Helga Henriette Albo

March 25, 1923May 8, 2013
Play Tribute Movie

ALBO, Helga H. – Born March 25, 1923 in Estonia – Helga peacefully passed away at the Sault Area Hospital on Wednesday, May 8, 2013. Beloved wife of August. Loving mother of Aili Dunne (Gregory) and Aldo Albo (Susan). Grandmother of Mattias (Carrie), Shane (Christina), Brady, Melanie (Kevin), and Amanda. Great grandmother of Zack, Charlotte and Kayla. Predeceased by her siblings Eliise Tanav, Oskar Raud, August Raud and Salme Alas. Helga will be fondly remembered by her nieces and nephews of Sweden and Estonia. Friends may call at the Arthur Funeral Home & Cremation Centre on Monday, May 13, 2013 from 11 am until 12:30 pm. Funeral service to follow at 1 pm in the chapel. Interment Greenwood Cemetery. Memorial contributions to the Sault Search & Rescue or the SAH Foundation would be appreciated. A special thank you to the staff of the SAH Emergency department and 300B for their care and compassion. Expressions of sympathy may be offered at


There is a place, I have been told, Beyond the open gate All have been invited Where friends and loved ones wait It holds eternal promise of everlasting peace No pain or sorrow ever comes And teardrops there have ceased Abundant life is evident Constant, fresh and new A garden of provision with eternity in view The promise is awaiting A place we can abide Fulfilled for all who answer To call to come inside.

Puhka rahus kallis ema.


  • Visitation Monday, May 13, 2013
  • Funeral Service Monday, May 13, 2013

Helga Henriette Albo

have a memory or condolence to add?


receive updates when new memories are posted


November 26, 2013


Beat 4 eggs
Add 2 cups sugar
Add 1 cup melted butter
Add 1 cup carnation milk
Add 1 (up to 2 1/2 cups flour)- add gradually at a time to get proper consistency
Add 2 tsps. baking powder
Add 1 teaspoon each of cloves, cinnamon and crushed cardamom seed
Mix well.
Bake at 350F for 3/4 to 1 hour

Cabbage Rolls

November 2, 2013


1 large head of cabbage
water for boiling 1 large onion chopped
2 tablespoons butter
1 lb (450g ground beef)
1/2 lb (225g) ground pork
1 cup minute rice cooked
1 tsp salt and 1/4 tsp pepper
2 cups tomato juice

Boil cabbage leaves in lightly salted water for 2-3 minutes and then drain.
Saute onion in butter.
Combine the ground beef, pork, minute rice, fried onion, salt and pepper to make the filling.
Place 2 tbsps. of filling in each cabbage leaf.
Wrapped leaf tightly around the filling.
Brown cabbage rolls on all sides in hot butter.
Then place them seam side down in large casserole dish which can be covered.
Cover with tomato juice and enough boiling water to cover the rolls
Bake in oven @ 350 degrees in a covered bakeware dish 2-3 hours until meat is cooked.

MAKKI VORST Barley Sausage

November 2, 2013

MAKKI VORST ( Barley Sausage)

4 1/2 cups (1 kg) white barley
1.4 kg pork bellies or salted pork cut into tiny cubes
3 chopped yellow onions
2 tablespoons caraway seeds
2tbsp marjoram
dash of pepper and salt to taste
8 to 9 casings 20 to 25 inches long- soak in cool water
11 cups of water

Wash barley & place in large kettle.
pour 11 cups of cold water over the barley.
Bring to boil over a low flame.
Fry meat until light brown
Fry onions separately with few spoonfuls of pork fat and set aside
When the barley has started to boil, skim the froth. Stir pot frequently.
Add fried pork along with the pan fat.
When barley is almost tender add fried onions, caraway seeds, marjoram, salt and pepper.
Continue boiling for another 10-15 minutes over low flame.
Remove from stove and cool.
Stuff casings with lukewarm sausage mixture but do not stuff too tightly. tie each end with knot or string.
in large pot bring cold water to boil and place sausages in the boiling water.
When water begins to boil again- boil sausages for only 5 minutes.
carefully lift the sausages out of the boiling water and cool.
When sausages are cooled place them in fridge.
Before serving dot sausages with butter or lard and bakes in oven until tops are light brown.


November 2, 2013


3 eggs separated- whip egg whites & set aside and whip yolks & set aside
3/4 cup sugar
1/4 cup oil
1/3 cup orange juice
1 cup flour
1 1/2 tsp baking powder
1/4 tsp cream of tartar
1/4 tsp salt
6 peeled apples cut into slices

Sift to-gether flour, baking powder and salt.
Mix sugar with whipped yolks. Add oil and vanilla.
Add orange juice.
Add dry ingredients
Fold in whipped egg whites and cream of tartar
Pour batter into well greased cookie sheet with higher edges.
Layer apple slices across top of batter
Coat with melted butter- Also combine small amt of flour with sugar and sprinkle over top
Bake 350 F 25 minutes or longer until done

Coffee Bread

November 2, 2013


Use same recipe for dough as for pirukad.
Roll out dough- cut into into strips. Roll up dough into finger-width strips, cutting them at 5"intervals then form bun shape. Let pastries rise on greased cookie sheet .Baste
(paint tops) with beaten egg, Add dab of butter into each bun- sprinkle top with chopped almonds if desired
Bake in 350 degree oven X 20 minutes( top bun with powdered or vanilla sugar after buns have baked and then cooled )


Use same recipe as for pirukad.
Roll out dough to 1/2 inch thick. Baste with melted butter and sprinkle with sugar and cinnamon on top.
Then roll out the dough in jelly roll style.
Starting at the end, cut off one inch wide slices
Place on greased cookie sheet ( Press down on each bun in the centre with a knife) Let buns rise then baste with beaten egg and bake at 350 degrees X 20 min.


Same dough recipe- but cut dough into 4 and roll out in long strips- then braid and place on greased cookie sheet to rise. Baste with whipped egg and sprinkle with chopped almonds.
Bake in oven for 30 minutes. Remove from oven dab mildly with water and sprinkle top with sugar and return to oven for another 5 minutes.

PIRUKAD "Pillow-kit""

November 2, 2013


Memme always made a large quantity & froze pirukad for later use.

Boil 6 eggs for 5-6 minutes until they are hard boiled. Cool and dice eggs- set aside in separate bowl
3 1/2 cups of chopped yellow onion- sauted in butter.

Meat filling

In large saucepan add 2 pkg ( .5 kg) of hamburger and water to cover- break up the hamburger and bring to boil on max heat.
Stir constantly and cook for 15 minutes or until meat is starting to brown.
Skim film off top of mixture( put film- grease into separate bowl- will be needed later) be sure to stir the mixture to get grease from bottom)
Add 20 bay leaves.
When mixture begins to boil fast turn down heat on stove to approx. 3 and cook approx. 1/2 hour longer- stir frequently.
Drain water out of mixture ( Use strainer)
Return meat to stove and add 1/2 cup of margarine ( which has been cut into smaller pieces) and stir in.
Add 1/4 cup butter and let melt in.
Once melted add onions to mixture. If onions look dry then add another 1/4 cup of margarine ( up to 1 block of margarine & 1 LB of butter is used)make sure onions are cooked.
Add 1 tbsp. of salt
Turn heat up on stove to 8 and cook approx. 5 minutes then add eggs and 1/4 tsp pepper.
Add 3/4 cup cooked rice ( see instructions below)- taste- add more salt if needed.- Mix. remove from stove. Cover and let sit.
Once cooled remove bay leaves from mixture.
Add 1 heaping teaspoon of sugar.
(test mixture to make sure all the grease is removed by making a well into centre of mixture. If grease is noted remove with spoon)

Cooked Rice

1 1/2 cups long grained rice. washed in cold water.
In medium saucepan add 3 cups water- add rice and bring to boil until water has reduced.
Add 1/8 cup of margarine
Add a bit of milk and 1 tsp salt
Add 2 tbsp. butter

Sweet Dough recipe

Boil 2 1/2 cups water in small sauce pan
Add 1/4 cup margarine and 2 tbsp. butter
Add heaping teaspoon of ground cardamom and some salt and 2/3 cup of sugar - mix and bring to boil and remove from stove.

In larger saucepan add 1 cup warm water and 3 teaspoons of Fleischmann's quick rise instant yeast along with 1 tsp of sugar. Leave to fizz up until yeast has dissolved. ( Note: 2 1/4 teaspoons = 1 8g package of yeast)

Back to small pot- Add 2 1/2 cups of milk. Let this then cool to warm ( memme placed pot in cold water to speed up process)
Add 3 beaten eggs to cooled mixture and stir in.
Now add ingredients from small pot to yeast mixture.
Add 10-11 cups of flour and mix thoroughly with a wooden spoon ( kneading) until the dough does not stick to the wooden spoon- if dough sticks add more flour
Pat down dough and set pot on warm surface ( Memme would turn up all 4 elements on the stove to full and then shut off the elements and place the pot in the middle of the stove between all the elements. Cover with towel .Let dough rise about 1/2 hour.

Place 2 cookie sheets in oven to heat up- when warm use paper towel and margarine to grease pans- set aside.

Once dough is risen- beat down with wooden spoon and return to stove to rise again for another 1/2 hour. Repeat this process one more time.

Sprinkle flour on counter top and roll out dough flat with rolling pin. Place 1 tbsp. of filling on the dough and fold over the dough to cover the filling. Use smooth edged teacup to cut out the piruk into 1/2 moon shape. Pinch and place the fold over edge unto the pan face down so it will not break open when cooking.

Leave pirukad sitting on pan while oven pre-heats. Paint tops with beaten egg.

Bake in pre-heated 350 degree oven for 20 minutes. If dough has not turned a golden- brown- leave in for another 5 minutes. Once out of oven take off pan and place standing up in bowl.

KAPSAD (Hamburger Cabbage)

November 2, 2013

KAPSAD ( Hamburger Cabbage)

In large saucepan melt 1/4 cup butter.
Fry 1 lb lean hamburger in saucepan approx. 6-7 minutes until meat has turned white.
Add 8 oz of water to mixture.
Cut in strips of cabbage until pan is full- additional water may need to be added to cover cabbage
Bring to boil. Cover and then turn stove down to 3 or 4 to simmer for approx. 3/4 to 1 hour. Additional butter may also need to be added.
Stir mixture frequently.
Once finished add salt to taste and 1 teaspoon sugar to mixture

October 21, 2013



Grease 2 cookie sized rimmed sheets with salted butter.
Pre-heat oven to 350 degrees
Ingredients and pre-prep

4 large yellow onions-chopped fine
11 or so peeled potatoes which need to be grated finely- include liquid obtained from grated potatoes
2 packages of .5 kg salted pork or porkbellies (freeze pkgs. the night before in order to make cutting easier)
Wash pork with water prior to cutting into small cubes
Mix above ingredients together.
Add 2 cups water and 2 cups milk and 3 eggs to mixture.
Stir in 1 tablespoon salt.
Beat in 6 cups of flour to mixture
Add dash of pepper to top of mixture (Taste mixture-if it tastes too salty add sugar)
Pour mixture into pans.
Cook in oven for 1/2 hour. Remove from oven and flip onto large cutting board and slide back onto pan.
Turn oven down to 325 degrees and bake for 1 hour.

May 11, 2013

May 11, 2013