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…

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…

Mme. Jehane Benoit

“French refinement, English Basics, ethnic influences and folksy charm.” As a kid, I watched her doing cooking segments on afternoon television. I remember being amazed that the food that she was cooking even existed. Cheese fondue, oh how delicious it looked, Gruyere cheese, what was that? The cheese I knew came wrapped in individual slices…

Food We Cook

Why do we cook what we cook: habit, tradition, boredom, convenience, media pressure, kale chips, really??? Food at its most basic is fuel, yet it has become more than that.  Before food became an obsession, it was part of family celebrations, both happy and sad, served three times a day to family and friends, packed…

More Helpful Hints from Canadian Cookbooks

Of course there was a time before the internet and our information on demand mentality, before we could Google the weight of an egg or at what temperature should we cook a ten pound turkey and for how long, or why do hard boiled egg yolks sometimes turn green, someone somewhere had to have the…