Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

Carolyn & Mavis Smith & Shirley Miller at the Perth-Andover Market

Dutch Pickles
Recipe by Mavis (Barclay) Smith
12 large cucumbers
6 onions
1/3 c coarse salt
Water to cover
5 c vinegar
6 1/2 c white sugar
6 Tbsp flour
1 tsp dry mustard
1 tsp salt
1/2 tsp turmeric
Vinegar to make a paste
Peel cucumbers and remove the seeds. Cut in small pieces.
Peel onions and cut in small pieces. Place vegs in large enamel or stainless pot and add coarse salt and enough water to cover. Sit overnight. Drain well in the morning. Continue reading →

Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

Kathleen Ellis Morton and her daughter

Bannock
Recipe by Kathleen (Ellis) Morton
2 ½ cups flour
1 tsp soda
2 tsp sugar
1 tsp salt
2 tsp cream of tartar
Sift together 3 times.
Approx.1 c sweet cream, enough to make soft dough, like biscuits. (You may use sour cream and omit cream of tartar).
Sift dry ingredients together 3 times.
Add the cream. Gently mix until soft, slightly sticky dough forms .
Pat out on floured board like biscuits. Cut in squares. Bake in oven at 375 degrees
.
Personal Notes: Kathleen’s story can be read along with her recipe for Lye Soap in The Preserve Pantry.

Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony projects.

Joe Farquhar and his grandchildren

Scotch Cakes
Recipe by Joseph “Joe” Farquhar
1 c butter (preferably unsalted)
½ c white sugar
2 c flour (sifted)
Work above ingredients with your hands until well mixed. (Editor’s note: You may beat the softened butter and sugar until fluffy before adding flour.)
Pat out on floured board 1/2 to 1/4 inch thick as desired. Do not roll. Cut out with knife or cookie cutter any shape desired.
Place on an ungreased baking sheet. Cook at 375 degrees until done.
They will look very light in colour and slightly golden around the edges.

Sampling from “Scotch Colony Hearts and Hearths” History/Cookbook, now available for $20, proceeds to support Scotch Colony Fest140, August 23-25, 2013.

Early 1960’s. Back L to R: Mary Smith, Bonnie Morton, Millie Girvan, Ethel Hargrove, Darlene Morton, Myrtle Matheson, Freda Clark, Amber Morton. Front L to R: Ena Clark, Katherine Warman, Mary(Jack) Clark, Jean Drum, Mrs. A.D. McCain, Ruth (John) Phillips.

Orange Rind Biscuits
Recipe by Jean Drum, submitted by Arthur Phillips
4 c flour
1/2 c vegetable oil or shortening
4 tsp cream of tartar
2 tsp soda
2 c milk
1 tsp salt
Grated rind of one orange
Mix all together quickly. Pat out into a circle 1/2 to 3/4 inch thick. Cut out biscuits. Bake on ungreased cookie sheet for 15 minutes at 425 degrees or until golden.
Personal Notes: Aunt Jean Drum was born in Bonaccord. She never married but was an auntie to everyone. She always whistled and hummed while she baked and cleaned. She told us many tales and stories. When you went into her small, humble home you could always smell and see orange peelings drying at the back of her shiny wood stove. The aroma was quite amazing. The rinds were always crumbled and added to many different things such as jellies, biscuits, cookies and cakes. Jean was a wonderful and amazing lady although she was known for being very upright and strict. She was very involved in church and community and held office in the Women’s Institute of the Colony.