Introducing FWIC Craft Advisor

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Here’s a quick video snippet to accompany a blog post by FWIC’s Craft Advisor, Sara Naim.

Toddle on over to her brand new blog. Something tells me that you might want to bookmark this site. Click on the image below to go now.ginger

 

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About WI

Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

Addie’s Pudding Sauces

beeton_xmas_plum_pudding_1890sWhen I was a girl, for Christmas dinner mom served what she called “Plum Pudding“. She purchased it from the grocer. It was such a memorable treat that a few years ago, I thought I’d try to make my own. “No grocery store stuff for this gal!” I said with a sniff.

The outcome was rich and sweet and yummy, but the work involved! That discovery was an epiphany of sorts. Sorry, Mom, I owe you an apology for being a pudding snob.

victorian plum pudding

Mom did make the lemon sauce for the pudding, though. Since then, I’ve learned there are about as many variations of sauce for the Christmas pudding as there are cooks. Our Adelaide Hunter Hoodless offers several recipes in her “Little Red Book.”

PUDDING SAUCES.

Plain Sauce.
1 cup water.
1 tsp. butter.
1/2 ssp. grated nutmeg.
3 tbsps. sugar.
2 tsps. flour or cornstarch.
Melt the butter and flour together, stir in the hot water, add the sugar and flavoring, cook until smooth and clear.

Molasses Sauce.
1/2 cup molasses.
1/2 cup water or 1/2 tbsp. vinegar.
2 (l.) tsps. flour.
1/2 cup sugar.
1 tbsp. lemon juice.
1 tbsp. butter.
1/2 ssp. salt.
Mix the flour and sugar together. Pour the boiling water upon it. Add the molasses and place on the range. Simmer for 10 minutes. Add the other ingredients; boil up once and serve. (Omit lemon if vinegar is used.)

Cream Sauce.
1 egg.
1 tsp. butter.
1 tsp. cornstarch.
1/2 cup powdered sugar.
1 tsp. vanilla.
1 cup boiling milk.
Beat the white of the egg to a stiff froth; then gradually beat into it the powdered sugar and cornstarch. Next add the yolk of the egg and beat well. Pour upon this the cupful of boiling milk and place on the fire. Stir until it boils, then add the butter and vanilla.

Lemon Sauce.
1 tbsp. cornstarch.
1/2 cup sugar.
1 pint boiling water.
1 tbsp. butter.
1 egg.
1 lemon.
Beat the egg, add the cornstarch and sugar, stir them well together; add the boiling water gradually and stir over the fire until thick; add the butter, juice and grated rind of one lemon. Serve hot.

Vanilla Sauce.
1 cup milk.
2 (l.) tbsps. sugar.
2 eggs.
1/2 tsp. vanilla.
Put the milk on to boil, beat the yolks and sugar till very light; add them to the boiling milk; stir over the fire until creamy. Have the whites beaten, pour over them the boiling mixture; beat thoroughly and serve at once.

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From

PUBLIC SCHOOL DOMESTIC SCIENCE BY MRS. J. HOODLESS, [Adelaide Hunter Hoodless]
President School of Domestic Science, Hamilton.This Book may be used as a Text-Book in any High or Public School, if so ordered by a resolution of the Trustees. TORONTO:THE COPP, CLARK COMPANY, LIMITED,1898.

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Find us on Facebook or Twitter.

About WI
Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

 

Mince Meat Hermits

Click on image for source
Click on image for source

Carol MacLellan, FWIC Executive Officer from PEI writes:

Realizing I still had some mince meat left over, I came across this recipe of my Mother-in-laws and decided to try it. They were delicious, hearty, and made a big batch!

Mince Meat Hermits

Preheat oven to 400 degrees.

Mix in the following order:

½ cup butter
½ cup shortening (I used the yellow shortening for the combined cup)
½ cup brown sugar packed
2 eggs
1 ¼ cup mince meat
1 cup chopped nuts
3 ½ cups flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves

Drop by spoon onto cookie sheet. Bake for 12 minutes.

Enjoy!

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Find us on Facebook or Twitter.

About WI
Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

 

Natalie’s Crustless Cranberry Pie

crustless cranberry pie

It is seasonal, great for Christmas, and the beauty of it is you don’t have to make pie crust which some people hate doing! It is from PEI.

Carol

 This looks oh so good and fewer calories with only one crust.

Marie

This is from Natalie Mawhinney. I tried it yesterday and it was great, especially with ice cream! You should try it with your cranberries! Great with ice cream!

Carol

What’s not to love? Easy, fewer calories, and great with ice cream! (I know, ice cream has calories. I’m going with the good thing and ignoring the rest!)

Natalie’s Crustless Cranberry Pie

Heat oven to 325 and grease pie plate

Add in layers:
2 cups cranberries on the bottom of the pie plate
1/2 cup walnuts (optional)
1/2 cup sugar

Mix together the following:
1 cup flour
1 cup white sugar
1/2 cup butter, melted
2 eggs, beaten
1 tsp almond extract

Add to the pie plate.

Bake 30-40 minutes.

Notes from the cook: Natalie does not use walnuts. She has also made this using rhubarb. If cranberries are frozen mixture will be very thick.

[Update:  I made this last night. Yummy doesn’t begin to describe it. OK, yes, Yummy describes it, but so does sweetly tart, rich, and delicious. It took about twice as long to bake the dough, however, so be prepared to adjust the timing. I’m having some now. For breakfast.]

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Find us on Facebook or Twitter.

About WI
Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.