Papaya Salad
- 1 large green papaya (about 2 pounds)
- 3 pounds white potatoes
- ¼ teaspoon salt
- 6 eggs
- 1 pint mayonnaise
- ¼ cup vegetable oil
- 2 tablespoons prepared mustard
- 1 cup "seasoning" made from minced fresh: onion, green
pepper, celery and thyme
- Black pepper, to taste
- Salt, to taste
Method:
Cut papaya in
half lengthwise. Scoop out small black seeds lining the inner
cavity. Peel away outer green skin. Cut papaya into
cubes.
Place papaya
in pot of water and boil, adding peeled potatoes, which have also
been cut into cubes. Add salt to water while boiling. Cook papaya
and potatoes until soft, then remove from water and put to
cool.
Place eggs in
a saucepan, cover with water and cook until hard-boiled. Cool eggs
in cold water after boiling.
When papaya
and potatoes are cool, place them in a bowl (not metal) and add
shelled, chopped, hard-cooked eggs, mayonnaise, oil, mustard and
seasonings. Mix well, adding black pepper and additional salt to
taste. Chill and serve cold.
Yield: 15 servings
Today we look at one of the most important means of
transportation for the Hudson's Bay Company. Not familiar with the
York boat? Here are some fast facts...
- The York boat played a vital role in the operations of the
Hudson's Bay Company
- The name "York boat" wasn't adopted until the late 1880's.
Previously the boats were called "inland boats" or simply
"boats"
- Ironically, the boats were not made in the York Factory. They
were constructed at Albany House, where the Albany River enters
James Bay
- George Sutherland built the first York boat at Edmonton House
in 1795
- The average York boat built at Fort Edmonton were usually
manned by 6-8 crew members and carried 4500 to 6300 lbs
- The average lifespan of a York boat was only 3 trips. 5-10 new
boats were built each year
Here's a reenactment of a York boat arrival at Fort
Edmonton Park.