Agnes B. Howie

Other Events:

• Name: Aggie B. Howie
• Eby ID Number: Waterloo-192269
• Residence: 1911, Waterloo City, Waterloo Region, Ontario, Canada; Presbyterian

Other Events:

• Eby ID Number: Waterloo-44001
• Immigration: 1848, , Ontario, Canada
• Immigration: 1851
• Occupation: 1891, Waterloo City, Waterloo Region, Ontario, Canada; Excise Officer
• Residence: 1891, Waterloo City, Waterloo Region, Ontario, Canada; Presbyterian
• Occupation: 1901, Waterloo, Waterloo Region, Ontario, Canada; ? Service
• Occupation: 1911, Waterloo City, Waterloo Region, Ontario, Canada; Excise, Distillery
• Residence: 1911, Waterloo City, Waterloo Region, Ontario, Canada; Presbyterian

Alexander — Mary Ann Gardham. Mary was born 23 Feb 1838, Kingston, Frontenac Co., Ontario, Canada; died Yes, date unknown; was buried , Mount Hope Cemetery, Waterloo City, Waterloo Region, Ontario, Canada. [Group Sheet]

Other Events:

• Name: Mary Ann Howie
• Eby ID Number: Waterloo-44002
• Recipes: 1898, Galt (Cambridge), Waterloo Region, Ontario, Canada
• Residence: 1911, Waterloo City, Waterloo Region, Ontario, Canada; Presbyterian

Notes:

Recipes:
Muffins

One pint milk, two eggs, one tablespoonful of butter, half teaspoonful salt, one and a half teaspoonfuls baking powder, two tablespoonfuls of sugar, flour enough to make a stiff batter; melt the butter and put in the last thing. Bake twenty minutes.

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Lemon Pudding

Rind and juice of one lemon, half a cupful butter, half cupful sugar, one cupful cold water, yelks of three eggs. Boil down thick. Take half a dozen sponge cakes, split each in four pieces, put in pudding dish and pour the boiling mixture over them. Then beat whites to a stiff froth with sugar. Brown slightly and eat cold.

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Chili Sauce

Six ripe tomatoes, six onions, two red peppers, one tablespoonful salt, one tablespoonful sugar. Boil one hour, then add one cupful of vinegar and boil fifteen minutes longer.

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VELVET SPONGE CAKE

Two cupfuls white sugar, two cupfuls flour, two-thirds cupful boiling water, four eggs, two teaspoonfuls baking powder, flavor to taste. Beat eggs and sugar together, then add flour, and lastly the hot water just as it is ready for the oven; this is excellent

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FRENCH CREAM CAKE

CAKE.-- Three eggs, one cupful white sugar, one and a half cupfuls flour, one and a half teaspoonfuls baking powder in the flour, two tablespoonfuls cold water. Bake in a quick oven.Split the cake while warm and spread with cream.
FOR THE CREAM. -- Boil nearly one-half pint of sweet milk, beat one egg with a scant half cupful of sugar and one tablespoonful of corn starch; when the milk is nearly boiled, stir in the remainder, add a small piece of butter, flavor to taste.