Chicken Soup

Fish Cakes

MA Carrigan’s Lemon Sponge Cake

Whipped Cream Frosting

Boxty – MA Carrigan’s

Cranberry Sauce

(To go directly to recipe type Ctrl-F (find) and type recipe name exactly as above or highlight recipe with right mouse button and then Ctrl-F and paste it into box and then hit find)

These are recipes given to me by “Nana”

Mary Carrigan nee Terry

Chicken Soup

Put carcass in a kettle, cover with cold water and add salt and pepper to taste. Put in 1-2 stalks of celery and 1-2 large onions. Bring to a boil then turn down and cook for two hours.

Strain and cool. When ready to serve, stir in cooked rice. Serve with corn bread.

To cooled broth add 1/3 cup barley and cooked chicken. Simmer until barley is soft.

Fish Cakes

1 lb. Cod fish (boxed, salted)

(soak overnight)

1 tablespoon butter

1 egg

3-4 potatoes

Boil fish and potatoes together. Drain and mash with a fork. Add butter and some pepper. Add unbeaten egg. Form into balls and fry in bacon or pork fat.

MA Carrigan’s Lemon Sponge Cake

(for plain sponge cake substitute vanilla for lemon)

5 large eggs separated 1 tablespoon lemon rind

1 cup flour minus 2 tablespoons 2 tablespoons lemon juice

1 cup sugar

Bring eggs to room temperature. Beat egg whites until they form peaks. Add ½ cup sugar and beat well again until peaks are so stiff you can turn the bowl upside down. With the same beater, beat egg yolks until like mayonnaise. Add the rest of the sugar and beat again. Add lemon juice and rind. Beat again. Fold in whites to this yolk mix. Do not stir. Put in ungreased angel food pan and bake for 25 minutes in a 350 degree oven. When it comes out, place upside down on a funnel for 7 minutes and then on rack to cool.

Whipped Cream Frosting

1 pint heavy cream

1 teaspoon vanilla

2 teaspoons of sugar

Cool bowl and beaters. Beat until creamy consistency, adding vanilla and sugar.

Boxty – MA Carrigan’s

( 1946 )

3 large potatoes, grated ¾ cup flour

1 teaspoon salt 1 cup milk (ed: whole milk! After all

1 teaspoon baking powder this was 1946)

Mix potatoes, salt, soda and flour and milk. Fry as pancakes. Serve with butter.

Cranberry Sauce

(Ma Carrigan Oct 1 1955)

1 lb. Cranberries not quite ripe

2 cups sugar

Wash cranberries. Put in pan, add 2 cups boiling water and simmer for 20 minutes stirring occasionally with wooden spoon. Strain. Add sugar and put back to boil for 5 minutes. Remove skim as it foams. Pour in glasses.

Makes 2 cups.