Agnes Little

1861 - Yes, date unknown

• Name	Agnes Little
  Born	May 1861	, Ontario, Canada   [1, 2]
  Gender	Female
  Occupation	1891	Galt (Cambridge), Waterloo Region, Ontario, Canada   [2]
  	Cook
  Residence	1891	Galt (Cambridge), Waterloo Region, Ontario, Canada   [2]
  	Presbyterian
  Recipes	1898	Galt (Cambridge), Waterloo Region, Ontario, Canada   [3]
  	Boiled Beefsteak Pudding
  	Boiled Beefsteak Pudding MISS AGNES LITTLE. Two pounds of steak (the round), two sheep's kidneys, one pound flour, six ounces beef suet, one teaspoonful baking powder, one dessertspoonful salt, half dessertspoonful pepper, half pint cold water, one dessertspoonful mushroom catsup, one dessertspoonful Worcestershire sauce. First mix well on a plate the salt and pepper, leaving out a little salt for the crust, cut the steak and kidney into inch square pieces, roll them on the plate until thoroughly seasoned, chop the suet fine, put it on a mixing board with the flour and baking powder and the remaining salt, knead all into a light dough with the cold water; cut off a third part of the dough and reserve it for covering the pudding, roll the remainder until a quarter of an inch thick; grease a quart bowl and line it with the dough, put loosely into it the steak and kidney, pour over this the catsup and sauce, fill it within an inch of the top with cold water. The remainder of the crust should be rolled out the size of the bowl and put over it, pinched firmly together with the lining crust around the edge. Dip a towel in hot water, flour slightly, and tie it tightly over the top of the bowl; put it into a large saucepan of boiling water and let it boil for two and a half hours. If it is to be served in the bowl, put a napkin round it and carry it to the table on a round china or silver plate.1a 1aMargaret Taylor and Frances McNaught, The New Galt Cook Book (Revised Edition (Toronto, Ontario: McLeod & Allen, 1898)
  Recipes	1898	Galt (Cambridge), Waterloo Region, Ontario, Canada   [3]
  	Lemon Pudding
  	MISS AGNES LITTLE. One cupful white sugar, half cupful corn starch, four eggs. The juice and rind of two lemons, grate the rind of the lemons and squeeze the juice into a basin, add the sugar to this, beat the yelks light, add to the sugar and lemons, then pour all this into the corn starch, having prepared it as follows: Take the half cupful of corn starch and mix it with a little cold water, then pour boiling water upon it till it is clear and quite thick. Bake from half to three-quarters of an hour. Top, beat the whites to a stiff froth and add half a cupful of white sugar.1a 1aMargaret Taylor and Frances McNaught, The New Galt Cook Book (Revised Edition (Toronto, Ontario: McLeod & Allen, 1898)
  Occupation	1911	Galt (Cambridge), Waterloo Region, Ontario, Canada   [1]
  	Cook, Private Family
  Residence	1911	Galt (Cambridge), Waterloo Region, Ontario, Canada   [1]
  	Presbyterian
  Eby ID Number	Waterloo-207459
  Died	Yes, date unknown
  Person ID	I207459	Generations
  Last Modified	7 Nov 2024

  
  

• Sources

  [S572] Census - ON, Waterloo, Galt - 1911, Div. 18 Page 31. [S1800] Census - ON, Waterloo, Galt - 1891, Sec. 1 Page 153. [S1721] The New Galt Cook (Revised Edition).

  
  

• Event Map

  Born - May 1861 - , Ontario, Canada Occupation - Cook - 1891 - Galt (Cambridge), Waterloo Region, Ontario, Canada Residence - Presbyterian - 1891 - Galt (Cambridge), Waterloo Region, Ontario, Canada Recipes - Boiled Beefsteak Pudding - 1898 - Galt (Cambridge), Waterloo Region, Ontario, Canada Recipes - Lemon Pudding - 1898 - Galt (Cambridge), Waterloo Region, Ontario, Canada Occupation - Cook, Private Family - 1911 - Galt (Cambridge), Waterloo Region, Ontario, Canada Residence - Presbyterian - 1911 - Galt (Cambridge), Waterloo Region, Ontario, Canada  = Link to Google Earth