Traditional Newfoundland Meals
 

 These are some of traditional meals:

 Figgy Duff

 -2 cups bread crumbs
            -water
            -1 cup raisins
            -1/4 cup butter, melted
            -1 tablespoon of hot water
            -1/2 teaspoon salt
            -1/2 cup molasses
            -1 teaspoon baking soda
            -1/2 cup flour, all purpose

  1. To make bread crumbs, soak dry bread crusts in enough water to soften. Drain and squeeze
bread gently to remove excess water. Break in crumbs and measure 2 cups.

  2. Grease 4  pudding mold cups.

  3. Mix together crumbs, raisins, molasses and melted butter. Combine baking soda, water, and
add to crumbs mixture, mix well.

  4. Shift together flour, ginger, allspice, cinnamon and salt. Stir into crumbs mixture.

   5. Pour into greased foil and fold snugly over sides of mold to keep steam out. Remember to
leave some slack in foil because pudding will need room to expand.

   6. Place mold on rack in steamer of large pot. Add boiling water to half way up sides of
pudding mold. Cover and steam for 2 hours or until firm to touch.

   7. Serve topped with molasses candy.

  Pea soup and Dough boys

          -2 cups salt beef, diced or a ham bone
            -2 cups yellow spilt peas
            -1 cup turnip, diced
            -1/2 cup celery, chopped
            -2-3 potatoes, cut in large chunks
            -salt and pepper to taste
            -1 cup onion chopped
            -1 cup carrot, diced

            Baked Beans

                              -2 cups dried white pea beans
            -1 onion, chopped
            -1/2 cup salt pork, finely diced or bacon
            -2 tablespoons vinegar
            -1 teaspoon salt
            -1/4 cup mild- flavoured molasses
            -1/4 cup ketchup
            -1/2 teaspoon dry mustard
            -1 tablespoon brown sugar
            -pepper to taste

 Fish and Brews
 

            -7 Cakes hard bread (hard briskets)
            (Soaked for 4 hours in warm water)
            -3 small fish
            -2 cups Potatoes
            -1 piece pork
            -2 onions

       Boil fish and potatoes together for about 20 minutes, add hard bread and boil for another 10
minutes, drain and pick all bones and skin off the fish, mix together. Fry pork and onions in
frying pan until golden brown. Spread over brews.
 
 

         Stewed Beans

       -2 cups of beans
       -1 onion
       -salt meat
       -1 small turnip
       -1 carrot
       - 3 potatoes
 

         Boil beans, salt meat and onion until beans are almost cooked. Cut turnip and carrot into
small pieces.   Cook well, cut potatoes small and put in about 15 minutes before you take beans
off the stove. Serve with fresh bread or fresh rolls.