This Historic Recipe, Tuna Scallop by Alma Yost comes to us from “Favourite Recipes” Guthrie Presbyterian Church Ladies Aid Group 1 Alvinston, Ontario.
Alma Elizabeth McKenna was born on April 17 1901 in Wyoming, Ontario to Thomas and Erma (Middleton) McKenna. She had two siblings – Ethel Mary (McKenna) Wees and William McKenna.
Alma worked as a bookkeeper and on April 3 1934 she married Arthur William Yost, at the age of 32.
Arthur was born in 1900 to John and Elizabeth Yost. Prior to marrying Alma, Arthur was a widower. His first wife was Rose Mary (Wagoner) Yost died tragically as a result of a gas stove igniting her clothing on fire. She passed away at the Petrolia Hospital on February 21 1933 after spending eleven days in the hospital. Arthur and Rose Mary had two sons Gerald (1924 – 1968) and William (1926 – 2019).
Alma and Arthur had one child together, Mary (Yost Norland) Forrest (abt. 1935 – 2018)
Arthur was employed as agent-operator for the CNR for 47 years in both Wyoming and Alvinston. Alma and Arthur attended Guthrie Presbyterian Church while living in Alvinston.
Arthur passed away on April 17 1980 at the C.E.E. Hospital Petrolia as did Alma on July 13 1982. They were laid to rest at the Alvinston Cemetery.
Ingredients
4 tbsp. butter
2 c. milk
1 tsp. salt
5 tbsp. flour
¾ tsp. sugar
1/8 tsp. pepper
2 eggs
1 tbsp. lemon juice
1 can tuna fish (drained)
¼ c. mince onion
1 tbsp. chopped pimento
Instructions
Make a sauce using butter, milk, salt, flour, sugar and pepper. Remove sauce from heat and stir in beaten eggs. Flake tuna and mix with lemon juice, onion and pimento. Combine mixtures and turn into buttered baking dish. Cover with buttered crumbs and bake at 350º degrees for 30 to 45 minutes. Brown well.
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