Betsy Ann Collis

Other Events:

• Name: Betsy Ann Allenby
• Eby ID Number: Waterloo-104708
• Immigration: 1867, , Canada
• Residence: 1871, Galt (Cambridge), Waterloo Region, Ontario, Canada; Church of England
• Residence: 1891, Galt (Cambridge), Waterloo Region, Ontario, Canada; Anglican
• Recipes: 1898, Galt (Cambridge), Waterloo Region, Ontario, Canada; Hare or Rabbit Soup
• Recipes: 1898, Galt (Cambridge), Waterloo Region, Ontario, Canada; Lunch or Breakfast Dish
• Recipes: 1898, Galt (Cambridge), Waterloo Region, Ontario, Canada; Ox Tail Soup
• Recipes: 1898, Galt (Cambridge), Waterloo Region, Ontario, Canada; Woodcock, Pigeon, Spring Chicken
• Residence: 1901, Galt (Cambridge), Waterloo Region, Ontario, Canada

Notes:

Recipes:
OX-TAIL SOUP.

MRS. ALLENBY.

Two ox-tails, two slices of ham, one ounce of butter, two large slices of turnip, one leek, three onions, one head of celery, one bunch of herbs, pepper and salt to taste, two tablespoonfuls of catsup, one-half glass of port wine, three quarts water, two grated carrots. Cut up the tails separating them at the joints, wash them and put them in a stew-pan with butter. Cut up the vege-tables and add with the herbs. Put in one-half pint of water and stir it over a quick fire until the juices are drawn out. Fill up the stew-pan with water, when boiling add salt. Simmer gently for four hours or a little longer if the tails are not tender. Take them out, strain the soup, thicken and flavor with the wine and catsup, put back the tails and simmer again for a few minutes and serve. Do not forget to skim the soup.<sup>1a

1a</sup>Margaret Taylor and Frances McNaught, The New Galt Cook Book (Revised Edition (Toronto, Ontario: McLeod & Allen, 1898).

Recipes:
HARE OR RABBIT SOUP.

MRS. ALLENBY.

Hare or rabbit, salt, onion, one-half pint of port or native wine, flour, pepper, cloves, one head of celery. Thoroughly cleanse in salt and water, cut into very small pieces, put into the oven in a crock with an onion pierced with cloves, and one head of celery cut fine and sufficient water to cover (the water will decrease and a little more must be added), the crock, of course, to be covered. The oven must not be very hot, and the crock may be left in until the meat will slip from the bones, then taken out and the contents strained, return the soup to the crock, adding one-half pint of port or native wine, flour to thicken, pepper and salt to the taste, allowing to remain in the oven until it is ready to boil. This soup takes fully twenty-four hours in preparation.<sup>1a

1a</sup>Margaret Taylor and Frances McNaught, The New Galt Cook Book (Revised Edition (Toronto, Ontario: McLeod & Allen, 1898).

Recipes:
LUNCH OR BREAKFAST DISH.

MRS. ALLENBY.

Wrap a salmon steak a little over an inch thick in thin writing paper and fry a delicate brown.<sup>1a

1a</sup>Margaret Taylor and Frances McNaught, The New Galt Cook Book (Revised Edition (Toronto, Ontario: McLeod & Allen, 1898).

Recipes:
WOODCOCK, PIGEON, SPRING CHICKEN.

MRS. ALLENBY.

Pluck, wash and clean a woodcock, pigeon, or chicken, put into the oven a few minutes to dry; if small, split down the back; if large, cut into four pieces, place in a frying pan in which plenty of butter has been put; when done, place in the oven for a few minutes and prepare a sauce-half cup tomato catsup, half cup cream or milk, with a little flour for thickening. Serve hot.<sup>1a

1a</sup>Margaret Taylor and Frances McNaught, The New Galt Cook Book (Revised Edition (Toronto, Ontario: McLeod & Allen, 1898)

Betsy — . Unknown [Group Sheet]

Other Events:

• Name: Ruth Armitage Philip
• Eby ID Number: Waterloo-104709
• Immigration: 1879, , Canada
• Immigration: 1880, , Ontario, Canada
• Residence: 1891, Galt (Cambridge), Waterloo Region, Ontario, Canada; Anglican

Notes:

Death:
Tombstone Reads 18 Jan 1932

Ruth — . Unknown [Group Sheet]

Other Events:

• Eby ID Number: Waterloo-106994
• Residence: 1911, Galt (Cambridge), Waterloo Region, Ontario, Canada; Anglican
• Residence: 1964, Toronto, York Co., Ontario, Canada

Other Events:

• Military: WW2
• Eby ID Number: Waterloo-174063
• Residence: 1964, Galt (Cambridge), Waterloo Region, Ontario, Canada

Notes:

CPL. PRIOR ALLENBY PHILIP

"Smokey" was born in Galt at a very early age and we suspect that most of his younger days there were spent in practising sleight-of-hand. From Galt Collegiate Institute he came to the College in the fall of '29 to take the "long course". He soon showed us that besides being an authority on "spaghetti. Italian style", and economics, he is an outstanding athlete. Captain of golf and track teams, along with basketball and two years of First Team rugby have taken up considerable of his time, to say nothing of his feats on the billiard table which have always been a source of amazement, even to himself. Crossed swords and layer's badge also show his ability in other work. He leaves us this spring to enter the insurance business and we have every confidence in his success.F. W. I.

R. M. C. Review Jun 1934

Military:
Grace Russ Scrapbooks vol.1 served in Germany vol.2 went overseas with RHLI of Hamilton August 1940 and returned to Canada March 1942; placed at advanced training centre before going back overseas; religion - Anglican vol.3 son of William Philip of Concession Street; born and schooled in Galt; attended RMC in Kingston

Other Events:

• Eby ID Number: Waterloo-209211
• Residence: 1911, Galt (Cambridge), Waterloo Region, Ontario, Canada; Anglican
• Residence: 1964, Galt (Cambridge), Waterloo Region, Ontario, Canada

Notes:

Birth:
Tombstone Reads 17 Mar 1903

Other Events:

• Name: F. G. A. Philip
• Eby ID Number: Waterloo-209212
• Residence: 1911, Galt (Cambridge), Waterloo Region, Ontario, Canada; Anglican
• Residence: 1964, London, England