Resources Consulted
Collopy, Mary G. "Planning the Family Meal." Bulletin (Colorado Agricultural College. Extension Service) 254, no. 1 (1925): 3-8.
Masters, Helen. "An Investigation of the Methods Employed for Cooking Vegetables, with Special Reference to the Losses Incurred. Part I. Dried Legumes." Biochemical Journal 12, no. 3 (1918): 231-247.
McQuarrie, Johnathan. “Eaton’s,” Historica Canada. February 7, 2006. http://www.thecanadianen cyclopedia.ca/en/article/t-eaton-company-limited/#h3_jump_1.
Rattray, Diana. "How to Make a Basic White Sauce." The Spruce. July 8, 2017. https://www.thespruce.com/how-to-make-a-basic-white-sauce-3034565
Rock, James M., and Brian W. Peckham. "Recession, Depression, and War: The Wisconsin Aluminum Cookware Industry, 1920-1941." The Wisconsin Magazine of History 73, no. 3 (1990): 202-233.
Santink, Joy. "Eaton, Timothy." Dictionary of Canadian Biography 13, no. 1 (2003): 1901-1910. doi: http://www.biographi.ca/en/bio/eaton_timothy_13E.html
Sharpless, Rebecca. "Cookbooks as Resources for Rural Research." Agricultural History 90, no. 2 (2016): 195-208.
Snodgrass, Mary Ellen. Encyclopedia of Kitchen History. New York: Routledge, 2004. “The Roaring Twenties,” A+E Networks, accessed March 13, 2018. https://www.history .com/topics/roaring-twenties.
Ward, Peter. A History of Domestic Space: Privacy and the Canadian Home. Vancouver, B.C: UBC Press, 2011.
Wilder, Susan Z. "Regulating and Coordinating Health Factors: Salads." Extension Circulars 274, no. 1 (1928): 1-8.
