School: Killyfargy
- Location:
- Killyfargy, Co. Monaghan
- Teacher: B. Ó Mórdha
Archival Reference
The Schools’ Collection, Volume 0947, Page 026
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- XML “More Traditions - Meals in Olden Times”
- XML “More Traditions - Boxty Dumplings”
- XML “More Traditions - Candles”
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- (continued from previous page)griddle. The griddle would be placed before the fire, and the head was baked in this way. The oaten meal was mixed with flour and then placed on this iron bread iron which was about the breadth of an ordinary pan. Boxty was often made; round boxty made like a loaf was called "boxty dumplings".Boxty : Peel raw potatoes. Grate them on a grater into a tub or crock. Put grated potatoes into fine linen bag and squeeze juice out of them. From this juice people got starch. When juice is removed from pulp, the pulp left in linen bag is put into basin. Flour is sometimes added to make it firmer. A little salt is added and water to moisten. Then same process is followed as in baking a cake.
- Boxty dumplings are made in same way but are of round shape like a loaf. They are then put into a pot of boiling water where they remain until baked. Late Mrs Kennedy of Annies (died 1936) was an expert at making these. She always made them for Hallow'een. They were much favoured about sixty years ago.
- Get resin, melt resin on a pan. When it is fairly well melted get a wick and draw it through resin. Roll it then into a round roll and leave it away to dry and harden. Vid. P. 99. for process used in making rush candles.
