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The following recipes were found in a very old recipe book that belonged to my mother, Stella Moore. They are hand written, either by my mom or by the author of the recipe. Some are scribbled on top of text. Some have splotches of vanilla or milk splattered on the page. All are delicious. And, I believe, all of them were written with love. Try them. They are a part of the heritage of Creighton and of the town that will not die.        
Marlene Moore

Aino Mumford's Fancy Rolls

 
Soften 1 cake of compressed yeast in 1 cup of luke warm milk.
Add 1/4 cup sugar and 1 1/2 cups flour
When bubbly, add 1 tsp. salt, 2 beaten eggs, 1/4 cup melted shortening and1 1/2 cups flour.
Knead.
Let rise until double in bulk
Roll to 1/4 inch thickness
Spread with 3 tbs. melted butter
Sprinkle with 1tbs. cinnamon and 1/2 cup raisins
Roll like a jelly roll
Cut into 3/4 inch thickness
Place in greased pans
Let rise until double  the size
 
Make caramel syrup
Bring to boil:  1/2 cup sugar; 1 tbs. butter; 1/4 cup water
Just before baking, pour over caramel syrup.  Bake in 350 F oven for 35 minutes
Note:
Aina Mumford was the wife of Earl Mumford who was manager at Creighton Mine for many years. She was the mother of Pat, Bill and Earl. She was a member of the Creighton United Church and served on many boards. Aina lived well into her nineties.The Mumfords lived on Lake Street. I personally sampled Aina's cooking many times during the 50's when Pat and I were teenagers. But we were always made to sit up properly at the table and mind our manners. My mother ( Stella Moore) made this recipe many times. It is delicious.
Marlene Moore

 

Amy Moffatt's Oatmeal Cookies

 
2 cups flour
2 cups oatmeal
3/4 cup brown sugar
1/2 cup sweet milk
3/4 cup butter
1/8 tsp. salt
2 tsp baking powder
 
Mix sugar and butter. Sift flour, salt and baking powder. Add to first mixture. Add alternately with milk and oatmeal. Roll out and eat them plain or put date filling between 2 cookies sandwich style.

 

Note:
This recipe, hand written in Stella Moore's recipe book, is so faded that it is almost washed out. It must be very old. I remember that I played with "the Moffat boys" when we lived on Snob Hill in Creighton (around 1944). And I remember that all of us got a spanking for running away and scaring our parents. ( We were simply exploring. )Amy Moffatt used to have morning coffee with my mom. And that was probably when they exchanged recipes.Yummy.
Marlene Moore

 

Stella Moore’s Butterscotch Pie

Butterscotch Flavoured Milk

Cook ¼ cup butter and ¾ cup brown sugar until sugar is melted. Do not allow it to burn. To the mixture, add 2 cups milk. Let the sugar melt into the milk. Make cream filling.

Cream Filling

5-6 tbs. Flour
6 tbs. sugar
1/3 tsp. salt
2 egg yolks
1 tbs. butter
1 tsp. vanilla

Add Butterscotch Flavoured Milk to Cream Filling. Mix well. Pour the filling into a baked pie shell and top with meringue or whipping cream.

Note: Stella Moore, of 17 Snider Street, was the wife of Wilf Moore who was Underground Superintendent at Creighton. They were my parents. We attended the United Church in Creighton. Stella participated in many community functions and was well known for her garden, her cooking and her tenacity. It was no coincidence that company often arrived just before dinner,( either at Creighton or at the camp at Lake Penage,) with the hope of being invited to taste some of Stella’s chicken and spaghetti or her famous blueberry pie.Stella lived to age 84.She resided in Creighton in the early 40’s and again from approximately 1952 to 1970.
Marlene Moore

Mrs. Pascoe’s Scotch Scones

4 cups flour
2 tsp. cream of tartar
1 tsp. salt
1 tsp baking soda
½ cup sugar
¼ tea cup of shortening
3 cups butter milk

Sift flour. Add sugar. Work in shortening. Add buttermilk to soft dough consistency. Mix with a knife. Handle as little as possible. Cut a piece of dough and roll out on well-floured board. Cut in 4. Bake at 375F.

Note: I do not remember Mrs. Pascoe’s first name, but she was the mother of Iris Pascoe (who lived in Lively for years.) Mrs. Pascoe lived next door to us on Snider Street (across the street form Cayens), long before the Wickie family lived there. She was famous for her Pasties (a Scottish bread). Approximately 1952 ( Miss Black’s class… who could forget…) my parents decided to go to Florida by themselves so they boarded me for 2 weeks with Mrs. Pascoe who, at that time was a fairly elderly woman. My mom told Mrs. Pascoe that I really liked French Fries. So, while I was there, she made French Fries for me every day, twice a day, for lunch and dinner for two whole weeks.( Actually she cured me of my French Fry fetish.)
Marlene Moore

Vi Adams Pineapple Squares

1 can crushed pineapple
½ cup white sugar
2 tbs. corn starch

Cook until thick

7 tbs. butter or margarine
½ cup brown sugar
2 cups flour
1 ½ tsp. baking powder
1 egg

Bake at 400F.   Add thickened mixture when cool

Note: My mom has many recipes from Vi Adams in her cookbook. I can only assume that Vi was as good a cook as my mom. I think Vi Adams lived on Snob Hill during the 50’s but I may be wrong. Any info. would be appreciated.
Marlene Moore

Mary Wickie’s Macaroon-Peanut Cookies

Whites of 2 eggs beaten stiff
Pinch of Salt
¾ cup white sugar
10 crushed peanuts
2 cups corn flakes
Vanilla

Drop by teaspoon on buttered pan. Bake at 350F for approx. 10 minutes. (Do not have oven rack too close to bottom of oven.)

Note: Mary Wickie was married to Albert Wickie and lived right next door to us on Snider Street. They had possibly 4-5 children, but I can only remember Catherine’s name. I absolutely adored Mary Wickie. She was always so nice to me. She always had time to talk to me (even though I know she was very very busy.) They were our neighbours for a long time, perhaps late ‘40’s, early 50’s. We felt terrible when Mary died of cancer at a young age. Mary had a strong faith and was a very courageous woman.
Marlene Moore

Donna Holmes Macaroons

½ cup butter
½ cup brown sugar
1 egg
3 tbs. milk
½ cup walnuts
½ cup raisins
1 cup rolled oats
1 cup flour
½ tsp. soda
¼ tsp. salt

Cream butter and sugar. Add egg, milk, walnuts, raisins and oats. Add flour sifted with soda and salt. Drop from teaspoon on buttered pan. Bake at 400F for approx. 10 minutes.

Note: I believe that Donna Holmes lived on Snob Hill. One of my first piano students was a Holmes girl .I taught her piano when I was 18 and we lived across from the Teacher’s Residence on Snider Street. (I hope that someone can add more information to this.)

Marlene Moore

Mabel Boland’s Wartime Christmas Cake

3 egg yolks
3 egg whites
½ cup butter
½ cup brown sugar
¼ cup molasses
1 ½ cups flour
pinch of salt
½ tsp. Allspice
1 ½ tsp cinnamon
¼ tsp. nutmeg
½ tsp. maize
2 cups seeded raisins
2 cups seedless raisins
¾ cup currants
½ cup cherries
½ lb. mixed peel
½ cup strawberry preserves
¼ cup grape juice
1/8 tsp. soda
2 tsp. hot water (pour over soda)


Cream butter and mix in as given except egg whites. Add egg whites last (beaten stiff). Bake 3-4 hours at 275F. This makes about 2 ½ lb.

Note: Mabel and Grant Boland lived on Snob Hill. As far as I can remember, it was about 1944 that their son, Billy , restricted my admittance to their property (I was 4).So I stepped on the lawn anyway. This resulted in him throwing a stick with a nail in it which produced a scar that I carry with me today (shame on you, Billy!) Dr. McGruther stitched me up (of course.) About a year after that, Grant Boland became my piano teacher when we moved to Garson ( temporarily). I believe that the whole family was musical. I have a picture of their daughter, Catherine, taken with me when we attended the Royal Conservatory of Music in Toronto (1955). Isn’t it amazing what you remember because of a Wartime Christmas Cake? There are other recipes by Mabel Boland in my mom’s recipe book, but this one is probably the most memorable.
Marlene Moore
  MORE COMING SOON!  
  ALL RECIPES WELCOMED!
Just email them to amareto@mts.net
 
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