108 10 1402 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. Bit Depth 8 Channels 3 Height 2486 Width 3401 https://omeka.library.ualberta.ca/files/original/e610a399eee37ba0363b7eb996bcafd8.jpg ee884a33c436fbd09c67b230c1ddf12f 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 2488 Width 3384 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 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. Bit Depth 8 Channels 3 Height 2694 Width 1774 https://omeka.library.ualberta.ca/files/original/fbb358a2d308c80a8db4ce3645051471.jpg 3c537efb8fa7bd45bec2306b0bcdc930 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 2488 Width 3152 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 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. 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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. 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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?] https://omeka.library.ualberta.ca/files/original/36f76ec0510b37fb42c4c4a10e293ae8.jpg e6c6121ee994939c803c756f510751d1 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 1180 Width 854 https://omeka.library.ualberta.ca/files/original/15d1736841dccd35c0c3f7a8d534bd74.jpg a01896cbef45b6ed2f3f97d851f0420e 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 Ukrainian-English Cook Book Description An account of the resource This cookbook was published by Winnipeg’s Ukrainian Book Store and Press, which no longer exists. The book shows an interesting mix of influences: the Ukrainian description on the title page translates to “Practical Advice and Explanation in the Ukrainian Language of English Cooking and Baking Techniques” and indicates that the book contains two sections: I: Old Country Home Cooking and II: Instructions for Health; but the cover image is of a rather generic housewife holding a French soup tureen. The recipes inside are written in Ukrainian except, curiously, for their titles, which are in English. An English influence is evident, for example, in the various “catsups” listed in one section. This book also follows the traditional household cookbook style in that, besides culinary recipes, it also includes a number of home remedies. These include how to staunch a bleeding nose or how to cure constipation, lockjaw (as tetanus is sometimes called) and sunstroke. A “felon,” a cure for which is included on page 196, is a small abscess, a remedy for which would have been important in the days before antibiotics were available. Creator An entity primarily responsible for making the resource [Ukrainian Book Store and Press?] Date A point or period of time associated with an event in the lifecycle of the resource [1945?]