meat until very tender;
teaspoon pepper drain and put through a food chopper.
Cut rhubarb into small pieces; wash and Prepare all the ingredients. Combine
drain. Add sugar to the rhubarb and let everything in a large pot and simmer
stand for 2 hours. Then add the chopped gently for 1Y2hours. Seal in hot, sterilized
onions, vinegar and seasonings. Boil for jars.
30 minutes or until thick. Stir occasionally
to keep from s1:icking.
Delicious with cold meat.
6 cups raisins
6 cups currants
MUSTARD PICKLES 2 cups dark molasses
1 pound pickling onions 2 oranges, grated
1 large head cauliflower 2 lemons, grated
(2 pounds) 2 cups mixed peel
3 large cucumbers 2 teaspoons ginger
1 sweet red pepper 6 cups brown sugar
1/2 cup salt 2 cups shredded suet
1 quart white vinegar 4 cups sliced apples
11/2 cups granulated sugar 2 tablespoons salt
cup sifted
Combine the raisins, currants and molasses;
boil for 15 minutes (add a little water if
2 tablespoons dry mustard
necessary). Blend in the grated orange and
1 tablespoon turmeric
lemon, mixed peel and ginger. Cook for a
cup water
few minutes and then add the brown sugar
Skin the onions and separate the cauli- and suet. Continue to simmer. lastly, add
flower into small flowerlets. Cut unpeeled the apple slices and salt. Continue to
cucumbers and red pepper into wedges. simmer for 34 of an hour, stirring oc-
Cover with water; sprinkle with salt and let casionally to keep from sticking. Cool
stand overnight. Boil 10 minutes in water slightly and then jar.
in which it has been soaked. Drain. Heat
vinegar and sugar. Make a smooth paste
with flour, mustard, turmeric and Y2 cup BOTTLED TURR
water; add to vinegar and boil until thick. Clean the turrs; skin; and cut off ba!Lk and
Pour over vegetables while still hot. Seal rib bones where there is not much meat.
in hot, sterilized jars. Pack the legs and breasts in wide mouth
mason jars. Add two slices fat pork, one
OLD FASHIONED MINCE MEAT chopped onion and one teaspoon salt to
2 cups chopped lean meat each jar. Fill the jars to one inch of top
2 cups ground beef suet with boiling water. Screw on tops; loosen
3 quarts sour apples, chopped slightly.
1 cup grape or apple iam Process in a pressure cooker for 90
2 cups peach iam or marmalade minutes at 10 pounds pressure or in boiling
1 pint grape iuice water for 3 hours.
3 cups brown sugar A quart jar will hold about 2 birds. If small
3 cups seeded raisins mouth jars are used the meat will have to
3 cups seedless raisins be cut in smaller pieces. Do not pack the
3 cups dried currants giblets.
Wash moose meat and cut in small pieces.
Place meat in jars; add 2 teaspoons salt
and enough boiling water to fill jars to
within one inch of top. Seal jars and then
loosen slightly.
Process in boiling water for 4 hours or in a
pressure cooker for ]3_,4 hours at 10
pounds pressure.
Seal jars as soon as possible.


~61 lat- not lea-JI/ ~ kju you'll ;:nd a F'IH)a~eu ~aace o~ candy

~ ~e~e--0~ jt-ep.hafz-~ a neW idea /o,c a r~Wn;? OP. leve~a?e.







EGG SAUCE 1f3 cup vinegar
4 tablespoons buHer 1 tablespoon dry mustard I
4 tablespoons Combine these ingredients in a saucepan
CREAM OF THE WEST Flour and cook until thick, stirring constantly.
Salt This is delicious with ham, hot dogs or
Pepper hamburgers.
2 cups milk
1 chopped hard-cooked egg HOT MUSTARD SAUCE
Melt butter in a saucepan. Add flour and 2 tablespoons buHer
seasonings; allow to bubble for 2 or 3 1 tablespoon
minutes, stirring constantly. Add milk grad- CREAM OF THE WEST Flour
ually and stir until sauce is thick. Add the 2 tablespoons dry mustard
chopped egg. 2 teaspoons granulated sugar
1/3 cup milk or cream
SWEET AND SOUR SAUCE 1A, cup vinegar
1 cup pineapple iuice Melt butter; add flour and stir until smooth.
2 tablespoons granulated sugar Remove from the heat and blend in the
2 tablespoons vinegar mustard and sugar; then gradually add the
1/s teaspoon garlic salt milk. Cook over hot water until thickened,
1f2 teaspoon soy sauce stirring constantly. Cool slightly and add
1f2 cup pineapple chunks the vinegar. Serve cold with steak, chops,
1f2 of a green pepper, chopped ham or cold meats.
11f2 tablespoons cornstarch
2 tablespoons cold water LEMON PARSLEY SAUCE
Combine pineapple juice, sugar, vinegar, Melt 14
cup margarine. Add 1 tablespoon
garlic salt and soy sauce in a saucepan; lemon juice, 14
teaspoon Worcestershire
bring to a boil. sauce and 1 tablespoon chopped parsley;
Add pineapple chunks and chopped pep- blend.
per. CDill pickles may be substituted for Serve with fish or vegetables.
the pepperJ
Blend cornstarch and cold water; stir into
the hot sauce mixture. Cook until sauce
thickens, stirring constantly.
2 tablespoons buffer
2 tablespoons
Pour over fish or spareribs. CREAM OF THE WEST Flour
1f2 teaspoon salt
1 cup milk or 1f2 cup milk and 1f2
2 tablespoons buffer cup vegetable water
1 onion, diced 2 egg yolks
3A, cup celery, diced 1/a teaspoon pepper
3tJ teaspoon dry mustard Few grains cayenne
2 tablespoons brown sugar 1 teaspoon lemon iuice
11/2 teaspoons salt 2 tablespoons butter
3tJ teaspoon chili powder 2 egg whites -
3 tablespoons vinegar Melt 2 tablespoons butter; stir in the flour
11f2 cups tomato iuice and salt; cook for 3 minutes. Add the
1f2 cup water liquid gradually and cook over direct heat
Cook diced onion and celery in the hot until thick and smooth (stir constantly).
butter for 2 minutes. Add dry ingredients Beat egg yolks and add a little of the hot
and then the liquids. Simmer for 20 minutes. mixture and beat well. Return to thickened
Use it for basting meat. mixture and cook for 1 minute. Add
seasoning, lemon juice and remaining
1 egg, slightly beaten Remove from heat and fold in stiffly beaten
1f2 cup granulated sugar egg whites before serving.
yolk. Add this to the flour mixture, then
mix in the vinegar and milk.
114 cup buHer
2 small onions, chopped Put in a double boiler and stir until it
21f2 tablespoons thickens.
11f2 cup hot water ONE EGG BOILED DRESSING
Salt and pepper
1 egg
Melt butter in a small saucepan; add onions
and cook for a few minutes over low heat.
3_4 cup granulated sugar
2 teaspoons dry mustard
Then add the flour and blend thoroughly.
2 tablespoons
Add hot water and cook until thickened,
stirring constantly. Add salt and pepper to
1 teaspoon salt
114 teaspoon pepper
1 cup milk
TOMATO SAUCE 1 cup water
1 28-ounce can tomatoes 1 cup vinegar
1 bay leaf 1 tablespoon buHer
2 small onions, chopped
Beat egg. Stir in sugar, mustard, flour, salt
1 stalk celery, sliced
and pepper. Place in top part of double
1 tablespoon vinegar
boiler and add the liquids gradually. Cook
2 tablespoons brown sugar
until thick, stirring constantly. Remove from
114 teaspoon salt heat and stir in the butter.
1/s teaspoon pepper
114 teaspoon thyme
114 teaspoon oregano LEMON SAUCE
Few grains cayenne pepper 2 tablespoons
Simmer the ingredients together for 30 CREAM OF THE WEST Flour
minutes, removing the bay leaf after the 3J4 cup granulated sugar
first flve minutes. Remove from heat and 3,4 cup boiling water
press through a sieve. 1 teaspoon grated lemon rind
To thicken, melt 2 tablespoons butter in a 1 egg (if desired)
saucepan; add 3 tablespoons CREAM OF 1 tablespoon buHer
THE WEST Flour and stir to a smooth paste. 2 tablespoons lemon auace
Add pureed tomato mixture and cook until Combine flour and sugar; add the boiling
thickened, stirring constantly. water and lemon rind. Cook until thickened,
stirring constantly. If the egg is to be
added, beat it slightly and add the hot
A roasting-abuse or ridicule mixture to it. Cook over very low heat for
.... Did I ever get a. roasting! .. 2 minutes, stirring constantly.
Remove from heat and stir in the butter
and lemon juice.
1 tablespoon buHer GRANDMOTHER'S SAUCE
2 teaspoons 1 cup scalded milk
CREAM OF THE WEST Flour 1f2 cup buHer
11/2 tablespoons granulated sugar 1 cup granulated sugar
1 teaspoon dry mustard 1 egg, well beaten
1f2 teaspoon salt 1f2 teaspoon vanilla
1 egg yolk Shake of nutmeg
1/2 cup vinegar Scald milk. Cream butter and sugar; beat
1f2 cup milk in the egg. Add to the hot milk and cook
Melt butter; add flour and stir to a paste. for 2 minutes, stirring constantly. Remove
Put on the stove until it bubbles. Mix the from the stove and add vanilla and nutmeg.
sugar, mustard, salt and slightly beaten egg Serve over cake or with fruit pudding.
SUNSHINE SAUCE 2 teaspoons vanilla
1f2 cup buffer or margarine Beat for 1 minute. Pour into a greased
1 cup icing sugar 9-inch square pan. Cut when cool.
1 egg I
1/2 teaspoon vanilla PENUCHE
Cream butter or margarine in top part of 2 cups light brown sugar I
a double boiler; blend in the sugar. Add 1j3 cup milk or cream
the egg and place over hot water. Beat
constantly with a rotary beater until foamy.
1 tablespoon buffer
1fs teaspoon cream of tartar
Add vanilla. Serve hot with a steamed or 3_4 cup chopped nuts
fruit pudding. 1 teaspoon vanilla
Combine sugar, milk, butter and cream of
tartar in a saucepan. Boil until it reaches
2 cups light brown sugar the soft ball stage, stirring as little as
1 tablespoon cornstarch possible. Remove from fire; add nuts and
Few grains salt vanilla. Beat until thick. Pour in to a buttered
1 tablespoon buffer 8-inch square pan. When cool, cut into
1/3 cup sweet cream or evaporated squares.
1 teaspoon vanilla
Combine all ingredients except the vanilla. ""Long may your big }ib draw. H

Boil to the soft ball stage. Take from the A good wish for the future-in
fire; add vanilla and beat until creamy. other words, mayt here always be I
Pour into a buttered 8-inch square pan. wind for your sail.
Mark into squares when still warm.
Note: Y2 cup cocoanut, chopped nuts, MOLASSES TAFFY
raisins or cherries may be added. 1 cup brown sugar
1 cup molasses
FUDGE 2 tablespoons buffer
2 squares unsweetened chocolate 1 tablespoon lemon iuice
2 cups granulated sugar Cook all together, without stirring, until
1 cup milk brittle when tested in cold water. Pour
1 teaspoon corn syrup
into a buttered pan and cool sufficiently to
1_4 teaspoon salt pull.
2 tablespoons buffer
1 teaspoon vanilla Pull the taffy until light; cut in serving
1f2 cup chopped nuts pieces.
Grate the chocolate. Combine it with the
sugar, milk, corn syrup and salt in a sauce- CHOCOLATE CREAM FROSTING
pan. Cook quickly to a soft ball stage, 1 cup brown sugar
stirring occasionally. Remove from heat; 1f2 cup water
add butter and vanilla. Cool without 3 squares unsweetened chocolate
stirring, then beat until it stiffens and loses 3 tablespoons buHer
its shine. Stir in nuts. Pour into a buttered 1/2 teaspoon salt
8-inch pan and spread evenly. 3 cups (approximately) icing sugar
1 teaspoon vanilla
COCOANUT FUDGE 1 cup chopped nuts
3 cups brown sugar Combine sugar, water, chocolate, butter
3_4 cup evaporated milk and salt in a saucepan. Bring to boiling
1_4 cup buffer point and cook for 3 minutes. Remove from
Combine these ingredients and boil until heat and cool slightly. Add enough sifted
mixture reaches the soft ball stage. Re- icing sugar to spread. Stir in vanilla and
move from the stove; add: chopped nuts.
2 cups cocoanut Enough for a 2-layer cake.
1 egg white 2 cups light brown sugar
cup granulated sugar 1f2 cup boiling water
Few grains salt 1 egg white
3 tablespoons water Few grains salt
1 teaspoon light corn syrup Combine sugar and boiling water; cook to
the soft ball stage.
Blend these ingredients in top of a double
Beat egg whites until stiff, adding salt when
boiler and place over boiling water. Beat
partly beaten. Gradually add the syrup to
constantly for 4 minutes or until frosting
the beaten egg white, and continue beat-
stands in peaks.
ing until it holds its shape and is thick
Remove from heat and beat in ~ teaspoon
enough to spread.
Simmer ~ cup raisins in water for 5 RASPBERRY VINEGAR
minutes. Drain and cut up. Pick over, wash and drain 1 ~ quarts
Add these to V3 of the snow frosting and raspberries. Cover with 1 pint cider vinegar
use for a filling between layers. Spread and let stand overnight. Strain through
remaining frosting on cake. Use red and double thickness of cheese cloth. Boil 15
green cherries for decoration. minutes. To each pint of juice, add 1 pound
granulated sugar and bring to a boiling
SEVEN MINUTE FROSTING point. Boil 5 minutes. Pour into hot sterilized
2 egg whites bottles. Cool and seal.
11f2 cups brown sugar Delicious drink in hot weather.
1/3 cup cold water
1 teaspoon flavouring PARTRIDGE BERRY COCKTAIL
1 quart partridge berries
Combine egg whites, sugar and water in 6 cups water
top of double boiler. Cook over rapidly 2 cups granulated sugar
boiling water, beating constantly, until it 1 cup orange iuice
stands in stiff peaks (about 7 minutes). 3 tablespoons lemon iuice
Remove from heat and beat in 1 teaspoon 1 quart ginger ale
flavouring. Cook berries in 4 cups of water until they
COFFEE SHORT CUT ICING are soft. Crush berries and force through
cheese cloth. Boil sugar and 2 cups of
1 cup granulated sugar water for 5 minutes. Add to the partridge
1f2 teaspoon cream of tartar berry juice; chill. Add fruit juices. Just
1/2 teaspoon salt before serving, add ginger ale.
1 egg white
3 tablespoons cold coffee BLUEBERRY SYRUP
Put all ingredients in top of a double Dissolve 4 ounces Tartaric Acid in 2 quarts
boiler. Place over rapidly boiling water cold water. Pour this on 2 gallons of
and beat with a rotary beater until mixture blueberries and let stand 24 hours. Strain
stands in stiff peaks. (About 5 to 7 minutes.) without pressing berries. Add 11;2 pounds
granulated sugar for each pint of syrup
Use at once.
and stir until dissolved. Bottle and tie
CHOCOLATE FROSTING muslin over top of bottles.
2 squares unsweetened chocolate BLUEBERRY WINE
2 tablespoons buHer To 2 quarts of berries add 4 quarts of
1 cup icing sugar boiling water. Let simmer on back of stove
2 tablespoons milk until it begins to boil. Strain and add 6
1 egg cups granulated sugar to a gallon of juice.
1 teaspoon vanilla Boil 5 minutes. When cool, add 3 cups
Few grains salt prunes. Put in a crock or jar; cover with
Melt chocolate and butter together. Add cheese cloth and let stand 2 months. Then
other ingredients and place bowl in a pan strain; bottle and cork.
of ice water. Beat until light and stiff Note: This wine is strong and will keep
enough to spread. from year to year.





The Treasury of Newfoundland Dishes is in large part the work of the 3297
Newfoundlanders whose names appear below. This is their book, for it was
from their contributions that the recipes to be published were chosen.
In dedicating this book to Newfoundland and its people the publishers do
so on behalf of these contributors, and extend to them their warmest thanks.
Mrs. Arch Baggs Mrs. C. Whiffen Mrs. Dorothy Russell
Mra. Viola Boggs Mrs. Edgar Russell
BAULINE, St. Johns East Mrs. R. Russell
ADEYTOWN T.B. Mrs. Ambrose King Mrs. Robert Saunders Ur.l
Mrs. Anderson Adey Mrs. Solomon LeGrow ISr.l Mrs. Clayton Snow
Mrs. Florence Snow, Country Rood
ADMIRAL'S COVE Cape Broyle BAY BULLS, S.S. Mrs. Philip Snow
Mrs. Potr ick Mackey Mrs. Bertha Coody Mrs. Reuben Snow
Mrs. Maude Coady Mrs. V. C. Sparkes
ANGEL'S COVE P.B. Cape Share Miss M. Dunphy Mrs. Alan Steedley
Mrs. John follett Mrs. Betty Glynn Mrs. Marcella Williams
Mrs. Wm. Glynn Mrs. K. M. Winsor
Mrs. Basil Moloney Mrs. Eric Wood
APSEY T.B. Mrs. Vincent Mullowney Mrs. Dorothy Young
Mrs. C. Smith Mrs. Gerald O'Driscoll
Mrs. Hannah Ryan BEAR COVE, W .B.
APSEY BROOK Random Island Mrs. Genevieve St. Croix Mrs. Edward Davis
Mrs. David Phillips Mrs. Gerard Williams Miss Rowena Blanchard
Mrs. Roy D. Smith Mrs. M. Williams !North Sidel
Mrs. William C. Smith BELLEORAM, F.B.
BAY DE VERDE, C.B. Mrs. Hubert Coombs
AQUAFORTE S.S. Mrs. Enias Blundon Mrs. J. Parsons
Mrs. Corrie Croft Mrs. Mary Noonan Ur.l Mrs. Amelio Rose
Mrs. Joseph Croft Mrs. D. B. Riggs Mrs. Charlotte Savory
Mrs. Rupert Croff Mrs. Wm. C. Riggs
Mrs. Dorothy Keough Mrs. Edward Walsh BELLEVUE, T .B.
Mrs. Ernest Keough Mr. James Heffernan
Mrs. James Maher BAY L'ARGENT, F.B. Mrs. Vincent Walsh
Mrs. Margaret Ryan Mrs. J. Good
Mrs. James Hardiman BELL ISLAND C.B.
AQUATHUNA Mrs. Elizabeth West Mrs. Ernest Ballard
Mrs. Bert Hynes Miss Eileen West Mrs. F. Bickford
Mrs. lynn Bickford
ARGENTIA P.B. (U.S.N.B.) BAY ROBERTS, C.B. Mrs. Michael Boland
Mrs. C. flynn Mrs. H. S. Atkinson Mrs. Charles Sown
Mrs. Merle E. Strunk Mrs. Isaac Badcock Mrs. Sydney Sown
Mrs. Roland Bagge Mrs. R. B. Butler
ARBNOLD'S COVE P .B. Mrs. Fred Bennett Mrs. William Cantwell
Miss Daphne Hollett Mrs. Isaac Bishop Mrs. William Clarke
Mrs. Manuel Hollett Mrs. G. Boone Mrs. Gus Coombs
Mrs. Samuel Hollett Mrs. Fred Bowering Mrs. Hayward Crone
Mrs. Hedley Peoch Mrs. Thomas Brown, Water St. Mrs. Harold Davis
Mrs. Wallace Peddle Mrs. J. l. Burke Mrs. Elinor Fleming
Mrs. G. Bursey, Box 19 Mrs. Helen Flight
AVONDALE C.B. Mrs. Alice Butler Mrs. Elizabeth fitzgerald
Mrs. M. F. Devereux Mrs. Julia Butler Mrs. A. Freake
Mrs. M. Doyle Mrs. Wallace Cave Mrs. Joseph Frye
Mrs. Beatrice McGee Mrs. Betty Churchill, Box 75 Mrs. William George
Mrs. Cyril Hennessey Mrs. Arthur Cluett Mrs. W. Hammond
Mrs. John Hicks Miss Jessie Crane Mrs. Roy Harvey
Mrs. Michael Moore Mrs. W. K. Elms Mrs. Frances Hedderson
Mrs. Regina Murray Mrs. Mary fitzpatrick . Mrs. Mary Hickey
Mrs. Cecil Gosse Mrs. Stanley Hoffe
BACON COVE, C.B. Mrs. W. Gosse Mrs. Roy Hookey
Mrs. John Gushue Mrs. W. F. Guy, Box 88 Mrs. Dorothy Hunt
Mrs. T. Hillyard Mrs. John J. Hunt
BAR HAVEN, P .B. Mrs. James House Mrs. Oswald Hunt
Mrs. Rita Collier Mrs. B. Jones Mrs. Uno Jefferies
Mrs. Thomas FarreU Mrs. Fannie King Mrs. Rhoda Kent
Mrs. Philip flynn Mrs. Wallace Menchions Mrs. Eleanor lomswood
Mrs. lucy Gaulton Mrs. Wilfred Menchions Mrs. George lilly
Mrs. Catherine Murray Mrs. Chesley Mercer Mrs. Gordon Mercer
Mrs. Fronk Shea Mrs. Edsel Mercer Mrs. L. Morgan
Mrs. Edmond Mercer Mrs. P. T. Murphy
BARENEED, C.B. Mrs. Eugene Mercer Mrs. Patrick Neary .
Mrs. Pearl Botten Mrs Eva Mercer Mrs. George O'Brien
Mrs. Arthur Boone Mrs. G. S. Mercer Miss Agnes O'Dea
Miss Effie Boone Mrs. Snowden Mercer Mrs. Ben Parsons
Mrs. Robert Boone Mrs. Cecilv Morgan Mrs. Roland Parsons
Mrs. J. North Mrs. Shenstone Parsons
BARRYD ISLAND, Fogo Dlst. Mrs. Norman Noseworthy Mrs. Harry Peddle
Mrs. levi Blake Mrs. L Parsons Mrs. R. D. Pepper

Mrs. Edwin Petrie BENOIT'S Cove, Bay of Islands Mrs. Mgx Howell
Mrs. W. Pike Mrs. Doreen Jesse Mrs. Jamse Jewer
Mrs. Herman Rees Mrs. W. lambert
Mrs. Florence Richards BENTON, BB Mrs. George Noseworthy
Mrs. Nellie Robbins Mrs. Stanley Simmons Mrs. T. W. Peyton
Mrs. Dorothy Russell Mrs. Nathan Roberts
Mrs. E. Shave BISCAY BAY, SS Mrs. John Ruth
Miss Anita Simon Mrs. Wm. Baker Mrs. G. Seabright
Mrs. Thomas Skanes Mrs. Juanita West
Mrs. lloyd Snow BISHOP'S COVE, CB Mrs. Marshall West
Mrs. W illiam Snow Mrs. Cavelle Barrett Mrs. R. Woolridge
Mrs. R. Sputfy Mrs. Nath Barrett Mrs. James Wooridge
Miss Jean Spurrell Mrs. E. W. Young
Mrs. J. C. Squires BISHOP'S FALLS
Mrs. Richard Sutton Mrs. Allan Bryne BOXEY FB
Mrs. A. Tucker Mrs. Lewis Greene Mrs. H. Blagden
Mrs. W. Warren Mrs. Myrtle Hoffe Mrs. Jerry Blagden
Mrs. Oliver White Mrs. Freemen King Mrs. S. Blagden
Mrs. Ray LeValliant Mrs. Nathan Cutler
BEACH HILL, BELL ISLAND Mrs. Calvin Linthorne Mrs. John Keiping
Mrs. Hilda Churchill Mrs. Bernard McMahon Mrs. Reginald Skinner
Mrs. Clyde Junt Mrs. Douglas Osbourne Mrs. W. Steedley
Mrs. Leonard Stride
Mrs. Herbert Tuck BOYD'S COVE N.B.B.
Mrs. Albert Butler Mrs. Mabel Whalen
Mrs. Audrey Freake
Mrs. Martin Cahill BLAKETOWN, TB
Mrs. W. C. Case Mrs. Victor Kowalski BRIGUS C.B.
Mrs. J. Fitzgerald Mrs. Fred Osbourne Mrs. Brendan Bartlett
Mrs. Cecelia Hancock Mrs. Herbert Osbourne Mrs. Ethel Barlett
Mrs. Edwards Hunt Mrs. Eldred Russell Mrs. Barton Gushue
Mrs. Fred Kearley Mrs. Leonard Gushue
Mrs. Nathaniel Smith
Mrs. R. Littlejohn Mrs. Ruth Gushue
Mrs. Patrick Murphy BLOOMFIELD, BB Mrs. E. Leamon
Mrs. Vincent Murphy Mrs. Minnie Hann Mrs. Murray Moores
Mrs. Harold Parsons Mrs. Murdock Holloway Mrs. Fred Payne
Mrs. Harry Peach Mrs. Ford little Mrs. John Peddle
Mrs. Dick Power Mrs. R. Parsons Mrs. Graham Percy
Mrs. Albert Sellars Mrs. Ashwell Reader Mrs. Douglas Pinkston
Mrs. Ellen Shea Mrs. James Roberts
Mrs. C. Wiseman
Mrs. llewellyn Skanes Mrs. John Wiseman Mrs. Roger Tobin
Miss Mary Skanes Mrs. Marion Trickett
BOAT HARBOUR PB Mrs. James Tucker, !Roche's line)
Mrs. William Bickford Mrs. F. Denty BRISTOL'S HOPE, via Harbour Grace
Mrs. M. Dawe Mrs. George Denty Mrs. Robert Taylor
Mrs. George Hammond Miss Rhoda Denty
Mrs. George Hiscock Mrs. William Lockyer
Mrs. Oakley Matterface Mrs. Eli Duffett
Mrs. Ted Kent, Sr. Mrs. Max Thornhill
Miss Terry Kent
Mrs. Stewart Rees BRITANNIA T.B.
BONAVIST A BB Mrs. Francis George
Mrs. N. Stoyles Mrs. Grace Abbott
Mrs. William Hiscock Mrs. Ivy George
Miss Debbie Abbott Mrs. Amelia Granter
Mrs. Joseph Abbott Mrs. Annie Hansford
MARTIN'S HILL, BELL ISLAND Mrs. lill ian Abbott Mrs. Marie Hodde
M iss Anita Shea Mrs. R. Abbott Mrs. Edward Hoskins
Mrs. Alice Bartlett Mrs. A. lvany
QUIGLEY'S LINE, BELL ISLAND Mrs. Percy B"'tler Mrs. Mary leawood
Mrs. Marjorie Kavanagh Mrs. Fred Dominey Mrs. Mabel Rice
Mrs. J. Dunn
Mrs. Vivian Butler Mrs. Annie Du.rdle Mrs. Wm. Badcock
Mrs. 5adie Clarke Mrs. E. Dwyer Mrs. Zena Burden
Mrs. William Clarke Mrs. Alex Fifield Mrs. Clarence Crowley
Mrs. Joseph Fifield Miss Doreen Flight
Mrs. R. Ford Mrs. Lewis King
WABANA, BELL ISLAND Mrs. Shirley Gibbs
Mrs. Edward Duggan Mrs. Ada LeGrow
Mrs. Gertie GeorgE> Mrs. Edward LeGrow
Miss Helen Duggan Mrs. Gerald Hennebury
Miss Shirley Duggan Mrs. Roy LeGrow
Mrs. Wilfred Hicks Mrs. Ralph Noftle
Mrs. Walter Kienitz Mrs. Eric H iscock
Mrs. Peter King Mrs. Oscar Parsons
Mrs. George lawrence Mrs. Irene Robb ins
Mrs. Peter Neary Mrs. Ron Mouland
Mrs. Mary Nolan Mrs. C. J. Paul
Miss Catherine O'Neill BROAD COVE NORTH B.D.V.
Mrs. Olive Paul Mrs. Hudson LeGrow
Mrs. Mary Skanes Mrs. Pl:!oebe Ryder
Mrs. W. P. Skanes Mrs. Thomas LeGrow
Mrs. Albert Sharpe
Mrs. B. Stares Mrs. Edith Sharpe
Mrs. Gordon Woodland BROOKFIELD B.B.
Mrs. Harry Strathie Mrs. Duncan Gates
Mrs. C. SweetlaAd Mrs. Philip Sturge
WEST MINES, BELL ISLAND Mrs. H. Frank Sweetland
Mrs. Caleb Anthony Mrs. Myra Wh ite BROOKLYN B. B.
Mrs. Frank Craig Mrs. Hjord is Hiscock Mrs. Josephine Butt
Mrs. James Edmunds Mrs. Maxwell Hancock
Mrs. Leonard Gosse BOTWOOD Mrs. Gilbert Russell
Mrs. Harold Linthorne Mrs. John Arklie Mrs. Nettie Stares
Mrs. Wolter Moloney Mrs. Ambrose Ball
Mrs. Albert Miller, Jr. Mrs. Herbert Bartlett BROWNSDALE T.B.
Mrs. Douglas Mugford Mrs. Mary Boone Mrs. S. George Austin
Ml'6. Clifford Noseworthy Mrs. Joseph Butt Mrs. Nelson Belbin
Mrs. Minnie Rose Mrs. George Coates Mrs. Douglas Bursey
Mrs. Gerald Vokey Mrs. F. Curt-is Mrs. A. H. Matthews

Mrs. Gerry Matthews CAPE BROYLE S.S. CARMANVILLE Fogo District

Mrs. Henry Matthews Mrs. Elizabeth Aspell Mrs. John Collins
Mrs. Bridget Duggan Mrs. D. Snow
BRYANT'S COVE C.B. via Harbour Grace Mrs. Joan Duggan
Mrs. Herbert Parsons Mrs. Ambrose Hawkins CAT ALINA T.B.
Mrs. Hilda Hawkins Mrs. Elizabeth Bartlett
BUCHANS Mrs. John Lahey Mrs. Davis Bursey
Mrs. John Follett Mrs. John Maddox Mrs. Richerd Bursey
Mrs. H. lear Mrs. Mae Maddox Mrs. R. Butt
Mrs. Neil Mcisaac Mrs. Aloysius O'Brien Mrs. R. Curtis
Mrs. Anna Marie O'Brien Mrs. Susie Duffett
Mrs. Jim O'Brien Mrs. Melvin Freake
BUCHAN'S JUNCTION Mrs. louis O'Brien Mrs. Hermon Gould
Mrs. C. Jackson Mrs. Rita O'Brien Mrs. Charles Haynes
Mrs. Robert Moss Miss Theresa O'Brien Mrs. Joseph Haynes
Mrs. John Shannahan, Jr. Mrs. Trixie Haynes
BULLs COVE, Burin North Mrs. Sally Shannahan Mrs. Stanley Hoffe
Mrs. C. Martin Mrs. L. Shannon Mrs. Isaac Johnson
Mrs. John Whelan Mrs. Anno Joy
BURGEO S.C. Mrs. B. Joy
Mrs. Joyce Benoit, Box 85 CAPE FREELS NORTH e.B. Mrs. leo Joy
Mrs. Charles Blagden Mrs. leslie Fifield Mrs. Jean King
Mrs. Cecil Buckland, Box 89 Mrs. Inez Stagg Mrs. Victor King
Mrs. Dinah Matthews Mrs. Rita Stokes Mrs. Arthur ludlow
Mrs. Winnifred ludlow
Mrs. John Duffett Mrs. Cecil Hann Mrs. John Manuel
Mrs. Olive Hann Mrs. V. P. Martin
BURIN P.B. Mrs. Mary Hillier Mrs. W. S. Norman
Mrs. Howard Beasley Mrs. R. Rogers
Mrs. Jack Beasley CAPLIN COVE C.B. Mrs. Phyllis Simons
Mrs. Ernest Brinton Mrs. Esther Garland Mrs. John Tippett
Mrs. G. Brown Mrs. Stanley Power Mrs. Sally Tippett
Mrs. Garland Collins Mrs. Harold Reynolds Miss H. Young
Mrs. Rod Dancey Mrs. Ralph Reynolds
Mrs. Austin Hollett CAVENDISH T.B.
Mrs. Vivian Shove CAPPHAYDEN Mrs. Eli Critch
Mrs. E. Matthews Mrs. Maisie Rossiter Mrs. Joseph Cull
Mrs. Douglas Jackson
BURIN BAY P .B. CARBONEAR C.B. Mrs. Gerald Jackson
Mrs. David lnkpen Mrs. Henry Ash Mrs. Stanley Jackson
Mrs. C. D. Bishop Mrs. Richard Jerrett
BURIN BAY ARM P .B. Mrs. Cecil Burgess Mrs. Clayton Vetcher
Mrs. George Moulton Mrs. Claro Burgess Miss Mabel Wright
Mrs. Wallace Burgess
Mrs. Gus Chubbs
Mrs. Elizabeth Anderson Mrs. Frank Clarke Mrs. Charles Adams
Mrs. J. J. Coody Miss Carrie Colbourne Mrs. J. W. Butler
Mrs. Wolter Isaacs Mrs. Harry Cole Mrs. Phoebe Chaytor
Mrs. William Kelly Mrs. Frank Davis Mrs. Cyril Mercer
Mrs. Frank Moulton Mrs. John Forward
Mrs. Clem Penney Mrs. Stewart Forward
Mrs. Joseph Penney CHAMPNEY'S EAST T.B.
Mrs. Joe Hiscock Mrs. Walter Cole
Mrs. Chesley Horwood Mrs. Alex Walters
BURNSIDE B.B. Mrs. Cyril Horwood
Mrs. Violet Hunter Mrs. Walter Horwood
Mrs. Henry Oldford, Jr. CHAMPNEY'S WEST T.B.
Mrs. Frederick Howell Miss Evelyn Goldsworthy
Mrs. Herbert Marshall Miss Mary Hiscock
BURNT COVE S.S. via Tor's Cove Mrs. Roy Moores
Miss A. Tee Miss Mollie Hiscock
Mrs. V. A. Moores
Mrs. Vera Moore
BURNT POINT C.B. Mrs. Gladys Morrissey CHANCE COVE T.B.
Mrs. William Bursey Mrs. Fred Murphy Mrs. Wilmore Smith
Mrs. Eva Milley Mrs. Margaret Murphy
Mrs. George Osmond CHANGE ISLANDS Fogo Dlst
BURNT POINT B.D. V. Mrs. George Penney Mrs. Chester Bates
Mrs. Douglas Milley Mrs. Mabel Penney Mrs. J. C. Bates
Mrs. Fanny Milley Mrs. Melba Penney Mrs. W. H. Earle
Mrs. Otto Milley Mrs. Raymond Penney Mrs. Morley Hoffe
Mrs. G. O'Fiaherty Mrs. George Pike, Jr. Mrs. Ernest Hyde
Mrs. Joseph Power Mrs. Katherine Hynes
CALVERT S.S. Mrs. Estelle Quinlan Mrs. Reginald Hynes
Mrs. Ronald Condon Mrs. leRoy Quinlan Mrs. Stanley Peckford
Mrs. Martin Kavanagh Mrs. Blanche Rowe Mrs. Fred Porter
Mrs. James Keough Mrs. Harry Saunders Mrs. Frank Waterman
Mrs. Co rmet Power Mrs. Walter Snow
Mrs. John Sullivan Mrs. Grace Soper
Mrs. Maude Sullivan CHANNEL S.W. Coast
Mrs. llewellyn Squibb Mrs. Eileen Blackmore
Mrs. Eileen Walsh Mrs. Fronk Thoms
Mrs. Mary Walsh Mrs. Joseph Feltham
Mrs. Rupert Tilley Mrs. Angus Mullins
Mrs. lewis Trickett Mrs. George Richards
CAMPBELL'S CREEK via Port au Port Mrs. George White Mrs. Cecil Strickland
Miss Theresa Duffy Mrs. Reuben Whyte
Miss Sharon Whyte
Mrs. Annie Tilley CARBONEAR EAST C.B,.. Mrs. Elizabeth Newhook
Mrs. Grace Wells Mrs. Frank Forward Mrs. Gladys Newhook
Mrs. Willis Newhook
CANNING'S COVE B.B. CARBONEAR Southside C.B. Mrs. William Piercey
Miss Jessie Chatman Mrs. George Penney Mrs. Norman Smith
Mrs. Gordon Penney Mrs. W. H. Penney Mrs. I. Warren
Mrs. James Penney Mrs. James Thoms Mrs. Merrill Warren


Mrs. Frederick Fewer Mrs. N. Mayo Mrs. lucy Genge
Mrs. Michael Walsh Mrs. William Pitcher
Mrs. Philip Whelan
Mrs. Neil Best Mrs. Rebecca Coles
Mrs. Rosstyn Pike
Mrs. Norman Tremblett Mrs. John Bishop Mrs. Wilfred Green
Mrs. George Dolton, Sr.
CLARENVILLE T.B. Mrs. Albert Fewes DEER HARBOUR Random Island
Mrs. A. H. Baird Mrs. Mary Gushue Mrs. Jemima Avery
Mrs. Elsie Boird Mrs. loretto Keating Mrs. Austin King
Mrs. Effie Balsam Mrs. Elizabeth Ratchford
Mrs. Belle Barbour Miss Jean Ratchford DEER LAKE
Mrs. L B. Barbour Mrs. John Ratchford Mrs. Harold Curleu, Box 151
Mrs. E. Bornes Mrs. W. Wellen
Mrs. Walter Blackmore COOK'S HARBOUR Straits of Belle Isle Mrs. James White, Jr., Box 367
Mrs. E. E. Brushett Miss Gladys Diamond Mrs. Howard Wight, Box 83
Mrs. R. B. Burden
Mrs. Peter Cholock DILDO T.B.
COOMB"S COVE F.B. Mrs. Stephen Gosse
Mrs. R. Clouter Mrs. A. Vallis
Mrs. Samuel Cooper Mrs. llewellyn Newhook
Mrs. lloyd Davis Mrs. E. Pretty
Mrs. Wm. Easton CORMACK
Mrs. Gordon Hiscock Mrs. Donald G. Dodds DONOVAN'S C.B. Topsail
Mrs. Wallace Hutchings Mrs. lorraine lynch
Mrs. Genevieve Hynes CORNER BROOK Miss Margaret Murphy
Mrs. William Jillett Mrs. l. F. Batstone, 99 Humber Rood Mrs. Albert Parsons
Mrs. Dulcie long Mrs. Raymond Bishop, 32 East Volley Rood Mrs. N. Stone
Mrs. Arthur Newman Mrs. Fronk Breen, 21 Armstrong Avenue
Mrs. S. Noseworthy Mrs. George Bryant, 1 Batstone Road DOVER B.B.
Mrs. Mary Pearce Mrs. lewis Bryant, 24 Greenings Hill Mrs. Clifford Mercer
Mrs. Charles Pitcher Mrs. P. Choffey, 74 East Valley Rood Mrs. Gladys Mercer
Mrs. Harry Pitcher Mrs. Ernest Choulk, 120 Humber Rood
Mrs. Shirley Pitcher Mrs. Mono Collins, 21 West Valley Rood DOYLES
Mrs. Augustus Seaward Mrs. Alex Cooper, 75 West Volley Road Mrs. Duncan Moclssoc
Mrs. Edgar Stanley Mrs. W. Earle, 4 Coronation Street Mrs. M. S. Martin
Mrs. A. Stanley Mrs. Edward J. Evans, 107 Reid Street
Mrs. H. J. Strong Mrs. G. Gomberg, 59 Park Street DOYLES via Great Codroy
Mrs. Wilfred Strong Mrs. l. Germier, 10 Victoria Avenue Mr. Bert 0. Regan
Mrs. Frank Tilley Mrs. Harold Gibbons, 3 Gibbons Avenue
Mrs. Vida Trickett Mrs. N. Hollohan, 37 Pier Road DUNFIELD T.B.
Mrs. Josephine Webber Mrs. H. M. Hollands, 49 West Street Mrs. Arch King
Mrs. Mabel West Mrs. Harry House, 39 Queen Street
Mrs. E. Humber, 97 East Volley Rood DUNTARA B.B.
Mrs. E. Martin, 49 East Volley Rood Miss Rosie Legge
Mrs. Wesley Bartlett Mrs. E. l. Noseworthy, 25 Humber Pork DUNVILLE P .B.
Mrs. A. M. Boone, South River Mrs. Brendan Perry, 12 Mount Bernard Ave. Mrs. William Budden
Mrs. lester Burry Mrs. Fronk Powell, 107 Reid Street Extension Mrs. Charles Butler
Mrs. Fannie Dowe, The Broads Mrs. May Pynn, 14 Elserick Road Mrs. Raymond Jones
Mrs. Wolter French Mrs. Fred Rendell, 19 Armstrong Avenue
Mrs. Baxter Smith, 102-A Humber Road Mrs. Alfred Walsh
Mrs. C. J. Hodgson-Rabinson, IOtteburyl
Mrs. John Howe Mrs. D. M. Soper, Drawer # 158 DURRELL Twillingate
Mrs. Nyrtle Mugford Mrs. James Whalen, 34 Main Street Mrs. R. B. Smith
Mrs. J. T. Richards
Mrs. Fred Snow Mrs. Evangeline Boone Mrs. Wallace Cresby
Mrs. Gerold Snow Mrs. Hedley Boone Mrs. Ronald lone
Mrs. Issac Watson, South River Mrs. Theodore Budgell Mrs. Edwin Moore
Mrs. Harry Hustins Mrs. Abner Penny
CLATTICE P .B. South West Mrs. William White
Mrs. M. leonard ELLIOTT'S COVE T .B.
Mrs. P. Pamer CRAWLEY'S ISLAND P .B. Mrs. Murley Berkshire
Mrs. Alphonsus Nolan Mrs. Douglas Cooper
CODROY West Coast Mrs. Williom Coppor
Mrs. George Reid CRESTON P .B. via Marystown Mrs. George Patey
Mrs. Roy Hanham Mrs. Gilbert Patey
COLEY'S POINT via Bay Roberts C.B. Mrs. Vera Mayo Mrs. Aaron Smith
Mrs. K. M. Botten Mrs. Alice Smith
Mrs. Ethel Boland CUPIDS C.B. Mrs. Clyde Smith
Mrs. Alice Butler Mrs. C. Ackerman Mrs. Kevin Smith
Mrs. George Dowe Mrs. Edward Ackerman Mrs. W. Smith
Mrs. Gilbert Frodsham Mrs. George Anthony Mrs. W. Smith, Jr.
Mrs. Rolph Gilbert Miss Angelo Curran
Mrs. Irving Keefe Mrs. J. Curran ELLISTON T .B.
Mrs. Margaret Mercer Mrs. John Hayles Mrs. lewis Cole
Mrs. Harvey Russell Mrs. Martha leDrew Mrs. M. Diamond
Mrs. Nellie Russell Mrs. Allan leDrew Mrs. Clarence Goodland
Mrs. Isaac Somwoys Mrs. Noth Morgan Miss Willamina Goodland
Mrs. Harold Wells Mrs. F. Murphy
COLEY'S POINT South C.B. Mrs. W. A. Wells Mrs. Roy Tilley
via Bay Roberts
Mrs. Marion Parsons CUPID'S CROSSING Roche's Line EMBREE via Lewlsporte
Mrs. Dorothy Butler Mrs. Clarence Anstey
Mrs. Michael Edmunds Mrs. Robert Anstey
COLLIERS C.B. Mrs. Woodrow Fess
Mrs. Anna Conway Mrs. Arthur Hoddinott
Mrs. Thomas Hearn CURRENT ISLAND St. Barbe Dlstrid
Mrs. Doreen Trohey Mrs. Annie Gibbons ENGLISH HARBOUR T.B.
Mrs. Christine Whelan Mrs. Mary Batson
Miss Margaret Walsh DANIEL"S POINT Trepassey Mrs. Daniel Penny
Mrs. James Whelan Mrs. George Tobin Mrs. Gilbert Skiffington

ENGLISH HARBOUR WEST F.B. Mrs. M. Mcintyre Mrs. James Major, 34 First Street
Mrs. George Lone Mrs. Fred Snow Mrs. B. Mercer, 22 Park Avenue
Mrs. Meta Shirley Mrs. G. Snow Mrs. Dorothy Newhook, 3 Teasdale St.
Mrs. R. C. Morris, 5 Edinburgh Drive
EPWORTH Burin FRESHWATER P.B. Mrs. W. J. Norman, 8 Ruth Avenue
Mrs. Harry Beasley Mrs. Monica Beresford Mrs. Elsie Norris, 23 Delaney Avenue
Mrs. William Beasley Mrs. Thomas Carroll Miss Ena Norris, 23 Delaney Avenue
Mrs. William Brinston Mrs. Pat Coffey Mrs. Frank Phillips, 17 Valleyview Rd.
Mrs. Harold Dole Mrs. John Cleat Mrs. Cyril Piccott, Mt. Pearl Road
Mrs. Floro Henning Mrs. M. Dakins Mrs. D. Pomeroy, 7 Glendale Avenue
Mrs. Jean Manning Mrs. Nicholas Hawes Mrs. Lloyd Samson, 20 St. Andrews Av"
Mrs. Fred Roberts Mrs. Pat Lambe Mrs. l. Samson, 33 Sunrise Avenue
Mrs. Rolph Street Mrs. Theresa Mahar Mrs. Belle Skanes, 31 First Street
Mrs. Douglas Mercer Mrs. John Snow, 18 Park Avenue
FELIX COVE Port au Port Mrs. Bernard Penney Mrs. Gladys Squires, 7 Ruth Avenue
Mrs. Ted Felix Mrs. lena Power Mrs. J. Thistle, 75 Parle Avenue
Mrs. John J. Roche Mrs. S. Thistle, 20 Park Avenue
FERMEUSE S.S. Mrs. Esau Thoms Mrs. Jessie T oope, 26 Jersey Avenue
Mrs. Eileen Fahey Mrs. Trudy Thoms Mrs. W. Walters, Mt. Pearl Road
Mrs. Kathleen Watson Mrs. George White, 5 Norman's Avenue
FERRYLAND S.S. Mrs. Alex Young, 8 Edinburgh Drive
Mrs. Anno Curran GALLOW'S COVE Witless Bay, S.S.
Mr. Patrick J. Curran Mrs. David Tobin GLENWOOD
Mrs. Thomas Keough Mrs. Howard Andrews
GAMBO B.B. Mrs. Roland Richards
FLAT ISLAND B. B. Mrs. Ambrose Blackwood Mrs. Wilfred Richards
Mrs. James Choytor Mrs. John Brazil Mrs. Blanche Ryan
Mrs. John Foley Mrs. Roy Stoles
FLATROCK C.B. via Carboneer Mrs. Patrick Kelly
Mrs. Vera Pottle Mrs. Gordon Paul Mrs. Harvey Waterman
Mrs. W. Wright, c/o Naval Radio Station
Mrs. Jesse Pritchett
Mrs. D. Cheeseman, Box 70 GANDER GLOVERTOWN B.B.
Mrs. H. C. Haines, South Side Mrs. Wesley Bath Mrs. F. Blackwood
Mrs. T. A. Jones Mrs. Frank Belbin, Box 45 Mrs. Jean Blackwood
Mrs. Cora Keefe, Box 95 Mrs. S. H. Blandford, Box 5 Miss Geraldine Briffett
Mrs. Ivy layman Mrs. Fred Chafe, 37 Chestnut Ave. Mrs. Eva Brooking
Mrs. Groce Sibley, North Side Mrs. Edna Chisholm, Box 187 Mrs. J. W . Butt
Mrs. William Willis, Box 1 Mrs. Ethel Goodyear, Box 385 Mrs. Percy Collins
Mrs. Max Hoddinott Mrs. John Davis, Box 242
FORTUNE Burin District Mrs. G. S. Hollett, Box 15 Mrs. Hector Harris, Box 64
Mrs. Blanche Clouter Mrs. Jacob lehr, Box 45 Mrs. Roland Lone
Mrs. Leah Day Mrs. Gus Lewis Mrs. Sarah Lone
Mrs. B. R. Foley Mrs. Betty McMorran Mrs. N. Wey
Mrs. Margaret Harris Mrs. Lense Meyer
Mrs. John Hillier Mrs. S. Mabel Moss, Box 174 GOULDS, St. John's West
Mrs. Joseph Hillier Mrs. Spencer Pritchett, 15 Fitzmorris Rd. Mrs. Patricia Butler
Mrs. Lena Hillier Mrs. Harold Saunders Mrs. Weston Butler
Mrs. William Hillier Mrs. Donald Skiffington Mrs. George Cornell, Forest Pond
Mrs. T. Matthews Mrs. Fred Waterman, Box 359 Mrs. J. Finn
Mrs. Frank Patten Mrs. Winnie Wells Mrs. John Hennessey
Mrs. Grace Piercey Mrs. Enid West, Box 336 Mrs. Michael Joyce
Mrs. Clyde Warren Mrs. James White, Army Side Miss Elizabeth Noonan
Mrs. Frank Wetherell Mrs. Val Noonan
GARNISH F.B. Mrs. Timothy Raymond
FOX COVE Burin North Mrs. Charles Anstey Mrs. B. Stone
Mrs. Hester Antle Mrs. Florence Cluett Mrs. Weston Williams, Forest Pond
Mrs. L. Grandy
FOX HARBOUR P.B. Mrs. Mildred Lorenzen GRAND BANK F.B.
Mrs. A. Dermody Mrs. Anne Anstey, Edwin Street
Mrs. Cyril Duke GEORGE$ BROOK T.B. Mrs. John Anstey, College Street
Mrs. B. Bailey Mrs. Margaret Brooks, Box 397
FOXTRAP C.B. via Kelligrews Mrs. Herbert Bailey Mrs. Wilson Crowley, Box 217
Mrs. Julia Batten Mrs. Joshua Brook Mrs. Frances Douglt!!s
Miss Ada Batten Mrs. Baxter Pelley Mrs. Wolter Emberley, Box 447
Mrs. Sam Batten Mrs. Roland Pelley Mrs. A. Forsey, Water Street
Mrs. Patrick Bishop Mrs. Bertha Forsey ,Riverside West
Mrs. Beatrice Butler GEORGETOWN C.B. via Brigus Mrs. Azariah Grandy, Box 165
Mrs. Peter Petten Mrs. Bert Newell Mrs. Essie Grandy
Mrs. Belinda Rideout Mrs. Maud Newell Mrs. R. Hickman
Mrs. Florence Taylor Mrs. Hector Hillier
Miss Elsie Taylor GIN COVE T.B. Smith Sound Mrs. Ben Hiscock, Box 53 College Str~et
Mrs. Eric Rideout Mrs. Richard Frampton Mrs. Freeman Johnson, Box 336
Mr-s. Grace Rideout Mrs. William Kelland, Box 176
GLENDALE Mount Pearl Park Mrs. Bertha lee, Marine Drive
FRANCOIS Hermitage Bay Mrs. Ethel Antle, 4 Pine Bud Avenue Mrs. George Morris, Elizabeth Avenue
Mrs. E. Touchings Mrs. W. Bannister, 37 Arst Street Mrs. George Nurse, Fortune Road
Mrs. Betty Bartlett, 20 St. Andrews Ave. Mrs. F. Oakley
FREDERICKSON N.D.B. Fogo Dist Mrs. A. B. Boyce, 190 Pork Avenue Mrs. James Penwell, Box 266
Mrs. Harvey Whe~ton Mrs. Mock. Chaulk, 6 Sunrise Avenue Mrs. Janet Penwell, Box 266
Mrs. Ivanhoe Wheaton Mrs. Reuben J. Cole, 148 Pork Avenue Mrs. W. J. Penwell, Box 22
Mrs. Rex Collins, G.P.O. Mrs. Hannah Piercey
FRENCHMAN'S COVE Garnish F.B. Mrs. Baxter Dalley, 76 Park Avenue Mrs. Elsie Rose, Box 75
Mrs. Arch Rideout Mrs. Valerie Dodd, 2 Churchill Avenue Mrs. James R. Rose, Seaview Rood
Ambrose Tapper !Mrs.l Mrs. Frances Dunn, 218 Park Avenue Mrs. Hubert Skinner, Box 291
Mrs. Doris Tibbo Mrs. Ivy Garland, 4 Jersey Avenue Mrs. l. Stewart, Hickman Street
Mrs. Edison Greening, Norman's Avenue Mrs. Allister Stone, West Street
FRESHWATER C.B. Mrs. Robert Hamlyn, 134 Park Avenue Mrs. Philip Stoodley, Riverside West
Mrs. William Broderick Mrs. Patrick Hunt, 4 Ruth Avenue Mrs. Beatrice Thornhill
Mrs. G. Butt Mrs. M. Kean Mr5. Jacob Thornhill, Hickman St.
Mrs . Mine Butt Mrs. Alex lehr, 18 Glendale Avenu.e Mrs. Margaret Thornhill, West Street
Mrs. George Davis Mrs. Florence lester, Mt. Pearl Road Mrs. B11ff Tibbo
Mrs. Vinetta Davis Mrs. John MacDonald, 15 Ruth Avenue Mrs. Edwin Vallis, 93 Elizabeth Ave.

Mrs. Mary J. Welsh, Box 45 Mrs. George Eveleigh Mrs. luke Dolton
Mrs. Melinda Welsh, Fortune Road Mrs. Wolter Jenkins Miss Madelyn Dolton
Mrs. R. Manuel Mrs. Helena Fewer
GRAND BEACH F.B. Mrs. Augustus Oldford (Bayside! Mrs. Mary Gorman
Mrs. Maxwell Rideout Mrs. Colin Smith
Mrs. Stephen Topper HARBOUR MILLE F.B.
HANT'S HARBOUR T.B. Mrs. Harvey Bungoy
GRAND FALLS Mrs. Fred Critch
Mrs. E. Bannister Mrs. Robert Ellis HARCOURT T.B.
Mrs. Ellis Cashin, 34 Beaumont Avenue Mrs. Clyde King Miss Bernice Brown
Mrs. May Delaney, 12 Carmelite Rood Mrs. Don King Mrs. Cynthia Brown
Mrs. Cyril Down, Sr., 29 Circular Rood Mrs. Edwin Mitchell Mrs. Newman Cooper
Mrs. Ronald Fewer, 15 Greenwood Ave. Mrs. Bertram Price, Sr. Mrs. E. Frampton
Mrs. Jerry Foley, 46 Beau Street Mrs. Newman Show Mrs. Albert Freude
Mrs. G. Forward, 12 Memorial Drive Mrs. Newman Short Mrs. Alfred Hyde
Mrs. Charles Giles, 16 Junction Rood Mrs. Reuben Thomas Mrs. A. E. Pelley
Mrs. Ronald Griffin, 6 Riverview Rood Mrs. Gordon Tude Mrs. N. C. Pelley
Mrs. F. Hayward, 13-A Carmelite Road Mrs. Raymond Pelley
Mrs. Stephen Healey HAPPY ADVENTURE B.B. Mrs. Samuel Pelley
Mrs. John Hollett, 9 Memorial Avenue Mrs. Newton Morgan Mrs. Sidney Pelley
Mrs. W. J. Hollett, 48 Greenwood Ave. Mrs. Sidney Powell Miss Sylvia Pelley
Mrs. Patrick Kane, 16 Fourth Avenue Mrs. Phoebe Turner
Mrs. Errol Knight, 77-A Botwood Rood HARE BAY B. B.
Mrs. Stella Noel, 1 Carmelite Road HARBOUR BRETON F.B Mrs. Gordon Burry
Mrs. F. Shapleigh, 12 Beaumont Avenue Mrs. C. Elliott Miss Beryl House
Mrs. B. Skiffington Mrs. D. G. King Miss Bride House
Mrs. G. S. Taylor, 2 Station Rood Mrs. James Piercey Mrs. J. House
Mrs. William Thoms, Botwood Highway Mrs. E. Snow Mrs. Hannah Parsons
Mrs. Victor Young, Box 192
GREAT PARADISE P.B. Mrs. Cyril Best Mrs. J. C. Peorcey
Mrs. Martin J. Byrne Mrs. Percy Collett
Mrs. Thomas Dunphy Mrs. loretto Collett HARRICOTT S.M.B.
Mrs. Fronk Millrooney Mrs. Wolter Dicks Miss Mary Nolan
Mrs. Malcolm Masters Miss Mary Wade
GREAT SALMONIER via Epworth, Burin Mrs. Neil Masters, Jr.
Mrs. Fred Beasley Mrs. Adelaide Shave HARR'S HARBOUR N.D.B.
Mrs. Robie Beasley Mrs. Raymond Kin~, Sr.
Mrs. William Beasley HARBOUR BUFFETT P.B. North East
Mrs. George Upsholl HARRY'S HARBOUR N.D.B.
GRATE'S COVE B.D.V. Mrs. lloyd Moss
Mrs. Adolphus Benson HARBOUR GRACE C.B. Mrs. R. Norman
Mrs. Wesley Cooper Mrs. John Adams Mrs. Gordon Turner
Mrs. Wilson Cooper Mrs. Harold Ash Mrs. Betty M. Upward
M rs. Arthur Duggan Mrs. Theodore Ash
Mrs. Betty Jewer Miss Susie Barrett HATCHET COVE T.B.
Mrs. William lambert Mrs. William Brickhom Mrs. Freemon Curtis
Mrs. Llewellyn Meodus Mrs. Mmnie Browne
Mrs. Roy Snelgrove (T.B.l Mrs. Gerald Butler HEART'S CONTENT T .B.
Mrs. Florence Cooper Mrs. Arch Budden
GREELEYTOWN, via Kelligrews Mrs. James Cooper Mrs. Jean George
Mrs. Roy Greeley Mrs. Dorothy Cran Mrs. Absolom Hiscock
Mrs. l. C. Davis Mrs. Cecil Hobbs
GREEN'S HARBOUR T .B. Mrs. C. G. Dwyer Mrs. Margaret Peddle
Mrs. Bessie Bennett Mrs. William Dwyer Mrs. James Piercey
Mrs. Fred Bennett Mrs. A. Edwards
Mrs. Allan Bishop Mrs. Raymond Fitzgerald HEART'S DELIGHT T.B.
Mrs. James Brace Mrs. Evelyn French Mrs. Charles Chislett
Mrs. Selby Burt Mrs. Morley Gillett Mrs. Charles Crocker
Mrs. Lloyd Case Miss l. Godden Mrs. Harriet Crocker
Mrs. Harold Drover Mrs. R. Goodwin Mrs. Hayward Crocker
Miss Robin Drover Mrs. John Horwood Mrs. Jean Crocker
Mrs. Jane Hopkins Mrs. James Hunt Mrs. Cyril Ghent
Mrs. Arthur March Mrs. Joyce Hunt Mrs. E. P. Legge
Mrs. Victor March Mrs. Edna Jones Mrs. Lewis Legge
Mrs. B. Penney Mrs. W. Kennedy Mrs. Nita Legge
Mrs. W. Rodgers Mrs. Fronk Morris Mrs. William Legge
Mrs. Bessie Rowe Mrs. Harry Noseworthy Mrs. lizzie Reid
Mrs. William Smith Mrs. Jessie Oke Mrs. E. J. Sooley
Mrs. Harold Parsons Mrs. F. Sooley
GREENSPOMD B.B. Mrs. Jennie Parsons Mrs. Pleomon Sooley
Mrs. Arthur Burry Mrs. Max Parsons Mrs. Vincent Sooley
Mrs. M. Green Mrs. William Peddle Mrs. Sam Worthman
Mrs. Thomas Hunt, Box 43 Mrs. Gladys Pike
Mrs. Maggie Parsons Mrs. George Pike HEART'S DESIRE T.B.
Mrs. William Parsons Mrs. Hettie Regular Mrs. Rita St. George
Mrs. Edna Way Miss Elizabeth Rogers
M rs. James Way Mrs. Azarioh Sheppard HERMIT AGE Hermitage Bay
Mrs. Arnold Torroville Mrs. Eldred Sheppard Mrs. Pearl Roberts
Mrs. G. W. Simmons HERRING NECK N.D.B.
GRIGUET W.B. Mrs. George Stevenson Mrs. Philip Blandford
Mrs. Harry Bartlett Mrs. Ado Tapp Mrs. Julie Ginn
Mrs. leo Bartlett Mrs. Melinda Tobin Mrs. H. Hussey
Mrs. M. Bartlett Mrs. Chesley Yetman Mrs. Frank Kearley
Mrs. Ellen Oliver Mrs. Elsie Osborne Mrs. Cyril Blundell
Mrs. Jerry Oliver Mrs. Robert Peddle Mrs. Irene Butt
Miss Rita Oliver Mrs. Charles Critch
HARBOUR MAIN C.B. Mrs. John Martin
HAMPDEN W.B. Mrs. Samuel Costigan Mrs. James Piercey
Mrs. George Colbourne Miss Cecelia Dolton Mrs. H. Vardy
Mrs. Augustus Eveleigh Mrs. Gregory Dolton Mrs. M. B. Vardy

HIGGIN'S LINE, St. John's IVANHOE T.B. Mrs. Mayward March

Mrs. Ronald Dawe Mrs. Nellie Cooper Mrs. Hector March
Mrs. C. J. Miller Mrs. Vernon March
HIGHLANDS via St. Fintan 's Mrs. Willis Miller Mrs. Stephen Pelley
St. George's Bay Mrs. lawrence Watson Mrs. Ernest Reid
Mrs. Donald MacPherson Mrs. Wallace Reid
Mrs. Honora MacPherson ISPREY BROOK T.B.
Mrs. R. Smith LAKE VIEW C.B. via Harbour Main
HIUVIEW T.B. S.W.Arm Mrs. Patrick Millmore
Mrs. Janet Churchill JAMESTOWN B.B.
Mrs. Margaret Churchill Mrs. Regina! Blundon LALLY COVE F.B.
Mrs. Woodrow Churchill Mrs. G. Elliott Miss Velma Drake
Mrs. Samuel Cooper Mrs. Clarice Haines
Mrs. Sarah Cooper Mrs. Robert Haines LAM ALINE
Mrs. Alma Loder Mrs. Bertram Bonnell
Mrs. Mary Pearce JENNEX SIDING via Codroy Pond Mrs. J. B. Greene
Mrs. Alfred Stoyles Mrs. George Matchem Mrs. W. G. Pittman
Mrs. Alfred J. Vey
HODGE'S COVE T.B. Mrs. Eva Ash Mrs. Patricia Flanagan
Mrs. John Peddle Mrs. John Blanche Mrs. W. Kearney
Mrs. Cyril Thomas Mrs. W. G. Berg Mrs. Joseph Manning
Mrs. Edward Bruce
HOLYROOD C. B. Mrs. G. E. Clarke LAURENCETON via Lewisparte
Mrs. Doris Hynes Mrs. William Hynes Miss Reynetta Hutchings
Mrs. Angela Maloney Mrs. Mary Mulrooney Mrs. G. Purchase
Mrs. Agnes Reynolds Miss Muriel Purchase
Mrs. Elva Strong JOE BATT'S ARM Fogo
Mrs. Marie Veitch Mrs. Austin Freake LEAD COVE T .B.
Mrs. Brian White Mrs. B. Freake Mrs. Edmund Button
Mrs. l. Freake
HOLYROOD SOUTH C.B. Mrs. Jacob Newman
Mrs. P. Hickey LETHBRIDGE B.B.
JOB'S COVE C.B. Mrs. Daniel Diamond
HOPEALL T.B. Mrs. Maxwell Johnson Mrs. Eileen Diamond
Mrs. Reginald Piercey Mrs. M. Royal Mrs. W. R. Diamond
Mrs. Edward Halloway
HOPEWELL Upper Gullies KELLIGREWS C.B. Mrs. Bruce Keats
Mrs. M. Dawe Mrs. Ida Batten Mrs. E. Pye
Mrs. Pat Dwyer Mrs. John Strawbridge
HORSE ISLANDS W.B. Mrs. Rosaline Dwyer
Mrs. G. Burton MTS. Bob Haynes LEWIN'S COVE Burin Bay Arm
Mrs. Elizabeth Haines Mrs. Samuel Harfitt
HORWOOD NORTH N.D.B. Mrs. Fred Haines Mrs. Walter Hl!lllett
Mrs. Malcolm Bennett Mrs. E. Hatcher Mrs. Donald Moulton
Mrs. lambert Hodder Mrs. lillian Hibbs Mrs. Jessie Stone
Mrs. A. Benjamin Paynter Mrs. L A. Hoskins
Mrs. Chesley Russell Mrs. S. Knight LEWJSPORTE
Mrs. Daisy leDrew Mrs. Mark Burt
HOWLEY Mrs. Vera Mercer Mrs. Bramwell Clarke
Mrs. John Barrett Mrs. Gerald Murphy Mrs. lewis Janes
Mrs. lloyd Gillard Mrs. Marion Murphy Mrs. lila Janes
Mrs. Don Manuel Mrs. Jacob Petten Mrs. Ross Noble
Mrs. Audrey Woolridge Mrs. Allan Tilley Mrs. Mary Peddle
Mrs. G. Tilley Mrs. Henry Russell
HUMBERMOUTH Mrs. Ella Woodland Mrs. Beth Woolfrey
Mrs. Ethel Fifield
Mrs. Theresa Fifield KETTLE COVE via Twillingate LITTLE BAY Green Bay
Mrs. A. langley Mrs. Ada Hicks
Mrs. Alice Osmond Mrs. A. Short
Mrs. Harry Hopkins
Mrs. Baxter Smith Mrs. M. Hopkins
Mrs. Rideout LmLE BAY WEST F.B.
INDIAN BAY B. B. Mrs. C. Strawbridge
Mrs. Baxter Cook KILBRIDE St. John's West
INDIAN BURYING PLACE N.D.B. via Mrs. Jean Dillon, Box 4 Mrs. Peter Grimes
Nipper's HaJ"bour Miss Hannah Connolly Mrs. R. Oxford
Mrs. Walter Stoodley Mrs. Edward Dooley, Kilbride Road Mrs. Thomas Roberts
Mrs. E. P. Kavanagh
INDIAN ISLANDS Fogo Mrs. C. R. Kelsey, Box 20 LITTLE BURNT BAY via Lewis porte
Mrs. Jethro Collins Mrs. Marion Morris Mrs. Scott Clarke
Mrs. Marshall Collins Mrs. Stan Murphy
Mrs. Meta Collins Miss Janet Stanley LITTLE CATALINA T .B.
Mrs. Richard Collins Mrs. V. Dalton
Mrs. Mat"y Perry KINGSTON via Carbonear C.B. Mrs. D. Eddy
Mrs. Malachi Sheppard Mrs. Tim fahey Mrs. Viola Eddy
Mrs. S. Jackson
Mrs. Sylvia Toope Mrs. S. Boutcher Mrs. Jabez Johnson
Mrs. John Johnson
ISLE AU VALER P .B. KINGWELL P.B. Mrs. Marjorie Johnson
Mrs. William Lockyer Mrs. llewellyn Boutcher Mrs. Mark Johnson
Mrs. Wallace Boutcher Mrs. Millie Johnson
ISLAND COVE T .B. Mrs. G. Redway Mrs. Wesley Johnson
Mrs. Beulah Spurrell Mrs. George Slade
Mrs. Charles Upshall LITTLE HARBOUR T .B. Smith Sound
ISLAND HARBOUR Fogo Mrs. Aubrey King
Mrs. Charles Bailey LADLE COVE Fogo
Mrs. Patrick Thistle Mrs. Beaton Tulk LITTLE HARBOUR EAST P.B.
Mrs. Jerry White
Mrs. G. S. Chislett Mrs. Chesley March LmLE HARBOUR WEST P.B.
Mrs. Florence Welsh Mrs. Harvey March Mrs. Andrew Murphy

LITTLE HEART'S EASE T.B. Mrs. Jim Rideout Mrs. Alice Nolan
Miss Joyce King Mrs. Bert Smith Mrs. lizzie Nolan
Mrs. Solomon Martin Mrs. Florence Smith
Mrs. Phoebe Smith MORnER, B.B. via Fox Cove
LOGY BAY St. John's East Mrs. L Squires Mrs. Alphonsus Power
Mrs. Rosemarie Devereaux Mrs. Georgina Stone
Mrs. Margaret Ogon Mrs. Hazel Taylor MOUCHBEGGAR, via Bonavista
Mrs. Harold Thistle Mrs. Gordon Mouland
LONG BEACH T.B. Mrs. Patricia Tilley
Mrs. Baxter Peddle Mrs. Walter Tobin MOUNT CARMEL via Salmonier
Mrs. G. Very Mrs. Fronk Nolan
Mrs. Reginald Vey MARKLAND via Whitbourne Mrs. H. Nolan
Mrs. Walter lundrigan, Jr.
LONG HARBOUR Alexander Bay Mrs. William Penney MUSGRAVE HARBOUR fogo
Mrs. E. Murray Mrs. Kevin Smith Mrs. R. C. Abbott
Mrs. Cecil Goodyear
Mrs. Edward Bruce, Sr. Mrs. Augustine Baker Mrs. Joyce Hicks
Mrs. Mercedes Brake Mrs. Joseph West
LONG ISLAND Beaumont South Mrs. Michael Brinton
Mrs. Chesley Rideout Mrs. Sadie Brinton MUSGRA VETOWN B. B.
Mrs. John Butler Miss Denise Brown
LONG POND MANUELS C.B. Mrs. Cecil Evans Mrs. John Choffey
Mrs. Charles Greenslade Mrs. Eileen Farrell Mrs. Kate Chaffey
Mrs. Gladys Greenslade Mrs. T. Flaherty, Marystown South Mrs. John Fitzgerald
Mrs. B. M. Kennedy Mrs. Richard Hannahan Mrs. Eric Gulliford, Musgravetown East
Mrs. Hugh Kennedy Mrs. Mary Mills Mrs. Ethelbert Greening
Mrs. George locke Mrs. Eli Malley Mrs. Frank Greening
Mrs. Stanley Porter Mrs. Patrick Murphy Mrs. Reginald Greening
Mrs. Thomas Rideout Mrs. James O'Keefe Marystown South Mrs. Rex Greening
Mrs. Adam Smith Mrs. V. Pike Mrs. N. Greening
Mrs. Theresa Pittman Mrs. Irving Matthews
LONG RUN S.S. via ferryland Mrs. W. A. Pittman Mrs. Barbara Saint
Mrs. John Power Mrs. James Power Mrs. Frank Skiffington
Mrs. James Power, Jr. Mrs. William Skiffington
LOON BAY N.D.B. Mrs. Michael Power Mrs. Edwin Spurrell
Mrs. Wilson Elliott Mrs. Angela Walsh Mrs. A. C. Stead
Mrs. Samuel Luscombe Mrs. D. Walsh
Mrs. Ronald White Mrs. John Withero NEW BONAVENTURE T.B.
Mrs. John lvany
LOWER COVE Port au Port via Ship Cove MARYSVALE C. B. Mrs. C. King
Mrs. Stella Tucker Mrs. John Simms Miss lorraine locke
Mrs. Beatrice Miller
Mrs. Bernice Bussey Mrs. D. Blanchard NEW CHELSEA T.B.
Mrs. Fred leShane Miss Doreen Blanchard Mrs. Raymond Pynn
Mrs. Pearl leShane Mrs. F. Blanchard
Mrs. William leShane NEW HARBOUR T.B.
Mrs. Allan Morris MERASHEEN P.B. Mrs. Maxwell Cranford, Jr.
Mrs. W. J. Morris Mrs. Stan Ennis Mrs. E. Goosney
Mrs. George Rogers Miss Marguerite Pittman Mrs. Clyde Higdon
Mrs. Elias Sparkes Mrs. Denis Walsh Mrs. Ethel Higdon
Mrs. Harold Sparkes Mrs. Robert Higdon
Mrs. Mary Sparkes MIDDLE BROOK Gambo Mrs. Viola Higdon
Mrs. Arthur Wheeler Mrs. B. Collins Mrs. M. Hillier
Miss Victoria Collins Mrs. Abram Thorne
LOW POINT C.B. Mrs. Chesley Jerrett Mrs. Adolphus Thorne
Mrs. Gertrude Hannon Mrs. Curtis Jerrett Mrs. Jacob Woodman
Mrs. Jesse Pritchett Mrs. Marilyn Woodman
LUMSDEN NORTH Mrs. Paul Thoms Mrs. N. Woodman
Mrs. Jack Gray Mrs. William Woodman
MIDDLE COVE St. John's East
LUMSDEN SOUTH fogo Mrs. S. Power NEWMAN'S COVE via Bonavista
Mrs. Jack Gray Mrs. Sidney Sldffington
Mrs. Naida Robbins MIDLAND Pasadena
Mrs. S. Stagg Mrs. Tom Bishop NEW MELBOURNE T.B.
Mrs. Nancy Button
MADDOX COVE Petty Harbour MILLER'S PASSAGE B.B. Miss Molly Clarke
St. John's West Mrs. Richard lambert Mrs. James Driscoll
Mrs. William Doyle Mrs. Robena Driscoll
MILLERTOWN Mrs. William Driscoll
MAKINSON'S C.B. Mrs. Ernest Boyde Mrs. Allison Goodwin
Mrs. Edwcud Abbott Mrs. William Pynn
Mrs. Stanley Bussey MILTON T.B.
Mrs. George Efford Mrs. lawrence Blundon NEW PERLICAN T.B.
Mrs. Arthur Loder Mrs. Raymond Blundon Mrs. Minnie Matthews
Mrs. louise lawrence Mrs. l. Parrott
Mrs. Winnifred Reid MOBILE Mrs. Thomas White
Mrs. Philip Corew
Mrs. Olga Andrews MONKSTOWN P .B. Mrs. Gordon Canning
Mrs. Ted Butler Mrs. C. Frampton
Mrs. Nora Dooley Mrs. Curtis Gillingham
Mrs. Stewart Taylor Mrs. Roland Gillingham
Mrs. George Earle
Mrs. Sylvia Eo rle MONROE T.B. Mrs. leslie Pennell
Mrs. Donald Evelly Mrs. Hedley Phillips Mrs. George Snow
Mrs. A. Frampton Mrs. Morley Stone Mrs. Walter Snow
Mrs. Wolter Greenslade Miss Daisy Wiseman
Mrs. Hilda Grouchy NORMAN'S COVE T.B.
Mrs. C. Mercer MOORING COVE via Marystown Mrs. W. Martin
Mrs. James Metcalfe Mrs. Theresa Dober Mrs. Eric Piercey
Mrs. Lizzie Metcalfe Mrs. Helen Kelly Mrs. Martha Piercey

Mrs. Robert Piercey Mrs. Harold Weir Mrs. F. Reeves

Mrs. William F. Smith Mrs. Harry Whitten Mrs. Ernest Sheppard
Mrs. George Thorne
Mrs. W. R. Wallace Mrs. Nathan Ryan Mrs. Johl'l Curtis
Mrs. Harry Holloway
NORRIS ARM N.D.B. PLACENTIA P.B. Mrs. Lenora Holloway
Mrs. J. Basha Mrs. Molly Bittinger Mrs. Thomas Holloway
Mrs. G. Clarke Mrs. Hilda White
NORRIS POINT Bonne B. Mrs. Michael Emberley
Mrs. James Humber Mrs. Ann Kavanagh PORT NELSON B.B.
Mrs. Annie Mooney Mrs. Cora White
NORTHERN BAY C.B. Mrs. A. Murphy
Mrs. Mal'garet Gear Mrs. Imelda Patterson PORT REXTON T.B.
Mrs. William Hogan Mrs. Mary Patterson Mrs. R. G. Adams
Mrs. William Johnson Mrs. J. P. Williams Mrs. Edward Bollett
Mrs. John March Mrs. William Ploughman
PETLEY T.B. Smith Sound Mrs. R. M. Rex
NORTH HARBOUR P.B. Mrs. Jane Rowsell
Mrs. Emily Dean PORT ROYAL P .B.
Mrs. Anno Power PLATE COVE WEST B.B.
Mrs. Joan Walsh Mrs. Gerard McFarlane
NORTH RIVER C.B. Mrs. Lawrence Walsh
Mrs. Pot Morrissey POINT CREWE Burin
Mrs. James Snow Mrs. Donald Burton PORT UNION T.B.
Mrs. Joyce Stevens, Clarke's Beach Mrs. John H. Crewe Mrs. James Bailey
Mrs. George Blackmore
NORTH SIDE Twillingate POINT LA HA YE S.M.B. Mrs. Mark Lodge, Sr.
Mrs. John Whitehorn Mrs. James Kielly Mrs. Victoria Lodge
Mrs. Edwgrd Mondville Mrs. Reginald Mason
OCHRE PIT COVE C.B. Mrs. J. R. Parsons
Mrs. James Gillingham POINT LANCE P .B. Mrs. Harold White
Mrs. Gerard Careen
Miss Geraldine Conway POINT LEAMINGTON N.D.B. Mrs. F. Allen
Mrs. Rosemary lake Mrs. Frank Goulding Mrs. P. Andrews
Mrs. Andrew Paul Mrs. Jane Churchill
O'DONNELL$ S.M.B. Mrs. William White Mrs. Nellie Churchill
Mrs. Agnes Hanlon Mrs. Mary Woodsworth Mrs. Reginald Churchill
Mrs. John Hanlon Mrs. Weston Churchill
POINT VERDE P .B. Mrs. William Drukin
OLD BONAVENTURE T.B. Mrs. Michael Greene Mrs. Madeline Gibbons
Mrs. Elizabeth Stone Mrs. Patrick Gladney, Jr.
Mrs. R. A. Stone POOL'S COVE F.B. Mrs. Gord(!)n Miller
Mrs. G. Williai'\IS Mrs. John Murphy
OLD PERLICAN T .8. Mrs. Marion Williams Mrs. D. H. Neary
Miss Dorothy Green Mrs. H. M. Peddle
Mrs. Reg Hopkins PORT ALBERT N.D.B. Mrs. Albert Piercey
Mrs. Nelson Howell Mrs. Sidney Mercer Mrs. Anne Piercey
Mrs. Moses Squires Mrs. Edith Power
Mrs. Harry Strong Mrs. Mary Somerton, Sr.
PORT ANSON N.D.B. Mrs. Margaret Thorne
Mrs. Fred Croucher
Mrs. Stanley Dawe PORTUGAL COVE SOUTH St. John's East
Mrs. Gilbert Jones PORT AU BRAS Burin Mrs. Ethel Molloy
Mrs. William A. Abbott Mrs. John W. Molloy
OUTER COVE St. John's East Mrs. Martin St. Croix
Mrs. Martin Hickey PORT AU PORT
Mrs. Anne Houston Mrs. M. Harris POUCH COVE, St. John's East
Mrs. David ConAO'I'S
PACQUET W.B. PORT AUX BASQUE Mrs. Margaret Devereaux
Mrs. George Gillingham Mrs. Edward Marshall Mrs. L. Gillett
Mrs. W. A. Milley Mrs. E. P. Hiscock
PORT BLANFORD B.B. Mrs. Doris Hudson
PARADISE C.B. Mrs. Eric Holloway Mrs. James Hudson
Topsail Road, St. John's Mrs. Elsie Oldfield Mrs. Herbert Langmeod
Mrs. Rita Murphy Mrs. James Oldford Mrs. Russell langmead
Mrs. W. Peddle Mrs. Jerry M.u rray
PENNY'S COVE via Carbonear Mrs. M. Peyton
Mrs. Wolter Galloway PORT DE GRAVE C. B. Mrs. Rennie Sullivan
Mrs. Walter Bussey Mrs. A. Williams
PETERVIEW via Botwood Mrs. Wilfred Bussey Mrs. Harris Williams
Mrs. Wilbert Seabright Mrs. William Bussey
Mrs. Bert Christopher PRESQUE P .B.
PETTY HARBOUR, St. John's West Miss Alma Dawe Mrs. Selina Collins
Mrs. Donald Chafe Mrs. Mona Dawe
Mrs. Edward Chafe Mrs. Greta Hussey PRINCETON 8.8.
Mrs. E. E. Chafe Mrs. Verna Lear Mrs. J. l. Quinlan
Mrs. Gardiner Chafe Mrs. Marion Morgan
Mrs. H. Chafe Mrs. l. Ralph PROTEST ANT TOWN C.B.
Mrs. Henry Chafe Mrs. Florence Wells via Portugal Cave
Mrs. John J. Chafe Mrs. Gordon Burry
Mrs. Jonathan Chafe PORT ELIZABETH P.B.
Mrs. Melvin Chafe Mrs. Charles Bishop PROWESTON P .B. via Davis Cove
Mrs. Robeno Chafe Mrs. Fred Clarke Mrs. William Hynes
Mrs. Viola Chafe Mrs. Gerald Clarke
Mrs. Hugh Grieley Mrs. Raymond Clarke
Mrs. Martin Hefferman Mrs. Norman Collins PUFFIN ISLAND B.B. via Greenspond
Mrs. Robert Howlett Mrs. Chesley Keeping Mrs. Albert Wakeley
Mrs. Frank Pack Miss Anna Loughlin Mrs. Daniel Wakeley
Mrs. William Quinton Mrs. Eric Moulton
Mrs. William Borton Stack Mrs. Annie Peddle PUSHTHROUGH Bay d'Espoir
Mrs. George Weir Mrs. Cecil Peddle Mrs. Jane Rowsell

Mrs. Allan Gooble Mrs. Maud Mcfatridge Mrs. Harold Russell
Mrs. Robert Smith
RALEIGH W.B. North Miss D. loveless Mrs. Dominic Best
Mrs. Bella Taylor Mr. Frank Benoit
Miss A. Crewe Mrs. Warrick Butler Mrs. Harold Russell
Mrs. S. Dominey Mrs. Eliazer Dawe Mrs. A. Swain !Calvert)
Miss Mildred Durnford Mrs. Sadie Dawe Mrs. Margaret Trainor
Mrs. Clyde Keeping Mrs. Warren Dawe
Mrs. Thomas Pink Mrs. William Kennedy SPANIARD'S BAY C.B.
Mrs. Charlotte lear Mrs. James Dwyer
RANDOM ISLAND T.B. Miss Norma Morgan Mrs. Nellie Mercer
Mrs. Vernon March Mrs. Victor Morgan Mrs. Fanny Noseworthy
Mrs. linda Smith Mrs. Annie Sheppard !West)
Miss Ethel Sheppard
REDCLIFF, St. John's SELDOM Fogo Dist. Mrs. G. Fred Smith
Mrs. Emma Croswait Mrs. Norman Anthony Mrs. G. Smith
Mrs. Raymond Combden
RED COVE F.B. Mrs. Norman Penney SPENCER'S COVE P.B.
Mrs. S. Strawbridge Mrs. Nita Barbour
SELDOM COME BY (Fogo) Mrs. Thomas Boutcher
RED HARBOUR P.B. via Port Elizabeth Mrs. Gordon Roebotham Mrs. Albert Hollett
Miss Ruth Hamilton Mrs. George Stacey
RED ISLAND P .B. Mrs. Ignatius Furlong SPRINGDALE N.D.B.
Mrs. Michael Counsel Mrs. Margaret Clarke
SHEARSTOWN C.B. via Bay Roberts
REGINAVILLE S.M.B. Mrs. P. Badcock SPRINGFIELD C.B. via Makinsons
Mrs. Sebastian Power Mrs. William Deering Mrs. M. G. Pretty
Mrs. Harry Holmes
RECONTRE WEST, Hermttage Bay SPIRIT COVE Str. Belle Isle
Mrs. Amelia Durnford SHIP COVE C.B. via Port de Grave via Port Saunders
Miss Stella Symes Mrs. Greta Andrews Mrs. Alec Gould
Mrs. Robert Andrews
RENEWS Mrs. William Dawe ST. ALBAN'S, Bay d'Espoir
Mrs. Bertram Bailey Mrs. Samuel Hwrley Mrs. Geraldine Snook
Mrs. James Conway
Mrs. Dennis Dinn SHOAL BROOK, Bonne Bay ST. ANDREWS, West Coast
Miss Doris Keating Mrs. Simon Parsons, Jr. Mrs. J. MacDonald
Mrs. Rita larves
Mrs. Patrick McCarthv ST. ANTHONY, Hare Bay
Mrs. Peter Murphy SHOAL HARBOUR T.B. Mrs. George Andrews !East Side)
Mrs. Thomas Murphy Mrs. Gordon Adams Mrs. G. A. Cooper !East Side)
Mrs. lawrence Rogers Mrs. Ralph Bailey Mrs. M. Patey
Miss Catherine Squires Mrs. Jerry Barbour Mrs. Uriah Patey
Mrs. N. Sullivon Mrs. l. Barbour
Mrs. Nita Barbour ST. ANTHONY BIGHT
RIVER HEAD C.B. via Harbour Grace Mrs. C. l. Barnes Miss B. Simms
Mrs. James Barron Mrs. Eleanor Butler Mrs. Sandy Simms
Mrs. leonard Gushue Mrs. Ruby Garnier
Mrs. Frank Ryan Mrs. R. Green ST. BRENDAN'S B. B.
Mrs. S. Green Mrs. Gertrude Broderick
Mrs. James Greening Mrs. John MacKay
RIVERHEAD S.M.B. Mrs. Bert Hutchings
Mrs. leo Corcoran Mrs. Samuel lvany
Mrs. Michael Corcoran ST. BRIDE'S P.B.
Mrs. Stanley Legge Mrs. Theresa Cochrane
Mrs. Val Corcoran Mrs. Charles Meadus
Mrs. Pot Meaney Mrs. Agnes Conway
Mrs. Stewart Mills Mrs. Joseph Conway
Mrs. Barbara Ploughman Mrs. Anne Griffin
RIVERSIDE C.B. via Makinson's Mrs. Harold Stanley
Mrs. John Fisher Mrs. Gerard Griffin
Mrs. Cyril Wiseman
Mrs. Vernon Wiseman
ROBERT'S ARM N.D.B. Mrs. William Wiseman ST. GEORGE'S ST.G.B.
Mrs. B. Anthony Mrs. J. E. Blanchard
SNOOKS HARBOUR, Random Is T.B. Mrs. Ida Loder
ROCKY HARBOUR, Bonne Bay Mrs. Colin Baker Mrs. Iris Mills
Mrs. Fred Humber Mrs. Walter Baker Miss Isabelle Renouf, Steal Mountain Road
Mrs. lewis Hefford
Mrs. Anthony Carroll SOUTH BROOK, Hall's Bay N.D.B. Mrs. George Drake
Mrs. T. Head
SALMON COVE C.B. via Carbonear Mrs. Meta James ST. JOHN'S
Mrs. Naomi Case Mrs. Walter Jones Mrs. Cyril Abbott, Torbay Road
Mrs. Jennie Parsons Mrs. E. P. Wall !Pasadena) Mrs. Mollie Abbott, 4 Belvedere Street
Mrs. Elaine Penney Mrs. R. T. Abbott, 4 Belvedere Street
Mrs. Joseph Penney SOUTH DILDO T.B. Mrs. E. Adams, 15 Morris Avenue
Mrs. Olive Reynolds Mrs. Victor Pretty Mrs. E. B. Adams, 1 Pine Bud Avenue
Mrs. Freeman SIGJde Mrs. V. Adams, 19 Roache Road
SOUTiiPORT T.B. Mrs. Willicm Alcock, 13 Long's Hill
SALMONIER S.M.B. Miss Nina lambert Mrs. William Allen, 63 Cochrane Street
Miss T. Dobbin Mrs. F. H. Allcorn, 205 Gower Street
SOUTH RIVER C.B. via Clarke's Beach Miss Margaret Allen, 17 Car111ell Street
SALVAGE B.B. Mrs. Christopher Boone, Sr. Mrs. A. Amminson, 553 South Side Road
Mrs. Ralph Brown Mrs. Frank Boone Mrs. l. Andrews, 11 Monroe Street
Miss lorraine Dyke Mrs. lawton Boone Mrs. Rex Andrews, 13 Blackmarsh Road
Mrs. Andrew Cummings Mrs. Sara Andrews, 202 Hamilton Avenue
SAN.DRINGHAM B.B. Mrs. Henry Ford Mrs. George Anstey, 30 Craigmillar Ave.
Mrs. Kecmeth Bradley Mrs. Elmer Reid Mrs. Ruby Anstey, 141 St. Clare Avenue
Mrs. D. J. Anthony, 159 Forest Road
SANDY COVE B. B SOUTH SHORE C.B. Mrs. H. Anthony, Anthony Street
Mrs. Isabelle King Mrs. Har,old Dawe Norma Anthony, c/o 199 leMarchant Road

Mrs. Elsie Antle, 38 Franklyn Avenue Mrs. Nina Butler, 58 Lime Street Mrs. G. Crossman, 107 Pennywell Road
Mrs. F. Antle, 189 Pleasant Street Mrs. Sophie Butler, 50 Tunis Court Mrs. leo Crotty, 48 Boulevard Road
Mrs. Ernest Ash, 164 Topsail Road Mrs. Stephen Butler, 120 Gower Street Miss Agnes Crowdell, 32 Henry Street
Mrs. Flora Ash, 203 Elizabeth Avenue Mrs. Ted Butler, Box 5, Site 9, Sub Service Mrs. Ralph Crummey, 35 Kitchener Avenue
Mrs. Hubert Ash, 45 Portugal Cove Road Miss E. Butt, 136 Casey Street Mrs. Marion Cuff, 175 Gower Street
Mrs. Myra Ayres, 18 Anderson Avenue Mrs. H. Butt, 68 Stomp's lane Mrs. C. Cull, 60 Monroe Street
Mrs. Bert Butterworth, 31 Cornwall Crescent Mrs. Fremon Cull, 123 Merrymeeting Road
Mrs. Victoria Badcock, 1 Blackmarsh Road Mrs. Gladys Byrne, Mundy Pond Road Mrs. Cull (l.l, 49 Pennywell Rood
Mrs. Mabel Baggs, 153 Empire Avenue Mrs. leslie Culmore, 167 Pennywell Road
Mrs. Eileen Bailey, 143 Campbell Avenue Mrs. G. Cahill, 5 Barnes Place Mrs. R. B. Cunningham, Portugal Cove Rd.
Mrs. Helen Balfour, King's Bridge Road Mrs. J. W. Cahill, 30 Hoyles Avenue Mrs. Robert Curnew, 16 Kitchener Avenue
Mrs. H. A. Ball, 2 Thornburn Road Mrs. H. Callahan, 137 A Gower Street Mrs. Anna Curran, 66 Mayor Avenue
Mrs. Laura Ball, New Pennywell Road Mrs. Elizabeth Colver, 196 Duckworth St. Mrs. Carmel Curtis, 53 Craigmillor Avenue
Mrs. H. Ballam, 165 Military Road Mrs. Carberry, !AI, Box 2078
Mrs. C. Bambrick, 191 Freshwater Road Mrs. E. Carroll, 37 King's Bridge Road Mrs. Margaret Dole, 723 Water Street
Mrs. Richard Banfield, 27 Lake Avenue Mrs. George Carville, 279 Blackmarsh Rd. Mrs. Mary Daley, 145 Pleasant Street
Mrs. J. Barbour, 45 Cashin Avenue Mrs. Nellie Casey, 257 leMarchant Road Mrs. Groce Dolton, 723 Water Street
Mrs. Morino Barbour, 229 Empire Avenue Mrs. C. W. Cave, 20 Amherst Heights Mrs. Nora Dalton, 83 Hayward Avenue
Mrs. Bill Barnes, 19 Cashin Avenue Mrs. Russell Cave, 12 Penetanguishene Mrs. H. G. Darby, 134 Prowse Avenue
Mrs. Effie Barnes, 198 Elizabeth Avenue Mrs. B. Camp, 171 Craigmillar Avenue Mrs. Alfred Davis, 27 Cairo Street
Mrs. Margaret Barnes, 2 Kent Place Mrs. Arthur Chafe, 10 Victoria Street Mrs. Jo Davis, 310 Hamilton Avenue
Mrs. W. J. Barnes, 23 Gower Street Mrs. Carol F. Chafe, Box E5337 Mrs. Job Davis, 237 Empire Avenue
Mrs. Henley Barrett, 126 Craigmillar Ave. Mrs. Ethel Chafe, 617 South Side Road West Mrs. M. Davis, 17 W estmount
Mrs. Rita Barrett, 66 Monroe Street Mrs. Jane Chafe, 67 LeMarchant Road Mrs. M. B. Davis, 310 Hamilton Ave.
Mrs. Lillo Barron, Torboy Rood Mrs. John Chafe, 617 South Side Road West Mrs. Jean M. Dowe, 6 Maple Street
Mrs. A. Barry, 296 LeMarchant Avenue Mrs. M. Chafe, 7 Masonic Terrace Mrs. Ronald Dowe, Higgins Line
Mrs. Saul Barry, 11 Malta Street Mrs. Rupert Chafe, 10 Victoria Street Mrs. Stephen Dawe, 402 Hamilton Avenue
Mrs. Florence Bartlett, 87 King's Road Mrs. Walter Chafe, Blackmarsh Road West Mrs. laura Day, 48 Whiteway Street
Mrs. Raymond Bastow, Mundy Pond Road Mrs. Ada Chaffet, 161 Patrick Street Mrs. David Decker, 124 Bonaventure Ave.
Mrs. H. Botstone, 171 South Side Rood Mrs. C. A. Chambers, 4 Summer Street Mrs. Mildred Decker, Morine Drive Box H 157
Mrs. Weston Batstone, 57 Beaumont St., W. Mrs. William Chapman, 5 Graves Street Mrs. Gordon Denny, 279 Freshwater Rood
Mrs. H. Belbin, 4 Monchy Street Mrs. B. Cosey, 4 Joyce Avenue Mrs. T. Dewling, 168 Pennywell Road
Mrs. Robert Belbin, 25 Warbury Street Mrs. Norman Chaytor, 15 Guy Street Mrs. I. Dewling, 168 Pennywell Road
Mrs. Bemister, 20 Colliers Lane Mrs. William Chaytor, c/o 145 Gower St. Mrs. J. Dicks, 42 King's Road
Mrs. Rex Bemister, 2 Lakeview Avenue Mrs. William Chestney, 50 Monkstown Rd. Mrs. Olive Dinn, 707 Water Street
Mrs. William Benmore, 259 Hamilton Ave. Mrs. V. Christopher, 129 New Cove Road Mrs. John Dinn, 560 South Side Road
Mrs. Edward Bennett, 53 Sudbury Street Mrs. Margaret Churchill, 49 Beaumont St. Mrs. Pat Dinn, 439 South Side Road
Mrs. Henley Bennett, 126 Craigmillar Ave. Mrs. Max Churchill, 16 Linden Court Mrs. D. l. Doody, 26 Pennywell Road
Mrs. Mark Bennett, Box 52 Mrs. Myrtle Churchill, c/o General Hosp. Mrs. May Dooley, Waterford Bridge Rood
Lady Beatrix Bennett, c/o Nfld. Hotel Mrs. Mary Clark, Kenna's Hill, Apt. 12, Bldg.4 Mrs. Mike Dooley, 16 Cook Street
Mrs. Fred Benson, c/o Oxen Pond Road Mrs. A. Clarke, 1 Grey Street Mrs. R. W. Downer, 2 Howlett Avenue
Mrs. Mono Berrigan, 39 Campbell Avenue Miss A. M. Cia rke, 21 Po rode Street Mrs. Agnes M. Downey, 119 Gower Street
Mrs. Sarah Benson, 137 South Side Road Mrs. Carrie Clarke, 83 Newton Road Mrs. C. Downton, 126 Empire Avenue
Mrs. L Besso, Long Pond Road Mrs. Elizabeth Clarke, 54 Circular Road Mrs. C. Downton, 19 Carnell Street
Mrs. Victor Biddiscombe, logy Bay Road Mrs. Robert Clarke, Plymouth Road Mrs. Don Downton, 55 St. Clare Avenue
Mrs. Amy Bird, Box 1321, West End P.O. Mrs. Rose Clarke, Tor Boy, St. John's East Mrs. Muriel Downton, 47 Craigmillar Avenue
Mrs. Bishop, 65 Cornwall Crescent Mrs. Roy Clarke, 41 Golf Street Mrs. Bennett Doyle, Box 19, Topsail Road
Mrs. B. Bishop, Box 2093 Mrs. William Clarke, Box E5001 Mrs. lillian Doyle, 129 Forest Road
Mrs. Jack Bishop, 34 Hutchings Street Mrs. Gail Clouston, Box E5207 Mrs. Robert Doyle, Signal Hill Road
Mrs. Nellie Bishop, 155 Prowse Avenue Mrs. Patrick Cochrane, 115 Circular Road Mrs. l. G. Driscoll, 75 Grenfell Avenue
Mrs. Rolph Bishop, Mundy Pond Road Mrs. A. T. Colburne, 161 Topsail Road Mrs. Graham Drover, 126 Craigmillar Ave.
Mrs. Gerald Blackmore, 23 Dicks Square Mrs. Duncan Colburne, 25 Mullock Street Mrs. Betty Druken, St. John's East
Mrs. Phyllis L Blackmore, 104 Freshwater Rd. Mrs. G. Colburne, 34 Mullock Street Mrs. Mary Duff, 172 Campbell Avenue
Mrs. Levi Blake, 8 Cookstown Road Mrs. E. P. Coleman, 148 Elizabeth Avenue Mrs. Robert Duffett, 23 Suez Street
Mrs. Blandford, 48 Cashin Avenue Mrs. Margaret Collier, 8 Berteau Avenue Mrs. Edna Dunne, 67 Craigmillor Avenue
Mrs. Helen Blundon, 14 Smith Avenue Mrs. A. M. Collins, 21 Parade Street Mrs. Helen Dunne, 20 Coronation Street
Mrs. W. Blundon, Box 438 G.P.O. Mrs. Gordon Collins, c/o West End P.O. Mrs. J. Dunne, 36 Gear Street
Mrs. I. Bonia, 31 Laughlin Crescent Mrs. Norman Collins, Black Head Rd. E. Mrs. Mary Dunne, 210 Freshwc:Jter Rood
Mrs. Marie Bonia, 36 Kitchener Avenue Mrs. Rex Collins, P.O. Box 472, G.P.O. Mrs. Mary Dunne, Box 7, Site 9, Topsail Road
Mrs. Elizabeth Boone, Signal Hill Road Mrs. W. Collins, 52 Colonial Street Miss Ann Dunphy, 207 Blackmarsh Road
Mrs. W. Boone, Signal Hill Road Mrs. Freeman Compton, 36 Graves Street Mrs. Moira Dunphy, 54 Rennies Mill Road
Mrs. Eric Bourdridge, 1 Aldershot Street Mrs. John Congdon, 33 Linden Court Mrs. E. Dyke, 94 Queens Road
Mrs. B. Bowden, c/o Soper's. G.P.O. Box 74 Mrs. Hilda Connolly, 64 New Cove Road Mrs. Rosalie Dyke, 187 Freshwater Rood
Mrs. Avis Bradbury, 22 Robinson's Hill Mrs. Elizabeth Connors, 40 Power's Court Mrs. Kay Dwyer, 41 Croigmillar Avenue
Mrs. R. Bradbury, 72 Pennywell Road Mrs. Frank Cook, 34 Allandale Road Mrs. M. Dwyer, Box E5081
Mrs. Ethel Brett, Box E5420 Mrs. H. W. Cook, Box E5270
Mrs. S.M. Brennan, 12 Golf Avenue Mrs. Walter Cooke, Golden Ridge Farm Mrs. Harry Eody, 181 Empire Avenue
Miss Thelma Brett, 7 Kirke Place Mrs. Gladys Coombs, 93 Campbell Ave. Mrs. Alfred Eaves, 27 Coiro Street
Mrs. T. Brewer, 145 Newtown Road Mrs. l. Coombs, 3 Vaughan Place Mrs. Allan Edwards, 1-A Howley Avenue
Mrs. Hilda Bridal, 8 Boncloddy Street Mrs. S. Coombs, 22 Winter Avenue Mrs. Mary Ellis, 24 Goodridge Street
Mrs. W. Bridal, 8 Boncloddy Street Mrs. E. G. Cooper, 12 Colver Street Mrs. G. Elton, 76 Show Street
Mrs. Brown, 23 O'Neil Avenue Mrs. Myrtle Cooper, Long's Hill Mrs. Charles Emberley, Blackmorsh Rd., W.
Mrs. C. T. Brown, 247 Empire Avenue Mrs. Helen Corcoran, 117 Pennywell Rood Mrs. Hazel Emberley, Torbay Road
Mrs. Robert Brown, 142 Water Street Mrs. R. Corcoran, 219 Empire Avenue Mrs. George Ennis, 375 Duckworth Street
Mrs. H. Browne, 72 Carter's Hill Mrs. Kevin Costello, 3 Allandale Road Mrs. Kathleen Ennis, 375 Duckworth Street
Mrs. Theresa Bruce, 67 South Side Rood Mrs. Marjorie Coughlan, 121 Queen's Rd. Mrs. R. J. Ennis, 25 Goodridge Street
Mrs. Clyde Budden, 23 Goodridge Street Mrs. W. Coughlan, 10 Gower Street Mrs. James Escott, 66 leslie Street
Mrs. Margaret Budgell, 147 Circular Road Mrs. Clara Coultas, 24 Downing Street Mrs. Ruth Ethridge, 133 Empire Avenue
Mrs. R. Burgess, 56A Leslie Street Mrs. Dorothy Coultas, 270 Greshwater Road Mrs. C. G. Evans, Torbay Rood
Mrs. A. J. Burke, 35 Croigmillar Avenue Mrs. R. B. Coupland, Kenna's Hill, Bldg. 1 Mrs. Emmie Evans, 100 Bonaventure Avenue
Mrs. J. Burke, 18 Merrymeeting Road Mrs. Doreen Courage, 47 Beaumont Street Mrs. F. Evans, 246 Pennywell Road
Miss E. Burke, 47 Patrick Street Mrs. Betty Cousens, 323 A leMarchant Road Mrs. Vera Evans, 56 Flower Hill
Mrs. Mary J. Burke, 55 Whiteway Street Mrs. C. C. Cousens, 323 A leMarchont Rood Mrs. Vincent Evans, 44 Warbury Street
Mrs. Thomas Burke, 32 Hamel Street Mrs. C. Cox, 2 Shaw Street Mrs. W. J. Everett, R.C.A.F. Station, Torboy
Mrs. W. Burry, 114 Campbell Avenue Mrs. Hazel Cox, 10 Topsail Rood
Mrs. Arthur Bursey, 18 Cathedral Street Mrs. Reginald Cox, 75 Lime Street Mrs. J. Fagan, 101 Bonaventure Avenue
Mrs. E. H. Burton, 40 Colver Street Mrs. D. Cramm, 35 Pine Bud Avenue Mrs. Pauline Fahey, 9 long's Hill
Mrs. Max Bussey, 86 Campbell Avenue Mrs. Eldred Crane, 116 Circular Road Mrs. Ann M. Fanning, 80 Bonaventure Ave.
Mrs. A. E. Butler, Box 8, Site 9 Mrs. V. Crane, Site 7, Box 9, Sub Service Mrs. Norman Farewell, Fort Amherst
Mrs. C. A. Butler, Topsail Road, Box 530 Mrs. Elsie Craniford, 57 Quidi Vidi Road Mrs. Allen Faushell, 229 South Side Road
Mrs. Florence Butler, 131 Hamilton Ave. Mrs. M. Crewe, 78 Goodridge Street Mrs. Ethel M. Fenerty, 100 Portugal Cove Rd.
Mrs. J. Butler, Box 8, Site 9, Sub Service Mrs. Fred Crocker, 366 Duckworth Street Mrs. Alice B. Ferguson, 67 Waterford
Mrs. M. Butler, 30 Summer Street Mrs. J. Crocker, 9 Byron Street Mrs. Angela Fifield, 55 Hoyles Avenue

Mrs. Fred Fisher, Portugal Cove Rood Mrs. Ralph Hamlyn, Thorburn Road Mrs. Alice Jamieson, 25 Cook Street
Mrs. L fisher, 96 Newton Rood Mrs. Eric Hammond, 43 Portugal Cove Road Mrs. Phyllis Jamieson, 25 Cook Street
Mrs. Carol Ann Fitzgerald, 27 Gear Street Mrs. Reginald C. Hammond, Box 481 Mrs. A. J. Jones, 10-A linden Place
Mrs. G. fitzgerald, Tessier's Lane Mrs. J. Hancock, 248 Pennywell Road Mrs. Blanche Jones, 100 Prowse Avenue
Mrs. Margaret Fitzgerald, 285 Pennywell Rd. Mrs. M. Handrigon, 23 Coronation Street Mrs. C. Jones, 206 Hamilton Avenue
Mrs. W. J. Fitzgerald, 69 Rennie's Mill Rood Mrs. Janet Hanel, 9-A Kitchener Avenue Mrs. Frances Jones, 4 Hamilton Avenue
Mrs. F. Fleming, 140 Cashin Avenue Mrs. Elizabeth Hannaford, 4 Topsail Road Mrs. Mary Jardine. 59 long's Hill
Mrs. Michael Fleming, 5 Knight Street Mrs. E. Hannon, T orbay Road Mrs. Audrey Jenkins, 52 Livingstone Street
Mrs. Monica Fleming, 617 South Side Rd., W. Mrs. Theresa Hannon, Torbay Road Mrs. J. Jenkins, 20 Suez Street
Mrs. R. Fleming, 2 Morris Avenue Mrs. Mildred Hapgood, Newton Road Ext. Mrs. G. Jennings, 27 Prospect Street
Mrs. Rita Fleming, 36 Henry Street Mrs. Thomas Hopgood, Newton Road Ext. Mrs. J. E. Jones, 63 Mayor Avenue
Mrs. Cyril Flight, 166 St. Clore Avenue Mrs. James F. Hardy, 306 Hamilton Avenue Mrs. Ena Johnson, 30 Pearce Avenue
Mrs. Pauline Flight, 7 Morris Avenue Mrs. John Harnett, Empire Avenue West Mrs. J. Johnson, 2-A Allandale Road
Mrs. Stephen Flynn, 38 Craigmillor Avenue Mrs. Nellie Harnett, 55 Pine Bud Avenue Mrs. Joan Johnson, 83 Pennywell Road
Mrs. Irving Fogwill, 190 Topsoil Road Mrs. Albert Harris, 46 Charlton Street Mrs. Ruby Jolliffe, 12 Byron Street
Mrs. J. C. Follett, 134 Forest Rood Mrs. J. W. Hartshorn, 11 Atlantic Avenue
Mrs. C. Forbes, 20 Smith Avenue Mrs. Frank Harvey, 139 South Side Mrs. R. Kaltenbach, 33 Graves Street
Mrs. Marion Ford, c/o Government House Mrs. J. H. Harvey, 113 Freshwater Road Mrs. Mary Kane, 251 leMarchant Road
Mrs. ford, 51 freshwater Rood Mrs. L Howe, Mason Rood Mrs. Fronk Keen, 32 Summer Street
Mrs. J. Foster, 15 Colver Street Mrs. H. Hawkins, 52 Mullock Street Mrs. Roland Keen, 11 Munroe Street
Mrs. Elizabeth Fowler, 96 Cosey Street Mrs. W. Hawkins, Box H 125 Mrs. Robert Keating, 5 Empire Avenue
Mrs. Barbaro Fowlow, 5 St. Michael's Ave. Mrs. L. Hoyden, 6 Keat Place Mrs. E. Kelland, 73 Pleasant Street
Mrs. Vera Frampton, 9 Raleigh Street Mrs. Margaret Hayes, 65 Allandale Rood Mrs. Charles Kellowoy, 60 Gower Street
Mrs. Shirley Froize, 15 Mullock Street Mrs. Pauline Hayes, New Pennywell Rood Mrs. Herbert Kennedy, 320 Duckworth Street
Mrs. H. F. Francis, 13 Allandale Rood Mrs. William Hayes, 26 Buchanan Street Mrs. Mary Kennedy, 4 Murray Street
Miss Joan Francis, 23 Mount Royal Avenue Miss Jessie Haynes, 109 Bonaventure Ave. Mrs. Shirley Kelly, T orbay Road
Mrs. Lillian Francis, 23 Mount Royal Ave. Mrs. Harvey Head, 90 Corter's Hill Mrs. J. Keough, 11 Howlett Avenue
Mrs. E. Freoke, 90 Grenfell Avenue Mrs. Catherine Heole, 7 Bond Street Mrs. Gertrude Kerwin, 20 Waldegrave St.
Mrs. Garland Freake, Box 2107 Mrs. Alex Healey, 332 Freshwater Road Mrs. Anne Kielly, 175 Gower Street
Mrs. Charles Freeston, 4 First Avenue Mrs. Mary Healey, 45 Waterford Bridge Rd Mrs. Gladys Kielly 93 Brazil Street
Mrs. Ann French, 251 Empire Avenue Mrs. R. Healey, 5 Knight Street Mrs. A. King, 51 Monkstown Road
Mrs. D. J. French, 77 Waterford Bridge Rood Mrs. J. F. Hearn, 83 Pennywell Road Mrs. B. King, 1 Corson Avenue
Mrs. Lillian Froude, 105-A LeMarchont Road Miss Elsie Heater, 53 Brazil Street Mrs. Eleanor King, 47 Pine Bud Avenue
Mrs. M. Furey, 50 Mullock Street Mrs. J. Heffernan, 6 Brine Street Mrs. Elsie King, 27 Loughlin Crescent
Mrs. Mary Furey, 34 Mcfarlane Street Mrs. D. Helford, 24 Field Street Mrs. Fred King, 6 South Side Rood
Mrs. Rita Furey, 34 Mayor Avenue Mrs. Claire Hennebury, 101 King's Rood Mrs. George King, 27-A Coiro Street
Mrs. Evelyn Furlong, T orboy Mrs. James Hennessey, 23 Hayles Avenue Mrs. Helen King, 131 Prowse Avenue
Mrs. J. Fuzzord, 248 Pennywell Road Mrs. Joan Herder, 8 King's Bridge Rood Mrs. J. King, 13 Corson Avenue
Mrs. Annie Hickey, Nogle's Hill Mrs. Jean l. King, 1 Corson Avenue
Mrs. Laura Gardner, 327 Hamilton Avenue Mrs. laura Hickey, Blackhead Rood Mrs. S. King, 28 Freshwater Rood
Miss B. Garland, 6 Dunford Street Mrs. John Hickey, Box E5048 Mrs Sandy King, 28 Freshwater Road
Mrs. Hubert Garland, 217 Pennywell Rood Mrs. Mildred Hill, 75 Golf Avenue Mrs. Andrew Kirkland, 76 leslie Street
Mrs. W. Gaulton, 157 Empire Avenue Mrs. W. Hillyard, 162 Empire Avenue Mrs. George Kirkland, Kenmount Rood
Mrs. R. Geddes, 362 Duckworth Street Mrs. William Hillier, 11 Blockmarsh Road Mrs. Blanche Knee, 2 Bulger's lane
Mrs. B. George, 116 Prowse Avenue Mrs. Brian Hiscock, 2 South Side Road East Mrs. G. Knight, 18 Blockler Avenue
Mrs. D. Giles, 34 Cashin Avenue Miss Daphne Hiscock, 2 Brazil Square
Mrs. W. H. Gillard, 70 Mayor Avenue Mrs. E. G. Hiscock, 2 Brazil Square Mrs. J. F. Locey, 163 leMarchant Rood
Mrs. Edna Gillingham, Boy Bulls Road Miss F. Hiscock, 3 Park Place Mrs. H. lane, 302 Pennywell Road
Mrs. L. Gillingham, 89 Barter's Hill Mrs. Geraldine Hiscock, 301 Elizabeth Ave. Mrs. Jean lone, 35 Pleasant Street
Mrs. Marilyn Gillis, 251 leMorchant Rood Mrs. lester Hiscock, 2 South Side Rood Mrs. leo G. lannon, c/o West End P.O.
Mrs. Glori<!l Gladden, 56-A leslie Street Mrs. Frank Hodder, 45 long Pond Road Mrs. Francis lopie, 100 Prowse Avenue
Mrs. Patrick Gladney, Jr., Portugal Cove Rd. Mrs. L Hodder, 25 Cochrane Street Mrs. L R. larkin, 155 leMarchant Rood
Mrs. H. Glynn, 14 Signal Hill Rood Mrs. Roy Hodder, 289 Pennywell Road Mrs. T. lourentius, Box E5222
Mrs. Hilda Gollop, Major's Path Mrs. Stephen Hodder, 1 Charlton Street Mrs. Marie Lawes, 53 Cabot Street
Mrs. Goodyear, 13 Goodridge Street Mrs. James Hogan, Mundy Pond Road Mrs. Harry lawrence, 50 Flower Hill
Mrs. R. E. Goodyear, Bldg. 1, Kenna's Hill Mrs. John T. Holden, Topsail Road, Site 4 Mrs. Miriam lawrence, 50 Flower Hill
Mrs. J. Gosse, 78 Topsoil Rood Mrs. Peter Holden, Topsail Road, Site 4 Mrs. layman, 18 Carson Avenue
Mrs. Fred Gough, 24 Franklyn Avenue Mrs. F. R. Hollett, 32 Cook Street Miss Grace layman, 18 Carson Avenue
Mrs. Nellie Gough, 3 Devon Row Mrs. George W. Hollett, c/o Mundy Pd. P.O. Mrs. R. leordon, 23 Summer Street
Mrs. E. Groce, 217 Craigmillor Avenue Mrs. G. Hollett, Pennywell Road Mrs. Marilyn leckie, General Hospital
Mrs. Kathleen Groce, 98 Patrick Street Mrs. Robert Homles, 147 Empire Avenue Mrs. l. E. leDrew, c/o R.C.M.P., Kenna's Hill
Mrs. M. Grant, Old Petty Harbour Road Mrs. Catherine Hommersen, 35 Cornwol Cr. Mrs. Lucy M. lee, 39 Monroe Steet
Mrs. D. Greeley, 76 Monroe Street Mrs. M. Horan, South Side Road West Mrs. linda Legge, 11 Mayor Avenue
Mrs. Enid Green, 22 William Street Mrs. Charles Horwood, 134 Campbell Ave. Mrs. T. Legge, 11 Mayor Avenue
Mrs. H. Green, 12 Franklyn Avenue Mrs. E. S. Hoskins, Site 1, Sub Sto., Box 30 Mrs. Edwin M. Legrow, 121 Campbell Ave.
Mrs. L Green, 188 Pennywell Rood Mrs. Robert Hounsell, 107 Strawberry M. Rd. Mrs. Herbert LeGrow, 167 Topsoil Rood
Mrs. R. Green, 24 Allandale Road Mrs. Ronald House, Empire Avenue West Mrs. Kenneth leGrGw, St. John's East
Mrs. Sybil Green, 6 Corson Avenue Mrs. Esther Howell, 157 Pleasant Street Mrs. Robert leMessurier, 2 Carson Avenue
Mrs. D. Greene, 54 Golf Avenue Miss C. E. Howell, 15 Scott Street Mrs. Mary F. leonard, 18 Queen Street
Mrs. B. Greening, 47 Freshwater Rood Mrs. John G. Howell, 4 Summer Street Mrs. Ado lesemon, 15 Kitchener Avenue
Mrs. Mabel Gregory, 12 Pearce Avenue Mrs. R. Howell, 246 Pennywell Road Mrs. H. Lipson, 10 Reeves Place
Mrs. William Gregory, 21 Pearce Avenue Mrs. Inez Hudson, 157 Pleasant Street Mrs. locke, 5 Froude Avenue
Mrs. E. Guest, 351 South Side Road Mrs. l. Hudson, Box E5327 Mrs. Eric Lockyer, 10 Kitchener Avenue
Mrs. Fred Guest, 377 South Side Rood Mrs. Marguerite Hudson, 9 Albany Street Mrs. Gordon long, 62 Hayles Avenue
Mrs. Annie Gulliford, 320 leMarchont Rood Mrs. Reg Hudson, 242 Freshwater Road Mrs. M. long, 11 Loughlin Crescent
Mrs. H. W. Gulliford, 320 LeMorchont Road Mrs. V. Hudson, Box 848 Mrs. Herbert long, 11 Gosling Street
Mrs. S. Guy, 5 Mount Royal Avenue Mrs. N. P. Hunt, 85 Bond Street Mrs. C. loveless, 63 Brazil Street
Mrs. Ruth Guzzwell, 18 Beaumont Street Mrs. A. J. Hurley, 19 Cochrane Street Mrs. Sarah ludlow, 78 Pennywell Rood
Miss Judith Hussey, 9 Cornwall Crescent Mrs. E. Luff, 67 Popular Avenue
Mrs. Harold Haas, 59-A LeMorchant Rood Mrs. J. S. Hutchings, 14 Scott Street Mrs. H. R. Luscombe, 344 Hamilton Avenue
Mrs. G. E. Hadath, Bldg., 4, Kenna's Hill Mrs. Marie Hutchings, 29 Downing Street Mrs. W. Lush, 324 Freshwater Road
Mrs. W. Hale, 187 Freshwater Road Mrs. Eleanor Hutton, 222 Water Street Mrs. Robert lynch, Box 183
Miss G. Haley, 73 Calvert Avenue Mrs. Ethel Hynes, 24 Goodridge Street Mrs. Allan lyver, 123 Forest Rood
Miss Irene Halfyard, 7-A Robinson's Hill Mrs. Norah Hynes, Tessier's lone
Mrs. Jennie Halfyard, 20 Prescott Street Mrs. William Hynes, 116 Forest Rood Mrs. K. W. Mackey, 11 Kitchener Avenue
Miss Jessie Halfyard, 29 Henry Street Mrs. D. W. MacPherson, 9 Allandale, Apts.
Mn. Charles Hall, 164 Pennywell Road Mrs. B. lvony, 17 Smith Avenue Mrs. Hartley MacWilliom, 36 Whiteway St.
Mrs. F. R. Hollett, 32 Cooke Street Mrs. J. lvony, 7 Downing Street Mrs. William Moddicks, 18 Prospect Street
Mrs. Mary Halley, 16 Gower Street Mrs. Stirling lvony, 243 Hamilton Avenue Mrs. Cyril Maher, 39 New Cove Road
Mrs. A. C. Hamlyn, 28 Kitchener Avenue Mrs. Fronk Maher, 3 Larch Place
Mrs. E. Hamlyn, 5 Smith Avenue Mrs. Elizabeth Jackman, 773 Water Street W. Mrs. Olive Moher, 19 Goodridge Street
Mrs. J. Hamlyn, 238 Hamilton Avenue Mrs. Nellie Jackman, 5 Brien Street Mrs. John Mahoney, 263 Elizabeth Avenue
Mrs. Hamly" IMuriell, Site 11, Topsail Road Mrs. Thomas James, Portugal Cove Road Mrs. T. G. Mahoney, 176 Freshwater Road

Mrs. R. Maidment, 320 Freshwater Road Mrs. G. Newburry, 125 Cabot Street Mrs. Rita Power, 5 Salisbury Street
Mrs. Estelle Malone, 38 Adelaide Street Mrs. William Newbury, 7-A Robinson's Hill Mrs. Marie Power, Kenna's Hill
Mrs. Blanche March, 109 Patrick Street Mrs. Nancy Newport, 17 Long Street Mrs. Tom Power, 326 Freshwater Road
Mrs. Weston March, 109 Patrick Street Mrs. Douglas Noel, 2 Morris Avenue Mrs. Isabel Pretty, 3 Monroe Street
Mrs. Derek Marshall, 8 linden Place Mrs. Eric Noel, Penetangulshene Mrs. F. Preston, 46 Barnes Rood
Mrs. G. F. Marshall, Portugal Cove Road Mrs. Marion Noftall, 8 Cathedral Street Mrs. Pridham, 134 Cashin Avenue
Mrs. Lloyd Marshall, 293 Pennywell Road Mrs. Alice Norman, Site 1, Cowan Avenue Mrs, Alice Prim, 34 Show Street
Mrs. Muriel Marshall, 293 Pennywell Road Mrs. Frank Norman, 93 Campbell Avenue Mrs. Matthew Prim, 34 Shaw Street
Mrs. Clarence Martin, 103 Newton Road Mrs. Pearl Norris, 132 Elizabeth Avenue Mrs. J. Probert, 75 Gower Street
Mrs. G. F. Martin, Sub Service, Box 41, Site 7 Miss Majorie Northcott, 22 Dick's Square Mrs. H. G. Puddester, Allandale Apts.
Mrs. Gerold Martin, Site 7 Sub Service Mrs. Cynthia Noseworthy, 43 Craigmillar Mrs. J. M. Puddester, 11 Scott Street
Mrs. Gordon Martin, King's Bridge Court Mrs. D. G. Noseworthy, 79 Monroe Street Mrs. Muriel Purchase, 69 Monkstown Road
Mrs. G. R. Martin, 133 Newtown Road Mrs. Helen Noseworthy, 9 O'Neil Avenue Mrs. Eleanor Pynn, 664 South Side Rood
Mrs. Mary Martin, 18 Holloway Street Mrs. Joyce Noseworthy, 41 Cornwall Cr. Mrs. Mary Punn, 615 South Side Road W.
Mrs. Mary Martin, 36 Fleming Street Mrs. J. R. Noseworthy, 218 Freshwater Rd.
Mrs. Nina Martin, Thornburn Rood Mrs. William Noseworthy, 9 O'Neil Ave. Mrs. Margaret Quinlan, 41 Freshwater Rd.
Mrs. Amy E. Matthews, 127 St. Clare Avenue Mrs. William Noseworthy, 32 Gear Street
Mrs. Gladys Matthews, 25 Shea Street Mrs. Gertie Regular, 54 Hayward Avenue
Mrs. Phyllis Matthews, 104 LeMarchont Road Mrs. Harry Ooke, 47 William Street Mrs. M. Rae, Box E5302
Miss B. Maunder, 16 Forest Avenue Mrs. J. T. O'Brien, 118 Military Road Mrs. John V. Ralph, 30 Linden Court
Mrs. B. Mowe, Portugal Cove Rood Mrs. M. O ' Brien, 21 Beaumont Street Mrs. R. Randall, 31 Boncloddy Street
Mrs. John May, 228 Freshwater Road Mrs. M. O'Keefe, 71 JJ::ing's Rood Mrs. V. L. Randell, 124 Freshwater Road
Mrs. John McDonald, 218 LeMorchant Road Mrs. Bride O'Leary, 23 Central Street Mrs. Bride Reddy, 11 Holloway Street
Mrs. B. McGrath, 40 Long Pond Road Mrs. Mary O'Leary, 56 Cashin Avenue Mrs. F. Reddy, 11 Holloway Street
Mrs. G. T. McGrath, 14 Mount Royal Avenue Mrs. Muriel O'Leary, 49 Beaumont Street Mrs. H. Redmond, 124 Military Road
Mrs. T. McGrath, 210 LeMarchant Road Miss Muriel O'leary, 53 Cabot Street Mrs. M. Redmond, 7 Angel Place
Mrs. l. Mcintyre, 14 Dartmouth Place Mrs. Leo A. O'Mara, 62 Pine Bud Avenue Mrs. Peter Redmond, 12 Macklin Place
Mrs. Anne McKay, 131 South Side Road Mrs. William O'Neill, 34 Scott Street Mrs. Muriel Rees, 134 Circular Road
Mrs. H. Mclean, 47 Whiteway Street Mrs. M. O'Reilly, 94 Cosey Street Mrs. Maude Regular, 80 Circular Road
Mrs. Austin McNamara, 33 York Street Mrs. C. O'Rourke ,23 Osbourne Street Mrs. B. Reid, 111 St. Clare Avenue
Mrs. Frank McNamara, 127 LeMarchant Rood Mrs. Gertie O'Rourke, 61 Cabot Street Mrs. C. Reid, 15 Long's Hill
Mrs. Susan Mealey, 18 King's Bridge Rood Mrs. Kothryl'l M. O'Rourke, 23 Osbourne St. Mrs. F. W. Reid, 11 Scott Street
Mrs. Colin Mercer, 34 Mullock Street Mrs. Augusto Osmond, 76 Topsail Road Mrs. G. Reid, 11 Scott Street
Mrs. Edith Mercer, Thorburn Road Mrs. C. Osmond, 38 Blockmorsh Road Mrs. P. B. Rendell, 3 Riverview Avenue
Mrs. Edmond Mercer, 98 Newtown Road Mrs. Frank Osmond, 59 Golf Avenue Mrs. Kathleen Richards, 15 Mayor Avenue
Mrs. George Mercer, 46 St. Clore Avenue Mrs. George Osmond, 136 Empire Avenue Mrs. Boyd Riche, 2 O'Neill Avenue
Mrs. Herbert Mercer, 20 Richmond Street Mrs. J. Osmond, 88 Blackmorsh Road Mrs. Robert Riche, Outer Battery
Mrs. Lewis Mercer, 2 Elm Place Mrs. Peter Osmond, 2 British Square Miss Lillian Rideout, 19 Circular Road
Mrs. Nada M. Mercer, 36 Amherst Heights Mrs. Rose Oxmond, 134 Craigmillar Ave. Miss Helen Roache, St. John's East, Torbay
Mrs. Ruth Mercer, 63 Bennett Avenue Mrs. Vivian Ozark, Box 399 G.P.O. Mrs. Bernice Robbins, 150 Empire Avenue
Mrs. R. C. B. Mercer, 7 Forest Avenue Mrs. Eric Roberts, 102 Cabot ~treet
Mrs. Jean Merrills, 53 Prince of Wales Street Miss linda Packer, 10 Strawberry Marsh Rd. Mrs. Geraldine Roberts, 13 Darling Street
Mrs. Douglas Mieley, 340 Pennywell Road Miss Rhonda Packer, 10 Strawberry Marsh Rd. Mrs. H. D. Roberts, 112 Military Road
Mrs. I. Miller, 128 Pleasant Street Mrs. H. Parmlter, 367 South Side Road Mrs. J. Roberts, 70 Edinburgh Street
Mrs. Phyllis Miller, 120 Bonaventure Ave. Mrs. Albert Parsons, Topsail Rood Miss Rita Roberts, 6 lake View Avenue
Mrs. Vincent Miller, South Side Rood W. Mrs. E. Parsons, 36 Shaw Street Mrs. Stephen Roberts, 59 Flower Hill
Mrs. C. Mills, 76 Forest Road Miss Janet Parsons, 6 Blotch Avenue Mrs. W. Roberts, 11 Colver Street
Mrs. Ada Mitchell, 8 Raleigh Street Mrs. Jean Parsons, 202 leMorchant Rood Mrs. C. Robinson, Jr., Box 96, G.P.O.
Mrs. Myrtle Mitchell, 42 St. Clare Avenue Mrs. Kathleen Parsons, 3 Devon Row Mrs. W. Robson, 25 Suez Street
Mrs. Ann Molloy, 57 Long's Hill Mrs. M. Parsons, 36 Victoria Street Mrs. Dianne Rogers, Kenmount Road
Mrs. B. Mongold, 53-B Stamp Lane Mrs. M. Parsons, 604 South Side West Mrs. H. Rogers, Outer Battery
Mrs. C. Moore, 19 York Street Mrs. M. Parsons, 47 Bennett Avenue Mrs. Irene Rolls, 24 Atlantic Avenue
Mrs. Fred Moore, 36 Shaw Street Mrs. Myra Parsons, 29 Tunis Court Mrs. C. A. Ronayne, 39 Victoria Street
Mrs. Samuel Moore 5 Hayward Avenue Mrs. Sadie Parsons, Donovan's, Topsoil Rd. Mrs. Cecil Rose, Pouch Cove, St. John's East
Mrs. B. Moores, 254 Freshwater Road Mrs. T. Parsons, 118 Topsail Rood Mrs. Dorothy Rose, 13 Cashin Avenue
Mrs. Edna Moores, 103 Merrymeeting Road Mrs. F. Palmer, 7 Popular Avenue Mrs. Laura Rose, 405 South Side Road
Mrs. F. Moores, 101 Bonaventure Avenue Mrs. E. Patey, 125 Pennywell Road Mrs. J. A. Rowe, 6 Atlantic Avenue
Mrs. Robert Moores, 13 Cashin Avenue Mrs. leander Peach, Box E5305 Miss Joyce Rowe, 1 Charlton Street
Mrs. Roy Moores, 18 Byron Street Mrs. Marie Pear, 15 Monroe Street Mrs. frances Rowsell, 258 Empire Avenue
Mrs. H. Mootrey, 160 St. Clare Avenue Mrs. R. Pear, 151 Pleasant Street Mrs. Ann Rumsey, 108 lime Street
Mrs. Robert Morey, 110 Campbell Avenue Mrs. Charles Pearce, 204 Hamilton Ave. Mrs. Daphne Russell, 86-A Brazil Street
Mrs. A. Morgan, 34-A Bannerman Street Mrs. C. Pearcey, 204 Hamilton Avenue Mrs. Dora Russell, 1 Stoneyhouse Street
Mrs. V. F. Morgan, 25 Newtown Road Mrs. Brendan Peddigrew, Mount Scio Road Mrs. May Russell, 70 Cashin Avenue Ext.
Mrs. Andrew Moriarity, Topsail Road Mrs. Muriel Peddle, 11 Vaughan Place Mrs. l. Ryan, 21 Boncloddy Street
Mrs. Edgar Morris, 8 Boulevard Mrs. Max Pellett, 94 Prowse Avenue Mrs. Mary Ryan, Box 29, Site 7, Sub Station
Mrs. Gordon Morris, 17 Colver Street Mrs. Joseph Pelley, 152 St. Clare Avenue Mrs. Mary Ryan, logy Boy Road
Miss Mary Morris, 9 Military Road Miss S. Pelley !no address) Mrs Mary B. Ryan, 51 Harvey Rood
Mrs. R. Morris, Canada Experimental Farm Mrs. Timothy Penney, 22 Mayor Avenue Mrs. William Ryan, St. John's West, Goulds
Mrs. Bertha Morrissey, Portugal Cove Road Mrs. A. G. Percy, 95 Portugal Cove Road
Mrs. Edith Moulton, 126 Quidi Vidi Road Mrs. Arthur Perry, 16 Byron Street Mrs. Chesley Samson, 35 Cashin Avenue
Mrs. H. Moulton, 104 Queen's Road Mrs. James Perry, 53 Cabot Street Mrs. Merle Sandland, 119 Cabot Street
Mrs. Maud Moulton, 16 Cornwall Heights Mrs. T. R. Perry, Kenmount Road, Box 994 Mrs. John Saturley, 36 leslie Street
Mrs, James Mugford, 10 Franklyn Avenue Mrs. Picketts, 42-A McFarlane Street Mrs. E. R. Scammell, 135 Elizabeth Avenue
Mrs. May Mugford, 15 McDougall Street Mrs. E. R. Piercey, 158 Pleasant Street Mrs. Mary Scammell, 43 Cochrane Street
Mrs. Madeline Murie, Fir Dale Drive Mrs. Victor Piercey, 33 St. Clare Avenue Mrs. Gordon Scaplen, 33 Freshwater Road
Mrs. Frank Mullett, 242-A Pennywell Road Mrs. G. Pike, 21 McDougal Street Mrs. Sceviour, 111 Campbell Avenue
Mrs. Blanche Murphy, 68 Carter's Hill Mrs. George Pike, 723 Water Street Mrs. I. Scott, 22 Queen's Road
Mrs. Helen Murphy, 18 Holloway Street Mrs. Juanita Pike, 412 Hamilton Avenue Mrs. E. Seaward, 117 Springdale Street
Miss J. Murphy, 163 Waterford Bridge Road Mrs. Vera Pike, 47 Cornwall Avenue Mrs. Reginald Sellars, 13 Barter's Hill
Mrs. Jessie Murphy, 13 Adelaide Street Mrs. l. R. Pilgrim, Buckmaster's Field Mrs. Ina Sheaves, 18 Waldegrave Street
Mrs. L. Murphy, 26 William Street Miss Dorothy A. Pinsent, 31 Long Pond Rood Mrs. C. Sheppard, 19 Circular Road
Mrs. leo Murphy, Portugal Cove Road Mrs. J. E. Pinsent, 31 Long Pond Road Mrs. Eugene Sheppard, logy Boy Road
Mrs. Mary Murphy, 20 Warbury Street Mrs. Charles Pitcher, 598 South Side Road W Mrs. J. Sheppard, 75 Berteau Avenue
Mrs. N. W. Murphy, 8 Bond Street Mrs. G. Pitcher, 2 Gill Place Mrs. Lilla Sheppard, 75 Berteau Avenue
Mrs. Jean Murray, 31 York Street Mrs. R. Pitcher, 118 Topsail Road Mrs. Margaret Sheppard, 132 Circular Rd.
Mrs. K. Pittman, 54 Alexander Street Mrs. Susan Sheppard, 105 Quidi Vidi Road
Mrs. William Neal, 99 Rennies Mill Road Mrs. lillian Pittman, 413 Elizabeth Avenue Mrs. Olive Shields, 308 Pennywell Rood
Mrs. William Neal, 100 Waterford Bridge Rd. Mrs. Ralph Ploughman, Empire Avenue West Mrs. M. E. Shiers, 143 Pleasant Street
Mrs. Anne Neary, Portugal Cove Road Mrs. D. B. Powell, 91 Gower Street Mrs. J. Short, 43 Pine Bud Avenue
Mrs. H. Neil, 50 Hayles Avenue Mrs. Edward Power, 240 Duckworth Street Mrs. John Short, South Side West
Mrs. Max Neider, 6 Froude Avenue Mrs. Edith Power, Portugal Cove Road Mrs. Vida Shuglo, 37 Topsail Road
Mrs. Caroline A. Nelson, 31 Shaw Street Mrs. leo Power, Fort Amherst lighthouse Mrs. Doris Simmons, 20 Freshwater Road
Mrs. Jennie C . Netten, 47 Bond Street Mrs. M. Power, 8 Cabot Street Mrs. M. Simms, 132 Craigmillar Avenue

Mrs. Irene Simon, 30 Linden Court Mrs. Max Toope, 84 Carter's Hill Mrs. John Young, 195 Gower Street
Mrs. E. P. Simoneaux, 32 Sudbury Street Mrs. Jane Torroville, 47 William Street Mrs. W . R. Young, 119 Bond Street
Miss Andrea Si,nott, 117 Freshwater Rood Mrs. Edith Tricco, Donovan's, Topsail Road Mrs. G. Youden, 29-A Rankin Street
Miss Angela Sinnott, 9-A Freshwater Rood Mrs. J. K. Trickett, 111 Allandale Rood
Miss Annie Skinner, 10 Gill Place Mrs. Ruth Trickett, 111 Allandale Toad ST. JONES WITHIN T.B.
Mrs. H. C. Small, 4 Maple Street Mrs. Chesley Tucker, Thorburn Road Mrs. Isaac Holloway
Mrs. Mary Smallwood, Box H238 Mrs. Elsie Tucker, 114 Prowse Avenue
Mrs. Fred W. Smeaton, 29 Sudbury Street Mrs. Hubert Tucker, 11 Colver Avenue ST. JOSEPH'S S.M.8.
Mrs. Betty Smith, 16 Erie Street Mrs. Mary Tucker, 36 Mayor Avenue Mrs. Charles Furey
Mrs. Cecil Smith, 35 Bennett Avenue Mrs. Reg Tucker, 51 Golf Avenue Mrs. Kathleen Ryan
Mrs. Chesley M. Smith, 41 Spencer Street Mrs. Roy Tucker, Blackmorsh Road
Mrs. D. Smith, 20 Shea Street Mrs. Mary Tulk, 202 leMarchant Rood ST. JOSEPH'S COVE 8:.y d'Espoir
Mrs. lionel Smith, 68 Merrymeeting Road Mrs. E. Tuttle, 28 Livingstone Street Mrs. Vincent Dolliment
Mrs. Mona Smith, 35 Bennett Avenue Mrs. Jeremiah Sutton
Mrs. Philip Smith, 53 Flower Hill Mrs. Florence Udle, 97 Quidi Vidi Road
Mrs. R. J. Smith, 62 New Portugal Cove Road Mrs. Ann Underhay, 572 South Side Road ST. LAURENCE P.8.
Mrs. Sam Smith, 27 Prospect Street Mrs. D. Underhay, Site 11, Topsail Road Mrs. Harry Downs
Mrs. W. Smith, 7 Masonic Terrace Mrs. Jean Underhay, Site 11, Topsoil Rood Mrs. S. Cusick
Mrs. R. Smyth, 2 Stoneyhouse Street Mrs. Emma Fowler
Mrs. Robert Smoot, 212 Pennywell Road Mrs. George Vaughan, 25 First Avenue Mrs. Alfred Giovannini
Miss Edith Snelgrove, 33 Stephen Street Mrs. B. Verbree, Box E5325 Mrs. Michael Etchegary
Miss Barbaro Snow, Torbay Road Mrs. Beatrice Vey, 49 Whitewoy Street Mrs. Greg Handrigon
Mrs. Douglas Snow, 25 Cornwall Crescent Mrs. f. G. Vivian, Bonaventure Avenue Mrs. Rupert Kelly
Mrs. Hugh Snow, 25 Howley Avenue Mrs. f. G. Vivian, 3 Merrymeeting Rood Mrs. E. Paul
Miss Margaret Snow, 26 Prescott Street Mrs. Roy Vivian, 97 Campbell Avenue Mrs. Kevin Pike
Mrs. Nornam Snow, 135 Cabot Street Mrs. Victoria Vokey, 38 Sulvo Street Mrs. Dennis Power
Mrs. T. Snow, 252 Duckworth Street Mrs. M. Voorhoeve, 75 Portugal Cove Road Mrs. T. Molloy
Mrs. Ida Snook, 42 Cookstown Road Mrs. L Slaney
Mrs. Marie Somerton, 2 Cook's Hill Mrs. louise Wakelin, 56 long Pond Road Mrs. Alex Torrent
Mrs. Roland Sooley, Murphy's Avenue Mrs. John f. Wall, Torboy Rood, Mrs. Gus Tarrant
Mrs. S. Sooley, 55 Stamp lane Mrs. Alice Walsh, 103 Pennywell Road
Mrs. F. Soper, 264 Hamilton Avenue Mrs. D. Walsh, 26 Cook Street ST. MARY'S S.M.8.
Mrs. Thomas Soper, Box 74 Mrs. I. Walsh, 27 Queens Rood Miss Joan Ann Dillon
Mrs. florence Sparkes, 7 Albany Street Mrs. Gertrude Walsh, 238 Blockmarsh Rood Miss Mona Dillon
Mrs. H. Sparkes, 7 Albany Street Mrs. Gregory Walsh, 238 Blockmarsh Road Mrs. Michael Dillon
Mrs. R. F. Sparkes, 10 Prince William Place Mrs. Mercedes Walsh, 230 Hamilton Avenue Miss Sadie Dillon
Mrs. Robert Sparrow, 123 Prowse Avenue Mrs. V. S. Walsh, Bannerman Road Mrs. John Hogan
Mrs. Hilda Spracklin, 177 Topsoil Road Mrs. Rosalind Walsh, 56 Pennywell Road Mrs. Betty lee
Mrs. Mildred Spurrell, Thorburn Road P.O. Mrs .Gilbert Walters, 89 Grenfell Avenue Mrs. Owen lee
Mrs. E. Squires. c/o Mundy Pond P.O. Mrs. W. Warford, 137 Empire Avenue Mrs. Michael Power
Mrs. Geraldine Squires, 67 Sprindgole Street Mrs. Jennie Warren, 12 Cashin Avenue Mrs. Anne Quinton
Mrs. Herbert Squires, 34 fleming Street Mrs. Alice Way, 7 Fitzpatrick Avenue Mrs. Catherine Ryan
Mrs. James E. Squires, Box H 114 Mrs. Arthur Way, 46 St. Clare Avenue Mrs. Patrick Vail
Mrs. Mona Squires, Box H114 Mrs. Eugene Way, 199 leMarchant Road Mrs. Winnie Walsh
Mrs. Mary Stomp, St. Ann's Pork Mrs. Mary Way, 81 Golf Avenue Mrs. Jerry Yetman
Mrs. William Stanford, Top Battery Road Mrs. Thomas J. Weeks, Pepperell A.f.B. Mrs. Matt Yetman
Mrs. B. M. Stanley, c/o West End P.O. Mrs. Augusta Wellen, 3 Carson Avenue
Mrs. Mary St. Croix, 23 Central Street Mrs. Isabel Wellen, 3 Corson Avenue ST. PHILLIP'S C.8.
Mrs. Douglas Steele, 71 Colver Avenue Mrs. Jeanette Wells, 100 Circular Road Mrs. Gladys Clark
Mrs. Cecelia Stennett, 11 Patade Street Mrs. Mabel Wells, 9 Mayor Avenue Mrs. lillian Coswell
Mrs. E. Stevens, 43 leslie Street Mrs. Roy Wells, 100 Circular Road
Mrs. Fred Stevens, 10 O'Neil Avenue Mrs. M. Westcott, 41 Alexander Street ST. PHILLIP'S HIU C.8.
Mrs. James Stevens, 45 Pine Bud Avenue Miss Margaret Westcott, 289 Pennywell Rd. Mrs. Jennie Tucker
Mrs. B. Stirling, 15 Monroe Street Mrs. M. Whalen, 13 Westmount Avenue .- Mrs. Randolf Tucker
Mrs. Florence Stirling, 9 Rankin Street Mrs. Mary Whalen, 112 Craigmillor Avenue _
Mrs. Stockley, 17 Goodridge Street Mrs. Agnes Wheeler, 30 forest Rood ST. SHOTT'S Trepassey
Mrs. Joan Strang, 19 Newtown Rood Miss M. Wheeler, 19 Circular Road Mrs. Minnie Finlay
Mrs. H Sullivan, 37 Cochrane Street Mrs. John Whelan, 36 Spencer Street
Mrs. Mary Sullivan, 29 Graves Street Mrs. Stella Whelan, 40 Bonaventure Avenue ST. VINCENT'S S.M.8.
Mrs. Robert Sutherby, 100 Pleasant Street Mrs. W. B. Whelan, Cornwall Avenue Mrs. Michael Gibbons
Mrs. Irene Sutton, 10 Blackler Avenue Mrs. Annie Whiffen, 10 Avalon Street Mrs. Paul Holleran
Mrs. Jessie Sweetopple, 53 Hoyles Avenve Mrs. Sandra White, 84 Bonaventure Ave. Mrs. James Moriarity
Mrs. John Symonds, 308 Hamilton Avenue Mrs. W. White, 94 LeMarchant Road Mrs. Theresa Moriarity
Miss Alma Whiteaway, 339 Hamilton Ave.
Mrs. F. Tovenor, 18 Raleigh Street Miss l. Whiteaway, 13 Dunford Street STEPHENVILLE ST.G.8.
Mrs. Anne Taylor, 93 Campbell Avenue Miss Ina Whiteawoy, 339 Hamilton Avenue Mrs. Millie Dollard, Box 33
Mrs. Fronk Taylor, 21 Albany Place Miss l. Whiteaway, 153 leMarchant Road Mrs. James Gale
Mrs. Fred Taylor, 212 Pennywell Road Mrs. Joan Whitten, 33 liverpool Av~nue Mrs. Joy Hillier, Box 490
Mrs. Fred Taylor, 57-B Corpasian Road Mrs. R. Wicks, 17 Westmont Mrs. George Ogden, Box 378
Mrs. G. F. Taylor, 28 Raleigh Street Mrs. A. N. Wight, 27 Power Street Mrs. Alice Piercey, Box 182
Mrs. G. M. Toylo_r, 1 Clouston Avenue Mrs. George Wight, 151 Pleasant Street Mrs. Oscar Yates
Mrs. Phyllis Taylor, 224 freshwater Rood Mrs. len Wight, 64 Black.marsh Road
Mrs. M. Tessier, 19 Power Street Mrs. M. Willer, 13 Smith Avenue STOCK COVE 8.8. South
Mrs. B. Thistle, 3 Chapel Street Mrs. f. Williams, 106 Whiteway Street Mrs. Gregory Aylward
Mrs. David Thistle, 12 Scott Street Mrs. Madeline Williams, 471 South Side Rd.
Mrs. H. Thistle, 313 Blackmarsh Rood Mrs. Richard Williams, 13 Spencer Street SUMMERFORD N.D.8.
Mrs. A. Thomas, 28 Suez Street Mrs. Abel Windsor, 16 Clifford Street Mrs. Donald Earle
Mrs. Bessie Thomas, 64 Bonaventure Ave. Mrs. C. Winsor, 328 Hamilton Avenue Mrs. Hilda Earle
Mrs. Rose Thomas, 10 Barnes Road Miss Edna Winsor, 24 Barnes Rood Mrs. Sidney Wheeler
Mrs. Sora Thomas, Box E5351 Mrs. Melinda Winsor, 40 Colver Avenue
Mrs. A. G. Thorburn, Site 4, Topsoil Rood Mrs. R. Woodfine, 74 Hayward Avenue SUMMERVILLE 8.8.
Mrs. Hugh Thorne, Main Rood, Torboy Mrs. A. Woodland, 297 Pennywell Rood Mrs. Mary Ducey
Mrs. John Thorne, 6 Forest Avenue Mrs. Mary Wordron, 37 Kitchener Avenue Mrs. John Frye
Mrs. C. Tibbs, 308 freshwater Road Mrs. Mabel Wornell, 228 leMarchont Road Mrs. Bridget Hollohon
Mrs. E. l. Tilley, 30 Morris Avenue Mrs. D. E. Worsley, 6 Dartmouth Place Mrs. James Humby, Jr.
Mrs. Hannah Tilley, 40 Golf Avenue Mrs. W. H. Wright, 43 Cashin Avenue Mrs. Marine Quinton
Mrs. John Tilley, 98 Prowse Avenue Mrs. H. K. Wyatt, 154 Pennywell Road
Mrs. John Tilley, 158 forest Road Mrs. G. Wylie, Mount Scio Road SUNNYSIDE T.8.
Mrs. Joseph Tilley, 15 Boncloddy Street Mrs. George Drover
Mrs. S. D. Tilley, 18 Pierce Avenue Mrs. George Yarn, 18 Hamel Street Mrs. Llewellyn foote
Mrs. Eric Tippett, 78 Cochrane Street Mrs. A. Yetman, 7 Beaumont Street Mrs. Chesley Mercer
Mrs. W. B. Titford, 84 Barnes Rood Mrs. Arthur Young, East End P.O. Mrs. Willis Penney
Mrs. B. Tomlinson, Site 9, Box 15, Sub Service Mrs. Jim Young, 195 Gower Street Mrs. Douglas Smith

SWIFT CURRENT P.B. Mrs. Patrick Halleran WAREHAM B.B.

Mrs. lewis Eddy Mrs. E. Hewett Mrs. Miriam Rogers
Mrs. Eugene Stacey Mrs. Margaret Molloy
Mrs. George Voters Mrs. Patrick Pennell WESLEYVILLE B.B.
Mrs. W. Stacey Mrs. I. Waddleton Miss Shirley Andrews
Mrs. M. Mullett
TERRA NOVA TRINITY B.B. Mrs. Raymond Parsons
Mrs. M. Botten Mrs. Patrick Brown Mrs. George Windsor
Mrs. 0. Colbourne Mrs. Frances Connolly
Mrs. Allan Freemon
Mrs. Eldon Penney WEST BAY CENTRE Port au Port Pen in
TRINITY T .B. Mrs. Gordon Hynes
Mrs. leonard Sweetopple Mrs. Percy Barbour Miss Helen lePrieur
Mrs. Mabel Coleridge Mrs. Carl Mcisaac
THORNLEA T.B . Mrs. Nellie Hayter
Mrs. Edward Smith Mrs. James lvany WESTERN ARM W.B.
Mrs. Edna M . Jones Mrs. Sodie Baldwin
TICKLE COVE B.B. Mrs. Charles Kelly Mrs. W. Rice
Miss M. Kelly Mrs. lucy King
Mrs. William McGrath WESTERN BAY C. B.
TILT COVE N.D.B. Mrs. Edmund Spurrell
Mrs. Irene Winsor Mrs. Florence Crummey
Mrs. Arthur White, Jr. Mrs. Jordon Kennedy
TILTING Fogo Dist Mrs. Arthur White, Sr. Mrs. Myrtle Sellars, IB.D.V. Dist.l
Mrs. Pierce Brooders Mrs. Nelson Warren
Mrs. James Greene WEYBRIDGE T.B. Random Island
TRITON N.D.B. Mrs. William Adey
TIZZARD'S HARBOUR N.D.B. Mrs. Robert Winsor Mrs. Mark fifield
Mrs. E. Boyd Mrs. James George
TROUTY T.B. Miss Barbaro Reid
TOPSAIL C.B. Mrs. Henry Johnson Mrs. Charles Reid
Mrs. Douglas Allen Mrs. John Johnson Mrs. Dot Reid
Mrs. Henry Baird Mrs. Maxwell King Mrs. Ellis Reid
Mrs. J. Baird Mrs. John Miller
Mrs. Arthur Barnes Mrs. Raymond Morris WHITBOURNE
Mrs. Cecil Barnes Mrs. George Pearce Mrs. S. Cooper
Mrs. Charles Barnes, Sr., Spruce Hill Rood Mrs. Ethel Evans
Mrs. Weston Barnes TURK'S COVE T.B. Mrs. H. Gordon
Mrs. Gerold Boggan Mrs. James George Mrs. Arthur Gosse
Mrs. A. Boland Mrs. Agnes Harty Mrs. Chesley Gosse
Mrs. Emily Corter Mrs. Charles Gosse
Mrs. Pot Geehon TWILLINGATE N.D.B. Mrs. Cyril Gosse
Mrs. Donald Hall Mrs. E. Crewe Mrs. Fronk Gosse,
Mrs. Wilbur Herrett Mrs. Hardy lambert, Box 4 Mrs. Harold Gosse
Mrs. Helen Kearley Miss Betty Raymond Mrs. Hettie Gosse
Mrs. Rolph Kearley Mrs. Irene Raymond Mrs. John Gosse
Mrs. William Kearley Mrs. Elmo Stockley Mrs. Harold Hicks
Mrs. Annie McCarthy Mrs. George Strickland Mrs. A. M. Hutchings, Jr.
Mrs. Ed. Meaney Mrs. John Whitehorne !Northside) Mrs. Baxter Hutchings
MTs. Maud Mercer Mrs. Ernest Morgan
Mrs. William Myles UPPER GULLIES C.B. Mrs. H. G. Noseworthy
Mrs. Derek Perchard Mrs. Effie Andrews Mrs. Gerold Parsons
Mrs. E. G. Perchord Mrs. leslie Anthony Mrs. B. Stead
Mrs. Margaret Perry Mrs. Adeline Bussey Mrs. Julio Wicks
Mrs. H. W. Pike Mrs. Graham Coates Mrs. D. M. Williams
Mrs. R. N. Robertson Mrs. l. Dawe Mrs. William Williams
Miss Eleanor Somerton Mrs. Malcolm Dawe
Mrs. Ethel Somerton Mrs. Phyllis Haines WHITEAWA Y T .B.
Miss Hilda Somerton Mrs. Marion Morgan Mrs. Fronk Drover
Mrs. Austin Tipple Mrs. leah Rideout Mrs. Wolter Drover
Mrs. Gordon Tippett Mrs. Prudence Rideout Mrs. Violet Hefford
Mrs. Mabel Verge Mrs. Moe Rowe Mrs. Elsie Legge
Mrs. Marion Warford Mrs. Wilfred Rowe
TORBA Y St. Johns East Miss Shirley Warford
Mrs. Ethel Byrne WINDSOR
Mrs. Gerald Cosey UPPER ISLAND COVE C.B. Mrs. Alma Curtis, 8 First Ave.
Mrs. Cyril Coody Mrs. Harold Barrett Mrs. Roy Etheridge, Box -405
Mrs. James Coady Mrs. William Barrett Mrs. Clyde Hunter, Main Street East
Mrs. C. G. Evans Mrs. John Coombs Mrs. Jarvis Hunter, Main Street
Mrs. Alfred Field Mrs. Maxwell Jones Mrs. Stanley King
Mrs. Martha Field Mrs. Thomas Mercer Mrs. Colin Morris ,Masters lane
Mrs. Marie Gosse Mrs. William Newman Mrs. Helen Moss, 39 Coronation Ave.
Mrs. John Gosse, Indian Meal Road Mrs. Bertha Young Miss Mary Moss, 39 Coronation Ave.
Mrs. Ann Manning, IBouline) Mrs. Enid Young Mrs. James O'Dee, 13th Avenue
Mrs. Andrew Roche Mrs. Hayward Pretty
Mrs. Ronald Topper VALLEYFIELD B.B. Mrs. Harry Pynn, Main Street East
Miss Gertrude Thorne Mrs. Clifton Hayles Mrs. Agnes Raymond
Mrs. Margaret Whitty IMain Roadl Mrs. Earl Street
TOR'S COVE Ferryland Dist. Mrs. H. Clarke WINTER BROOK B.B.
Mrs. Michael Gotherall Mrs. Harold Cole Mrs. Wolter Bowen
Mrs. John G. Power Mrs. Ruby Felthom Mrs. Ella Russell
Mrs. E. Hiscock Mrs. John Russell
TOWNSIDE P .B. Mrs. Thomas Penney Mrs. Margaret Russell
Mrs. Ann Kavanagh Mrs. Job Snow
Mrs. George Vaters WINTERTON T .8.
TRAYTOWN Alexnder Bay Mrs. Max Waters, Corboneor Power House Mrs. Harold Downey
Mrs. Dorothy Arnold Mrs. Harold Downing
Mrs. Beatrice Gulleksen VICTORIA Gander Bay Mrs. Marcus french
Mrs. loretto Rolph Mrs. D. ludlow Miss Agnes Green
Mrs. 0. Torroville Mrs. Joshua Hiscock
TREPASSEY S.S. Mrs. Rex Torroville Mrs. Raymond Hindy
Mrs. John Curtis Mrs. Voletto Piercey
Mrs. Michael Curtis VICTORIA COVE Fogo Dist. Mrs. Henry Pitcher
Mrs. Monico Curtis Mrs. Phyllis Gillingham Mrs. Bromwell Thorne
Mrs. Ellen Finlay Mrs. F. Torroville Mrs. Thomas Tucker


Miss Betty Carey Mrs. Isaac Fiander Mrs. Charlie Cox
Mrs. Jane Carey
Mrs. Mary Carter
Mrs. Edward Harrigan
Miss Marie Fiander
OUT OF PROVINCE-CChange of Address
Mrs. Frank Maloney WOODY ISLAND P .B. Notices received) CNot listed under
Mrs. Isabel Maloney Mrs. Cambridge Allen original address)
Mrs. Essie Morris Mrs. Ivy Jean Allen Miss Janet Brill, New York, N.Y.
Mrs. Bride Murphy Mrs. James Allen Mrs. George Broadbent, New Bedford, Moss.
Mrs. John Murphy Mrs. Alfred Eastman Mrs. Clarence Cline, New York, N.Y.
Mrs. leonard Norris Mrs. Alice Smith Mrs. Charlie Collett, Summerside, P.E.I.
Mrs. Rita Smith Mrs. Bert Williams Mrs. William Cullen, Cape Breton, N.S.
Mrs. Betty Tobin Mrs. E. Williams Mrs. Penney, Montreal, P.Q.
Mrs. Pierce Tobin Mrs. Maud Peterson, Westmount P.Q.
Mrs. Peter Vickers Mrs. liselotte Keddy, New York, N.Y.
Mrs. Thomas Walsh WOODY POINT Bonne Bay Mrs. D. A. Scofield, New York, N.Y.
Mrs. Hermon Pike Mrs. R. Smoot, Chesapeake, Ohio
WOOD'S ISLAND Bay of Islands Mrs. V. G. Sundstrom, Winnipeg 9, Mon.
Miss Doris Duffy Mrs. James Vokey, Montreal, P.Q.

To all who contributed recipes

without including their names,
the publishers would also lik..e to say

The publishers wish to thank the officers and members

of the Newfoundland Home Economics Association for
helping to select and test the recipes in this book and
for compiling the information relating to Newfoundland
history and customs.

We also thank radio station CJON, St. John's, whose

unstinting efforts generated widespread interest in this
project and thus helped to ensure the excellent quality
of the recipes received.

On behalf of the publishers,


B Sally West
Homemakers' Consultant

Maple leaf Milling Company limited, Newfoundland

Since joining the Maple leaf Milling Company, Newfoundland as Home-

makers' Consultant in August of 1957 Sally West has been winning a secure
place for herself in the hearts of Newfoundland homemakers.

Each day she brings to her radio listeners in her cheery down-to-earth way
helpful information, recipes, neighbourly news bulletins, household hints,
anything to make the homemaker's job a bit easier, more pleasant and more
satisfying. Her radio programme, "What's Cooking" has become almost part
of the day's routine with thousands of Newfoundlanders.

Sally finds lots of inspiration for her talks right in her own home, where she
is kept busy looking after the needs of husband Reg and daughter Betty.

If you do not hear Sally West regularly, perhaps you would like to make
her acquaintance. You can hear "What's Cooking" five times a day over
radio station CJON, St. John's.
Reproduced in Canada
by Lawson & Jones CT oronto) Limited