Two Receipts for Apple Jelly

It’s that time of the year again where instinctively I feel that I must start canning and jamming to ward off the impending winter’s doom. I don’t know why, but I do know that if I don’t, a general feeling of unease inhabits my kitchen for most of the winter until I can make things…

Food that Really Schmecks, and Strawberry Custard Pie

Food that Really Schmecks Mennonite Country Cooking by Edna Staebler published in 1968 was my first hardcover cookbook and I bought it at Provident Bookstore in Northland Mall, which was the first mall in my city, and was in within walking distance of my house.  I spent a lot of time in there browsing the…

Roly-Poly Pudding, Rhubarb and Robin Hood.

The evolution and near extinction of a dessert. Steamed and boiled puddings were popular, and practical and inexpensive, but time consuming. Not in terms of preparation, but in the cooking; boiling or steaming takes time, usually two to three hours.  As women were being liberated from the home and given choice for the first time,…

A recipe for Christmas Cake (Mrs Birr)

I am thrilled to post this recipe. A bit out of season, but it was a request for someone who had read my last post. How happy am I that someone actually read what I wrote? Writing is a solitary act, but published or not, I think we all write to be read, even if…

“New” Books

A few “new” books to add to my out of control collection. #1. Lovely and unexpected gift from a friend; a book that I’ve wanted for a long time but have been unable to find, Ogilvie’s Book for a Cook, from the flour company of the same name, pub. in 1905. I love the preface…

Ten Canadian Cookbooks

Cookbooks, when viewed as more then a collection of recipes (or recipets) are also record keepers and story tellers, they are a product of their time. We can travel back in time and see what was considered popular, prudent or necessary knowledge at the time that that a cook book was written or compiled.  Women’s…