Rhubarb Relish from “The Taste of the Macpherson House”
A sweet tart relish goes well with Pork or roasted meats
2 cups Vinegar
8 cups rhubarb, cubed
8 cups brown sugar
4 cups onions, diced
1 tsp. cinnamon, ground cloves, allspice
1/2 tsp. red peppers flakes
1/2 tsp. salt
Step 1 In a large pot, bring vinegar to a boil.
Step 2 Add rhubarb, onions and sugar. Simmer covered, for 10 minutes.
Step 3 Add cloves, cinnamon, allspice, red pepper, and salt. Simmer another 10 minutes.
Step 4 Pour into sterilized jars and seal.
Berry Cake – “Favourite Recipes 1959”
Beulah United Church,
Floating Bridge, RR3 Collins Bay, Contributed by Annie Clement
1 cups granulated sugar
2 Tbsp. sour milk (1 cup milk add 1Tbsp of lemon juice or vinegar as an alternative. Let sit 5 minutes.) Remaining sour milk can be use in quickbread recipes, spice cakes, soda breads and to marinate Chicken.
1/2 cup butter
1 cup Berries (strawberry, raspberry, blackberry)
2 cup flour
1 tsp. soda
Step 1 Cream butter and sugar together, add eggs and beat well.
Step 2 Sift flour and soda and add alternately with sour milk.
Step 3 Fold in berries.
Step 4 Bake at 375 degrees 30-35 minutes or until done.