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Monday 30 March 2009

Daffodils Kilrenny Fife Scotland


Daffodils in Kilrenny, Fife, Scotland.

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Sunday 29 March 2009

Monimail Smithy Fife Scotland


An old view of Monimail Smithy, Fife, Scotland.

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Thursday 26 March 2009

March Scotstarvit Tower Fife Scotland


March at Scotstarvit Tower, near Cupar, Fife, Scotland.

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Wednesday 25 March 2009

Markinch Parish Church Fife Scotland


Markinch Parish Church, Fife, Scotland. This church was established as a preaching station in the sixth century by St. Drostan, a Culdee monk, an early Celtic missionary. When a saintly pastor died his flock named the church in his memory and the church was dedicated to St. Drostan. The current church building dates from 1786.

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Monday 16 March 2009

Kilpatrick Ancestry Kirkcaldy Fife Scotland

Kilpatrick Ancestry, Kirkcaldy, Fife, Scotland.

I am researching my relatives from Kirkcaldy and would like to visit their old residences and gravesites. I have picked up a lot of information from Scotland's People, but what I would really like to know is where my ancestors are buried. Most searches always default to Ancestry.UK or .COM sites that really offer no help to me what-so-ever. Before making the trip to Kirkcaldy, I would like to identify their burial sites. Do you know how this might be achieved? Bill Kilpatrick, Kingston, Ontario, Canada.

Dear Bill,
I would strongly suggest that you contact the Fife Family History Society which was formed in 1989, has over 700 members and is still growing. The principal aim of the society is to promote the study of family history in Fife. Since the inception of the Society, they have tried to achieve this in a variety of ways.

In association with Fife Council Libraries, they have a Family History Room in Methil Library, which holds many primary sources such as Fife Old Parish Registers and Census Returns on microfilm. Microfilm copies of local newspapers relevant to the Levenmouth area are also held, as are the IGI for Scotland and a microfiche index to the 1881 census for many Scottish counties and to the 1891 census for Fife only, and a large stock of books embracing local and family history, maps, manuscripts, family histories as well as indexes to other census returns and court records. Several CDs of genealogical interest have recently been added to the collection.

Fife Family History Society holds regular meetings with guest speakers, featuring an interesting variety of talks, in the Caledonian Hotel, Leven. Meetings are also open to non-members. The syllabus is published in the Journal.

Over the years they have taken part in a variety of projects, including assisting with the indexing of the 1881 census. In recent years a vast amount of work was carried out in relation to the Fife section of the National Burial Index project, under the auspices of the Association of Family History Societies. As a result, Fife Family History Society produced a CD ROM of pre-1855 Deaths in Fife, which contains over a quarter of a million entries. The CD is available for sale through the Society.

Members are asked to submit a Members' Interests form when joining the Society. Members' Interests are published in the Journal, so that members with similar interests can contact each other. It is also possible for members to place queries relating to specific lines of research in the Journal.

The Society's Journal is produced three times a yeaR and sent out to members. We also have a PublIcation Club open to members of the Society. For an additional fee of £6 annually, members of the Publication Club receive an additional booklet along with their journal. This is usually a transcript of a manuscript not readily available to the public. Past publications have covered indexes to Wills and Deeds, Trade Incorporation Records, Non-Conformist Baptismal Registers and Monumental Inscriptions.

The Fife Family History Society Web Page at http://www.fifefhs.org offers some research aids as well as keeping members up to date with Society news. Exclusive to our members is our on-line mailing list, which allows members direct email contact to chat about the Society, family history, Fife etc. It is also possible to pick the brains of other members to help in problem solving.

To their members, they also offer to transcribe certificates from New Register House in Edinburgh and the Society will endeavour to answer any queries in relation to their family history research.

Subscription fees (from 1 October - 30 September annually):
Adult single UK £10, Overseas £12.
Family UK £12, Overseas £14.
Institution UK £12, Overseas £14.
Publication Club All £6.
Transcription Service £3 per certificate.

Contact Details.
Mrs Betty Pryde ( Secretary)
Glenmoriston , Durie Street, Leven, Fife, Scotland, KY8 4HF.
Tel: 01333 425321
Email: chairman@fifefhs.org
Web: http://www.fifefhs.org

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Thursday 12 March 2009

Putting Levenmouth in the Picture Fife Scotland


Putting Levenmouth in the Picture, Fife, Scotland. Over the last two years The Friends of Methil Heritage have scanned thousands of photographs to create a fascinating digital record of images from the Centre's own collection and pictures of the Levenmouth area donated by the East Fife Mail. Following all their hard work, the Friends have now put together an exhibition of key images from this valuable archive, so why not come along and see if you recognise any familiar local landmarks or faces? Methil Heritage Centre Museum, 272, High Street, Methil, KY8 3EQ, Date:10 March 2009 to 15 August 2009, Time: 11:00, Duration: During Centre opening hours. Charge: Free admission.

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Wednesday 11 March 2009

Kail Fife Scotland

Kail, Fife, Scotland.

1 young rabbit approx 1 and a quarter lb (625 g)
Salt and pepper
1 lb greens, cabbage and or kail, finely chopped (500 g)
1 lb bacon in a piece (500 g)
2 pts water (1 L)

Clean the rabbit well and cut into pieces. Put into a large pot with the bacon.
Cover with water, bring to the boil, skim and simmer for 2-3 hours.
When the meat is cooked, add the greens and simmer for another 10-15 minutes.
Remove the rabbit and pork and serve separately.
Dice a little of the meat and return it to the soup for garnish.
Check seasoning, adjust consistency and serve with oatcakes. Scottish Cooking.

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Tuesday 10 March 2009

Fish Pie Fife Scotland

Fish Pie, Fife, Scotland.

12 oz fresh white fish filleted (cod, haddock, whiting or sole) (350 g)
1 tbsp finely chopped shallots
Half pt milk (250 ml)
2 eggs, hard boiled
3 large tomatoes, skinned

For the sauce.
Strained cooking liquor from the fish
1 oz flour (25 g)
1 oz butter (25 g)

For the topping.
1 and half Ib cooked mashed potatoes (750 g)
2 oz grated cheese (50 g)
1 oz butter (25 g)
2 tbsp breadcrumbs

Put fish in a pan with milk, shallots and seasoning. Cover and simmer very gently for about 5 minutes. Cool. Make up the sauce now by melting the butter in a pan and adding the flour. Stir for a few minutes over a gentle heat without colouring.
Then add the strained cooking liquor gradually and a little white wine, if available.
Check seasoning and add fish and shallots. At this point slice the eggs and tomatoes.
Put a layer of fish mixture, then hard-boiled eggs and tomatoes into a 2-2 and half pt pie dish (1 L-1 and a half L) till it is full. Beat the cheese and butter into the potatoes, check seasoning and spread on top. Sprinkle with breadcrumbs and brown under the grill.

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Friday 6 March 2009

Bannocks Fife Scotland

Bannocks Fife Scotland.

This is a regional Fife recipe for the type of bannock which used to be staple fare all over Scotland. Since wheat was grown in this area it is not surprising to find a higher proportion than in its Highland counterpart.

6 oz plain flour (175 g)
Quarter oz butter (15 g)
4 oz fine oatmeal (125 g)
1 tsp bicarbonate of soda
1 tsp cream of tartar
1 dsp sugar
Pinch of salt
Buttermilk to mix.

Preheat the girdle, it should feel fairly hot if you hold your hand over it about an inch from the surface. Sift the flour and rub in the butter, add oatmeal, soda, and cream of tartar, sugar and salt and mix with buttermilk to a fairly stiff dough.
Turn out onto a floured board, dust with flour and roll out into a round half inch thick (1 cm). Divide into 8 and cook on both sides on a hot girdle till nicely browned. Serve warm with crowdie and raspberry or strawberry jam.

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