my grandmother made a hard candy she called crackie's teeth(which does mean chicken's teeth), they were triangular like some animal teeth.

i alwys thought it was birch wine, which was a local name for birch beer, and tar twine i recall being another candy. a hard toffee made from i don't know what but probably mollassas.

the cuff for apple jam was a pastry stuffed with apple jam.

can't hold a snuff box was still used when i was a kid for can't compare to, or no where near as good as.

and dumplin's boiled in a sheet again a recall ole grand ma making dumplings on top of a big pot of stew and good they were, but to keep them from soaking into the stew she used a sheet, probably linen so it wouldn't affect the stew, but it could have been some kind of gauze--i haven't met anyone who boils dumplin's on top of stew for years--real good on a cold winter evening.

basically a kind of steamed bread , not unlike the chinese steamed buns. local cooking used the few ingreduents they had to best effect. if you had butter for them they were great hot, or you soaked them into the stew if the stew was rather wattery. this streached the food a long way. when i was a kid most housed ad a big pot of stew simmering away all day, to use up all the left overs. usually fish and potatoes were the basis. "spuds and brews", sometimes cabbage turnipe and onions, and even occasionally beef or mutton--before the nova scotia mutton industry was wiped out by frozen imports.

in the old days fish and mutton(in slaughtering season) were almost free, especially for poor families with lots of kids. if you went down to the warf with a bucket when the fish boats came in, the fishermen would fill your bucket for free--if you were a local and had a family, and were poor. they'd give you the fish they couldn't get top dollar for from the buyers but it was good food nonethe less.

they say the coastal people in nova scotia and new foundland did better in the depression than most because they had fish, fish and more fish