JELLY ROLL

The name at the top of this recipe is Maris. Maris and her husband Eric Kangus have been summer residents in Georgeville for many years. Before her retirement, Maris was a dietitian at one of the hospitals in Ottawa, and both she and Eric were excellent cooks.
Mom used this sponge cake base for the many Jelly/Lemon rolls that she sold.

JELLY ROLL
3 eggs
1/2 cup sugar
2/3 cup cake flour (sifted)
1 tsp baking powder
Method
Sift flour and baking powder together, beat eggs and sugar until white and fluffy. Add flour, stirring until well blended.  Bake 425  3 - 5 min.
For a cook who knew what she was doing, the given method was all that was necessary. What she did not include was...  line jelly roll pan with oiled parchment paper, pour batter onto paper, and spread evenly. Bake as directed. Do NOT over bake as this will cause cracking. Remove parchment and cake from pan, peel away paper and place cake on a tea towel that has been well sprinkled with icing sugar. Shape cake into a roll, starting from the short end. Allow to cool completely, and then unroll, spread desired filling, and roll back up again. Sprinkle with icing sugar.

I made this a few days ago, and had to look up the directions. The Do Not over bake part is correct. It does crack.

NOEL SUGAR COOKIES AND WW1 WAR BREAD

Frances Evans and her husband Norman, plus five children lived on a farm across from MacPherson Cemetary on Magoon Point Road.

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She cooked, sewed, and kept chickens and delivered the eggs. She knit mittens for her children and grandchildren, and she made her own quilts. She had a large garden, and kept it free of raccoons with her 22 rifle. As well as all that she played the organ in the United Church every Sunday.

For most of her life, Frances made bread every day, no modern electric bread maker for her.  However, she did have a bread machine.

Many years ago, my Mother bought it from Frances, to give to me, as a birthday gift. I am sure 

that handle hand been cranked many times before I got it.  The stamp reads... Universal Bread Maker, Awarded Gold Medal, St. Louis Exposition 1904...

A visit to her kitchen would guarantee a pleasant chat at the old wooden table, a good cup of tea and always a freshly baked cookie or other treat.

 It was at one of these many visits over the years that Addie copied the following recipe. There are many variations of this recipe, some add raisins, and spices.  I have noticed that the instructions were seldom written out in full...I guess a good cook knew what method to follow.

Brown Bread  1st W. War Recipe

1/2 cup molasses
1 teaspoon soda - mixed in molasses
1/2 cup brown sugar
2 cups milk (sweet or sour)
1 cup white flour
2 cups Graham flour
2 table spoons butter - melted

1 hour in moderate oven  - 1 loaf

NOEL SUGAR COOKIES

1 cup butter

1cup oil

1 cup sugar

1 cup icing sugar

3 eggs

1  tsp soda

1 tsp cream tartar

5 cups flour

1/2 tsp salt

1 tsp almond flavoring

1 tsp vanilla

Mix and cream, form into small balls. Glass dipped in sugar. Bake for 15 mins at 350.

( I guess this was a form of kitchen shorthand)

Frances Evans and her children at a celebration of her 90th birthday, in the Murray Memorial Center, Georgeville.

CEDAR CLIFFS AND SHODDY PUDDING

Shoddy pudding and Cedar Cliffs. What is the connection you ask?

Cedar Cliffs was one of  three boarding houses in Georgeville . It was owned by Mrs. Grace McGowan who was affectionately known as Granny Heath. Georgeville was a busy place during the summer. The quiet little hamlet of the winter turned into a village full of summer guests. Two general stores, two garages, and three boarding house, a busy tennis court, and badminton court kept the village alive.







Cedar Cliffs was a large yellow boarding house up on the hill near the lake. The upstairs had several guest rooms. The main floor held the dining rooms, and a large kitchen and utility shed. There were also four cottages leading down to the private beach. Some guests stayed all summer and returned every year . some for a month, ......but I am getting off track....

Once a week, for years and years, Shoddy Pudding was a staple on the supper menu. Stale cake from the week was made into crumbs, and turned into a steamed pudding.

The recipe shown was written by my aunt, Barbara Hutchins, one of Addie's' sisters. It must have been written before she was married, well over 65 years ago, as the name on the bottom of the recipe is Barbara Arleen Hand, Georgeville, Quebe

SHODDY PUDDING

2 heaping cups of stale cake crumbs

1/2 cup molasses

1 cup sour milk

2 teaspoons soda

1/3 cups shortening

1 egg

2/3 cups flour

2/3 cups chopped raisins

1/2 teaspoon each of cloves, cinnamon, salt.

Steam for two hours and serve with cream sauce

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LOTS AND LOTS OF HOMEMADE BREAD

Mom and Dad lived in a large old house in the Village. It had a huge kitchen with lots of cupboard space and enough pots and pans to cook all day and never use the same pot or dish twice; or so it seemed to anyone who was assigned kitchen duty.

Addie made excellent bread. For several years she made and sold donuts ,breads and pies to the "summer residents" who came from the city to their cottages nearby.


1 loaf of Bread
3 cups flour
1 cup water
1/4 tsp sugar
1/4 T butter
1/4 tsp salt
1/4 of a yeast cake


Dad was not concerned with the method.

There are two scraps of paper written in 

 Jack's handwriting One has the amount of ingredients necessary to make fourteen 20oz loaves of bread. The other with the amounts and cost to make one loaf. I don't know what Mom charged for a loaf of bread, but Dad was making sure that it covered the cost per loaf.

DUMPLINGS

The following was written on old paper in pen and ink. It looks like a fine point nib. One does not see many pen and ink documents these days.

The initials on the bottom of this piece of paper are S.H. , and I assume it would be Sarah Hutchins. Sarah and her husband Stan and three children lived on The East Road. Stan was a school bus driver for the Eastern Township School Board for many years..
When I showed this to Mom recently she said, "yes, Sarah was a good cook".
 Here is her recipe for dumplings.


2 cups flour
4 tsp baking powder
1 tsp salt
2 tbsp shortening
1 egg beaten light
About 3/4 cups milk
Sift together flour. B powder and salt. Cut in shortening, add part of the milk to the beaten egg then mix to dry ingredients. Add balance of milk as needed. Cook 15 minutes in stew, undisturbed with the cover on tight.

SPENDING TIME WITH ADDIE

• Adelaide Atkin on her 94th birthday.

INTRODUCTION

Anyone who spent time in Addie's kitchen knew two things for certain. One, she was an excellent cook; secondly, she was a collector. It would be impossible to count the cups of coffee and tea served to countless numbers of people, young and old, who sat at the kitchen table and became part of her tapestry of life.

While going through her collection of cookbooks and bits of paper I have found many copies of handwritten recipes from friends and relatives. One can tell a good cookbook by how well it appears to have been used. Splotches of grease and cake batter on the pages indicate the recipes were worth repeating. Moms' pages were well splattered.

I am going to include some of them here, and perhaps a few notes about the people. Who knows where this will take us.....come along for the ride.