Welland History .ca

a project by S & B

Welcome to WellandHistory.ca

What’s NEW..

March 7, 2018 : We added a few more vintage recipes.

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Hello Visitors!

WHY are we doing this project? ..To Preserve History.

Much information is being lost, newspapers destroyed, historic buildings being torn down, bridges disappearing. The children of today need to know the history of the towns where they live. We the people are the ones who can carefully preserve this precious history for them. It is our responsibility as the older generation to leave stories, pictures and artifacts for them so that when they become older and wonder what went before, it will be available.  That is what this website is about. Preserving the history of Welland for future generations.

An article from the The Welland Tribune and Telegraph, 11 July 1922, describes what we are trying to present with this website.

ACKNOWLEDGEMENTS: We thank the The Welland Tribune and Telegraph for their contribution.

[IMAGE AT UPPER RIGHT]: “NIAGARA PROUD – Extaordinary Lives And Sights, by Stephanie Nielsen”

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Use the main Search box at the TOP RIGHT of this page for your general research. When you need a narrower search, you may like to use the Search feature in this post to limit a search within a Family group.

What’s HOT Off The Press..

  • CANAL AND HARBOR - Port Colborne News [Welland Tribune, 2 April 1874] The canal and harbor are open at this point, but a large quantity of loose ice fills the lake outside the harbor, which was entirely clear before the wind blew the floating i... read more
  • ATTEMPT TO BURN THE GARDEN CITY - [Welland Tribune, 23 April 1897] About 12 o’clock on Thursday night last week, a dastardly attempt was made to burn the steamer Garden City, now lying at Port Dalhousie. Two men who were fishing in the harbor saw someone dr... read more
  • GOOD ROADS - [Welland Tribune, 2 April 1897] Editor Welland Tribune: Niagara Falls, Ont.., 24th March, 1897 DEAR SIR,- I would like to see the influence of the TRIBUNE enlisted in the cause of good roads and would suggest that I call the ... read more
  • LIFE OF JOSEPH BRANT - Paper Read at the Meeting of the Canadian Institute-Career of the Noted Indian [Welland Tribune, 9 April 1897] At the regular meeting of the Canadian Institute held on Saturday night in Toronto, a paper was read by E. Cruisha... read more
  • TROUBLE - [Welland Tribune, 9 April 1897] Thomas Hicks and Henry Boyd appeared before the board to complain of Principal Woodworth sending their boys home without sufficient cause, as they alleged. Mr. Boyd also complained that his boy... read more
  • FONTHILL NEWS - [Welland Tribune, 9 April 1897] Thos. Gracey has moved on Mrs. A.B. Kinsman’s farm, in house lately occupied by Samuel Gould, now living in Welland. Fred Fisher and family have moved in the house which Mr. Gracey vacated.read more
  • Fonthill News - [Welland Tribune, 26 March 1897] Joseph Gould has sold his farm to James Davis, the place where Alex. Goring now lives on. Mr. Gould is to take the house and lot where Mr. Davis now lives, known as the Reavely property, as pa... read more
  • TOWN OF WELLAND – VOTER’S LIST - [Welland Tribune, 28 August 1885] The Town of Welland voters’ list has just been printed, and an analysis of it will be interesting as giving details respecting the growth and development of the town. The increase is not la... read more
  • PRESBYTERIAN CHURCH – Last Services in the Old Church - A Glance Back into the Presbyterian History of This District [Welland Telegraph, 3 January 1890] On Sunday morning last Rev. Mr. McCuaig preached his last sermon in the old building, and notwithstanding the rough weather the ... read more
  • JOSEPH PATRICK McKEAGUE - Thorold News [Welland Tribune, 23 April 1897] The infant son of John P. McKeague died at his grandfather’s home in Merritton on Tuesday. The funeral took place to the R.C. church here on Thursday, interment at St. Catharine... read more
  • JANE UPPER - Thorold News [Welland Tribune, 23 April 1897] Died, in Thorold township, on Tuesday, April 20, Jane Upper, relict of the late James Upper, aged 81 years. The funeral was held yesterday afternoon from her late residence to the... read more
  • JANE O. MONROE - Niagara Falls Village News [Welland Tribune, 30 April 1897] The community were pained to hear of the death of Mrs. Monroe of Stamford, and daughter of the late Mr. Fisher. Deceased lived for many years with her uncle, the lat... read more
  • LAWRENCE HAMILTON PACKER - Niagara Village News [Welland Tribune, 23 April 1897] George Packer’s little child, aged about three years, died suddenly of diphtheria one night last week, and was buried next day. The same family lost a daughter by being ... read more
  • HENRY SMITH - Effingham News [Welland Tribune, 23 April 1897] Henry Smith, an old and respected resident of this section, passed away last week. Mr. Smith came to St. Johns early in the forties, and was employed in the foundry of that plac... read more
  • JOHN W. JAMES - Port Colborne News [Welland Tribune, 23 April 1897] Residents of this village will be pained to hear of the death of John W. James, who succumbed to an attack of typhoid fever at Rossland, B.C., last month. Mr. James was a me... read more
  • STUART FAMILY - George Drummond Stuart was born in Scotland in 1884. His wife Isabella Liston McIlvride was born in Scotland in 1895. The families immigrated to Welland. George and Isabella were married in Welland April 20, 1916. They had a ... read more


[Welland Telegraph November 1900]

Baked Cauliflower

A good firm head should be soaked in slightly salted cold water for at least an hour. It is then drained, put in a saucepan with boiling water, salted again and simmered gently for fifteen minutes. Drain once more. and separate the cauliflower into flowerets, putting the pieces in a baking dish with a little boiling milk, butter and seasoning of salt and pepper. Sprinkle the top with cracker or bread crumbs, and put in the oven long enough to brown.

Salmon Trout

Tie a cleaned trout in a cheesecloth; place in fish kettle, cover with boiling water, quarter cup of vinegar, half pound salt pork, four cloves, half bayleaf, eight peppercorns, six sprigs parsley, small bunch thyme and sweet marjoram, one onion and two teaspoonfuls salt. Cook twelve minutes to the pound. Drain arrange on hot platter and spread inside and out with cucumber pulp seasoned with pepper, salt and lemon juice. Garnish with sliced lemon and sliced cucumbers

Biscuit Crust for Chicken Pie

Mix one pint of sifted flour, one level teaspoonful salt and four level teaspoonfuls of baking powder. Chop in two level teaspoonfuls of lard and two of butter till fine, then wet with milk to a stiff dough. Toss on a  floured board, roll out to the size of the dish, grease the edge of the dish and over with the paste, pressing it well against the side of the dish. Make a deep  cross in the centre, turn back the edges, insert a cone of stiff white paper well buttered and bake about forty minutes.

Tomato Custard

Mix one pint of stewed tomatoes with quarter of a cupful of bread crumbs; add one tablespoonful of finely chopped onion, one teaspoon of sugar, half a teaspoonful of salt, quarter of a teaspoonful of pepper; pour into a buttered baking dish. Beat four eggs, add a quarter of a teaspoonful of salt, a teaspoonful of sugar and a cup and half of milk. Stir  over hot water till thickened very slightly pour over the tomato mixture and bake in a slow oven until set, about three quarters of an hour.

Potatoes Au Gratin

Make a cream sauce from one tablespoonful of flour, two tablespoonsful of butter and one cupful cream or milk and season to taste with salt and cayenne. Boil up once and remove from the fire. Beat the yolks of three eggs lightly and add to the cream sauce; also half a cupful of grated cheese. Slice six boiled potatoes (freshly boiled preferred). Into a baking dish put a layer of potatoes and sauce alternately until the dish is full. Have a last layer sauce. Sprinkle with cheese and bake in a quick oven ten minutes, or until nicely browned. Serve in the baking dish.

Pumpkin Pie

Wash and dry the pumpkin. Remove the seed and soft inside. Grate without peeling on a moderately fine grater. To each cup of the grated pumpkin add 1/2 cup sugar, 1 egg well beaten, one tablespoon molasses, 1 teaspoon ginger, 1/2 teaspoon cinnamon, a pinch of salt and one coffee cup rich milk. Line deep pie plates with rich paste, fill two-thirds full of the custard, and bake in a moderate oven for one and one-half hours.

Fried Muffins

Mix together one teaspoonful baking powder, one saltspoonful of salt, two cupfuls of flour, one egg beaten light with one quarter cupful of sugar, three quarters cupful of milk and flour to make a stiff batter. Drop by the spoonful into hot fat and fry to a golden brown, keeping them turning constantly. These are excellent made without sugar and served with hot maple syrup.

Lemon Jelly

Soak half a box of gelatine in half a cup of cold water for half an hour; dissolve in two cups of boiling water, add a cup of sugar, half a cup of lemon juice, a teaspoon of orange extract and strain. Turn out and fill the centre with rich cream, whipped sweetened and flavored wit vanilla. Garnish at the base with lemons sliced in thin rounds.


[Welland Telegraph  December 1900]

Candied Chestnuts

Shell as many chestnuts as will be required and drop them into boiling water, allow them to cook briskly for fifteen minutes, strain and rub off the thin outer skin. Dip each chestnut in white of egg and roll in white powdered sugar. When all are coated lay them on a sheet of white paper in a moderate oven to harden. Prepared in this way they are delicious.

Escalloped Sweet Potato with Oysters

Boil six sweet potatoes, slice them the round way. Place a layer in a baking dish, sprinkle with salt and pepper, add small pieces of butter. Now add a layer of oysters and of cracker crumbs, then sweet potatoes, etc. until the dish is full. Pour over this one teacupful of oyster liquor and bake about twenty minutes.

Potatoes Royale

One pint of hot boiled potatoes, a generous half cupful of cream or milk, two tablespoonfuls of butter, the whites of four eggs and yolk of one, salt and pepper to taste. Beat the potato very light and fine. Add the seasoning, milk and butter and lastly the froth. Turn into a buttered escalop dish. Smooth with a knife and brush over with the yolks of the eggs, which have been well beaten. Brown quickly and serve. It will take ten minutes.

French Bread

Scald 1 pt milk and add 1 pt water, let cool, dissolve 1 yeast cake in a little warm water, add the milk, also 1 teaspoon salt and the same of sugar. Beat thoroughly and stir in sufficient flour to make a dough, after which beat for 10 minutes. Knead on the board until soft and spongy, adding a little flour. Let rise, form into loaves, having floured the hands to prevent the dough from sticking to them, and let rise three hours. Bake in a moderate oven.

Rabbit Pie

Take a nice rabbit, cut it up in small pieces and lay it in cold water thirty minutes, then take it out of that water and put it in a kettle with hot water enough to cover the rabbit; add a little salt, pepper and two onions; let it boil twenty minutes, have ready a deep pudding dish, put the rabbit onto it, take a teaspoonful of flour, wet it and pour into the hot water the rabbit has been taken from to thicken it; when it boils up once pour over the rabbit; add a piece of butter the size of an egg, salt to taste; now put over this a nice crust made with one cup of milk, one half cup of lard, one heaping teaspoonful of baking powder and flour enough to roll out; put over the rabbit and bake half an hour in a slow oven.

Cranberry Sauce

Put three pints of washed cranberries in a granite stewpan having a tight cover. On top of them put three cups of granulated sugar and three gills of water. Cover and after they begin to boil cook them ten minutes closely covered and do not stir them. If they are inclined to boil over, draw the pan back a little or lift the cover for an instant and press the fruit down under the syrup. The skins will be soft and tender and the berries will not lose their shape if they are not stirred. When cool the whole mass will be jellied slightly. A convenient way to remember these proportions is by this formula,- Half as much sugar as fruit. and half as much water as sugar.

Plum Pudding

Six buttered crackers rolled fine and soaked in three pints of milk. Cream one-quarter of a cup of butter with one cup of sugar, add half a teaspoonful of salt. one teaspoonful of mixed spice and six well beaten eggs. Stir it all into the milk and add one pound of the best raisins. Bake in a deep pudding dish well greased with cold butter. Bake very slowly in a moderate oven three hours. Stir several times during the first hour to keep the raisins from settling.

Beef Salad

Cut the beef into thinnest slices possible with a particularly sharp knife; put it in a salad bowl with alternate slight sprinklings of salt and pepper; make a top layer of strips of anchovies, smoked herring, capers, sliced gherkins and finely chopped chervil, chives, small onions, etc. Pour over this a plain salad seasoning of pepper, salt, mustard, tarragon vinegar and oil, well beaten up and serve without disturbing the arrangement of the dish.

Diced Turnips

Wash and cut a French turnip into half or three-quarter inch slices then pare and put the slices together again, and cut into slices then at right angles, making cubes or dice. Cook in boiling salted water until tender. Drain very dry, and keep hot and partially uncovered on the back of the range until ready to serve; then drain again, and turn into a dish and pour prepared butter over them. For one quart of the turnips allow one heaped tablespoonful of butter, rub it to a cream in a bowl, add half a teaspoonful of pepper and a saltspoonful of pepper. Pour this over the hot turnips and garnish with a little parsley.

Oyster A La Delmonico

Take one quart liquid oysters, drain and put the liquor from the oysters in a stewpan and add one half as much water, teaspoonful of salt, one fourth teaspoonful of pepper, a teaspoonful each of butter and rolled cracker for each person to be served. Put on the stove and let boil. Then pour in the oysters.Let come to the boiling point. Have bowls ready with one and one-half tablespoonfuls of cold milk for each person. Pour the stew on this and serve. Never boil the milk.


[Welland Telegraph September 1900]

Quince Butter

Pare and core the fruit, cook it up rather fine, cover with water and cook until tender. At the same time in another kettle simmer the cores and skins in just enough water to keep them from burning. When cooked quite soft, strain off the liquor from the cores and skins and add it to the fruit. Allow 3-4 pound of sugar to each pound of the quince. Boil the whole stirring constantly, until it is smooth and firm. Then put in jars and seal. Keep in a cool dry place.

Quince Jelly

Rub the fruit with a cloth until perfectly smooth, cut in small pieces and pack tight in a kettle, cover with cold water, and boil until tender. Pour the fruit in a three-cornered jelly bag and hang up to drain.
To a pint of juice allow a pint of sugar and boil 15 minutes or until it will jelly. Pour into jelly tumblers, let stand for 24 hours, then cover. One-third apple juice may be added. If quinces are scarce an excellent jelly may be made from the parings and cores alone, proceeding exactly the same as if the entire fruit were used.

Spiced Quinces

Peel, core and quarter the quinces, weigh them and put into a preserving kettle with only enough water to prevent their burning, cover and let them cook over the back of the fire about twenty minutes. Into another kettle put for eight pounds of fruit four pounds of sugar, one ounce of stick cinnamon,half an ounce of whole cloves and one quart of vinegar.When this liquid is boiling turn in the quinces and let them cook until tender, but retain their shape. Skim out the fruit and put into a jar;the boil the liquid down to a rich syrup and pour over them.

Cheese Salad

Mash very fine the cold yokes of three hard-boiled eggs and rub with them a coffee cupful of finely grated cheese, a teaspoonful of mustard, a saltspoonful of salt and one-half as much white pepper. When all are well mixed add two tablespoonfuls each of oil and vinegar, alternately. Heap this upon fresh lettuce and garnish with the whites of eggs cut into rings, and a few tips of celery. Serve with hot buttered crackers.

Tomatoes with Rice

Scald and peel three large, smooth tomatoes. Cut them in halves, scoop out the seeds and juice without breaking the pulp. Scald the juice enough to strain out the seeds. To the juice add add sugar to taste and mix with it as much boiled rice as it will absorb; add salt and a little butter. Fill the tomatoes with the mixture. Place each half tomato on a round of buttered bread. Put them in a shallow pan and bake ten minutes or until bread is browned.

Peach Mound

Make three pints of plain lemon gelatine jelly and place in mould with low centre and set away to harden.
Pare, quarter and cut into eights full ripe peaches to fill the centre mould. Slice half the kernels simmer them in a little water, strain the liquid, make a rich syrup with it, and when cold, pour it over the fruit. When ready to serve, turn the jelly out on a dish, fill the cavity with the prepared fruit, heap whipped cream over the top, sprinkle with sliced blanched almonds, and serve with any delicate white cake.

Spiced Grapes

Eight pounds of grapes, mashed and cooked enough to strain out the seeds and skins. Rub all the pulp through. Then add 4 pounds sugar, 1 quart vinegar, 1 tablespoon each of cinnamon and allspice, and 2 teaspoons of cloves. Simmer three hours.

Fromage De Chantilly

One quart of very rich cream, two or three days old, a pinch of fine powdered gum arabie. Put them into an earthen bowl which you have surrounded with broken ice and a handful of salt; whip the cream hard and long until it is smooth as velvet, then add a little powdered sugar, whipping it in gradually; then put it into a wicker basket. It should be heartshaped and lined with a coarse linen cloth. Place this in a deep earthenware dish, being careful to put little pieces of wood an inch thick under the painer de fromage so as to raise it a little, put the earthenware dish in the refrigerator; when ready to serve, turn out the fromage on a deep dish, smother with fresh cream and serve.


[Welland Telegraph October 1900]

Coffee Cream

Put two tablespoonfuls of gelatine to soak in one-half cup of water. Then add two tablespoonfuls of strong coffee, and one-half cup of sugar dissolved in one-half cup of water. Let this mixture stand on the ice until it begins to harden, then beat in one cup of whipped cream. Set it again on ice until it hardens.

A Squash Pie

One and one-half cupfuls sifted squash, one cupful boiling milk, one-half cupful of sugar, one-half teaspoonful salt, one saltspoonful cinnamon and one egg beaten slightly. This is enough for one pie, and if the mixture is too thick add a little more milk. If the squash is watery use less milk and two eggs. A squash pie should be firm enough to cut without any breaking down or oozing out of the filling when divided, this quality should be obtained more from the texture of the squash than from too great use of egg as a thickening agent. A squash pie rich with eggs is too much like a custard. When watery squashes are used and eggs are high a little powdered cracker may be added.

Baked Rice

To bake rice, add a cupful of milk and two well beaten eggs in two cupfuls of cold boiled rice. Beat gently with a fork to free from all lumps, season with salt and pepper, and if liked, a dash of nutmeg. Turn into a buttered dish and bake twenty minutes in a moderate oven. This is a good luncheon dish or a dinner vegetable served with boiled mutton or chicken.

Marbled Cake

One-half cup butter and one cup sugar beaten to a cream, one -half cup sweet milk, one and one half cups flour, one teaspoonful baking powder and whites four eggs added last.
Take one cup of this mixture, add five tablespoons grated chocolate, wet with milk and flavor with vanilla. Put a layer of white mixture in cake pan, drop the chocolate mixture with a spoon, in spots, pour over the remaining white and bake. Ice with chocolate icing.

Peach Shortcake

Dissolve seven-eights of a teaspoonful of soda in two tablespoonfuls of boiling water. Add it to one cupful of thick, sour cream. Turn the mixture into one quart of flour with which one teaspoonful of salt has been mixed
Blend this quickly. Roll into sheets one-half inch thick and cut them out with a two quart basin. Fry them on a griddle browning first on one side and then on the other. Butter a cake and cover it with a layer of cut up and sweetened fruit. Place another cake over it and repeat the process .Serve with sweetened whipped cream.

Puree of Cabbage

Wash well one head of Savoy cabbage and soak in cold water one hour. then drain and shake. Put into a large kettle of boiling salted water and boil very slowly for twenty minutes then drain the cabbage and chop it fine. Put this cabbage into a saucepan and a tablespoonful of butter, a gill of cream, half a tablespoonful of salt and a dash of pepper. Stir until thoroughly hot, then turn into a vegetable dish, cover with squares of toasted bread and it is ready to serve.

Mustard Pickles

Two quarts cucumbers, two quarts green tomatoes, two quarts cauliflower, one quart small onions. Make paste of the following–One large cup flower, one half pound mustard, one and a half pounds sugar, one tablespoonful tumeric powder and one gallon cider vinegar. Stir paste until it boils, then turn it over the vegetables which have soaked over night in weak brine. Brine to be hot when turned on vegetables.

Preserved Citron Melon

Peel citron melon and cut it into pieces about two inches square. Put into water containing an ounce of alum to a gallon of water, and boil until tender. Drain off the water and throw it away. For each pound of melon allow a pound of sugar and a cupful of pure water and of this make a syrup. Boil until clear, skimming frequently. To each pound of fruit put a sliced lemon and a little green ginger root, also sliced, adding this to the syrup after you have put in the fruit. This should  cook fifteen minutes in all, ten minutes after the addition of the ginger and lemon.


[Welland Telegraph November 1900]

Gingerbread Loaf

Melt four ounces of butter in a basin and stir into it by degrees a teaspoonful of molasses. Add half a teaspoon of mixed spice, one teaspoonful of ground ginger, one teaspoonful of carbonate of soda and a teacupful of warm milk. Sprinkle in sufficient flour (stirring the ingredients all the time) to bring the cake mixture to the consistency of a thick batter, beat it well, add two tablespoonfuls of split raisins which have been slightly dredged with flour, and a tablespoonful of chopped lemon peel, candied. Butter a cake tin, dust it with flour, pour in the mixture and bake it in a moderately quick oven.

Bread Muffins

To make them, soak one cupful of stale bread crumbs in one cupful of milk for thirty minutes. Then add to the mixture the beaten yolk of one egg, one half tablespoonful of melted butter, one half teaspoonful of salt and three-quarters cupful of flour. Beat until smooth and fold carefully one tablespoonful of baking powder and stiffly beaten white of the egg. Bake in  gem pans for half an hour. The oven should be quick.

Squash Muffins

One cup of squash as prepared for the table, a cup of milk, two tablespoonfuls of sugar, a tablespoonful of melted butter, a teaspoonful of baking powder sifted with flour enough to make a dough as thin as possibly can be handled. Roll out, cut in biscuit shape and bake. If preferred the batter may be thinner and dropped in muffin rings.

Baked Cauliflower

A good firm head should be soaked in slightly salted cold water for at least an hour. It is then drained, put in a saucepan with boiling water, salted again and simmered gently for fifteen minutes. Drain once more, and separate the cauliflower into flowerets, putting the pieces in a baking dish with a little boiling milk, butter and seasoning of salt and pepper. Sprinkle the top with cracker or bread crumbs, and put in oven long enough to brown.

Apple Pudding

A delicious pudding is made from apples in this way,–Take six, peel and core them and fill the centre with sugar. Arrange the apples in a baking dish, add a quarter of a cup of water, cover and bake until nearly done. Then pour over them a batter made with four eggs, a pint of milk, a scant pint of flour sifted, with a teaspoonful each of salt and baking powder. Bake about twenty minutes and serve with hard sauce.

Date Gems

One cup dates cut fine, 2 cups sweet milk, 1 large spoon butter, 1 teaspoon baking powder and 3 cups flour. One beaten egg should be stirred in with the flour. Bake in gem pans 20 minutes in a hot oven. Chopped dried fruit may be substantiated for the dates.

Bread Sauce

Cook half a cup of bread crumbs and a cup and a half of milk over hot water for twenty minutes. Add a tablespoon of butter, salt and pepper to season. Brown half a cup of bread crumbs in a tablespoonful of butter and sprinkle liberally over both timbales and sauce.

Young 1931 william birth

Young 1931 adam death

Winger 1931 rosanna death

Wichmann 1931 joyce birth