Cooking With Betty: Education and Jelly

Cooking with Betty is a new limited-run blog series showcasing transcriptions from the Betty Welter Fonds. Each week, we will be sharing Betty’s recipes and her thoughts on raising children in Grande Prairie during the 1950’s. Each blog post will feature recipes from her handwritten recipe book and excerpts from her reflection piece Raising Children in Grande Prairie during the 50’s. This blog series is made possible by volunteer Suzanne Dunn, who transcribed the records, and practicum student Alec Moreau, who compiled the posts. We will try to keep things short, simple, and sweet!

 

Education is an important step in an individual’s growth into an adult. Betty plainly thought the same in this section from Raising Children in Grande Prairie during the 50’s:

SCHOOL COSTS
All schools were situated on 101 Avenue and east of Clairmont Road for the four older children. The new high school was built later on and the younger ones attended there. No school lunches – walked home at noon. They had to buy their school supplies as required by the teacher in each room. Mine were all in music, either band or orchestra and there was a rental for these instruments.

 

HIGHER EDUCATION
All graduated from high school here and on to further training at the University of Alberta. Fred was a student the first year our college opened in the now Art Gallery. Ruth at the University Hospital for her RN training. All four at University of Alberta in the 50’s.

Jams, jellies, and preserves are a popular treat for both children and adults. I must say I am intrigued by the pear marmalade!

Pear Marmalade (Mrs. Hnatiuk)

 

3 oranges
6 ripe pears
1 large can pineapple
1 med. jar marachino [sic] cherries

 

Peel pears, remove pods. Put pears & oranges (rind on) through chopper. Add pineapple & cook till quite thick. Put cut cherries in last 5 min. Put in jars & seal.

Jellied Plum Pudding

 

2 pkg lemon jelly powder
2 drops of “ extract
2 tbsp cocoa
4 c liquid – hot H2O or fruit juices
Spices to taste
2 c raisins currants dates or canned fruit (fruit can be mixed)
1/2 c nuts or 1/2 c grapenuts
1/2 c candied cherries
1/4 c mixed candied peel
3 drops of orange extract
1/2 c coconut & 1/2 tsp salt

 

Combine jelly powder cocoa & fruit with 2 c hot H2O. Add fruit juice or more H2O to make 2 more c. Stir in rest of ingredients & mold. Serve with sauce or whipped cream.

Join us next week as we continue Cooking with Betty!

Image: A page from Betty’s handwritten cookbook (From SPRA 0129.07.01)