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

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

PHOTO:  Fred and Ethel Fox, “Winter Travels”

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BOOKS AND AUTHORS – Annals of Niagara

(Montreal Family Herald, Nov. 2)

Annals of Niagara-By William Kirby

F.R.S.C. (Montreal: William Drysdale and Co. 1897. Price 75 cents.)

[Welland Tribune, 18 November 1897]

Mr. William Kirby, a distinguished fellow of the Royal Society of Canada, is so well-known throughout the Dominion by his historical romance of “The Golden Dog,” that needs no words of introduction to the public on the present occasion. From 1640 to 1870 is a large space of time to cover with interesting legends, traditions, and narratives of historical facts, and Mr. Kirby must have labored diligently to procure suitable matter and accurate information for the thirty-six chapters of his book. Niagara is the mother town from which the first settlement of Upper Canada began, and its annals date from the earliest record of the appearance of white men among the Indian tribes whom they found in possession of the district. The origin of the name of Niagara does not seem quite certain. Mr. Kirby thinks that it is the same with the Iroquois word for “tobacco smoke.” He notes also that within a century and a quarter the accentuation of the name has been changed. The accent is now on the antepenultimate syllable, but in Goldsmith’s poem of “The Traveller,” 1764, we find: “Where wild Oswego spreads his swamps around, And Niagara stuns with thundering sound.”

Niagara with the accent on the penult, is a grand and sonorous name, but with the accent on the second syllable it sounds mean, and has driven poor Thomas Moore, in the fifth letter of his “Fudge Family in Paris,” to most desperate straits. He tells of unhappy young lovers who thus, side by side,

“Were taking, instead of rope, pistol or dagger,

Desperate dash down the Falls of Niagara.”

The volume is literally filled with good things, and contains something on every page to enlighten or entertain the Canadian reader. We may notice by the way that Moore, whose risky rhyme we just quoted, visited Niagara in the summer of 1804, and received a hearty welcome from Colonel Brock and the officers of the 49^th, as well as from the best society in the town. Mr. Kirby also mentions that he heard Thomas Darcy McGee lecture on Moore, in the court house of Niagara, a year or two before his assassination at Ottawa. We can heartily recommend our readers to purchase the “Annals of Niagara,” as we are persuaded that it is a valuable and conscientiously composed monograph.

BOSTON BAKED BEANS RECIPES

[Welland Tribune January 18, 1947]

By Betsy Newman

There are baked beans and baked beans. I’m rather indifferent to them as a rule, but I have a friend-a New England girl- who can bake them so I pass up my plate for a second helping. My pet recipe for baking beans would , I know, be scorned by experts of Boston and environs, because I add catsup, etc. But I like them.

I’ll give you an old recipe that will serve a dozen or more people, and a more modern one that will serve six or so. Both are labeled “Boston Bakes Beans.”

Today’s Menu
Bakes Beans  Brown Bread
Mixed raw Vegetable Salad
Gingerbread with Raisins
Coffee

Boston Bakes Beans
3 pts. Pea beans
1/8 tbsp. Soda
1 lb. Salt pork
1/4 tsp. Gingerbread
1/2 tsp. Salt
1/4 tsp. Dry mustard
1 large spoonful molasses

Wash and soak beans overnight and parboil in the morning for 1 hour with the soda. Skim out and put one-half beans in the bean pot, put salt pork in the centre, cut in squares only through the rind. Fill around and on top with the rest of the beans, add ginger, mustard, salt and molasses. Fill with hot water, cover and bake 8 hours at very low temperature, 300 to 325 F. Look at them occasionally and add hot water if necessary, so that they do not burn.

Boston Baked Beans
2 c. (1 pt or lb.) beans
1 small onion (May be omitted)
1/2 tsp. Dry mustard
1/8 lb. Salt pork, part fat, part lean
1/2 tsp. Salt
2 tbsp molasses

Soak beans overnight, drain in the morning and turn into the bean pot; or put them in fresh water and simmer gently until the skins begin to burst, being careful they they do not cook long enough to become mushy. Then put them into bean pot. Pour boiling water over salt pork, scrape rind until white, score it in half-inch strips and bury meat in beans, leaving only rind exposed. Mix mustard, salt and molasses, place in cup and fill the cup with hot water; stir until well mixed and pour this liquid over pork and beans. Add enough water to cover beans and bake in a slow oven (250-325 F.) 6 to 8 hours, adding water as needed to keep them covered until the last hour, when the pot cover should be removed and the pork raised to the surface to crisp.

Soft Gingerbread
1 c. Molasses
1 c. Sugar
1 c. Sour milk
2 tsp. Ginger
1/2 c. Fat
2  eggs
1 1/2 tsp. Soda
2 1/2 c flour
1 c. Raisins

Cream shortening, add sugar and cream well, then add beaten eggs, molasses and part of sour milk. Sift flour measure and sift with baking soda, and ginger, and add alternately with sour milk until all are used. Add fruit last and bake in 350F oven for 40 or 45 min. Or until done.

SPLIT PEA SOUP RECIPES

[Welland Tribune January 11, 1947]

By Betsy Newman

To my way of thinking a good Split Pea Soup is a very good dish to come home to, especially if you’re tired and cold. Serve it with hot buttered toast and it is even better. Everyone has their own way of making soup, of course. I, like you use the bone and attached small pieces of meat when I have ham for dinner, but you could buy an end of ham, take off what meat you could use, and boil the bone for soup.

Today’s Menu
Split Pea Soup
Hot, Buttered Toast
Cole Slaw  Baked Apples
Graham Crackers  Coffee

Split Pea Soup
1 c. Split peas
Ham bone
3 stalks celery
1 large carrot
1 medium-sized onion
Salt, pepper to taste

I hate to say “salt and pepper to taste,” but in this case it is necessary, because some ham is much saltier than others and so requires less salt. If you get the slow cooking kind of peas soak them overnight. The quick cooking ones do not need soaking, and may be added to the soup and cooked until soft.

Cover the ham bone with plenty of water, add celery, onion and carrot, and simmer slowly for 3 hours.

Take the ham bone out, cut off the small pieces of meat and save to add to soup later on. Mash  through a strainer and put back into soup. Let soup get cold, put in refrigerator or other cool place until fat forms on top.

When it is well chilled, take fat off, reheat soup, add peas and cook until they are soft, season to taste, and serve piping hot. Or you can make a puree of the peas and add them to the soup, or cook the peas in the soup with other vegetables, and strain into soup with them.

Split Pea Puree
1c. split peas
2 qts. Water
1 tbsp. Flour
1 tsp. Onion juice
2 tbsp. Butter or other fat
Salt and pepper

Soak peas overnight (unless you have the quick-cooking kind), then put them over the fire with water and bring to a boil. Cook slowly until soft, then rub through a sieve, heat, and thicken with a mixture of fat and flour, rubbed together. It will be smoother if you melt the fat, then add your flour and mix smooth. Season with salt, pepper, celery salt and onion juice. Stir or beat until smooth.

Baked Apples
Bake apples stuffed with raisins and honey. Serve warm with a pitcher of top milk or cream. Hot gingerbread is nice to serve with the apples. A ready-made mix takes but a few minutes to whip up and may be baking while the rest of the meal is being eaten.

VARIETY OF POTATO DISHES

[Welland Tribune February 19, 1947]

By Betsy Newman

I suggest potatoes for nearly every dinner menu, and there are people who like fried potatoes for breakfast and can also eat them at luncheon or supper. However, if we serve them in a number of ways at the main meals of the week, I think we are doing our part. Onion and potato recipes are given below.

Today’s Menu
Broiled or Pan Fried Pork Chops
Bakes Onions   Potatoes
Cabbage, Celery and Apple Salad
Raisin Pie   Coffee

Hashed Potatoes in Cream
4 medium-sized potatoes
4 tbsp. Butter
1 tsp. Flour
1/2 pt. Heavy cream
Salt and Pepper

Bake potatoes in a moderate oven (350 F). Remove from oven while still very firm. Cool, peel, and chop in chopping bowl. Melt 2 tbsp. Butter, stir in flour and add cream; cook and stir until cream bubbles. Season highly with salt and plenty of freshly ground pepper, if possible. Add potatoes, mix well and pour into baking dish, dot with remaining butter and bake in a moderate oven until brown. Serves 4 or 5.

Mashed Potatoes
6 medium-sized potatoes
3 tbsp. Butter
1 tsp. Salt
1/3 tsp or more hot milk
1/8 tsp pepper

Wash, Pare and cook potatoes in boiling water until tender, about 30 min. Drain potatoes, rice and mash in the sauce pan in which they were cooked; season, add butter and gradually the hot milk. Place over low flame and beat until light with a fork, wire potato beater or electric beater. Pile in hot dish. Serves 4 or 5.

Baked Onions
6 medium-sized onions
1/2 tsp salt
1/2 c. Water
1 tbsp butter
1 c. Medium white sauce
Dash of Pepper

Peel onions and cook in boiling water 1/2 hour, then drain, put in small buttered baking dish, add butter, salt, pepper and water. Bake 3/4 hour in moderate oven, basting frequently. Place on plate and pour hot medium white sauce around them. Serves 5 or 6.

I have found that for my taste onions do not need to be pre boiled. Baking is enough, but for those who object to the strong taste, better follow above recipe.

KEEP THE COOKIE JAR FULL

[Welland Tribune January 13, 1947]

By Betsy Newman

When the gang drops in for an evening, unexpectedly, it is nice to have something to serve with a hot drink, and sweets are good in the form of candy, say, or cookies. A plate of homemade candy or a full cookie jar are a great help at such times.

Sweets are good food in cold weather, too, giving energy. Mother might remember this if she grows tired when she’s ironing. A cookie or piece of candy will give her pep to continue the work. With the sugar situation the way it is, we’ll use little sugar, substituting molasses and corn syrup.

Today’s Menu
Warmed-over Roast
Hashed Brown Potatoes
Creamed Onions
Carrot and Turnip Sticks
Cookies   Tea or Coffee

Date Bars
3/4 c. Sifted all-purpose flour
2 tbsp. Cream corn starch
1 tsp. Baking powder
1 c. Chopped nut meats
2 eggs, well beaten
1 c, enzyme-converted white corn syrup
1 lb. Dates, stoned and chopped
1/2 tsp. Salt

Sift flour, corn starch, salt and baking powder together. Add corn syrup, nuts, dates and eggs and mix thoroughly. Spread 1/2 in. Thick on 2 greased baking pans, and bake in slow oven (325 F) about 45 min. Cool and cut in strips. Store in covered jar or tin box at least 1 week before using.

Grandma’s Cookies
1/2 c shortening
1/2 c. Sugar
1/4 c. Finely-chopped nut meats
2 1/2 c. Sifted flour
1/8 tsp. Salt
1/2 tsp. Soda
1/2 c. Molasses
1 c. Bran
1/2 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. Cloves
1/4 tsp. Ginger
1/3 c. Water

Blend shortening and sugar; combine soda with molasses and add to first mixture; beat well. Add bran and nut meats. Sift four, measure and sift again with baking powder, salt, cinnamon, cloves and ginger and add to creamed mixture alternately with water. Chill thoroughly. Most cookie dough is more easily handled if it is first chilled. Roll dough to about 1/8 inch thickness and cut with cookie cutter. Put a raisin or small amount of jelly in centre if desired. Bake in moderately hot oven (400F) about 10 min. Makes 2 1/2 dozen cookies 3 1/2 in. In diameter.

Choco-Bran Crunch
1 7-oz. Pkg. Semi-sweet chocolate bits.
2 c. Bran
1/2 c. Chopped nut meats

Melt chocolate bits over hot water, add bran and nut meats. Spread on greased cookie sheet and separate shreds with fork. Cool. This is particularly nice to serve as topping on puddings and ice cream.

Raisin Nut Delights
1/2 c. Granulated sugar
1/2 c. Broken nut meats
1/2 c. Seeded raisins
3 egg whites

Beat egg whites until they are stiff enough to hold their shape, then beat in the sugar gradually. Fold in the nuts and raisins and drop from a spoon on to the baking pan. Bake in a slow oven (250-300 F.)

TOMATO SOUP CAKE IS UNUSUAL TASTY DESSERT

[Welland Tribune  January 7, 1947]

By Betsy Newman

We do make cakes of the oddest ingredients these days, or maybe we always did and I did not happen to know about it. Remember the Tomato Soup cake of a few years ago? It is good and I’m reviving the recipe for your use.

Pumpkin cake is a favorite, and although I don’t believe Grandma ever made one, it helps to finish up the last pumpkin that you must use up before it sours.

Today’s Menu

Breakfast
Grape and Lemon Juice
Cooked Wheat Cereal
Fried Cornmeal Mush
Syrup or Jelly
Coffee Milk

Luncheon
Cream of Mushroom and Asparagus Soup
Crackers Canned Pears
Whole Wheat Bread and Butter Tea Milk

Dinner
Pork Chops
Mashed Sweet Potatoes
Well-seasoned Canned Lima Beans
Celery Pickles
Tomato Soup or Pumpkin Cake
Coffee

Cream of Mushroom and Asparagus Soup
1 can asparagus soup
1 can mushroom soup
2 cans milk
Use can as measure of milk. Combine the 2 canned soups, add milk and heat but do not boil. Serves 5 to 7.

Tomato Soup Cake
2 c flour
1 tsp. Cloves
1/2 tsp. Mace
1/2 tsp. Nutmeg
1/2 tsp. Baking soda
3 tsp. Baking powder
1 c. Sugar
1 c. Seeded raisins
2 tbsp. Shortening
1 egg, well beaten
1 can tomato soup

Sift flour, measure and sift again with spices, soda and baking powder.
Wash and cut raisins and roll in 2 tbsp. Of flour mixture. Cream shortening, add sugar gradually, cream well. Add beaten egg and mix thoroughly, then add flour mixture alternately with soup. Stir until smooth, fold in raisins and bake in greased loaf cake pan 8 X 4 inches, in a moderate oven (350-375 F.) for 1 hour.

Pumpkin Cake
2 1/2 c. Cake flour
1/2 c. Shortening 1 1/2 c. Sugar
4 tsp. Baking powder
1 tsp salt
1 tsp. Cinnamon
1/4 tsp. Cardamon
1/4 tsp. Ground clove
3 eggs, slightly beaten
1 c. Fresh cooked or canned pumpkin
1/3 c. Milk

Sift cake flour into mixing bowl, cut in shortening as for pie dough until particles are size of coarse cornmeal. Sift together sugar, baking powder, salt, cinnamon and spices and add to flour mixture, stirring to mix. Add slightly beaten eggs and beat until  smooth, then add pumpkin, beat smooth, add milk gradually, blend well, and bake in 2 layer cake pans, at 375 F. For about 25 min., or until cake tests done. Frost with any desired frosting.

CHICKEN LOAF FEATURED TODAY

[Welland Tribune December 16, 1943]

By Betsy Newman

According to a poll, printed in “The Nutrition Front,” a report of the New York State Joint Legislative Committee on Nutrition, “The greatest deficiencies in the American diet are apparently the citrus fruits and raw greens, eggs and dairy products,” Could this also be true of the Canadian diet?

Today’s Menu

Clear Tomato Broth
Chicken Loaf
Creamed or scalloped Potatoes
Buttered Cauliflower
Mixed Green Salad
Cup Cakes Tea or Coffee

Chicken Loaf
1 fowl
2 hard cooked eggs
1/3 cup of cold water
2 tablespoons of granulated gelatin
Seasoning to taste

Boil a fowl-an old one will do- in sufficient water to cover, until the meat is ready to fall from the bones. Cool the fowl, strain and continue to cook the liquor until it is reduced to three cups. Remove all skin and bone from the fowl and lay the meat in a mold, using dark and light meat alternately, adding hard-cooked eggs cut in slices, Season liquor and add granulated gelatin to it after gelatin has been soaked in 1/3 cup of cold water for 5 minutes. When thoroughly dissolved pour over meat and set aside to chill. Serves 8.

Cup Cakes
1/3 cup of shortening
1 cup of sugar
2 eggs
1/2 cup of milk
1/4 teaspoon of salt
2/3 teaspoon of flavoring
1 1/2 cups of flour
1 1/2 teaspoons of baking powder

Cream shortening, add sugar gradually and beat well. Separate eggs, beat yolks and add to first mixture, then add milk and flavoring alternately with sifted dry ingredients.  Last, fold in stiffly beaten egg whites, fill greased cup cake pans half full, and bake 20 minutes, or until done, in a moderately hot oven (375 to 400 degrees F.). To be served plain or with any desired frosting.

Mocha Frosting
1/6 cup of butter
2 cups of sifted confectioner’s sugar
1/4 teaspoon of vanilla extract
1/2 teaspoon of salt
1/2 to 1 square chocolate, melted.
About 1/6 cup of strong coffee.

Cream butter, stir in half of sugar gradually, blending well after each addition; add vanilla, salt and melted chocolate and mix well. Stir in remaining sugar alternately with coffee, beating well. Add more coffee if too thick. Sufficient to frost 12 cup cakes.

BEEF SHANK BARLEY SOUP

[Welland Tribune November 23, 1943]

By Betsy Newman

This ration program takes me back to my childhood and some of my favorite dishes. I am thinking particularly of beef shank stew or soup with vegetables. A beef shank is low in coupons so we’re reviving this good dish at my house.

Today’s Menu

Breakfast
Tomato or Orange Juice
Cereal with Milk
Soft Boiled Eggs Toast
Coffee Milk

Luncheon
Macaroni and Cheese
Whole Wheat Bread
Stewed Pears Cookies
Tea Milk

Dinner
Beef Shank Barley Soup or Beef Shank Stew
Hashed Brown Potatoes
Mixed Vegetable Salad
Dutch Apple Pie   Coffee

Beef Shank Barley Soup
2 lbs. Of beef shank
2 cups of water
1 teaspoon of salt
1/8 teaspoon of pepper
1/3 cup of diced celery
1/3 cup of diced or sliced carrots
1/3 cup of chopped onions
1/8 teaspoon of cayenne
2 tablespoons of parsley, chopped
1 quart of soup stock  (or beef bouillon)
3 tablespoons of barley
1/2 teaspoon of worcestershire sauce

Add water and seasonings to beef shank and simmer about 2 hours, or until meat is tender. Pick meat from bones and return meat to stock. Add vegetables, soup stock and barley and simmer 25 to 30 minutes, add worcestershire sauce and serve. Serves 5. Another method of making this soup is to completely cover meat with water and simmer the requisite amount of time until the meat is tender. If this is done, there will be enough soup without adding stock. Different vegetables may be used such as celery, turnips, etc., as many as your ingenuity can suggest and in various combinations.

Beef Shank Stew
2 lbs. Of beef shank cut in 2-inch pieces
2 tablespoons of lard or other fat
2 teaspoons of salt
1 cup of cooked tomatoes
1 cup of water
1 onion
1/2 cup of diced celery

Brown meat in lard or fat, season, add tomatoes, water, sliced onion and celery. Cover and cook slowly, or bake in moderate over (350 degrees F.) about 2 hours. Serves 4 or 5.

Plain unflavored gelatin helps to stretch fruits and fruit juices and other hard-to-get foods. None of the flavor of such foods is lost, as the gelatin has no flavor of its own.