2 10 73 https://omeka.library.ualberta.ca/files/original/615fe62b918b3c11a22e50d86f61caee.jpg 04af0b8aff050bbf012d29cdda90ed1e Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2681 Width 1813 https://omeka.library.ualberta.ca/files/original/c0dc677d9f2e6ecd531f5dfeca4e762c.jpg 41b27fc6b1e6f05962ab0b7a9dde2762 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2681 Width 3581 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Culinaria Description An account of the resource Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Bread Baking Made Easy Description An account of the resource Rita Martin was invented in 1938 as a corporate character for Robin Hood flour, which by the time of this book’s publication was milled in Calgary, Moose Jaw, Saskatoon, and Humberstone, Ontario. With a name equally pronounceable in English and French, Martin was one of the faces of Robin Hood until around 1970 (Cooke, “Getting” 209). Nathalie Cooke argues that such characters were crucial bridges between the product and the consumer, lending comfort to change and glamour to continuity. In the preface to Bread Baking Made Easy, the reader is told that “Robin Hood Flour is thoroughly dependable—it is tested hourly in our modernly equipped laboratories by fully qualified chemists who make certain the high dependable quality is uniform always” (qtd. in Cooke, “Getting” 201). The book’s images, however, are largely domestic, including the cover illustration of Rita Martin baking bread over the course of a day at home. Martin “exemplifies the requisite qualities of taste and authority” (Cooke, “Getting” 210). Robin Hood had other characters as well, including Speck, Claire Wallace, Evangeline Martin, and Robin Hood himself. Creator An entity primarily responsible for making the resource Rita Martin and Robin Hood Flour Mills Date A point or period of time associated with an event in the lifecycle of the resource [1945-48?] https://omeka.library.ualberta.ca/files/original/b16b58bca82b3f346e266a1bea89564a.jpg 54179774cca0d2f8dbe19b9ad35bedd5 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 1083 Width 1710 https://omeka.library.ualberta.ca/files/original/1c9eb5f3239166e980073ec054fd0ba4.jpg 22f412b1e58eb321578d3588cf18419c Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. 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Title A name given to the resource Culinaria Description An account of the resource Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Ration Book Description An account of the resource Canada practiced rationing from 1942 to 1947. It began with sugar, but soon extended to beer, wine, and spirits, tea and coffee, butter, and meat. Rationing in Canada was relatively mild compared to England, where the policy lasted from 1940 to 1954. And while Canadians were allotted eight ounces of butter per person per week, for example, Britons received only two ounces of butter and four ounces of margarine. Although legally ration coupons were supposed to be removed only by the store clerk or delivery boy, they were quietly shared among friends and relatives. This book belonged to editor Arthur Balmer Watt, husband of Gertrude Balmer Watt (1879–1963). Gertrude was a journalist and antique dealer, and a charter member of the Canadian Women’s Press Club. Her fonds are in the University of Alberta Archives. Creator An entity primarily responsible for making the resource G.B. Watt Fonds Date A point or period of time associated with an event in the lifecycle of the resource [1946?] https://omeka.library.ualberta.ca/files/original/ec6383bc2269dad5c46add9381837e9f.jpg 2ac711054f766983dec6339ec50eeeaf Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2735 Width 1948 https://omeka.library.ualberta.ca/files/original/77b7c6020969845b0c5e8d1885d5c67e.jpg c8ac25213da19db4e1ee20773414fd0a Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. 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Title A name given to the resource The Vasa Book of Favourite Recipes Description An account of the resource Scandinavians settled across the Prairies. The Vasa Order, named after the first king of modern Sweden, formed in the late 1890s in Connecticut with the goal of preserving Swedish culture; eventually the organization expanded its scope to include members of any Scandinavian heritage. Five lodges were established in Alberta in the 1920s and '30s, including the Calgary branch (1925), which published The Vasa Book of Favourite Recipes. According to Thelma Spielman, a member of the Calgary Branting Lodge for over fifty years, the decision to publish this book was made at the Ladies Auxiliary meeting on 2 March 1956. One thousand copies were ordered, and they sold for $1.25 each. This book begins with a “Table of Contents” of advertisers; one of these is “Calgary Ginger Ale” from the Calgary Brewing & Malting Co. Limited, Alberta’s first brewery. Opened in 1893, the company introduced a line of soft drinks in order to stay in operation during Prohibition (“Calgary Malting”). Although this book includes recipes for “Scotch Bars,” “Spanish Meat Balls,” “Goulash,” and “Pow-wow Sandwiches” (made with bacon, dried beef, chili sauce, sweet-pickle relish and American cheese), most of the recipes are Scandinavian. The handwritten note next to a recipe for “Pepparkakor” indicates it was “Like Grandma Kranenberg used to make.” Icelandic settlers also adapted their recipes to the available ingredients of Western Canada. In the late 1880s, an Icelandic community developed around Markerville, east of Red Deer. The settlers made use of fish from the Medicine River and Sylvan Lake, and by 1900 they had established a creamery to make butter and cheese (Stephan G. Stephansson Icelandic Society). One of the settlers was Stephan G. Stephansson, whom Iceland named poet laureate in 1917. Cultural food traditions were important to the settlers and remain so today: the recipe for “Laufabrauth” (Leaf Bread) in Recipes from Pioneer Days, a pamphlet published in the past decade by the Stephan G. Stephansson Icelandic Society, comments that it is great “Great to have children help with this part” (cutting snowflake designs into each round), suggesting the importance of passing these traditions to the next generation. Creator An entity primarily responsible for making the resource The Ladies Auxiliary of Lodge Branting No. 417, Vasa Order of America Source A related resource from which the described resource is derived Courtesy of Verna Larson (private collection). Final image from Stephan G. Stephansson Icelandic Society, Recipes from Pioneer Days, [2000s?] (private collection). Date A point or period of time associated with an event in the lifecycle of the resource [1956?] https://omeka.library.ualberta.ca/files/original/d3d5929c26df72b4db6e85c5c7b5bc6a.jpg 54494feed9147ba5c4b163f3e2b3db65 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2803 Width 1962 https://omeka.library.ualberta.ca/files/original/0d03759ed849e6b11b55f7ccdd074662.jpg dc5d143dd8f1134f28200b502b6c01b2 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2846 Width 1977 https://omeka.library.ualberta.ca/files/original/0470d773e605f4960f141100c1da6373.jpg cd4eacce4ad35ca5994c01bd0942ba14 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2812 Width 1963 https://omeka.library.ualberta.ca/files/original/4c9c3b1bb8e9d26823a39dd93e4ee334.jpg 4f6e6536bbdb586321ea862906439c41 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2801 Width 1930 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Culinaria Description An account of the resource Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Recettes des femmes de St. Joseph Description An account of the resource Community cookbooks were not generally a francophone practice (Driver, “Cookbooks” 410). Even the promising-sounding Recettes des Femmes de St. Joseph, from a francophone community in Manitoba, contains recipes written entirely in English. Although most recipes were contributed by women with French names—Mrs. Annette Lavallee, Mrs. Rene Perron, Mrs. Elouise Delorme, for example—none are traditionally French-Canadian. By contrast, the collection includes “Chinese-Fried Rice,” “Chop Suey,” and “Chili con Carne.” The section on “Supper Quantity Cooking,” moreover, which reflects the role of homemade food at community and church gatherings, does not contain any particularly French-Canadian dishes. Interestingly, rather than use a local printer, the group elected to have their book published by the Women’s Clubs Publishing Co. in Chicago, which would also publish books from Wesleyville, Newfoundland and Elmira, Ontario, as well as communities across the United States. The notion of sending a local manuscript to such community cookbook businesses began in the 1950s; other companies offering this service included North American Press (in Kansas City) and L. Rasmussen Co. (in Winnipeg) (Driver, “Home Cooks” 58). The fact that this book was published in the U.S. by an English-language publisher may explain the absence of accents in the women’s names. Creator An entity primarily responsible for making the resource Mouvement des femmes chretiennes Date A point or period of time associated with an event in the lifecycle of the resource 1968 https://omeka.library.ualberta.ca/files/original/b0e6c5b50c94fa103c460b8601b47fab.jpg b2d838381dbf832a4fb826c29038bbb8 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2615 Width 1820 https://omeka.library.ualberta.ca/files/original/dfcdb655040c0fd5bb4e8f0a2f1bb1d4.jpg 33c3a8d3adaaed34d819de28953c067a Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. 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Title A name given to the resource Cook Book Description An account of the resource This sixteen-page cookbook comes from Mayfair United Church in Saskatoon, which still exists today. It is clearly compiled by a predominantly English community: recipe donors have names such as Goodwin, Fraser, and Swift, and a number of the recipes are traditionally English, such as “Seed Loaf” made with caraway seeds; “Beefsteak Cake” made with raisins, nutmeg, and molasses; “Carrot Pudding”; and “Christmas Pudding.” Many community cookbooks contained “recipes” for friendship or a peaceful marriage or, as in this case, “How to Cook a Husband.” In terms of food, community cookbooks tended to emphasize baking, particularly of squares and cookies, over cooking recipes, perhaps because of its social aspect. Many of these recipes also used special ingredients, such as canned pineapple, candied cherries, and coconut, that were novelty items in the first half of the twentieth century; women would have relied on one another’s experience to incorporate these new items into their cooking. Creator An entity primarily responsible for making the resource The Happy Hustlers of Mayfair United Church, Saskatoon Date A point or period of time associated with an event in the lifecycle of the resource 1933 https://omeka.library.ualberta.ca/files/original/f996faa010d061a57dedf67b4fd28506.jpg f1eb4a9eb7d2a1a7550f8c450d639bae Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. 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Title A name given to the resource The Quill Lake Homemakers' Club Cook Book Description An account of the resource This community cookbook hails from Quill Lake, east of Saskatoon. A number of community cookbooks in Saskatchewan were compiled by the Homemakers’ Clubs, which were established in that province in 1911 and raised money for hospitals, libraries, community halls, and similar social infrastructure. Though they shunned overtly political causes, such clubs allowed women the ability to participate in shaping their communities; in 1916, they would be permitted to vote in Alberta, Saskatchewan, and Manitoba. Elizabeth Driver notes in Culinary Landmarks that the Quill Lake club, which was established in 1914, disbanded in 1971 (1027). As its subheading suggests, this book offers a collection of recipes reflecting mixed cultural influences. Included are Mrs. W.H. King’s “Raisin Dumplings,” Mrs. Axel Olson’s “Julekake,” along with Mrs. Annie Zeebin’s “Holopski” and an unattributed “Conserves de Poisson” in French (with errors). At the same time, it incorporates recipes from as far away as Los Angeles and Louisiana, demonstrating American publishers’ strong influence on the Canadian cooking scene. The book also contains recipes for a number of poetically named cakes: “Windblown Cake,” “Sunshine Cake,” “Daffodil Cake,” and “Featherweight Cake” (the first three resemble angel food cakes), as well as Mrs. Harry Brown’s “Wonder Pickle” (which contains red and green peppers besides cucumbers and onions). It was evidently a carefully used book, as it contains many handwritten corrections by an alert and skilled cook and baker. Community cookbooks were often partially funded by advertising. Alongside those for flour, other household products, and beauty shops, this book contains ads for automobile and tractor dealerships, lumber companies, and agricultural fertilizers, as well as local insurance companies, dentists, shops, cafes, and theatres. Perhaps these suggest a broader readership; more likely, they are signs of community support and sponsorship, as well as women’s influence in decision-making for family purchases. Creator An entity primarily responsible for making the resource Quill Lake Homemakers' Club Date A point or period of time associated with an event in the lifecycle of the resource 1949 https://omeka.library.ualberta.ca/files/original/feda72a5ac663a79d361e73e7dff4c98.jpg ec424f254c3f335270c68de96da3661d Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. 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Bit Depth 8 Channels 3 Height 1373 Width 913 https://omeka.library.ualberta.ca/files/original/686596fa806f21cae6fc39dade0af911.jpg 7be4b5d09cd171b03218447d2b618a3d Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 1373 Width 913 https://omeka.library.ualberta.ca/files/original/041617311d23c677467ec89e891c2541.jpg 57632474f4cff9d3b922e7e0b28cba32 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2570 Width 544 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Culinaria Description An account of the resource Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cooking the Co-op Way Description An account of the resource The British Women’s Co-operative Guild was first founded in 1883, and it became a model for the retail co-operatives that were founded across the Prairie provinces in the early twentieth century. These retail co-ops joined to form provincial wholesale co-operatives in 1928, which eventually merged to form the Federated Co-operatives Limited, which still have stores across rural Western Canada. The preface to this cookbook notes that “While the guilds from other countries are mostly connected with the consumer movement, Canadian guildswomen, particularly on the Prairies, are interested and active in all phases of the co-operative movement—marketing, consumer, financial, and service.” In keeping with this active spirit, the Co-operative Women’s Guild of Outlook, Saskatchewan, compiled the first Saskatchewan Co-op Cookbook in 1946. It was revised by popular request in 1952 and underwent five reprints. The Manitoba Women’s Co-operative Guild similarly selected a cookbook for its first major project. It too, was successful, and Cooking the Co-op Way was compiled from these earlier books, “using many of the recipes which are family treasures and adding many different ones, in the hope that it will be of even more assistance to the modern homemaker.” In addition to generic North American classics like “Lemon Chiffon Pie,” “Ham Steaks,” “Celery Pinwheels,” and “Potato Salad,” this book follows a trend from the period in including “Foods from other Lands” (albeit heavily Westernized and even bowdlerized), which might tempt the bored family cook. This was a process of “mainstreaming the foreign foods until they were no longer considered dangerously foreign yet still retained enough of the exotic to make experimenting with them worthwhile” (Iacovetta, Korinek, and Epp 20–21). The cookbook also includes basic nutritional information, table service tips, weights and measures, and substitutions in the case of missing ingredients. Tucked between the pages is a newspaper clipping with various desserts recipes, as well as another for “Chewy Raisin Squares”; these speak to the cookbook’s place as a go-to kitchen reference, and to the tenacity of these ephemeral articles. Creator An entity primarily responsible for making the resource Glenora Pearce and J.A. Penny Date A point or period of time associated with an event in the lifecycle of the resource 1963 https://omeka.library.ualberta.ca/files/original/417c87e4f0da19392fe4a276d4f993cd.jpg 5aaa79501c7f65e6cc3c4445aec95768 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 2334 Width 3300 https://omeka.library.ualberta.ca/files/original/bbfe6390832486d0bce8905cc3f6ef42.jpg 65029efe549443309c14d58c45a6143e Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. 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These elements are common to all image files. Bit Depth 8 Channels 3 Height 2306 Width 3300 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Culinaria Description An account of the resource Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Canadian Cook Book Description An account of the resource Used as both a reference book and textbook in Alberta junior and senior high schools from 1940 to 1984 (“Alberta School”), the Canadian Cook Book, which started as a prescriptive textbook, eventually became a staple in Canadian households (Ferguson and Fraser). First published in 1923 by Nellie Pattinson, Director of Domestic Science at Toronto’s Central Technical School, it went into its twentieth printing in 1949; this copy is a third edition from 1925. Pattinson’s cookbook, the authority of which was confirmed by her affiliation with the school (Cooke, “Cookbooklets” 23), was a Canadian addition to the “rational school” of domestic science, which gained popularity with Fannie Farmer’s Boston Cooking-School Cook Book (1896). The rational school took a rigorous, orderly approach to cookery, with high standards for accurate measurements and instructions. Reflecting on the book in a 5 December 1942 article in Toronto’s Star Weekly, Jean Brodie noted that “The recipes for desserts and other sweet dishes call for less sugar than many American recipes—to suit the tastes of Canadians who do not like their foods as sweet or as rich as the folks who live ‘South of the border.’” Measurements used the Canadian 40-ounce (rather than 32-ounce) quarts, and flour was measured in keeping with Canadian milling practices (qtd. in Driver, “Cookbooks as Primary” 262). Even so, there are few dishes that we would recognize as distinctively Canadian among the recipes for “Boston Brown Bread,” “Kentucky Salad,” and “Chicken a la King.” There is a large section for invalid food, and another additional section for diabetic food, reinforcing the health emphasis of the text. After Pattinson’s death in 1953, the book was revised in several editions by Helen Wattie and Elinor Donaldson. The new editors included a chapter on “Regional Dishes,” which Elizabeth Driver calls “the first attempt by anyone to define regional cooking in a Canadian cookbook” (Culinary 621). Creator An entity primarily responsible for making the resource Nellie Lyle Pattinson Date A point or period of time associated with an event in the lifecycle of the resource 1925 https://omeka.library.ualberta.ca/files/original/0b9fd7cf17303bd9c9ce47bab506c23a.jpg 205f3516c23edd1e0a735168ed27ec00 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 1047 Width 750 https://omeka.library.ualberta.ca/files/original/a6c1202b9d7451453c8cc4e706d93be2.jpg b903d1a06fce70092718ca44162108d9 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. 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Bit Depth 8 Channels 3 Height 2094 Width 1440 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Culinaria Description An account of the resource Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Buckskin Cookery: A Souvenir Cookbook Compiled of Recipes Donated by Old Timers and Natives of B.C. Description An account of the resource Buckskin Cookery was originally self-published by Gwen Lewis of Quesnel, British Columbia, in 1957. It consists of two volumes: “The Pioneer Section” and “The Hunter Section.” In reality these two groups overlapped greatly, as many pioneers would have acquired food by hunting. The University of Alberta Libraries has the fifth printing of Volume I, done by E.M.F. Press of Three Hills, Alberta, in June 1961, and perhaps a first printing of Volume II. Though based on life in the Fraser Valley, many of the book’s recipes and observations would have applied equally to the Prairie provinces. The recipes are simple, like “Vinegar Pie,” or use wild ingredients such as pigweed or coyote. Many of the recipes are essentially narrative, particularly those marked “Indian,” suggesting that Lewis interviewed locals and transcribed their recipes as they spoke. Indeed, Lewis’s book also points to the important overlap between native foodways and pioneer survival: rose hips provided crucial vitamin C, for example, and berries might be dried by the “Indian” method (in the sun, then stored in flour sacks) to last the winter. Pioneers modified their traditional jelly and preserves recipes to use these new ingredients. The Fort Chipewyan Historical Society’s book, Fort Chipewyan Traditional Cookery, similarly suggests interplay between indigenous and settler food traditions, as in the recipe for “Beaver and Sauerkraut.” Lewis’s hints on snowshoeing, preparing Russian plaster, and killing head lice, as well as the illustrations and anecdotes that introduce some of the recipes, bring the area’s rich history to life. Lewis also drew the advertisements for the book, which include an ad for Overwaitea, at the time a B.C.-owned and -operated business that had offered “Heap Good Medicine for Housewife” since 1915. The first edition was reprinted by the Quesnel & District Museum in 1995. Creator An entity primarily responsible for making the resource Gwen Lewis Source A related resource from which the described resource is derived Inside pages from reprint of Volume 1, published by the Quesnel & District Museum, 1995. With permission from the Quesnel & District Museum and Archives, http://www.quesnelmuseum.ca/. Date A point or period of time associated with an event in the lifecycle of the resource 1957 (fifth printing, 1961) https://omeka.library.ualberta.ca/files/original/ba8cc122fce6002c283e426829e2e95a.jpg 9253b114b01fcda7df2b284adece5da1 Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. Bit Depth 8 Channels 3 Height 1436 Width 877 https://omeka.library.ualberta.ca/files/original/80a1de3342d10d93de4fd40aeff6b9f2.jpg 4cd160ba8af0368c876dff5c2976e73c Omeka Image File The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files. 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Title A name given to the resource A Cook Book Containing Recipes Tested and Proven by the Ukrainian Ladies’ Good Will Organization and Friends Description An account of the resource This cookbook, published in four editions by the St. Josaphat’s Ladies’ Auxiliary, offers a glimpse into Edmonton’s Ukrainian community through the 1940s and early '50s (this edition, the third, is probably from 1954). It includes “An Appreciation,” which thanks recipe donors (whose names are also given after their culinary contributions) and advertisers; the book also lists individuals who made cash contributions. Among the advertisements, many of which endorsed Ukrainian-owned businesses, is a notice about welfare legislation, signalling a political priority of the period. While a Ukrainian audience was almost certainly intended for this book, the recipes also include, as Elizabeth Driver points out in Culinary Landmarks, dishes described as Czech, Slovakian, Hungarian, and Jewish (1031), probably the result of cultural comingling or intermarriage. But Ukrainian dishes remained an important part of ethnic identity (Zembrzycki 134–35). The “National Dishes” section includes a definition for “pyrohy”—surely the most popular of Ukrainian dishes in the Prairies—as “a sort of filled dumpling.” Meatless perogies were commonly eaten on Friday, a day of fasting for Ukrainian Catholics. This book also includes a section called “Ukrainian Christmas Eve Dinner” and includes recipes for each of that holiday’s twelve traditional meatless dishes. Ukrainian Christmas Eve, according to the Julian calendar, falls on January 6. Ukrainian women founded the first women’s society in Alberta, called Zoria; this group raised significant funds for the construction of St. Josaphat’s Cathedral in downtown Edmonton. In 1944, Ukrainian women united nationally to found the Ukrainian Catholic Women’s League of Canada, a group that still exists today (Ukrainian Catholic Eparchy) The social engagement of these women is clear in pencil notes about “A.M. Registration,” a “Raffel,” and “Visit of Sick,” for example, hastily written on the book’s back pastedown. In 2002, St. Josaphat’s Cathedral published another cookbook, in celebration of its centennial. Creator An entity primarily responsible for making the resource Ukrainian Ladies' Good Will Organization/St. Josaphat's Ladies' Auxiliary Date A point or period of time associated with an event in the lifecycle of the resource [1954?]