Not sure where this poem originated but we thought it wonderful for the Christmas Season.
Artwork by B-“Airmail”
I have a list of folks I know, all written in a book,
And every year at Christmas I go and take a look.
And that is when I realize that these names are a part,
Not of the book they’re written in but of my very heart.
For each one stands for someone who has crossed my path some time,
And in that meeting they’ve become the “Rhythm of the Rhyme”.
And while it sounds fantastic for me to make this claim,
I really feel I am composed of each remembered name.
And while you may not be aware of any special link,
Just meeting you has shaped my life more than you can think.
For once you’ve met somebody, the years cannot erase
The memory of a pleasant word or of a friendly face.
So never think my Christmas cards are just a mere routine
Of names upon a Christmas list forgotten in between.
For when I send a Christmas card that is addressed to you
It’s because you’re on that list of folks I’m indebted to.
For I am but a total of the many folks I’ve met,
And you happen to be one of those I prefer not to forget.
And whether I have known you for many years or few
In some way you’ve had a part in shaping things I do.
And every year when Christmas comes I realize anew
The BIGGEST GIFTS that life can give is MEETING FOLKS LIKE YOU.
And may the Spirit of Christmas that forever and ever endures,
Leave its richest blessings in the heart of you and yours.
[Welland Tribune March 24, 1945]
By Betsy Newman
If winds are chill even when they should be growing warm, serve a good hot and substantial soup.
Today’s Menu
- Soup
- Hot toast or crackers
- Tossed Green Salad Hot Rolls
- Ice cream Vanilla Wafers Coffee
Victory Vegetable Soup
3 to 4 lbs of soup bone or beef shank
2 quarts of cold water
1 tablespoon of salt or to taste
1 small onion, sliced
2 cups of tomatoes
6 sprigs of parsley
1/4 head of cabbage
5 to 6 carrots sliced
2 cups of green beans
1 cup of diced potatoes
1/2 cup chopped celery
3/4 cup of rice or barley, if liked
Cut meat from bones and brown well; cover meat and bones with water, add salt and onion and simmer 2 hours, at least. Add vegetables and rice or barley and simmer 1 hour longer.
Navy Bean Soup
1 cup of navy beans
2 lbs of beef brisket
2 quarts of water
1 tablespoon of salt ot to taste
Pepper
Parsley leaves
Celery leaves
3 medium onions
1 cup of chopped celery
1 No. 2 1/2 can of tomatoes
Wash and soak beans overnight.
Wipe meat with damp cloth, cover with water and bring to a boil, skim, add salt, drained beans, parsley and celery leaves, tied in a bunch. Simmer 2 hours.
Add celery, sliced onions and tomatoes. Continue cooking until meat and beans are tender.
Vanilla Wafers
1 1/2 tablespoons of butter
1/2 cup sugar
1 egg
1/2 teaspoon of vanilla
3/4 cup of sifted flour
1/2 teaspoon of grated lemon rind
1/2 teaspoon of salt
1 teaspoon of baking powder
3 tablespoons of milk
Cream butter, add sugar gradually and cream well; beat in egg and flavoring. Sift together flour, salt and baking powder and add alternately with milk. Beat batter after each addition until smooth. Drop from teaspoon onto greased baking sheet, placing spoonfuls well apart, as dough will spread. Bake at 350 deg F for about 7 minutes.
APPLE SAUCE DATE MUFFINS SERVED WITH JAM OR JELLY
[Tribune March 14 1945]
By Betsy Newman
There are still other muffin recipes which take the place of cake, pie or cookies in the daily menu. Served hot with butter or other available spread, or with jam, marmalade or jelly, they are delicious for family or guests. Try them for dessert when next you entertain.
Today’s Menu
· Meat Loaf, Baked Sweet Potatoes
· Frozen Brussels Sprouts
· Tossed Vegetable Salad
Apple Sauce Date Muffins
2 cups of sifted flour
3 tablespoons of sugar
4 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs beaten
1 cup of milk
1/2 cup of apple sauce
3 tablespoons of melted butter
1/2 cup of chopped dates
Sift flour, baking powder and salt together. Combine eggs and milk and add to dry ingredients, stirring only until moistened. Add apple sauce and butter and blend well; fold in chopped dates. Fill well greased muffin pans 2-3 full and bake in moderately hot oven (400 degrees F) 20 minutes. Makes 12 muffins.
Prune Muffins
1 cup of prunes
1/2 cup of sugar
2 cups of sifted flour
3 teaspoons of baking powder
1 teaspoon of salt
1 egg, beaten
1 cup of milk
3 tablespoons of sugar
3 tablespoons of melted shortening
Cook prunes and 1/4 cup of sugar, with enough water to cover, for 10 minutes; drain, remove pits and chop fine. Sift flour, baking powder and salt together. Combine egg, milk sugar and shortening together.
Mix into dry ingredients, stirring only enough to moisten; fold in prunes. Drop by spoonfuls into greased muffin pans and bake in moderately hot oven (400 degrees F) 20-25 minutes. Makes 12 muffins
Potato Corn Muffins
2 tablespoons of shortening
1 tablespoon of sugar
1 egg
1 cup of milk
1 cup of corn meal
1 cup of hot mashed potatoes
4 tablespoons of baking powder
1 teaspoon of salt
Cream shortening, add sugar and blend well; add well-beaten egg; add milk and mashed potatoes. Sift corn meal, baking powder and salt together and add stirring only enough to moisten dry ingredients. Pour into well-greased muffin pans and bake in hot oven (400 degrees F) 25 minutes. Makes 8 to 10 muffins.
THE USEFUL ROOT VEGETABLES
[Welland Tribune March 12, 1945]
By Betsy Newman
Don’t spurn the lowly root vegetables—carrots, which are high favor now, turnips or rutabagas, beets, onions or parsnips. They are inexpensive, delicious when well cooked and seasoned, and are high in essential food substances.
Today’s Menu
- Sliced Roast meat
- Creamed Potatoes
- Rutabaga with brown sauce
- Glazed Carrots or Harvard Beets
- Celery Pickles
- Deep Rhubarb Pie
- Coffee
Rutabaga with Brown Sauce
1 rutabaga (1 !/2 lbs)
1/2 teaspoon of salt
2 tablespoons of butter
1/4 teaspoon of freshly grated onion
2 tablespoons of flour
1/2 teaspoon of salt
1/3 teaspoon of pepper
1/2 cup of liquid from cooking rutabaga
Wash peel and cut rutabaga in 1/2 inch cubes; just cover with water, add salt, cover and simmer until tender, about 30 minutes. Drain , save liquid (1/2 cup) and mash. Brown butter in small skillet, add onion, blend in flour, and heat until browned. Add seasonings and liquid gradually, stirring constantly. Cook 5 minutes, mix sauce with rutabaga and serve at once. Serves 4.
Glazed Carrots
12 small carrots
3/4 teaspoon of salt
2 tablespoons of sugar
4 tablespoons of butter
1/2 cup of water
Wash, scrape and boil carrots in boiling water until almost tender, from 10 to 15 minutes. Add salt the last few minutes of cooking, drain. Melt butter in small frying pan, add sugar and water; let sugar dissolve, put in carrots and cook over low heat until nicely glazed but not browned, Drain from syrup and serve immediately. Serves 4 or 5.
Harvard Beets
12 small beets or 2 cups cooked beets, cubed
2 tablespoons of butter
1/4 cup of sugar
1/2 tablespoon of corn starch
1/2 cup of mild vinegar
1/4 teaspoon of salt
Canned or cooked beets may be used; small beets may be left whole, if liked. Melt butter in saucepan, add cornstarch and blend in well; stir in sugar. Add vinegar slowly, stirring it in carefully to make a smooth paste. Add beets and let stand in a warm place until beets are warmed through and nicely flavored. Season with salt and pepper, and more sugar, if needed. Serves 4.
[Welland Tribune January 11, 1945]
By Betsy Newman
If in spite of your best efforts the family can’t seem to take eggs for breakfast, serve egg puddings for dinner. I seem to forget puddings at my house, and concentrate most of the time on pies and an occasional cake when I have sugar. I’m logging myself as well as you by reminding us that puddings make very good, healthful and delicious desserts.
Today’s Menu
Pork Shoulder Chops
Riced Potatoes with Meat Gravy
Apple Sauce, celery, frozen peas
Bread or Rice Pudding, Prune Whip or
Lemon sponge Pudding
Coffee or Tea
Bread or Rice Pudding
3 cups milk
2 cups of soft bread crumbs or
1 1/2 cups of cooked rice
1 tablespoon of fat
1/3 cup of sugar or
1/2 cup when using rice
1/4 teaspoon of salt
2 or 3 eggs
Heat milk over boiling water, add bread crumbs or rice and fat. Add sugar and salt to beaten eggs, gradually add milk mixture. Pour into greased baking dish and bake in moderate oven (350 degrees F) 1 hour or until set. Serves 6.
Prune Whip
2/3 cup of prune pulp
1/3 cup of prune liquid
2 tablespoons of sugar
2 or 3 egg whites
1/4 teaspoon of salt
1 tablespoon of lemon juice
Cook prunes and press through a sieve. Mix with prune liquid; add sugar and heat. Fold hot fruit pulp into stiffly beaten egg whites to which the salt has been added; add lemon juice Chill before serving. Serves 3
Lemon Sponge Pudding
3/4 cup of sugar
1/4 cup of flour
1 tablespoon of melted table fat
1/4 cup of lemon juice
1/8 teaspoon of salt
1/2 teaspoon of grated lemon rind
2 or 3 eggs, separated
1 1/2 cups of milk
Mix together sugar and flour; add salt, fat, lemon juice and lemon rind. Beat egg yolks well and add milk; combine with sugar mixture. Beat egg whites stiff but not dry, and fold into milk mixture. Pour into greased custard cups or a baking dish and place dish in shallow pan of hot water. Bake in a moderate oven (350 deg F) 40 to 45 minutes. Serves 4
[Welland Tribune January 16, 1945]
By Betsy Newman
Monday dinner at our house is made up of leftovers. Probably this is the case in most homes. Whether you can serve the leftover meat in slices, creamed or hashed, depends of course upon what you have leftover. I’m giving you some hash recipes just in case you need some fresh ones for use at your home.
Today’s Menu
Tomato Juice ,Hash
Harvard Beets ,Cole slaw
Stewed fruit, Lace Cookies
Tea or Coffee
Beef Hash
2 cups of ground leftover meat
2 cups of diced cooked potatoes
1 onion
1 tablespoon of drippings
Combine meat, potatoes and minced onion, cool slowly in hot drippings about 15 minutes or until well browned on both sides. When one side is brown, turn with spatula or pancake turner, keeping whole if possible. You may need a little moisture with this, so use milk, water or gravy. Good for corned beef hash too.
Beef Hash a la Normandie
3 onions
1 tablespoon of fat
1/2 cup of cooked potatoes
2 cups of cold beef
1/2 cup of meat stock or gravy
salt and pepper
Cut onions in cubes and fry in fat until brown. Slice beef and add to onions, then add potatoes and stock. Season and cook 15 minutes. Serves 4
Lamb Liver Hash
1 lb of lamb liver
6 slices of bacon
1/4 teaspoon of salt
4 cooked potatoes
Scald and grind liver; grind bacon and combine with liver; add diced potatoes. Brow and cook slowly about 10 minutes, season and serve. Serves 6
Lace Cookies
2 eggs
1/2 cup of brown sugar
1 cup of rolled oats
1/4 teaspoon of butter or other shortening
1/2 teaspoon of vanilla
Beat eggs, add sugar and when these are well mixed add oats and salt. Melt shortening and stir into mixture; add vanilla. Drop by spoonfuls on greased baking sheet and spread very thin with back of spoon. Bake in moderate oven (350-400 deg F) 10 to 12 minutes.
[Welland Tribune January 6, 1945]
By Betsy Newman
Include yellow or green vegetables in your menus. Turnips, squash, beets and the ubiquitous carrots are all good for us, so don’t forget them in your daily planning. Squash is good baked, boiled, steamed on the half shell, and served mashed, combined with potatoes or apples and in pie or pudding.
Today’s Menu
Scalloped Cabbage and Bacon
Baked Potatoes
Carrot and Turnip sticks
Nut glazed squash
Custards or squash pie
Coffee
Scalloped Cabbage and Bacon
1/4 lb of bacon
2 cups of chopped cooked cabbage
1 cup of medium white sauce
2 cups of ready-to-eat cereal
Fry bacon slowly until crisp; drain saving drippings. Arrange 1/2 cup of cabbage in greased casserole, top with 1/2 the bacon, crumbled and 1/2 white sauce. Repeat, alternating layers. Mix ready-to-eat cereal flakes with bacon drippings and sprinkle on top of cabbage casserole. Bake in hot oven (400 degrees F) 20 minutes. Serves 4
Nut Glazed Squash Custards
1/2 cup of white corn syrup or 1/2 cup of sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/4 teaspoon of ginger
1/4 teaspoon of salt
1 cup of thick strained cooked squash
2 cups of milk
3 eggs separated
1/4 cup of chopped nut meats
Combine half the syrup or sugar with spices; mix well with squash; add milk. Beat egg yolks well, stir into squash mixture, beat egg whites stiff fold in. Pour in equal amounts of remaining syrup or sugar into greased custard cups. Divide nut meats into custard cups and fill with squash mixture. Bake in moderate oven (350 degrees F) 30 minutes or until set. Cool slightly, invert custard on individual serving dishes. Serves 6
Squash Pie
1 1/2 cups of strained cooked squash
1 cup of scalded milk
1/2 cup of sugar
1 egg, slightly beaten
1 teaspoon of salt
1 teaspoon of cinnamon
Add scalded milk to squash, add slightly beaten egg, sugar, salt and spices, and pour into unbaked pie shell. Bake at 450 degrees F for the first 10 minutes, then lower the heat to 350 degrees F for remainder of time. Bake approximately 40 minutes or until custard is set.
[Welland Tribune January 9, 1945]
By Betsy Newman
Chicken, veal or pork that is left over from Sunday dinner may be creamed and baked in squash. This is one way of “stretching” the meat to meet the budget, and a very delicious way, too.
Today’s Menu
Baked Squash with creamed meat
Baked or scalloped potatoes
Cabbage and apple salad
Sugarless honey cake
Coffee
Baked Squash with Creamed Meat
!/2 Hubbard squash
Creamed meat
If you have a whole squash, cut in half lengthwise, being careful to cut smooth and even. Leave seeds in one half, butter the cut edge, turn upside down and bake in a moderate oven (400 degrees F) until tender about 30 to 45 minutes. Turn right side up, scrape out seeds, sprinkle edge with melted butter and place in hot oven (550 degrees F) to brown edge to an appetizing color. Fill centre with well seasoned creamed meat. When serving, dip all the way through the creamed meat and into the squash to the shell, serving a piece of baked squash with the meat. Creamed oysters may be substituted for meat.
Sugarless Honey Cake
2 cups sifted flour
2 teaspoons of baking powder
3/4 teaspoon of salt
1/3 teaspoon of nutmeg
1/3 teaspoon of cinnamon
1/2 cup of shortening
1 teaspoon of grated orange rind
3/4 cup of honey
1 teaspoon of vanilla
2 eggs
1/2 cup of milk
1 cup of chopped raisins
1/4 cup of chopped nutmeats
1/2 cup of nutmeats
Sift flour, baking powder, salt and spices together 3 times.
Cream shortening, add orange rind, honey and vanilla, and beat well. Add eggs, well beaten, and beat until fluffy. Add milk alternately with sifted dry ingredients; add raisins and 1/4 cup of chopped nutmeats. Sprinkle top with 1/2 cup of nutmeats and bake in 8-inch square pan at 350 degrees F for 55 minutes or until cake tests done.
[Welland Tribune October 31, 1941]
Vitamin Pie
Biscuit dough
Prepared mustard
1 lb sliced beef liver
seasoned flour
1/2 cup of sliced onion
3 tablespoons of fat or salad oil
2 cups of thin white sauce
2 cups each of cooked or canned peas, diced carrots and potatoes
Dredge liver in flour; brown with onion in fat or salad oil; cube. Combine white sauce, peas, carrots, potatoes. Place in casserole with liver. Roll biscuit dough in rectangle. Spread with mustard; roll up; slice Place in casserole. Bake in hot oven (400 degrees F) 40 minutes Serves 4 – Mrs B.W.T.
Steak Monte Carlo
1 1/2 lbs best quality top round steak cut 3 3/4 inches thick.
French dressing
Preheat broiler 5 minutes. Brush top of steak lightly with well-seasoned French dressing. Place steak on rack having meat 3 inches below heat. For rare steak, broil 8 minutes. Turn. Brush surface lightly with French dressing. Broil 8 minutes longer. For medium broil 10 minutes on each side. During last few minutes of broiling place freshly cooked carrots on broiler rack with steak. Brush carrots with the French dressing- Mrs S.B.D. |
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Suet Dumplings for stew
2 cups of flour
2 teaspoons of baking powder,1/2 teaspoon of salt
1 cup of milk
1 rounded teaspoon ground suet
Drop on top of stew. Cook 10 minutes. Serve immediately-
Smothered Lamb Patties
6 strips of bacon
6 lamb patties
1 can condensed mushroom soup
1 bay leaf
Wrap bacon strips around patties.
Cook until bacon is crisp, about 15 minutes. Pour off fat. Add soup, crushed bay leaf. Simmer uncovered 15 to 20 minutes, Serves 6 to 8- Mrs G.W.C.
Veal Casserole
1 lb thinly sliced veal cutlet
3 tablespoons of melted fat
1 1/2 cups of rice
2 bouillon cubes
1 2/3 cups of boiling water
1 bay leaf, crushed
Thyme
salt and pepper
Dredge veal cutlet in flour. Brown in fat. Place in bottom of casserole. Wash
rice place om meat. Dissolve bouillon cubes in boiling water. Add bay leaf, thyme, salt and pepper. Pour over meat and rice. Cover. Bake 40 minutes in moderate oven. – Mrs V.R. McK
Irish Stew
1 lb potatoes
3/4 lb of onions
1 oz buttered1/2 pint of milk
pepper and salt
Potatoes and onions should be weighed after peeling. Slice and throw them into cold water, bring them quickly to the boiling point and boil for 1 minute, Drain and put them into a double pan. Boil milk and pour it over them. Season with 1/2 teaspoon of pepper. Add butter. Stew for 2 1/2 hours- Taken from a Yorkshire Cookery Book.
[Welland Tribune October 31, 1941]
Apple Roll
4 medium sized apples
1 pint of water
1 1/2 cups of sugar
Select apples that will cook quickly; peel, core, and chop them fine. Put sugar and water in the baking pan over a slow fire While the syrup is cooking slowly, make up a rich biscuit dough. Roll it out about 1/2 inch thick, spread it with chopped apples and roll it into a long roll; cut it into pieces about 1 1/2 inches long, place them with cut-side down in the hot syrup, put a small piece of shortening on top, and sprinkle the rolls with cinnamon and sugar. Bake them in a hot oven, 400 degrees F, until the apples are tender and the crust brown. Turn them into bowls and serve them with syrup and cream
Rich Biscuit Dough
2 cups flour
1/2 teaspoon of salt
2 tablespoons of sugar
4 teaspoons of baking powder
4 tablespoons of shortening
3/4 cup of milk
Sift the flour, salt, sugar and baking powder together, cut in the shortening add milk to make a soft dough, and roll it out lightly as has been explained.
Fried Apples with Bacon
3 apples
6 slices of bacon
Wash but do not peel the apples, Quarter, core and slice them. Then fry the bacon until it is crisp. Remove it from the frying pan, pour off some of the drippings, and put in the apples. Cook them slowly stir and turn over the apples until they are tender and slightly browned.
Apple Salad
Core and scoop out the centre of good Snow-apples (or a variety of good flavor) Put them in water containing a little lemon juice until ready to fill them. Dice and mix equal parts of celery, apple, grapefruit and honey dressing. Put in apple shells and serve on lettuce crisped in electric refrigerator.
Broiling Meal
Pork chops, Sweet Potatoes
Baked Apples
Arrange sliced cored apples and pork chops on a lightly greased broiling pan. Adjust pan in the electric oven so that the food is about 3 inches below the glowing broiling electric element. Broil 10 minutes with door partly open, then sprinkle with salt and pepper. Turn chops and potatoes. Add baked apples stuffed with cheese. Broil another 10 minutes.
Apple and Sausage Casserole
6 apples
Sugar (About 1/3 cup)
12 sausages
salt, pepper
Peel and slice apples thin arrange in buttered baking dish, sprinkle with a small amount of sugar. Place sausages on top and cover. Bake in an electric oven at 425 until apples are done. Uncover; turn sausages over and cook until they are nicely browned.
Apple Sherbet
Boil 1 quart of Canadian apples in 1 pint of water until soft. Rub through a sieve; add juice of 1 orange and 1 lemon, 1 cup sugar and 4 cups water. Beat well and freeze in electric refrigerator that has been turned to coldest point. When it becomes like a slush, add the well-beaten white of an egg and finish freezing.
Apple Butter and Cookie Pudding
Approximately 18 wafers
1 cup apple buttered
1 cup whipping cream
Vanilla, chocolate or ginger wafers may be used. Whip cream, fold in apple butter. Spread 1 tb of the mixture on a wafer, press another on top, spread it with the mixture and press another on the top, until all the wafers are used. As the stack grows lay it sideways. Frost over the outside of role with the mixture. Chill thoroughly in electric refrigerator. When serving cut in diagonal slices.
Apple Custard
1 1/2 cups milk, scalded
3 eggs
1/2 cup sugar
1/4 tsp salt
1 cup strained applesauce
Dash of nutmeg
Scald the milk, pour onto beaten eggs. Stir in sugar and salt. Add applesauce (if sweetened omit sugar) pour onto greased baking cups, sprinkle with nutmeg and set in a pan of warm water. Bake in electric oven at 350 until firm.
Cornmeal Griddle cakes with Applesauce
1 cup cornmeal
1 cup flour
3 tsp baking powder
1 tsp salt
1 egg, well beaten
2 1/2 cups milk
1/4 cup melted fat
Mix the cornmeal, flour, baking powder and salt. Combine the egg with the milk and add to the flour mixture. Stir in the melted fat, drop by spoonfuls on a hot griddle on the electric element turned to medium and cook. Butter while warm and serve with warm applesauce.
Ginger Pear Salad
1 pkg lemon jello
1 cup water, boiling
1 cup ginger ale
1 cup seedless white grapes
1 cup pears, diced
1/4 cup chopped ginger
lettuce and cress
Cream salad dressing
Dissolve the jelly power with the boiling water, cool and add the ginger ale also. When the mixture begins to thicken fold in the grapes, pears and chopped ginger. Pour into a greased mould and chill thoroughly in electric refrigerator. Unmould on beds of lettuce, garnish with cress and serve with cream salad dressing and a few cherries.
Apple Tarts
5 applesauce
1/2 cup cold water
3 eggs
1 lemon
3/4 cup granulated sugar
2 tbs butter
2 tbs fine sugar
Pare, core and cut up tart apples. Cook them in the water until soft using electric element turned to low as soon as boiling. Beat until smooth and when partly cool add beaten egg yolks, lemon juice, grated rind and granulated sugar. Fill unbaked tart shells with the mixture, dot with butter and bake in a hot electric oven at 425. Beat the egg whites stiff, add powdered sugar, spread on the top of tarts and return to the oven using a temperature of 350 for 5 minutes
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