Notes About J.K. Findlay

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Notes About J.K. Findlay
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Author’s Note–Note number 3– we certainly have a history here don’t we..:(

 

Clipped from The Ottawa Journal,  22 Dec 1941, Mon,  Page 6

 

 

Clipped from The Ottawa Journal,  18 Sep 1950, Mon,  Page 16

 

Sept. 4th 1952

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Carleton Place and Beckwith Heritage Museum Photo

historicalnotes

Featured Artifact – December 2013–Carleton Place and Beckwith Heritage Museum

Picture

The Findlay Steamer
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After tasting plum pudding in a CPR dining car in 1940, Nora Findlay persuaded the chef to divulge his recipe, which she claimed, was a carefully kept company secret. David Findlay recalled “Mother used to lace the mix with large amounts of rum or brandy in addition to the bottle of stout. Guests always left the table in a happy mood!”

Nora passed the recipe on to her granddaughter Janet. The pudding should be made before the end of November, but Mrs. Findlay always maintained that the best ones were made on “All Saints’ Day”, November 1st.

CPR Plum Pudding
10 oz.seedless raisins                          8 oz. apple, finely chopped
10 oz. sultana raisins                             Juice and peel of one lemon
12 oz. currants                                         Juice and peel of one orange
8 oz. mixed peel                                      1/2 tsp. vanilla
4 oz. slivered almonds                           3 oz. rum
4 oz. pecans or walnuts                         4 oz. stout

Candied cherries and pineapple to taste.
 Mix above ingredients in a large bowl and cover. Stir each day for 3-4 days.
4 eggs, well beaten                               8 oz. brown sugar
8 oz. flour                                                   1/2 tsp. nutmeg
1/8 tsp. baking soda                               1/2 tsp. cinnamon
1/8 tsp. baking powder                           1/4 tsp. ginger
10 oz. soft bread crumbs                       1/4 tsp. allspice
10 oz. ground beef suet                         1/4 tsp. salt
Mix dry ingredients together, stir in eggs. Add fruit mixture and stir well. Place in a well greased   mold. Steam for 5-6 hours. Cool, wrap well, and store until Christmas. Reheat by placing in   steamer for up to 3 hours. Yield: 6 lb. pudding.
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Clipped from The Ottawa Journal,  21 Nov 1931, Sat,  Page 36


Come and visit the Lanark County Genealogical Society Facebook page– what’s there? Cool old photos–and lots of things interesting to read. Also check out The Tales of Carleton Place.

Information where you can buy all Linda Seccaspina’s books-You can also read Linda in The Townships Sun andScreamin’ Mamas (USA)

 

relatedreading

Memories of Findlays 1972 – “They’re Proud, Independent, and Resigned to the Loss of their Jobs”

Looking for Names- Findlay Foundry

The Inner Remains of the Findlay Foundry

From the Belly of the Findlay Plant….

Someday my Prince Will Buy Me a Cinderella Stove

Findlay’s 101 and a Personal Confession

Where Did you Learn to Swear in Carleton Place?

Funky Soul Stew was Once Cooking in Carleton Place

 

Cooking with Findlay’s — Christine Armstrong’s Inheritance and Maple Syrup Recipe

Commercial Centre Planned for Findlay Site

Walter and John Armour and A Findlay Stove

The Findlay Foundry Ltd. Closes—- The Video

 

 

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About lindaseccaspina

Before she laid her fingers to a keyboard, Linda was a fashion designer, and then owned the eclectic store Flash Cadilac and Savannah Devilles in Ottawa on Rideau Street from 1976-1996. She also did clothing for various media and worked on “You Can’t do that on Television”. After writing for years about things that she cared about or pissed her off on American media she finally found her calling. She is a weekly columnist for the Sherbrooke Record and documents history every single day and has over 6500 blogs about Lanark County and Ottawa and an enormous weekly readership. Linda has published six books and is in her 4th year as a town councillor for Carleton Place. She believes in community and promoting business owners because she believes she can, so she does.

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