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  2 cups Self Raising Flour
  2 ts Sugar
  1 cup Milk
  ½ ts Salt
  3 tbs Butter

**Dry ingredients can be measured, mixed and stored in a covered container before leaving home.
** Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly in the bowl or on a floured board until smooth. Shape into round loaf, rubb a little milk over the top. Put into an oiled Dutch oven and put onto the hot coals covering the lid with some hot coals too. Bake for 30-40 min or until the oaf makes a hollow sound when tapped.
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Barbara's Spiced Teas

Use 1 ts per cup

Orange-Clove Tea: Mix ¼ lb tea, 2 tbs whole cloves, 1 tbs dried, grated orange peel

Lemon Allspice Tea: Mix ¼ lb tea, 1 tbs allspice, 1 tbs dried lemon peel

Anise-Cinnamon Tea: Mix ¼ lb tea, 1 tbs anise seed, 1 crushed cinnamon stick

Lemon-Mint Tea: Mix ¼ lb tea, 4 tbs dried mint, 2 tbs grated, dried lemon pee

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Blackburn Venison Stew

Take 4 lb stewing venison and dredge in flour. Heat some fat in a large Dutch oven. Brown venison pieces a few at a time setting aside the browned meat. When all meat is browned, pour off excess fat. Put all meat into the oven with 3 pints of water, a little salt, pepper, powdered marjoram and 3 cloves. Cover the oven very close, and let it stew 4 hours over a slow fire. Then throw into it as much turnip, potatoes and carrots, cut into square pieces, as you think convenient. Also add the white part of a large leek, or a whole onion, chopped, two heads of celery, shred fine, a crust of bread burnt, and a half-pint of beer. Also for thickening, mix enough flour with cold water and add to stew. Let simmer for another half hour to one hour, until thick. Serve hot.
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4 cups Flour

2 tbs Baking Powder

1 ½ cups Milk or Water

1 ts Salt

½ cup Shortening


Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount, place in greased Dutch oven and bake 15-20 min on hot coals.

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2 tbs Cooking Oil

1 large Onion, chopped

2 cloves Garlic, minced

4 large Potatoes, peeled and cubed

1 lb Smoked Sausage

1 can Chopped Green Chiles (4oz)

1 can Whole Kernal Corn, drained


In a Dutch oven, heat oil. Sauté onion and garlic until tender. Add potatoes. Cook uncovered over medium heat for 20 min, stirring occasionally. Add sausage, cook and stir until potatoes are tender and well browned, about 10 min more. Stir in chiles and corn; cook until heated through.  


1 cup Flour

2 ts Baking Powder

½ ts Salt

1 ts Caraway Seeds

1 Egg



Combine flour, baking powder, and seasonings in a small bowl. Beat egg in 1 cup measure. Add sufficient mild to make ½ cup. Pour egg mixture into flour. Combine to form a stiff batter. Drop mixture by spoonfuls onto top of simmering stew. Cover and steam for 10 min. Serve and Enjoy.

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Carrot Soup


Winter Carrot Soup


1 tbs Safflower Oil

4 Carrots, grated

Med Onion, chopped (~ ½ cup)

4 cups Vegetable Stock

6 oz Can Tomato Paste (2/3 cup)

1 tb Soy Sauce

½ ts Thyme

¼ ts Ground Cumin

¼ ts Black Pepper

Garnish: Scallion curls on herbed garlic croutons (optional)

In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; sauté until tender, about 5 min. Add remaining ingredients, increase heat, and cover. When mixtue reaches a boil, reduce heat to medium and simmer for about 5 min. Top with garnish if desired. VARIATIONS: add ½ cup raisons, cook soup until they are plump and tender.



2 cups Flour

1 cup Whole Milk

1 Egg, beaten

1 Chicken

3 tbs Baking Powder

2 ts Lard or Crisco

1 ts Salt


Boil a quartered chicken until the bones can be removed easily. Mix up dumplin’ dough ingredients and spoon into boiling chicken pot liquor. Cover pot and shift to cooler eye. Let cool 20 min and serve.



1 cup Mixed Beans (cranberry, kidney, large and small navy, black, and lentil)

2 large Onions, chopped

1 Whole Onion, with skin

¼ cup Olive or Vegetable Oil

3 lb Flanken (short ribs) or Chuck in one piece

2 tbs Honey

¾ cup Barley

6 Potatoes, peeled

2 cloves to 2 ½ head garlic, peeled

2 ts Salt

½ ts Pepper

2 ts Paprika

Water to cover Neck bones or marrow bones (about 1 lb)

1 Egg per person (optional)


**The day before cooking the cholent, soak the beans for 6 hours in water to cover. Rinse and drain.**


Sauté the chopped onions in the oil and brown the meat. Place the honey on the bottom on an 8 qt casserole and heat a few min until caramelized. Add the beans, barley, potatoes and meat. Scatter the garlic around the meat. Dissolve the salt, pepper and paprika in water and pour over, adding water just to cover. Place the meat bones, whole onion (the skin adds colour) and unshelled eggs in the pot. Cover with water and bring to a boil. Cover with aluminium foil and the lid and simmer for 15 minutes. Remove to a preheated 225º oven and cook overnight.


In the morning, remove the lid and check the water. If the water covers the meat, uncover and leave for another 2 hours so that the water evaporates to make a thick sauce. If there is no water, you can add a little bit. 


1lb or 2 cups soft butter
8 cups flour, sifted
2 cups currants, plumped in hot water
2 cups white sugar
2 teaspoons baking soda
1 cup whole milk (I use 2%)
1 medium egg( I use large) that is what I have in the house
Rub butter and flour together with fingers, until it resembles soft breadcrumbs.
Add plumped currants, sugar and baking soda.
Whisk egg and milk together.
Pour egg and milk into a well in the butter and flour mixture.
Blend with hands, until a tender, but not sticky, ball of dough is formed; add more milk if necessary, depending upon flour's absorbency.
Roll out on a well-floured surface, about 1 cm (3/8") thickness and cut into circles, or roll into 2" or (4 cm) round logs and cut into cookies about 1 cm (3/8") thickness.
Bake at 350F or 180C, on an ungreased cookie sheet for 15 to 20 minutes turn once.
Yields about four dozen cakes.

(doubled)     1lb     sausages     454 g

                  12      apples         12


Slice 8 apples.  Quarter 4 remaining apples. Fry sausages until lightly browned. Add all the apples and saute with sausages until just tender. Remove sausages and place on centre of serving dish. Place apple slices around sausages and garnish with apple quarters.

From the Officers' Mess Kitchen at HISTORIC FORT YORK



To make about 3 quarts:


2-3 quarts water

4 cups (2 pounds) dried pea or Great Northern beans

1 large onion, peeled, plus 2 large onions, peeled and each pierced with 2 whole cloves

1 tsp plus 1 tbsp salt

¾ c. dark molasses

½ c. dark brown sugar

1 tbsp dry mustard

1 tsp freshly ground black pepper

½ pound salt pork in one piece, with rind left on


In a heavy 4-5 quart casserole, bring 2 qts of water to a boil over high heat.  Drop in the dried beans and boil them for about 2 minutes.  (The water should cover the beans by at least 2 inches; add more if necessary).  Turn off the heat and let the beans soak for 1 hour.  Then add the peeled onion and 1 tsp of salt and bring to a boil again.  Reduce the heat to low, partially cover the pan and simmer for about 1 hour, or until the beans are tender.  Check from time to time and add more boiling water to the pot if necessary.  (The beans should be covered with water throughout the cooking.)  Drain the beans through a fine sieve set over a bowl, pick out and discard the onion and reserve the cooking liquid.  There should be about 2 quarts of liquid; add water if necessary.

        In a deep bowl, mix the molasses, ¼ c of the brown sugar, the mustard, , 1 tbsp of salt and the pepper.  Pour in about ½ c of the bean liquid and stir to blend the ingredients well.  Stir in 4 ½ c of bean liquid, then add the beans and turn them about gently with a spoon until they are evenly coated.  Beans should be covered by ½ inch.  Add more bean liquid if necessary, and stir gently to mix.

        Preheat the oven to 250° .  Place the clove-pierced onions in the bottom of a 4-5 quart bean pot and ladle the bean mixture over them.  Score the fatty side of the salt pork by making crisscrossing diagonal cuts about ½ inch deep and ½ inch apart all over the surface.  Push the salt pork down into the beans, letting only the top edge protrude above them.  Cover the pot with a piece of foil and set the lid securely in place.

        Bake the beans in the middle of the oven for 5 hours, adding more bean liquid if they become dry.  Then remove the lid and foil, spread the remaining ¼ cup of brown sugar over the beans and bake for 1 hour longer.  Serve the beans directly from the pot.  Leftover beans may be refrigerated in the same pot; tightly covered, they can safely be kept for up to 10 days.  Add a little more water to the pot before reheating the beans in the oven.


(Adapted from a recipe in The Plymouth Colony Cook Book), copied from Time Life Book Foods of the World  Recipes  American Cooking:  New England



2 cups Flour

2 ts Baking Powder

1 ts Salt

5 tbs Butter

2 ts Dried Herbs, finely crushed

2/3 cup Milk or Light Cream


Sift dry ingredients together in a bowl. Cut the butter into small pieces. With the tips of your fingers, combine the butter with the flour mixture until it is the consistency of course meal. Add marjoram or thyme. If using rosemary, only use 1 ts. Add milk or cream. Roll our, cut, and back, one batch at a time, in a well seasoned, hot Dutch oven (425º) for 15 min.




12        large onions, coarsely chopped        12

250 ml  butter                                          1 cup

1 L       beef or veal broth, well-seasoned    4 cups

5 ml     black pepper                                 1 tsp

2.5 ml  cayenne pepper                             ¼ tsp

5 ml     salt                                             ½ tsp

500 ml  rich cream, boiling (optional)           2 cups


Version #1: Melt butter in a large stew pan. Add onions and stew slowly, until soft, but not browned, about 20 minutes.  Add pepper, cayenne and salt.  Add broth and allow to heat through. Serve with bread.


Version #2: Follow the instructions for version 1, but bring broth to a boil to extract as much flavour as possible from the onions.  Strain the onions out of the broth, and discard the onions.  Add boiling cream to strained broth.  Serve with thin pieces of white bread.


Notes: Spices depend upon the quality of broth. Version #2 is nice if the onions are left in.


There are two onion soups in this one recipe.  The first one is merely a combination of stewed onions and seasoning and broth.  The second one is a delicately flavoured cream soup.


Name may say plain, but flavour is most delicious.


From the Officers’ Mess Kitchen at HISTORIC FOR YORK 





4 eggs      

2 cups sugar

Cream the eggs and sugar together. Add poppy seeds.


1 1/4 cup poppy seeds or 10 oz.           

1 1/2 cup oil

Mix together until oil is incorporated into mixture.                    


Add ½ cup chopped pecans or filberts.


2 cups flour               

½ tsp baking soda

Place flour mixture in  a separate bowl.


Alternate flour mixture with one can evaporated milk, or for a richer cake use 1 can sweetened condensed milk.

Pour into a greased 10 inch cheese cake pan or 2 loaf pans. Bake at 350 for about 1hour 10 min. for the 10 inch pan and about 50 mins for the 2 loaf pans.

Sprinkle with icing sugar when cool.





2 2/3 cups Minute Rice

2 cups Water

5 ts Salt

3 lb Ground Beef

1 Onion, chopped

Pepper to taste

4, 8 oz cans Tomato Sauce


Combine all ingredients except tomato sauce and water. Shape into 48 small balls. Place in skillet or Dutch oven. Cover with tomato sauce and 2 cups water. Cover tightly and simmer 30 min or until done. Remove from heat, let stand 5 min before serving. Serves 16. 

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Squash Soup

For 6 servings:

½ c chopped onion

2 tsp finely chopped garlic

½ green apple, peeled, cored, diced

1 cup potato, peeled, chopped

4 c water

4 cups squash, peeled, chopped

½ c cream

salt and pepper


sour cream

bacon, crisp fried, chopped

Heat some oil until hot – add onions and garlic, cook for 2-3 min. Add potato, apple, water and squash. Bring to a boil, reduce heat and simmer for 25 minutes, covered.

Puree in blender until smooth.

Return to heat, add cream, salt and pepper. Bring to a boil.

Serve into 6 bowls, add dollop of sour cream and sprinkle bacon on top.

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Squash Carrot Soup

For 40 servings over the fire:

4 large onions

¼ c chopped garlic

4 green apples, peeled, cored, diced

4 large mashing potatoes, peeled, diced

good water

4 large butternut squash, peeled, diced

5 lb bag carrots

litre 6% cream, extra milk

salt and pepper


Large container sour cream

2 packages pre-cooked bacon bits or 1 lb bacon, cooked, crumbled

Use the largest iron pot and heat oil. Add onions and garlic, cook until onions are clear. Add apples, potato, carrots, squash – cover with water. Bring to a boil and reduce heat until just bubbling. Cover and cook until very soft. (Start soup right after breakfast – you don't want this soup to be undercooked).. You will have to split the soup at this stage into 2 pots. Check frequently to add more water if necessary.

Take off heat and mash carefully with potato masher. Add salt and pepper.

Return to the fire, add cream to pots (we added a little more milk to one of the pots that was a bit too thick) bring back to a boil, then remove from the fire.

Serve, add garnish.

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Tea Cakes

1 ¾ cup Flour

2/3 cup Sugar

¼ ts Salt

Grated Rind of 1 Lemon

2 sp Caraway Seeds, pounded

½ cup Butter, softened

1 tbs Rose Water

1 Egg


Mix first 5 ingredients. Add butter and rose water and work until crumbs are formed. Add egg and mix until blended. (If too soft to roll, chill until firm.) On floured board with floured rolling pin, roll small amounts of dough at a time to ¼” thickness. Cut with 2” cutter. With floured pancake turner, transfer to ungreased cookie sheet, leaving 1” between cookies. Bake, one batch at a time, in a well seasoned, hot Dutch oven (400º) 7 minutes or until cookies begin to brown around the edges. Makes 3 dozen. 

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750 g Ground Lean Pork

1 small Onion, chopped finely

125 ml Water, boiling

1 clove Garlic, chopped or 5 ml Garlic Powder

1 ml Celery Salt or 1 small branch Celery Leaves

1 ml Pepper

7 ml Salt

1 ml Sage

pinch Ground Cloves

3-4 medium Potatoes, boiled and mashed

Pastry for a Two-Crust Pie (22 cm in diameter)


Put the first nine ingredients in a large, heavy saucepan. Cook over low heat, stirring, until the meat is no longer red and you have about half of the liquid left. Cover and cook gently for a further 30-45 min. Mix the mashed potatoes into the cooked meat mixture. Cool. Preheat the oven to 230ºC. Roll out the pastry into two circles. Line the pan with one circle. Fill with cooled meat mixture. Place the other circle on top of the mixture. Seal edges and slash top of crust to let steam escape. Bake for 10 min, then reduce heat to 180ºC and bake 30-40 min longer. Makes 6 servings. VARIATIONS: Can be made with boiled chicken or pork mixture, or a mixture of ground meats. Pork is usually part of the mixture. 

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1 cup butter

1 cup brown sugar

Soda crackers (enough to cover bottom of cookie sheet)

1 bag chocolate chips (milk or semi-sweet)

1 bag peanut butter chips

A cookie sheet with sides


Spray pan with Pam or lightly coat with butter or margarine. Cover bottom of pan with soda crackers.

Melt butter and add sugar, on low heat. Stir until sugar is dissolved and mixture is well incorporated and smooth.

Pour over crackers, spread evenly and bake at 350 for 10 to 15 minutes.

Remove and immediately pour peanut butter chips over crackers; let stand for a few minutes to soften and melt then spread out smooth

Repeat with chocolate chips

Refrigerate till chocolate sets back up

Break into snack size pieces


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