"I can well remember that..."
The Spanish Flu in Strathcona County
Micro-Exhibit
Visitors will discover the surprising parallels between then and now as oral histories are brought to life through photographs and illustrative objects. Based on memories a century old, their words could have been spoken yesterday.
Our latest micro-exhibit, “I can well remember that...”: The Spanish Flu in Strathcona County, shares first-hand accounts of life in the Strathcona County area during the 1918 Influenza Pandemic.
Museum at the Market
Pop-up Exhibit
There’s nothing quite like Markets in the Summer, and here at the Museum, we couldn’t agree more! That’s why we have decided to spend our nights at our local markets, bringing you interesting artifacts, recipes, and stories of the County.
-On September 22nd from 4:30 pm to 7:30 pm, you can find us at the
-On September 23rd from 2 pm to 7 pm, you can find us at the Sherwood Park Farmers Market
This week’s topic is agriculture, and we can’t wait to share some of our A-MAIZE-ING collection with you!
Missed Our Last Market?
Check out our other vintage recipes
Pumpkin Walnut Cake
"51 Ways to a Man's Heart"
Ingredients
1 ¾ cups sifted flour
3 egg yolks (or 1 egg and 1 yolk)
3 ½ tsp baking powder
½ cup sour milk
¼ tsp baking soda
2 tsp vanilla
½ tsp salt
¾ cup canned or sieved drained cooked pumpkin
8 tbsp butter (or mixed butter with shortening)
Frosting
Prepare walnuts; coat with part of measured flour. To remaining flour, add baking powder, soda and salt. Cream butter and gradually blend in sugars; beat egg yolks until very light, and add to the sugar mixture, combining well. Sift in dry ingredients alternately with milk, combining after each addition. Add vanilla, pumpkin, and nuts. Turn batter into greased and floured 8-inch square pan and bake in a moderate oven, 350°, about 50 minutes. When cold, cover with frosting and sprinkle with chopped walnuts
-Anna Lee Scott
Old-Fashioned Oatmeal Bread
'Round the clock Recipes, approx. 1969
Ingredients
2 cakes compressed or 2 pkg. dry yeast
1/3 cup shortening
½ cup lukewarm water 2 eggs, beaten
1 cup milk, scalded 4 ½ to 5 cups Quaker all-purpose flour
1/4 cup sugar 1 ½ cups Quick Quaker Oats (uncooked)
1 ½ tsp salt
Soften yeast in lukewarm water (use warm water for dry yeast). Pour scalded milk over sugar, salt and shortening; stir occasionally until shortening melts. Cool to lukewarm. Stir in eggs and 1 cup flour; add softened yeast and oats. Stir in enough flour to make a soft dough.
Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly with melted shortening. Cover and let rise in a warm place until double in size, about 1 hour.
Punch dough down; cover; let rest for 10 minutes. Divide dough in half. Shape each half to form a loaf. Place in 8 ½ x 4 ½ x 2 ½ – inch loaf pans. Brush each loaf lightly with melted shortening; cover and let rise until nearly double in size, about 45 minutes. Bake in preheated moderate oven (375°F) for 40 – 50 minutes. Remove from pans; brush tops with melted butter. Cool. Makes 2 loaves.
-The Quaker Oats Company