2 10 195 https://whatcanadaate.lib.uoguelph.ca/files/original/86f3e9158c265b90a7251ba904643730.pdf 97f406d35972ceb7aed296738ea5d083 https://whatcanadaate.lib.uoguelph.ca/files/original/9243812e5028c049f39608bae246399a.jpg 0232c6aa42a80133c02bf3587a0196a0 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 Cover: Image of a can of Fry's Cocoa with a yellow label and red lettering. https://whatcanadaate.lib.uoguelph.ca/files/original/78e3a3a05e80fcb65d1d488c13d4875e.jpg e76fc6f90a7598416bf535c30340f001 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 Page 2 featuring recipes, and photos of baked squares https://whatcanadaate.lib.uoguelph.ca/files/original/f841ffdb022a26ab5b1cd79ee39d23e9.jpg efe773a68627b53cca38d003a03f2f38 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 Page 3 with recipes and images of pecan pie and chocolate cake. https://whatcanadaate.lib.uoguelph.ca/files/original/1bdd02aa54529d417768c92041baf35e.jpg bcd7a9b3e51c06a1b1315f86b05fc66f 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 Page 4 with recipes and images of baked squares https://whatcanadaate.lib.uoguelph.ca/files/original/ca94dc3e882e113155d4d248ba852fd6.jpg 8e2291d7d614db73739794bd0a3d00ce 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 Page 5 with recipes and photos of a chocolate sweet bread and a can of Fry's Cocoa https://whatcanadaate.lib.uoguelph.ca/files/original/7b19293780ad46bcd8321523d2e83c54.jpg 5c16c75ff25da510bcdffadbb8e738eb 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 Page 6 with recipes and photos of more chocolate baked desserts. https://whatcanadaate.lib.uoguelph.ca/files/original/f1e5a2bd2838b8bfd044f844b174d019.jpg ed161d7c6e6959b0057d701a3659cf1f 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 Page 7 with recipes and photos of cookies. https://whatcanadaate.lib.uoguelph.ca/files/original/fb1bd5ffc34ec34324b1390050559c42.jpg 04e61a7dfaa806d976638b0060d44b85 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 Page 8 [back cover] with recipe and photo of a chocolate beverage. 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 Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. 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 Fry’s Chocolate Fantastic II Creator An entity primarily responsible for making the resource Fry’s Cocoa Publisher An entity responsible for making the resource available [Toronto?] : [Cadbury Ltd. ?] Date A point or period of time associated with an event in the lifecycle of the resource ca 1990s Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953373823605154">XM1 MS A166</a> Box 1, File 31 Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Extent The size or duration of the resource. 8 pages 1990-1999 Collection - Albert H. Calder Food Brands - Cadbury Ltd. Ingredients - Cocoa and Chocolate Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/2e75c2f2dc16efb5f2f7eb14c38f090d.pdf 26f16441012c9229cffeb22e661a4b87 https://whatcanadaate.lib.uoguelph.ca/files/original/14272c235065ed57ca482a24dc751564.jpg 523cd73223a7cdeefca2982240759437 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 Cover with illustration of a sack of Five Roses Flour https://whatcanadaate.lib.uoguelph.ca/files/original/a57e72f06e31ccce3e63b98fe1815b4b.jpg 9ea4f72bc82685e22a92ac8d5a9e9c85 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 Page 2 https://whatcanadaate.lib.uoguelph.ca/files/original/c2054c56e1c3b336179d267c16e6380b.jpg 24e1337025d52333cb9ef287c3441d9f 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 Page 3 https://whatcanadaate.lib.uoguelph.ca/files/original/1f24023431bc472903712db3fd5c4217.jpg 57fba9d092ddf23ddc7138606f414439 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 Page 4 https://whatcanadaate.lib.uoguelph.ca/files/original/e65bf9e2500202d43a35973f5dc094c0.jpg 95be88a0698bd027415fcca97b67125a 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 Page 5 https://whatcanadaate.lib.uoguelph.ca/files/original/a3c0ac9c39ce88654aa50d28d3283be2.jpg 94e440818569ae278895f3fb0e941ed5 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 Page 6 (back cover) 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 Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. 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 Recipes from the Radio Kitchen of the Air, Conducted by Betty Brown Creator An entity primarily responsible for making the resource Brown, Betty. Publisher An entity responsible for making the resource available [Winnipeg] : Lake of the Woods Milling Co. Ltd. Date A point or period of time associated with an event in the lifecycle of the resource [1936] Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Albert H. Calder Collection of Culinary Ephemera Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953373823605154">XM1 MS A166</a> Box 1, File 28 Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Extent The size or duration of the resource. 6 pages Description An account of the resource Printed on green paper with green ink 1930-1939 Collection - Albert H. Calder Food Brands - Lake of the Woods Milling Co. Ltd. Ingredients - Flour Region - Manitoba https://whatcanadaate.lib.uoguelph.ca/files/original/e2bf0cfebd29dd5cdee475760131c88d.pdf 6808c7d4c9476a81a7a27d8241b02948 https://whatcanadaate.lib.uoguelph.ca/files/original/b1ac24cfa622d9ad727f28aa4b5f662c.jpg 1b6eede29b7ef5a0cafdd2ffa96141f7 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 Cover https://whatcanadaate.lib.uoguelph.ca/files/original/1254911b2f43b2c69bfc34a8098ea1fe.jpg 5662ebe47012c358df6e9b43ddd5a2b5 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 Page 2 https://whatcanadaate.lib.uoguelph.ca/files/original/9fc1e8342f96273e6270074a36902ef8.jpg b2d4fced040ecda85d130a91c3e5029d 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 Page 3 https://whatcanadaate.lib.uoguelph.ca/files/original/6cae399fbc07dbe208c887da7cbb7cfc.jpg fede4871730426544c6292df4b3e6fac 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 Page 4 https://whatcanadaate.lib.uoguelph.ca/files/original/b99d148890147fb5fcc36231d5b9661c.jpg 1fd7f478af1db447784244c2d6bbb3b3 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 Page 5 https://whatcanadaate.lib.uoguelph.ca/files/original/b82d51235b2f9bf105ab7b889b6a6e6f.jpg 3850419d2f4e8716868c4a8cf6e0d3af 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 Page 6 https://whatcanadaate.lib.uoguelph.ca/files/original/90fbbf240f5cebb68a44d0d6788f32ce.jpg 2a17a19ea84347bbe77bec34d4b065cf 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 Page 7 https://whatcanadaate.lib.uoguelph.ca/files/original/434b302702d8a50aa1e123fdf4100a2e.jpg fad00fef207aa08a5241a5f2ff4d91a4 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 Page 8 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 Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. 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 For Invalids and Convalescents Creator An entity primarily responsible for making the resource Davis Gelatine (Canada) Ltd. Publisher An entity responsible for making the resource available Toronto : Davis Gelatine (Canada) Ltd. Date A point or period of time associated with an event in the lifecycle of the resource ca 1930s-1940s Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Albert H. Calder Collection of Culinary Ephemera Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953373823605154">XM1 MS A166</a> Box 1, File 24 Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Extent The size or duration of the resource. 8 pages Description An account of the resource Red ink printed on yellow paper. 1930-1939 1940-1949 Collection - Albert H. Calder Diets - Invalid Food Brands - Davis Gelatine (Canada) Ltd. Ingredients - Jell-O and Gelatin Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/e1fe357d49db6913151161957cec4961.pdf 8f11367e343a53e620d228a9b146ede9 https://whatcanadaate.lib.uoguelph.ca/files/original/fe7c5bec94cbc6a4c087a3d4abdccd63.jpg 5cffd158d2149000a8d4a2d6db9e6f38 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 Cover of booklet with illustration of a can of tomato soup and a can of cream of mushroom soup on a firetruck with two firefighters. https://whatcanadaate.lib.uoguelph.ca/files/original/a6b24356c0ea77d4cd57ba30e24a7be9.jpg 5e7eb2dab5ac06c7cc96112ed59e687c 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 Page 2 with illustrations of the recipes featured on the page. Illustrations of pot roast, frankfurter boats, scrambled eggs, and skillet meat loaf. https://whatcanadaate.lib.uoguelph.ca/files/original/95bd1cc5eda95f3a47a69dc922e23076.jpg 9e30573e0e41bb085ac6a808b4a073ed 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 Page 3 with recipes and illustrations of the recipes featured. Illustrations include Spanish rice, macaroni and cheese, tuna supreme and chicken crunch. https://whatcanadaate.lib.uoguelph.ca/files/original/e90f8b98a592090b0165bb77139d75f5.jpg 35f2bc6c4909128f5d16de501df0b93e 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 Page 4 with recipes and illustrations of the recipes featured on the page. Illustrations include tetrazzini, shepherd's pie, scalloped potatoes and ham, and a hot meat sandwich. https://whatcanadaate.lib.uoguelph.ca/files/original/6a372605f046f162a22b666406de7d0e.jpg 712609a664eabe1a8c27dea24643bf3a 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 Page 5 with recipes and illustrations of the recipes featured. Illustrations include meatball stroganoff, peachy chicken, beef burgundy, pork chops crole. https://whatcanadaate.lib.uoguelph.ca/files/original/38b054c9dd8fb93ac0fdcd765fe05f27.jpg a4d1e0a945d19b832468d60f604d819b 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 Page 5 with recipes for instant sauces and perfect gravy https://whatcanadaate.lib.uoguelph.ca/files/original/2474148f6674072c17d4b894902e2286.jpg 17ba5635de4f426b4900c65d15ecea9c 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 Page 6 with illustrations of the recipes featured including Curry Shrimp, Speedy Meatball Stew, Yankee Franks 'N Noodles, and Souper Burgers https://whatcanadaate.lib.uoguelph.ca/files/original/ee495456f9868a3fce9f772e9fbc122c.jpg 4c8f360b1439e7b2be9bb7db5942848c 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 Page 8 "Mix and New Soup" with illustration of a pot with two cans of Campbell's soup in it. 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 Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. 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 Campbell’s Emergency Cook Book Creator An entity primarily responsible for making the resource Campbell's Company of Canada Publisher An entity responsible for making the resource available Toronto : Campbell’s Company of Canada Date A point or period of time associated with an event in the lifecycle of the resource ca 1950s Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Albert H. Calder Collection of Culinary Ephemera Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953373823605154">XM1 MS A166</a> Box 1, File 14 Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Extent The size or duration of the resource. 8 pages 1950-1959 Collection - Albert H. Calder Food Brands - Campbell's Company of Canada Ingredients - Soup Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/f2f68422e03bbb9d3e9d3688f68d1026.pdf ba545490e459f6bcecc5704bf534db53 https://whatcanadaate.lib.uoguelph.ca/files/original/50b51b9103e6a4b9683ded7b67dae1a1.jpg bf834f7a6ac4e0fc4a4b0f4e25e1990e 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/. 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For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. 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 Globe Trotting Gourmet: Edith Adams' Foreign Cook Book. Menus and Recipes of England, Scotland, France, Spain, Italy, Germany and Central Europe, Denmark, Norway, Sweden, Russian, Balkans, India, China, Japan, Australia and New Zealand, Dutch East Indies, Hawaii, South America, Mexico, Southern United States Creator An entity primarily responsible for making the resource Adam, Edith (pseudonym) Publisher An entity responsible for making the resource available Vancouver: Edith Adams' Cottage Homemakers' Service - Vancouver Sun Date A point or period of time associated with an event in the lifecycle of the resource circa 1949 per Driver Extent The size or duration of the resource. 48 pages 22 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Identifier An unambiguous reference to the resource within a given context TX 715.6.G58 Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Is Referenced By A related resource that references, cites, or otherwise points to the described resource. Driver B139.1 Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Riley Allen Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Edith Adams' foreign cook book Description An account of the resource Edith Adams was the pseudonym of Marianne Linnell , nee Marion Elizabeth Perason. She oversaw the Edith Adams Cottage, a demonstration kitchen attached to the Vancouver Sun from February 1947 to the 1960s. (Driver, p. 1139) 1940-1949 Collection - Riley Allen Cuisine - Australian Cuisine - Balkan Cuisine - Central European Cuisine - Chinese Cuisine - Danish Cuisine - Dutch East Indian Cuisine - English Cuisine - French Cuisine - German Cuisine - Hawaiian Cuisine - Indian Cuisine - Italian Cuisine - Japanese Cuisine - Mexican Cuisine - New Zealand Cuisine - Norwegian Cuisine - Russian Cuisine - Scottish Cuisine - South American Cuisine - Southern United States Cuisine - Spanish Cuisine - Swedish Region - British Columbia https://whatcanadaate.lib.uoguelph.ca/files/original/f8c8086d5f20db7a6393b5b53b2f48c3.pdf 371ed03ce9c3186912f61482e19c91ea https://whatcanadaate.lib.uoguelph.ca/files/original/c8f6a6a98b06669bd51f8fac8af1598e.jpg c714031e249f4b98022d6f5d819356ad 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 Cover Description An account of the resource Healthful Recipes for the Hostess Homemaker. The from cover of this cookbook is a bright yellow with a dark blue vertical line on the left side. There are images of a salt and pepper shaker, a bowl with a mixer, a dish with a cover with a glass, and two cartons with a bowl, as well as a finished dish with a wooden spoon at the centre of the cover. https://whatcanadaate.lib.uoguelph.ca/files/original/3902af7f745dc022ac08df936fffda43.jpg 5dffa171ff20c8325aba5374854f9cbf 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 Verso of cover. Description An account of the resource Careful Selection of Source . . . Rigid Control of Handling Pasteurization is scientifically controlled by this equipment. Image of pasteurization equipment. Modern washer-soaker sends sterilized bottles directly to bottling machine. Image of bottling machine. Coming directly from washer, bottles are filled and sealed automatically. Image of bottle filling machine. https://whatcanadaate.lib.uoguelph.ca/files/original/6f53b389f186575ab02bc27d54ce50bb.jpg 29bb424e0813e4d08d8ebb7211c3b05f 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 Page 1 Description An account of the resource Beverages, Appetizers, Sandwiches BANANA BUTTERMILK EGG-NOG Rub bananas through sieve to make 1 cup puree. Beat 4 eggs until foamy, Add puree, 1 quart chilled Silverwood’s Buttermilk, 3/4 cup sugar, 1 teaspoon vanilla and a pinch of salt. Chill and serve. DARI-RICH BANANA EGG-NOG 1 banana 2eggs 1 pint SiIverwood’s Dari-Rich Sieve or mash the banana and add to beaten eggs. Blend into Dari-Rich, Serve ice-cold. You may substitute banana flavouring for mashed banana if desired. BUTTERMILK COCKTAIL Mix together equal parts of Silverwood’s Buttermilk and tomato juice. Chill and serve. For a slight variation use V-8 cocktail in place of the tomato juice. A healthful drink with a real ‘Taste Thrill.' ORANGE MILK SHAKE 6 ounces SiIverwood’s orange juice 6 tbsps. Handi-Milk Powder 3 cups cracked ice and water Empty orange juice into large shaker. Add remaining ingredients. Cover tightly, and shake vigorously until milk is dissolved. Pour into tall glasses, and serve at once. CHILLED DIPS ‘Best’ cooks should know a few choice dips to whip up for pre dinner or party appetizers . . . Silverwood’ s Cottage Cheese Dips, Favorite herbs and seasoning salts add a gourmet touch to cottage cheese dips, Use such flavourings with a light touch and listen to the compliments. https://whatcanadaate.lib.uoguelph.ca/files/original/39124c631129a395073910c5405d2d81.jpg 3efb70fc998a2a7373b9c26d38afd521 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 Page 2 Description An account of the resource Mix together 1-1/2 cups Silverwood’s Creamed Cottage Cheese, mashed or sieved, 1 tablespoon milk or sour cream, 1/2 teaspoon finely minced onion, 1 tablespoon lemon juice, salt and pepper if needed. Make about 1-1/2 cups, or 12 to 15 servings. Remember, dips reach their flavor peak when chilled well before serving.. Once you master a basic dip, experiment with flavorful additions. SILVERWOOD’S FRESH CHURNED BUTTERMILK CONTAINS LESS BUTTERFAT THAN WHOLE MILK AND LACTIC ACID CONTENT IS A GREAT AID TO DIGESTION. IDEAL TOO, FOR THE SLIM FIGURE DIETS. FOR CANAPES AND SANDWICHES EASY TO SERVE - DELICIOUS TO THE TASTE To creamed cottage cheese (seasoned to taste), add any one or combination of: Bacon (crisped, dried and chopped), Chopped Olives, and Grated Carrots. Chopped Walnuts and Shredded Pineapple. Chopped Green Pepper, Sweet Pickle, Onion. Chicken or Ham (Ground), Chopped Celery, Mayonnaise, and Paprika. Chopped Dates, Prunes, Walnuts, and Orange Juice. Chopped Hard-cooked Eggs, Minced Green Pepper, and Chopped Stuffed 0lives. Peanuts, and Parsley finely chopped. Chopped Dates and Shredded Coconut. Bacon (crisped and dried) with Peanut Butter. Caviar with a ‘whisper of garlic’. Cucumbers, diced Pickled Beets, diced. Season to taste with chopped onion, onion juice, chopped chives, horseradish, Worcestershire sauce, etc. Garnish with paprika, Serve on crisp saltines, salted toast-rounds, rye crisps, etc. https://whatcanadaate.lib.uoguelph.ca/files/original/e5a522603be3a042bc75ab2da47a8735.jpg b72135a458cc839c369c8384c1cedbba 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 Page 3 Description An account of the resource SOUR CREAM AND ONION DIP FOR CHIPS 1/2 pt. SiIverwood’s Sour Cream 1/2 pkg dehydrated onion soup Whip cream a little, add soup and whip again slightly until blended. Place in refrigerator. Keep cool. VARIATION 1/2 pint SiIverwood’s Sour Cream 1 tsp. Worcestershire Sauce 1/3-1/2 cup drained horseradish 1/2 tsp. celery seed 1/2 tsp. salt 1/4 tsp. paprika Combine sour cream with other ingredients. Whip until blended. CHEESE AND BACON SPREAD Cook 4 slices lean bacon until crisp, drain well and chop. Mix with 1 tablespoon finely minced onion, 1 cup creamed cottage cheese, 2 teaspoons minced parsley, dash of red pepper or tabasco, and salt to taste. Serve with tiny, thin slices of rye bread. Makes 1 cup. AVOCADO SPREAD Mix 1 cup creamed cottage cheese, mashed or sieved, with 1 mashed avocado, 1 teaspoon minced onion, 1 teaspoon lemon juice, 1/2 teaspoon salt, and a dash each of Worcestershire sauce and of tabasco. SIX CHEESE SPREAD Cottage cheese blends with sour cream and piquant flavorings for creamy spreads ... Mash or sieve 1 cup creamed cottage cheese with 2 tablespoons sour cream (or milk) and add one of these (seasoning to taste with salt and pepper): 1/2 cup mashed blue cheese, or 1/4 cup deviled ham, or 1/2 cup minced ripe olives, or 1 tablespoon horseradish Offer thin melba toast, crisp crackers or thinly sliced pumpernickel or rye bread to eat with cottage cheese spreads. TO CALORIE COUNTERS: 2 tablespoons of creamed cottage cheese or 1 ounce contain only 30 calories. https://whatcanadaate.lib.uoguelph.ca/files/original/68135ab50bf2ef7c34787033a8d2e717.jpg 462e9816573286b46cff5b6752e29697 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 Page 4 Description An account of the resource COTTAGE CHEESE OMELET 4 eggs, separated 1/2 tsp. saIt 1/8 tsp. pepper 1/4 cup mi Ik 3/4 cup cottage cheese 3 tbsps. chopped canned pimento 1 tbsp. butter 2 tbsps. chopped parsley Beat egg yolks until thick; add salt, pepper, milk, cheese and pimento. Fold in stiffly beaten egg whites. Place butter in skillet, beat well and add omelet. Cook slowly until firm and browned on bottom. Bake in moderate oven (350 degrees F.) 10 to 15 minutes or until browned on top. Crease, fold, slip onto hot platter and garnish with parsley. Serve 6. SILVERWOOD'S CREAMED COTTAGE CREESE CONTAINS MOST OF THE PROTEIN, CALCIUM, PHOSPHORUS AND IRON FOUND IN THREE QUARTS OF MILK. Illustration of Silverwood's Fresh Creamed Cottage Cheese with vegetables Salad Dressings PERFECTION CHEESE LOAF 2 pkgs. Iime-flavour gelatin 4 tbsps. lemon juice 1/2 cup chopped celery 1/2 cup 1/2 cup shredded carrots 2 cups SiIverwood’s Cottage Cheese 2 cups hot water 1-3/4 cups cold water 1/2 cup finely shredded cabbage 1/4 cup thinly sliced radishes 1 tsp. grated onion 1 tsp. salt Dissolve gelatin in hot water; stir in cold water and lemon juice; divide in half; chill one half until syrupy; keep other half at room temperature. Fold vegetables into syrupy gelatin; https://whatcanadaate.lib.uoguelph.ca/files/original/cfe5b2d42d98641955085b73441cf336.jpg b77e864a93f23c5ead9031bee5a8ecdc 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 Page 5 Description An account of the resource pour into 8 cup mold; chill until firm. Chill second half of gelatin until syrupy; fold in Silverwood’s Cottage Cheese combined with grated onion and salt; spoon over chilled layer in mold; chill until firm. Unmold onto platter and garnish with radish roses and parsley. RED AND WHITE SALAD Bright colorful tomato contrasts well with snowy cheese - an excellent blend of flavours, made zippy with onion and Tobasco sauce Yield - 8 to 10 servings. Lightly brush a loaf pan (4-1/2 to 8-1/2 inches, top inside measure) with salad oil. For Cheese Layer, combine: 1 tbsp. gelatin 1/2 cup cold water cream until soft I lb. Silverwood’s Cottage Cheese and gradually blend in. Few drops Tabasco Sauce 1 tbsp. grated onion 1/2 tsp. salt 1/4 cup mayonnaise or other thick dressing Dissolve gelatin over hot water; add to cheese mixture and blend together quickly. Turn into prepared loaf pan and chill until firm. For Tomato Layer combine: 3 tbsp. gelatin 1 cup tomato juice and let stand 5 min. then dissolve over hot water. Stir in. 3 cups tomato juice 1/2 tsp. granulated sugar 1 tsp. grated onion 1/2 tsp. celery salt Pour over cheese mixture. Chill until firm. Unmould. Decorate with bits of ripe olive and pimento. SALMON COTTAGE CHEESE SALAD 1 cup minced salmon l/2 cup chopped celery 1/4 cup chopped sweet pickle 1 cup Silverwood’s Cottage Cheese 1/2 cup salad dressing Combine all ingredients. Chill. Serve on lettuce. Yield. STUFFED CELERY Fill crisp stalks of celery with cottage cheese. Arrange them petal fashion on a round chop plate and fill the centre with olives. https://whatcanadaate.lib.uoguelph.ca/files/original/53038583a49ecaac73cff305551eda11.jpg 0c75f07a672fd0c4eb29621e6bd5363e 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 Page 6 Description An account of the resource TRY THE SUGGESTION BELOW, DELICIOUS AND NUTRITIOUS STRAWBERRY CHEESE SALAD 1 cup cottage cheese 1/4 cup chopped almonds 1/2 tsp. grated lemon ring 2 tbsp. honey 2 tbsp. salad oil 3 tbsp. lemon juice 1/2 tsp. salt 1 pint fresh or frozen strawberries 3 tbsp. sugar Beat cottage cheese until creamy. Add almonds and lemon rind. Combine honey, salad oil, lemon juice and salt. Beat with rotary beater until blended. Add 3 tbsps. dressing to cottage cheese mixture; blend thoroughly. Pack mixture into individual jelly molds. Chill in refrigerator. Mix berries with sugar; pour remaining honey dressing over strawberries. Chill. To serve, Unmold cottage cheese onto lettuce leaves, drain berries and arrange on molds. Serve 4. JELLIED BAR-B-Q SALAD 2 tbsp. unflavoured gelatin 1/2 cup cold water 3 cups tomato juice 1 tsp. salt 1/2 tsp. Worcestershire sauce 1/2 tsp. paprika 1 tsp. sugar 2 tbsp. lemon juice 2 cups cottage cheese 1/4 cup diced green pepper 1 tbsp. minced green onion Soften gelatin in cold water. Combine tomato juice and next 6 ingredients; mix thoroughly. Heat to boiling point. Add gelatin, stir until dissolved. Pour into lightly buttered 9x5x2 in. baking dish; chill until slightly thickened. Combine remaining ingredients. Fold into gelatin mixture. Return to refrigerator and chill until firm. Unmold on lettuce lined platter and slice for serving. FROZEN FRUIT SALAD 2 cups .SiIverwood’s Creamed Cottage Cheese 1 cup diced pineapple 1/4 cup chopped maraschino cherries 1/3 cup mayonnaise 2 tbsps. sugar 1 cup diced, peeled orange 2 tbsps. cherry juice 1/3 cup chopped pecans https://whatcanadaate.lib.uoguelph.ca/files/original/40b1a17bc53f4674887af8b1a9e95ec2.jpg 54dc70603603144e14b929ce90452694 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 Page 7 Description An account of the resource Sieve cottage cheese. Combine with mayonnaise and sugar and stir until well blended. Fold in fruit, cherry juice, and nuts. Freeze in refrigerator tray at coldest temperature until solid. Slice and serve on lettuce. Serves 6. PEACH PARTY LOAF 2 pkgs. lemon-flavoured gelatin 1/4 tsp. salt 1 cup hot canned peach syrup 1-1/2 cups hot grapefruit juice 1-1/2 cups drained sliced canned cling peaches Salad greens 2 tbsps. chopped pimento 1-1/4 cups SiIverwood’s Cottage Cheese 1/2 cup chopped celery 2 tbsp. chopped parsley 1/2 tsp. salt 1/2 tsps. grated onion Dissolve gelatin and 1/4 teaspoon salt in hot syrup and fruit juice. Cool until slightly thickened. Arrange peaches and Pimento in bottom of oiled 9x5x3 inch loaf pan and cover with half the gelatin mixture. Chill until firm. Add Silverwood’s Cottage Cheese, celery, parsley, onion, and 1/4 teaspoon salt to remaining gelatin and blend. Turn into pan over firm peach layer. Chill until firm. Unmold on crisp greens. Serve in slices. Makes 8 to 10 servings. WHIPPED SOUR CREAM DRESSING - For Fruit 1 cup SiIverwood’s Sour Cream 2 tsps. orange juice 2 tsps. lemon juice Salt 1 tsp. grated orange 1 tsp. paprika Whip sour cream, fold in juices, add salt. Sprinkle in paprika if desired. BUTTERMILK SALAD DRESSING 1/4 cup flour 1-1/2 tsps. mustard 2 tsps. lemon juice 1/4 tsp. paprika 2 tsp. sugar 2 eggs, or 4 egg yolks, well beaten 1-1/2 cups SiIverwood’s Buttermilk 1/2 cup vinegar 2tbsps. butter Combine the flour, of a double boiler, and blend. Stir in over hot water and seasonings and the sugar in the top part Add the eggs and mix, then add the milk the vinegar slowly, mixing well. Place cook, stirring until thickened. Remove https://whatcanadaate.lib.uoguelph.ca/files/original/e5cde6855e38a7927452971fbec2549c.jpg 45f9cf64f9fc53e147d13bbc78702566 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 Page 8 Description An account of the resource from the heat, add the butter and cool„ Makes 2 cups of dressing. For fruit salads a fluffy whipped cream dressing is perfect. SOUR CREAM SALAD DRESSING - Cooked 1 cup miIk 1/2 cup vinegar 2 eggs, beaten 5 tbsps. sugar 3 tbsps. flour 2 tsps. prepared mustard 1 tsp. salt 1 cup sour cream Heat the vinegar in the top of a double boiler. Combine the dry ingredients and add to the well beaten eggs and milk, Blend and add to the heated vinegar, stirring constantly until the mixture thickens. Cool and combine with equal parts of sour cream as it is used. SOUR CREAM POTATO SALAD 4 cups cooked diced potatoes 1/2 cup diced cucumber 1 tsp. minced onion 3/4 tsp. celery seed 1-1/2 tsp. salt 1/2 tsp. pepper 3 hard-cooked eggs 1-1/2 cups sour cream 1/2 cup mayonnaise or salad dressing 1/4 cup vinegar 1 tsp. prepared mustard Combine potatoes, cucumber, onion, celery seed, salt and pepper. Toss together lightly. Separate yolks from whites of eggs. Dice whites and add to potato mixture. Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard. Add to potatoes and toss together lightly. Allow to stand 15 minutes before serving. Garnish with crisp salad greens. Serves eight. POTATO SALAD WITH COTTAGE CHEESE, AND SOUR CREAM 1 cup cottage cheese 3 cups diced, cooked potatoes 1/4 cup sour cream 1/8 cup mayonnaise 1 tsp. chopped chives 3 slices of bacon, diced fried Combine sour cream and cheese. Then add cheese mixture. Fold on lettuce or other greens. Add mayonnaise to potatoes, in chives and bacon. Serve. Serve 4-5. https://whatcanadaate.lib.uoguelph.ca/files/original/5573de56999c364e7fb254ce2b8393e1.jpg 1f8999a6b03bd0088e55f6b924df7381 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 Page 9 Description An account of the resource COTTAGE CHEESE RINGS 1 tbsp. gelatine 1/4 cup cold water 2 cups cottage cheese 3/4 tsp. salt 1 tsp. sugar 1 tbsp. lemon juice 1/4 cup cream 1/4 cup mayonnaise Fruit or vegetable salad (Makes 4 to 6 servings) Sprinkle gelatin over cold water in top of double boiler. Let stand until softened. Place over boiling water until dissolved. Combine remaining ingredients except salad and blend thoroughly. Add dissolved gelatin to cheese mixture Pour into individual ring moulds moistened first with cold water Chill until firm. Unmould on crisp lettuce or salad greens.. Fill centre of mould with fruit or vegetable salad. STUFFED CELERY Fill crisp stalks of celery with cottage cheese. Arrange them petal fashion on a round chop plate, and fill the centre with olives. SOUR CREAM DRESSING - Uncooked Combine ingredients. Store in covered bottle in cold place. 1 cup thick sour cream 2 tbsps. vinegar 1/2 tsp. salt f.g. paprika 2 tbsps. sugar 1/2 cup drained and chopped sweet pickles ‘Sour cream and pickles = tantalizing.' SOUR CREAM AND COTTAGE CHEESE DRESSING Uncooked 1 cup creamed cottage cheese 1/3 cup sour cream 1 tsp. chopped onion 1 tsp. chopped green pepper 2 tsps. chopped olives 1 tsp. Tabasco sauce Whip sour cream and cottage cheese and add remaining ingredients. Serve on lettuce or cabbage wedges. Ideal sauce for shrimp with 1-1/2 teaspoons Tabasco sauce. https://whatcanadaate.lib.uoguelph.ca/files/original/adbf7de0dccbeb68d7ed86657ac03d57.jpg 0d0caf0ac03d462e9b230d4d53f6180c 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 Page 10 Description An account of the resource VEGETABLE COTTAGE CHEESE SALAD Dissolve 1 package lime Jello with 1 cup hot water and 2 tbsps vinegar When cool add and beat 1/2 cup miracle whip of milk. Add immediately : 1/4 cup olive 1/4 cup onions 1/4 cup Carrots 1/4 cup celery 1/4 cup radish 1/2 lb. Silverwood’s Cottage Cheese and unmold FROZEN FRUIT SALAD 2 cups SiIverwood’s Creamed Cottage Cheese 1/3 cup mayonnaise 2 tbsps. sugar 1 cup diced pineapple 1 cup diced, peeled orange 1/4 cup chopped maraschino cherries 2 tbsps. cherry juice 1/3 cup chopped pecans Sieve Silverwood’s CottageCheese. Combine with mayonnaise and sugar and stir until well blended. Fold in fruit, cherry juice, and nuts Freeze in refrigerator tray at coldest temperature until solid. Slice and serve on lettuce.. Serve 6. WHIPPED CREAM FRUIT DRESSING 1/4 cup sugar 1 /8 tsp. salt 1 cup hot pineapple juice 3 tbsps. lemon juice 2 tbsps. flour 1/2 cup water 1 egg, beaten 1/2 to 1 cup SiIverwood’s heavy cream whipped Mix sugar, flour and salt together.. Add water and blend. Pour into pineapple juice and cook 10 minutes in a double boiler, stirring frequently. Pour over egg, stirring rapidly; return to double boiler and cook 3 minutes longer. Remove from heat and add lemon juice. Cool. When ready to serve, thin with plain or whipped cream to desired consistency. Makes 1-1/2 cups. Omit water. Use only 1-1/2 tbsps lemon juice and add juice of 1 orange. Use 2 eggs, separated, adding beaten whites after removing dressing from heat. Omit egg whites if dressing is not to be used within 24 hours. https://whatcanadaate.lib.uoguelph.ca/files/original/8f79c2d9bbf6ed14ca878366d48f39a4.jpg a0caf1066f48e6dbe44587d7e4ad52a2 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 Page 11 Description An account of the resource COTTAGE CHEESE VEGETABLE DRESSING 1 cup SiIverwood’s cottage cheese 3 tbsps. sugar 1/4 tsp. paprika 4 tbsps. catsup 2 tbsps vinegar 1/4 tsp. salt 1/4 tsp. mustard Combine all ingredients. Blend well. Subtitle "Cookies" in decorative border shaped like a cookie. MOTHER’S MINT MIST COOKIES 2 cups flour 1/4 tsp. cream of tartar 1 egg 1/4 tsp. peppermint flavouring 1/2 tsp. soda 1/2 cup shortening 1 cup sugar 1/2 tsp. vanilla 1/2 cup SiIverwood’s buttermilk Sift together dry ingredients, cream shortening and sugar. Blend in egg and flouring. Mix well. Add Silverwood's Buttermilk and dry ingredients, alternately. Drop by level tablespoonsful onto greased cookie sheet. Grease bottom of small glass, dip into sugar and press cookie flat. Bake in 375 degrees F. oven 8 to 10 minutes. QUICK CHOCOLATE DROP 1/2 cup chocolate syrup, few drops peppermint flavouring 6 tbsps. powdered sugar 1 tsp. vanilla 1 cup Silverwood’s milk powder Chopped walnuts Mix all ingredients in order except walnuts. Chill. Shape into balls then flatten into patties, roll in chopped walnuts. Chill until ready to serve. https://whatcanadaate.lib.uoguelph.ca/files/original/f5e2b462fa3f73ca7e7a7e8c5c654a0c.jpg 1779bdc7c268d99e1c9a964acfbf31ce 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 Page 12 Description An account of the resource BROWN SUGAR COOKIES 1-3/4 cups sifted flour ½ tsp. baking soda ½ tsp. salt ½ cup shortening 1/2 cup shredded coconut 1 cup brown sugar 1 egg ¼ cup Silverwood’s Buttermilk Sift dry ingredients together. Cream shortening, add sugar gradually, work until smooth. Beat in egg, stir in dry in-gredients and Silverwood’s Buttermilk alternately. Beat until smooth. Mix in coconut last. Chill 1 hour before baking. Drop by teaspoon onto greased cookie sheet. Bake 400 degrees F. oven 8 to 10 minutes. OLD FASHIONED OATMEAL COOKIES 1-3/4 cups sifted flour l/2 tsp. soda 1 tsp. salt ½ tsp. cinnamon ¼ tsp. cloves ¾ cup shortening ½ cup sugar 1 cup chopped nuts 1 cup brown sugar 1 egg Combine – 1/2 cup Silverwood’s Buttermilk, ¼ cup corn syrup, 1 tsp. vanilla 2 cups rolled oats 1 cup raisins Sift together dry ingredients and spices. Cream shortening and sugar. Blend in egg. Alternate dry ingredients and buttermilk and syrup. Blend in oats raisins and nuts. Drop by tablespoonful onto greased cookie sheet. Bake 375 degrees F. 12 to 15 minutes. SOUR CREAM SUGAR COOKIES 1 cup shortening 1 cup brown sugar 2 eggs, beaten 1 cup sour cream 4-1/2 cups flour l/2 tsp. nutmeg 1/2 tsp. salt ½ tsp. baking soda 1 cup raisins 1 cup nuts 2 tsps. baking powder Cream shortening and sugar, add the eggs and sour cream to which soda has been added. Stir in 1-1/2 cups flour; then add baking powder, spice and salt, nuts and raisins. Blend thoroughly. Add the other three cups flour. Knead lightly, roll out and cup. Bake at 375 degrees for about 10 minutes. https://whatcanadaate.lib.uoguelph.ca/files/original/30df529e1701e818380fab88733fdd40.jpg 45017972b4c77ffd386bab6b27129907 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 Page 13 Description An account of the resource Cakes, Frostings Illustration below title of a cake slice, a pound cake and a roulade cake. SOUR CREAM CAKE TOPPING 1 cup SiIverwood's Sour Cream 1/3 cup brown sugar 1/2 cup shredded coconut 1/4 chopped nut meats Few grains of salt Combine all ingredients, folding and blending carefully. Spoon onto sponge cake squares, gingerbread, cake or cup cakes before serving. Make 1-1/2 cups. LACE TOPPED CHOCOLATE CAKE 1-3/4 cups sifted flour 1 tsp. salt 2-1/2 squares (2-1/2 ozs.) unsweetened chocolate, melted 3 eggs 2 tsps. baking powder 1 tsp. soda 1-1/2 cups sugar 3/4 cup SiIverwood's MiIk Powder 2/3 cup shortening 1-1/4 cups water Sift together first four ingredients. Cream shortening. Gradually add sugar, beat until light and fluffy. Add eggs one at a time, beat until smooth. Stir in melted chocolate, blend well. Add sifted dry ingredients beginning and ending with flour mixture. Beat for 1 minute or about 150 strokes. Bake in 9 inch layer tins in moderate over (350 degrees F.) for 30 to 35 minutes. FILLING: 3 tbsps. cornstarch 1-1/2/2 cups water 1/2 cup sugar 1/4 cup SiIverwood’s milk powder 1/4 tsp. salt 1 tsp. butter 2 squares (2 ozs.) unsweetened chocolate, shaved or shredded 1/2 tsp. vanilla https://whatcanadaate.lib.uoguelph.ca/files/original/7aaa7466b462528fc28233bb4494cfed.jpg 5e5eb61e07ff93149b35cc71f0a1d749 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 Page 14 Description An account of the resource Combine cornstarch, sugar, salt and milk powder. Sprinkle over surface of water in top of double boiler. Beat with rotary blender until just blended. Stir constantly until slightly thickened. Add chocolate and stir until melted. Remove from heat, stir in butter and vanilla. Cool, spread mixture between cooled cake layers. Decorate top of cake by sprinkling powdered sugar through lace doily. BUTTERMILK FUDGE FROSTING 2 squares chocolate 1/2 tsp. salt 3 tbsps. butter 1/2 tsp. vanilla 2 cups sugar 1 cup SiIverwood’s Buttermilk 3 tbsps. cream Melt chocolate over hot water and add sugar, salt and stir until blended. Add buttermilk. Cook to 234 degrees F° on direct heat, stirring constantly (until a few drops, dropped in cold water form a soft ball). Turn into a clean bowl, do not scrape sides of pan. Add butter, cool to lukewarm. Beat until mixture thickens and loses its gloss, add cream and vanilla, beat until spreading consistency. Spread between layers and over top and sides of cake. CHOCOLATE BUTTERMILK CAKE 2 cups sugar 1/2 cup cocoa 1-1/2 cups buttermiIk 1/2 cup shortening 1 tsp. vanilla 2 eggs 2 cups sifted cake flour 1 tsp. soda 1 tsp. salt Blend 1 cup sugar with 1/2 cup cocoa and 1 cup put aside. Sift 1 cup sugar, blend with 1/2 cup shortening. Beat 2 eggs. Add alternately with 1 cup following (sifted together): 2 cups sifted cake soda and 1/2 teaspoon salt- Beat well, add cocoa mixture. Beat until blended, The cake in greased 9 inch tube pan at 350 degrees F. for 50 minutes or in two 9 inch layer pans for desired. https://whatcanadaate.lib.uoguelph.ca/files/original/e7de65c25567f763e4b3ce75e5e78b1e.jpg ec59adc35916d2e926ca9590c5bd4bf0 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 Page 15 Description An account of the resource NO BAKE CHEESE CAKE FULL SIZE 10-12 SERVINGS 1. Mix together 2 envelopes unflavoured gelatin, 1 cup sugar, and 1/4 tsp. salt in the top of a double boiler. 2. Beat together 3 egg yolks and 1 cup of milk; add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved and mixture thickens, about 10 minutes. 3. Remove from heat; add 1 tsp. grated lemon rind; cool. 4. Stir in 3 cups creamed cottage cheese (24 oz.) sieved, 1 tbsp. lemon juice, and 1 tsp. vanilla. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon. 5. While mixture chills, make crumb topping as follows: Mix 3 tbsps. melted butter, 1-1/2 tbsps. sugar, 1 cup graham wafer crumbs 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, set aside. 6. Fold 3 egg whites, stiffly beaten, and 1 cup heavy cream whipped into chilled gelatin mixture. 7. Place a thin layer of graham wafer mixture in bottom of pan, then turn cream mixture in and sprinkle top with remaining mixture. Use an 8 in. spring form pan. Chill until firm. If desired, use an 8 or 9 in. square or a 9 x 5 in. loaf pan. Line with waxed paper and press crumb mixture in bottom of pan. Turn in gelatin mixture. Chill until firm. Unmold. HALF SIZE 5-8 SERVINGS Use 1/2 above gelatin mixture, but full amount of crumb mixture in an 8 inch layer pan or 9 inch pie plate. Illustration of 6 pople and a baby at a dining table eating a dessert. EVERYBODY'S FAVOURITE ... IT'S SILVERWOOD'S https://whatcanadaate.lib.uoguelph.ca/files/original/a1c6098da9a88943ad8b2c0f800b1d33.jpg 4692973f1595814c35dedab24d6644d6 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 Page 16 Description An account of the resource GINGER BREAD 1 cup buttermiIk 2 tbsps. butter 1/2 cup sugar 1 cup molasses 2 tsps. soda 1 tsp. alIspice 2 tsps. ginger 2-1/2 cups flour 1/2 tsp. salt Cream butter and add the sugar, molasses and buttermilk. Sift flour, salt, soda, allspice and ginger and add to liquid mixture. Mix well. Place in a well greased loaf pan and bake in a moderate oven. BUTTERMILK CHOCOLATE COOKIES 1 cup brown sugar 1/2 cup shortening 2 eggs 2 squares baker’s chocolate 2-1/2 cups flour 1/2 tsp. baking soda pinch of salt 1/2 tsp. vanilla 3/4 cup buttermilk 1/2 cup chopped walnuts Cream shortening and sugar together. Add eggs and beat well. Add flour, soda and salt which have been sifted together, alternately with buttermilk. Add vanilla and chopped nuts. Drop by spoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes in 400-degree oven. Cool and ice with Dari-Rich frosting. (See Dari-Rich page.) MUFFINS, BISCUITS BUTTERMILK SCONES 5 cups pastry flour 1-1/4 tsps. soda 1/4 cup fine white sugar 1-1/2 cups SiIverwood's Buttermilk 2 tsps. baking powder 2 tsps. salt 4 tbsps. chilled shortening Sift dry ingredients in shortening and add buttermilk. Knead for 30 seconds. Divide dough into 6 equal parts. Pat into 1/4 inch thick rounds. Cut as a pie into 4 wedges and cook on griddle or top of stove turning once 10 or 15 minutes (sprinkle little flour on griddle - no grease). https://whatcanadaate.lib.uoguelph.ca/files/original/6b9db1097ed498ac68dc1648a0299595.jpg cce36b020a619d146a2887a8f66e401f 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 Page 17 Description An account of the resource SOUR CREAM MUFFINS 2 cups graham flour 2 tbsps. sugar 3/4 tsp. baking soda 1/2 tsp. salt 1-1/4 tsps. baking powder 1 egg 1-1/2 cups sour cream Sift dry ingredients together. Beat egg, add sour cream and sifted ingredients. Mix only enough to dampen flour. Fill greased muffin pans two-thirds full, and bake in hot oven (400 degrees) for 25 minutes. SOUR CREAM WAFFLES 2 cups flour 1-1/2 tsps. soda 2 tsps. baking powder 4 eggs beaten 2 tsps. salt 1-1/2 cups sour cream 1-1/2 cups buttermilk Mix and sift dry ingredientSo Beat eggs thoroughly; add buttermilk and sour cream. Beat until smooth. Makes eight waffles. Serves 4 to 6. PECAN SOUR CREAM WAFFLES 2 cups flour 1 tsp. soda 1 tsp. salt 1 tbsp. sugar 2 cups sour cream 2 eggs 2 tbsps. melted shortening 1/2 cup chopped pecans Sift flour, soda, salt and sugar together. Add sour cream. Separate eggs. Beat yolks and add to mixture. Mix thoroughly. Beat egg whites stiff and fold into mixture. Add shortening, then chopped pecans. Heat waffle iron and bake. SOUR CREAM SCONES 2 cups sifted flour 1/4 cup sugar % tsp. salt 2 tsps. baking powder 1 tsp. baking soda Combine together, then add 1/3 cup butter, 1 egg, 5/8 cup sour cream, 1/4 cup raisins. Bake 375 degrees oven for 15 minutes. https://whatcanadaate.lib.uoguelph.ca/files/original/3473fed113934a3867c9d6a23678cea4.jpg 990e975dbd0ab3fea94b0148187b123f 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 Page 18 Description An account of the resource BUTTERMILK BISCUIT 2 cups sifted all-purpose flour 3 tsps. baking powder 3 tbsps. shortening 1/2 tsp. salt 1/4 tsp. baking soda 2/3 cup SiIverwood’s ButtermiIk Sift together flour, salt, baking powder and baking soda. Cut in shortening. Add buttermilk all at once. Stir lightly with knife, turn on floured board. Knead gently for 20 counts. Roll dough about 1/2 inch thick, Cut with floured cutter. Place on oiled cookie sheet having biscuits touching. Bake in hot oven. Yield 12 biscuits light as a feather. BOSTON BROWN BREAD 1 cup flour 1 cup whole wheat flour 1 tsp. baking powder 1 cup yellow cornmeal 1-1/2 tsps. salt 1/2 cup sugar 1/2 cup dark molasses 1-1/2 cups Silverwood’s Buttermilk 3 tbsps. melted butter Combine dry ingredients. Add molasses and buttermilk and mix well. Add melted butter. Pour into greased 1 quart mold, cover tightly and steam 3-3 1/2 hours. SOUR CREAM TEA BISCUITS Sift together : 3-1/2 cups sifted flour 4 level tsps. baking powder 1 level tsp. baking soda Add : 1/2 cup shortening - cut in dry mixture as for pie crust Add : 1/2 cup sugar Beat one egg and add 1 cup Silverwood’s Sour Cream. Add to above mixture, drop off teaspoon on greased cookie sheet. Bake - (450 degrees F.) for 5 minutes, then reduce heat to 350 degrees F. for 15 minutes or until done. Variations- For Dumplings, increase sour cream from 1 cup to 1 1/3 cups. https://whatcanadaate.lib.uoguelph.ca/files/original/1a74023639ae4af28d0e5a4074ad9cf9.jpg 3c18e80c18d368ef228b5b9d140e81f1 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 Page 19 Description An account of the resource SOUR CREAM FUDGE 1 cup sour cream 2 cups granulated sugar 1/2 tsp. salt 2 tbsps. butter 1/2 cup walnuts or pecans Cook cream, sugar and salt to the soft ball stage. Remove from fire, add butter and let stand without stirring until pan is cool enough to be held in the palm of hand. Beat candy just until it loses its shine and begins to fudge, then quickly turn into buttered pans. Let stand until firm, then cut in squares. SOUR CREAM FRUIT FUDGE 2 squares unsweetened chocolate 1 cup sour cream 1-1/4 cups firmly packed brown sugar 1/2 tsp. salt 1 tsp. vaniIla 3/4 cup chopped raisins or dates (optionaI) Mix together the chocolate cream, sugar and salt. Cook over low heat until sugar and chocolate are melted, stirring lightly. Bring to a boil and cook to the soft ball stage. Remove from the heat and add vanilla. Cool to lukewarm and beat until creamy. Add fruit and spread into well greased pan. Cool and cut in squares. Delightful ... CHRISTMAS BISCUITS 1 lb. butter 1 lb. sugar 4 eggs 1 cup sour cream 1 tsp. soda Flour enough to roll Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in the flour until dough is stiff enough to handle. Chill over night. In the next morning, roll out thin on a floured board and cut with a cookie cutter. Bake in a moderate oven (350 degrees) about 10 minutes. https://whatcanadaate.lib.uoguelph.ca/files/original/7f2205b2e84121d1c82907410c0b41c6.jpg 3cdaa28885cdb4f62ab75d9deff45969 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 Page 20 Description An account of the resource BUTTERMILK BRAN BISCUITS Sift together : 1 tsp salt, 1 tsp soda 3/4 cup bran, 1/2 cup pastry flour, 1/2 cup sugar Blend in: 1 cup shortening, 3/4 cup Silverwood's Buttermilk "Pies" subheading illustrated with a pie and a slice of pie. SPICE PIE Using Silverwood’s Milk Powder 4 egg yolks 1 1/4 cup milk 1 1/3 cups sugar 3 tbsps. meIted butter 1/2 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. nutmeg 3 tbsps. flour 4 egg whites 1/2 tsp. salt Combine first eight ingredients, mix well. Beat egg whites and salt until stiff but not dry. Fold gently into egg yolk mixture. Pour filling into warm baked pie shell. Bake 40 to 50 minutes in 350 degrees F. oven. * To convert milk powder to milk follow directions on package. APPLE PIE 1 recipe plain pastry, using 1-1/2 cups flour 4 tart apples, sliced 2/3 cup sugar 1 tsp. cinnamon 1 cup Silverwood’s Sour Cream or 1 cup Silverwood’s Sweet Cream Line 9-inch pie pan with pastry. Mix apples with sugar and cinnamon and place in the pastry-lined pan. Spread a 1/2-inch layer of Silverwood’s Sour Cream over the apples. Adjust top crust and flute edges. A lattice type crust may be used, in which case weave the strips of pastry before arranging over apples. Bake 10 minutes in hot oven (450 degrees F.), reduce heat to 350 degrees F., continue baking for 30 minutes. Serve warm or cold. https://whatcanadaate.lib.uoguelph.ca/files/original/60057ef577db40583e213dc809db3875.jpg ee41352320ec19022ff4298bdbb92210 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 Page 21 Description An account of the resource BUTTERMILK RAISIN PIE 3/4 cup SiIverwood’s Buttermilk 2 beaten eggs 1 tsp. butter 1 cup raisins 1/2 cup granulated sugar 1/2 tsp. salt Rind and juice of 1 orange Bake in oven 425 degrees F. until set, reduce temperature to 350 degrees F. until done. SOUR CREAM PEACH PIE 7 or 8 peaches 1 cup brown sugar 1/2 cup granulated sugar 1 cup Silverwood’s Sour Cream 2 tbsps. flour 2 tbsps. quick cooking tapioca Wash, pare and halve peaches. Combine flour, granulated sugar and tapioca. Spread on bottom and sides of an unbaked pie shell. Combine Silverwood’s Sour Cream and brown sugar and dip each peach section in this mixture and arrange in pie shell. After the pie shell is filled, pour remaining sour cream mixture over peach sections and place in a pre-heated oven of 4. 0 degrees F. After 15 minutes, reduce temperature to 250 degrees F. and continue baking for one hour. Makes one 8-inch pie. STRAWBERRY GLAZE Sprinkle sugar over sliced berries. Let stand for 30 minutes. Drain juice from strawberries. Add enough water to make 1/2 cup liquid. Mix cornstarch with small amount of strawberry juice to make a thin paste. Add to rest of strawberry liquid and cook, stirring constantly, until thickened. Arrange berries over top of Cheese Torte and spoon glaze over top. PINEAPPLE CREAM 4 tbsps. butter 3/4 cup sugar 1 tbsp. plain gelatin 1/2 pint (1 cup) SiIverwood’s Whipping Cream 1/2 tsp. salt 1 egg 4 tbsps. SiIverwood’s Sour Cream I tsp. vanilla 1 small can crushed pineapple 1/4 cup cold water 2 cups graham cracker crumbs Cream together butter, Silverwood’s Sour Cream, sugar, salt and vanilla. Add egg and beat well. Soften gelatin in cold https://whatcanadaate.lib.uoguelph.ca/files/original/da92351a47587efa250ad582919a65cc.jpg 763c0d6a5b88d45eb7e12eceb369e3c7 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 Page 22 Description An account of the resource water. Dissolve over hot water until liquid, add to pineapple, fold into creamed mixture. Whip cream until thick, fold into pineapple mixture. Put half of crumbs in bottom of Pyrex utility dish. Pour cream mixture into dish, press balance of crumbs over top. Refrigerate over night. Cut into serving pieces. COTTAGE CHEESE CUSTARD PUDDING 2 cups cottage cheese 4 eggs, beaten slightly 1 quart, miIk, scalded 3 tbsps. flour 1/2 tsp. salt 1/2 cup sugar 1 tsp. vanilla extract 1/4 tsp. almond extract Put cottage cheese through a sieve. Beat eggs together slightly; add scalded milk, stirring to blend. Mix dry ingredients; add sieved cottage cheese. Gradually stir in milk-egg mixture; add vanilla and almond extract. Pour into a well-buttered 8-inch glass baking dish. Place in a pan of hot water and bake in a moderate over (325 degrees F.) for 1% hours or until a knife inserted in the center comes out clean, let cool. Serve 6 to 8. CHEESE TORTE 2 envelopes unflavored gelatin 1 cup orange juice 1 cup SiIverwood’s Creamed Cottage Cheese 1 cup SiIverwood’s Whipping Cream 1/2 cup cold water 2 eggs 1/4 tsp. salt 1 cup sugar 1 tsp. grated orange rind Strawberry glaze Soften gelatin in cold water- Separate yolks and whites of eggs- Place orange juice, salt, sugar in top of double boiler- add gelatin and place over boiling water- Cook stirring constantly, until sugar and gelatin are completely dissolved. Beat egg yolks until bubbly- Add a little hot gelatin mixture to yolks, then return them to rest of mixture and cook, stirring constantly, until mixture coats a metal spoon- Remove from heat; cool- Press cottage cheese through a sieve- Stir into orange juice-gelatin mixture- Add grated orange rind- Chill until mixture has the consistency of unbeaten egg whites. Grease a 9 inch round glass dish- Beat egg whites until stiff enough to hold sharp peaks- Whip cream stiff- Gently stir gelatin mixture and whipped cream into the egg whites- Pour into prepared dish and chill until firm- Unmold- Arrange strawberry glaze over top of mold- Makes 6 servings https://whatcanadaate.lib.uoguelph.ca/files/original/c79a065c2f0a092ee0d09079208059ba.jpg bb9faa3eaaa3b20d80555e3417e242cd 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 Page 23 Description An account of the resource Main Dishes, Sauces Illustration of a family sitting at a dinner table about to eat a turkey dinner. SOUR CREAM CHICKEN AND DUMPLINGS 1-31/2 lb. frying chicken 1/2 tsp. powdered ginger 1 pint sour cream 1/2 cup SiIverwood’s Milk Flour Salt and pepper 1 egg 1 cup prepared biscuit mix Cut chicken into parts, as for frying. Dredge with flour, salt, pepper and ginger. Saute in fat until brown all over. Place chicken in deep, buttered casserole. Pour sour cream over it and cover tightly. Bake 2 1/2 hours in moderate oven of 350 degrees F. before adding dumplings. To Make Dumplings: Add milk and beaten egg to prepared biscuit mix. Drop batter by spoonfuls into casserole. Replace cover and bake an additional 1/2 hour. FRIED CORN WITH SOUR CREAM SAUCE 3 cups canned of cooked whole kernel corn 1 tsp. chopped onion 4 tsp. flour 3/4 tsp. salt 4 tbsps. butter 1/3 cup chopped red and green peppers 1 cup SiIverwood’s Thick Sour Cream 1/8 tsp. pepper https://whatcanadaate.lib.uoguelph.ca/files/original/ecfe0f7fb5366bdfaeea95d9798d4ff1.jpg 56cf73d59ab8b3c5c5374ff72be43a33 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 Page 24 Description An account of the resource Fry corn in 2 tablespoons butter. Melt remaining butter, add peppers and onion and cook over low heat stirring frequently until tender. Add flour and mix we'll. Add sour cream and cook over low heat stirring constantly until thickened. Season with salt and pepper and serve with corn. Serve 6. COTTAGE VEGETABLE LOAF 3 1/2 cups SiIverwood’s Creamed Cottage Cheese 1/2 cup diced green pepper 2 cups finely diced celery 1/4 tsp. paprika 2 eggs, well beaten 3 tbsps. butter 1/2 cup finely diced onion 1 tsp. salt 2 tbsps. lemon juice 2 cups bread crumbs Turn cottage cheese to large mixing bowl. Saute onion and green pepper in butter 5 minutes or until tender. Add to cottage cheese with remaining ingredients, stirring to blend. Turn into a buttered 2-quart casserole and place in a pan of hot water. Bake in a moderate oven, 350 degrees F., for 50 to 60 minutes, or until lightly browned on top. Serve 6. SOUR CREAM SAUCE 1 cup SiIverwood’s thick Sour Cream 1/4 tsp. paprika 1 tbsp. sugar 1 tsp. salt 1 tsp. dry mustard 2 tbsps. vinegar Whip cream. Mix sugar and seasonings together, add vinegar and pour slowly into cream, beating lightly. Serve with cold meat. Makes 1 1/2 cups. HORSERADISH Omit vinegar, add 1/4 cup drained prepared horseradish. Mustard seed may be used instead of dry mustard. Add 1/8 tsp. of celery seed to this sauce. SOUR CREAM GRAVY 2 tbsps. minced onion 2 tbsps. butter 1/4 tsp. salt 1 tbsp. minced parsley 2 tbsps. flour 1 1/2 cups SiIverwood’s Sour Cream https://whatcanadaate.lib.uoguelph.ca/files/original/c45d02b0063b5609b9efddfb0e318acb.jpg 2fa64f2eb3106e65153c94a279d9ce65 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 Page 25 Description An account of the resource Cook onion and parsley in butter 2 minutes. Blend in flour, salt and cayenne; add sour cream gradually, stirring constantly. Heat to boiling and continue to cook until thickened. BROWN SOUR CREAM GRAVY Make gravy in roasting pan with 2 tablespoons melted fat from meat. Increase flour to 3 tablespoons and brown in fat. VEAL CUTLETS IN SOUR CREAM Season 4 cutlets and brown in butter. Remove cutlets and make sour cream gravy in pan. Add cutlets and simmer 20 minutes or until tender. KIDNEY VEAL CHOPS IN SOUR CREAM GRAVY Prepared as Veal Cutlets. TRIPE IN SOUR CREAM Simmer pieces of cooked tripe in sour cream gravy 30 minutes. Add 1 tablespoon chopped green pepper, if desired. WILD RABBIT IN SOUR CREAM Cut rabbit into serving pieces. Season and brown in butter. Add 2 cups sour cream and simmer until tender, about 1 hour, adding more cream if necessary or cook in sour cream gravy. CREAMED COTTAGE CHEESE SAUCE Whip 1/2 cup of Silverwood’s Thick Sour Cream. Add 1/8 cup horseradish and 1/2 cup Silverwood’ s Creamed Cottage Cheese. Season to taste. Chill well. (Excellent with fruit and vegetable salads.) BUTTERMILK PORRIDGE 1/2 cup barley 3 cups water 1 1/2 qts. Silverwood ’ s Buttermilk 1/2 tsp. salt Boil barley slowly in water for about 2 hours. Add Silverwood’s Buttermilk stirring until it boils, cook a few minutes, then add salt. Serve with syrup or sugar. Serve 5. https://whatcanadaate.lib.uoguelph.ca/files/original/8bd0e495bb3e60c5a29dfebae5e78824.jpg 4ac3ae3b62d586b72384369a8e4668b8 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 Page 26 Description An account of the resource COTTAGE CHEESE SOUFFLE 1 cup cottage cheese 1/4 cup buttermiIk 1 cup soft bread crumbs 3 eggs 4 tbsps. butter 3 tbsps. flour 1/4 tsp. saIt 1/2 tsp. baking soda Dash of cayenne Melt butter in skillet, add flour, salt and cayenne. Mix thoroughly, add all the buttermilk at once and stir until smooth. Then add the cottage cheese, soda and bread crumbs. Beat the eggs until light and fluffy and add to the cheese mixture. Pour into a well greased baking dish, and bake for about 30 minutes at 350 degrees F°. Serve at once with a hot cheese sauce, made by adding snappy American or Cheddar cheese to a medium white sauce. MASHED POTATO AND CHEESE PUFF 4 hard-cooked eggs, shelled 1/4 tsp. dry mustard 2 tsps. vinegar 1 tbsp. chopped olives 1/2 to 3/4 cup cottage cheese chive. 1/4 tsp. salt 1/8 tsp. pepper Mash potato thoroughly with desired milk and seasoning., Blend about 1 part cottage cheese to 4 parts potato. Place in cass-role, dust with paprika and brown in oven. Add chopped parsley as garnish, before serving. FILLETS IN SOUR CREAM 2-1 lb. pkgs. frozen fillets 1 cup SiIverwood’s thick Sour Cream 1 medium onion 1/2 small green pepper 1 tsp. salt 1/8 tsp. pepper Start oven 400 degrees F°. Thaw fillets. Pat dry with paper toweling. Peel and cut onion into thin slices,, Chop green pepper fine. Mix green pepper with sour cream. Grease a 6-inch by 8-inch baking dish. Place onion slices on bottom of dish. Arrange- fillets over onion and sprinkle with salt and pepper. Bake for 15 minutes or until fillets flake easily with a fork. Remove fish from oven. Preheat the broiler. Spread sour cream over fish. Place under broiler, 3 inch from heat, for 5 minutes or until top of the fish is lightly browned. Serve the fish with tiny brown potatoes and green peas. Makes 4 servings. https://whatcanadaate.lib.uoguelph.ca/files/original/e777ad0228e651a100f74855df875a72.jpg d832cc7e5fefea32baa5b63253d0a8f0 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 Page 27 Description An account of the resource TUNA MACARONI SUPREME 1/2 lb. large sea shelI macaroni 1/4 cup all purpose flour 1 tsp. salt 2 tsps. Worcestershire 4 hard-cooked eggs 2 cans chunk-style tuna 5 tbsps. butter or margarine 4 cups miIk 1/8 tsp. pepper 2 cups grated process American cheese (1/2 lb.) 1 cup fresh bread crumbs Early in day: Cook macaroni until barely tender Drain; rinse with hot water; drain again. Turn into 2-quart casserole In saucepan, melt butter; stir in flour, milk; cook, stirring, until smooth and thickened. Add salt, pepper, Worcestershire, 1 1/2 cups grated cheese. Chop eggs coarsely, Scatter eggs and tuna chunks over macaroni- Pour cheese sauce over all. Then sprinkle with bread crumbs combined with rest of cheese. Refrigerate. About 1 hour before serving. Start heating oven to 375 degrees F. Remove casserole from refrigerator. Let: stand at room temperature about 20 minutes. Bake, uncovered, 40 minutes, or until browned and bubbling. Makes 8 to 10 servings. To convert milk powder into milk follow directions on package. CREAMED COTTAGE CHEESE DEVILLED COTTAGE EGGS 1/2 lb. large sea-shell macaroni 1/4 cup al l-purpose flour 1 tsp. salt 2 tsps. Worcestershire 4 hard cooked eggs 2 cans chunk-style tuna 5 tbsps. butter or margarine 4 cups miIk 1/8 tsp. pepper 2 cups grated process American cheese (1/2 lb.) 1 cup fresh bread crumbs Cut eggs in half lengthwise, remove yolks. Mash yolks; add mustard vinegar, chopped olives and relish. Add cottage cheese, mix well; season with salt and pepper. Refill egg whites with mixture, piling it high. Sprinkle with paprika if desired. Serve in lettuce cups. BUTTERMILK SAUCE 2 tbsps. butter 4 tbsps. flour 2 tbsps. sugar 1 1/2 tsps. dry mustard 2 1/4 SiIverwood’s ButtermiIk 1 egg, beaten slightly 1 tsp. salt 1/8 tsp. pepper https://whatcanadaate.lib.uoguelph.ca/files/original/7ff162cdc948d5632d48b7224dd4aa93.jpg 898b0bd0a8c4bcecdffa1a14d022935a 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 Page 28 Description An account of the resource Add butter to drippings left in skillet: add flour that has been mixed with sugar, dry mustard and seasonings} blend thoroughly. Gradually add Silverwood’s Buttermilk while stirring; cook over low heat until sauce is smooth and thickened, stirring constantly. Stir some hot sauce into beaten egg; return to skillet and cook 2 to 3 minutes more. Pour sauce into a well greased 1 1/2-quart casserole, add meat balls and bake uncovered in slow oven, 300 degrees F. for 30 minutes. Advertisement: For Best Results insist on SIlverwood's Quality Dairy Products QUALITY - CONVENIENCE - SERVICE AT YOUR STORE - AT YOUR DOOR YOUR SILVERWOOD'S MILK ROUTE SALESMAN CARRIES THE FOLLOWING FINEST QUALITY PRODUCTS: Jersey Cream Top Milk 'Safe' Cream Top Milk 'Homo' Milk 2% All Jersey Dari-Rich (chocolate) Skim Milk Buttermilk Cereal Cream Table Cream Whipping Cream Salad Sour Cream Cottage Cheese Yogurt Butter (regular & unsalted) Eggs Handi-Mlik Pure Fruit Juice Fruit Drink Egg Nog https://whatcanadaate.lib.uoguelph.ca/files/original/7e89772925ad5b53e0ce706f1ed14165.jpg d73baf01dfcde5ed5257d43618ff4091 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 Back Cover Recto Description An account of the resource Advertisement: Silverwood's Exclusive CREAM TOP BOTTLE Illustration of milk bottle with bulbed neck. Economical Convenient Always Whips Cream at no extra cost THE CREAM TOP BOTTLE AVAILABLE ONLY FROM YOUR SILVERWOOD SALESMAN HOW TO USE THE SEPARATOR. Diagram of small ladle removing cream from bulbed neck of milk bottle. 1. Drop the little separator down into the neck of the bottle as far as it will go. 2. Hold the separator firmly in that position and pour the cream off. 3. You will have almost a quarter pint of Cream that will whip and there will still be some cream in the bottle. https://whatcanadaate.lib.uoguelph.ca/files/original/3afc2b4eddbf90185918a683c7e3b935.jpg fcd1bd71d1c36c4243977b193a01c7d2 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 Back Cover Description An account of the resource Illustration of 3 story office buiding. HEAD OFFICE AND DAIRY PLANT LONDON, ONTARIO Plant Locations ONTARIO BRACEBRIDGE BRANTFORD CALEDONIA CARGILL CHATHAM ELMIRA HAMILTON KITCHENER LINDSAY LONDON LUCKNOW NORTH BAY OTTAWA PETERBOROUGH ST. CATHARINES ST. THOMAS SARNIA SAULT STE. MARIE STRATFORD SUDBURY TORONTO WINDSOR WOODSTOCK MANITOBA WINNIPEG BRANDON SASKATCHEWAN REGINA ALBERTA EDMONTON A CANADIAN-OWNED COMPANY SERVING CANADIAN SINCE 1903 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 Advertising Cookbooks 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 Healthful recipes for the hostess homemaker Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9940600693505154">TX 715.6 ZZ1261</a> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Creator An entity primarily responsible for making the resource Silverwood Dairies, Limited. Customer Service Division. creator Publisher An entity responsible for making the resource available London, Ont. : Silverwood Dairies, Customer Service Division Date A point or period of time associated with an event in the lifecycle of the resource ca 1950s Extent The size or duration of the resource. 28 pages 21cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of P. Russell Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Subject The topic of the resource Cooking, Canadian 1950-1959 Collection - P. Russel Cuisine - Canadian Organization - Silverwood Dairies Ltd. Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/5fdd53ba20b17f0a0d0b5b0c16978baa.pdf 3ea3af498d99bf438dfdcdc7823dc81a https://whatcanadaate.lib.uoguelph.ca/files/original/5173cdbb861361a41f69aa4051becc16.jpg 40c7d7e0481bfa40f0153aed8fe18e77 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 On cover: The Food of the Infant and the Growing Child with a sepia photograph of a smiling baby on a peach and white diamond patterned background https://whatcanadaate.lib.uoguelph.ca/files/original/7b8c1f96ab89507a63e47380dd28e350.jpg 224f3e0e40a6bbe7dd955788daa78252 https://whatcanadaate.lib.uoguelph.ca/files/original/4a9b90297923f490bf572ff42302704c.jpg 37b5487009dd9e9c0791e732d7cd47a5 https://whatcanadaate.lib.uoguelph.ca/files/original/837dbfce05a6a866081ff3d39deccd81.jpg 667e384a566b697793be9a51b64e6161 https://whatcanadaate.lib.uoguelph.ca/files/original/d48d336fe72f7a483cf30ac1360a4058.jpg 3b9c53a2d61eeb09ac77f0d0e6cdb869 https://whatcanadaate.lib.uoguelph.ca/files/original/2e6170313b0da354c5c5bd15832b6b1b.jpg e36eb70fecc32176253f954a0158d5cf https://whatcanadaate.lib.uoguelph.ca/files/original/5750894bb554734e6880d934189117f8.jpg b2df2ba5d6a8b622d73b707b517f3756 https://whatcanadaate.lib.uoguelph.ca/files/original/c71d7413dcaefd45660aa26b6ebfb2e3.jpg 6a9fcc6707fe15c1fd671825b9844224 https://whatcanadaate.lib.uoguelph.ca/files/original/8ad2695c3bf9aaafccd7426ea7d7fa2b.jpg 4eddc3cc53508ab9360d351977424395 https://whatcanadaate.lib.uoguelph.ca/files/original/a2c1e224b6af1b73fa8b52e0e3414286.jpg 4468d27d30d2c519ea0def4c6d1afd79 https://whatcanadaate.lib.uoguelph.ca/files/original/182bcede72b363d1e6523fc6f0ae1b6f.jpg b51d7d0e6351c2d1935b2313c085a69c https://whatcanadaate.lib.uoguelph.ca/files/original/9e6b4ab2f4b3d7d4377f32671dbb506c.jpg db80d55ea9ca56d95b1df1c9764afeb8 https://whatcanadaate.lib.uoguelph.ca/files/original/96fd7ec9c6b0d7f2fad02ea71c485bb6.jpg 889f56bda77684342ce204cc0ecfe5c6 https://whatcanadaate.lib.uoguelph.ca/files/original/ee2970ff5c5b1a6f120ef5fe3d3738ef.jpg fd9e06d0f65cfaced26be223476ff512 https://whatcanadaate.lib.uoguelph.ca/files/original/8b5b5dde6b3998add752a0a3983e4ba3.jpg bc86e2001825f9990c7b4d10aa496e00 https://whatcanadaate.lib.uoguelph.ca/files/original/bbff5e19ba68446054fb44a7c2f57b79.jpg fb120f0160cb159e3e1254b9cd352b64 https://whatcanadaate.lib.uoguelph.ca/files/original/1aeb17055b470754da8ebfade081dda8.jpg 1b1b7db4baf3004f416b47dc97ed5302 https://whatcanadaate.lib.uoguelph.ca/files/original/8731c7f538e6018eaa02c16d547750c4.jpg ba5d6b59f61db9b7e1f26b764f007409 https://whatcanadaate.lib.uoguelph.ca/files/original/1c5f9e5c5fe9e6026ab5ea4f70f6c964.jpg 2806d71ed28fbb13522acf699dfbccff https://whatcanadaate.lib.uoguelph.ca/files/original/53762aba5c08b930cf2d3395860661af.jpg 96e1dae4379a06794ee423e1a938fbcc https://whatcanadaate.lib.uoguelph.ca/files/original/f63020a6583455770d6a2ab9f17b75ad.jpeg 590012b97652b2b379daf05cf1ad11ff 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 Dionne Quintuplets- school https://whatcanadaate.lib.uoguelph.ca/files/original/3a54d07f4315e4f07b45de6fbcd3513e.jpg b83409213fd405676c0b678e4d593223 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 Dionne Quintuplets- Karo Syrup ad https://whatcanadaate.lib.uoguelph.ca/files/original/0c65479fa084dd022d3d41df411f5a3f.jpeg eb4ab6c47cc4554f013fe82a4d3a8921 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 Dionne Quintuplets- Bee Hive syrup ad https://whatcanadaate.lib.uoguelph.ca/files/original/0a375ebf8b403cb67c4c13a88bd9f790.jpg 7a132b17d6e1cde81354ef2971cbd7e8 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 Dionne Quintuplets- St Lawrence Starch ad https://whatcanadaate.lib.uoguelph.ca/files/original/7d4486eec866406f3fc5ecd6d551e2aa.jpeg 11ce2a99463f2cf4c6568b9ed8caea07 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 William Thomas Benson, portrait photograph https://whatcanadaate.lib.uoguelph.ca/files/original/f1e800f93f37e3957fa4be3f486ce84d.jpeg 2238b0eccc3fba783c121e655c30a4d2 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 Great Depression: jobless men keep going sign https://whatcanadaate.lib.uoguelph.ca/files/original/a0eda027f32d3c5d139059f13c009ccf.jpeg 9915e4645284542ccc8b3c549c576581 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 Woman cooking for her family, 1930s https://whatcanadaate.lib.uoguelph.ca/files/original/106c506aaad3f0c2ddde0a0e2d633a6e.jpeg 305c516ed4e8a3fe8f3f3381812e1d31 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 Recipe card 1: Making up a complete diet https://whatcanadaate.lib.uoguelph.ca/files/original/06fe5a93753b4821b9fa79116fd75985.jpeg 433092203f15560a8dcf6d3e90a989cd 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 Recipe card 2: measuring syrup 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 Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. 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 Food of the infant and the growing child Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9939645563505154">TX 715.6 ZZ674</a> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Creator An entity primarily responsible for making the resource Canada Starch Company Publisher An entity responsible for making the resource available Montreal: Toronto: Canada Starch Company, Ltd. Date A point or period of time associated with an event in the lifecycle of the resource 1935 Extent The size or duration of the resource. 16 pages 21 cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of P. Rogal Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Subject The topic of the resource Nutrition 1930-1939 Collection - P. Rogal Diets - Children Food Brands - Canada Starch Company Organization - Canada Starch Company Region - Québec https://whatcanadaate.lib.uoguelph.ca/files/original/0f962ff911dea7a3aecbfc073b763ee2.pdf 05ac3f222e65d1966385bd415315b029 https://whatcanadaate.lib.uoguelph.ca/files/original/57b56e3a06242e4b41c0e7b67c402524.jpg 9a1306dbe0d9a8dc9751e0d14730eed1 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 On cover: How to Keep Well with a sepia photograph of a middle aged male the authors name and other text of items the author has edited and/or written Description An account of the resource HOW TO KEEP WELL By ROBT. G. JACKSON,M.D. Past Dietetic Editor, Archives of Therapeutics, New York Past Dietetic Editor, Therapeutic and Dietetic Age (Both journals for Physicians) Past Advisor to Defensive' Diet League of America Author of “How to be Always Well’’ “Make Tour Mind Build Health’’ “Master Guide to Physical Perfection * “The Fattening Regimen’’ “How to Keep Slender—and Well’’ “Systematized Muscle Exercises’’ “Constipation: Its Cause and How to Treat It’’ “Blood Pressure’’ https://whatcanadaate.lib.uoguelph.ca/files/original/4c8f37dfa1c82205e5c6e5a064f076c4.jpg a79c5b73db99dac7fb771429d815f713 https://whatcanadaate.lib.uoguelph.ca/files/original/7e875a00b73bcfe0196e694c61725dbc.jpg 0ce06f0c8e7bfe6152ab6b4fbe90d756 https://whatcanadaate.lib.uoguelph.ca/files/original/4a9e30be60f25d510b6f5a3c8d8de2da.jpg 7fae3fd9c6406fc74e3b2ba0fbdab9e9 https://whatcanadaate.lib.uoguelph.ca/files/original/d0d876dc3b4da94232544b9ac94baf48.jpg 25a820c16d3cc38e1bbc4a27dee7a97a https://whatcanadaate.lib.uoguelph.ca/files/original/0668a6f37fd5859a401ef60c43e7504b.jpg aee3922c0a7cc653d2a16c7cae98dca7 https://whatcanadaate.lib.uoguelph.ca/files/original/6a66dda9ef47aa8c828e62f0e7c047ea.jpg 700212997ff9c80d741bc5089f3a2690 https://whatcanadaate.lib.uoguelph.ca/files/original/69eda31d6a0d79341c831244d2c27439.jpg e5e01bdc4a1941cb1af5bd491adcd1d8 https://whatcanadaate.lib.uoguelph.ca/files/original/a671520207c9e8ae7672016e40287fd4.jpg ae64b362aacf57fd19976eeba0ceb676 https://whatcanadaate.lib.uoguelph.ca/files/original/782e43d1fb949b45f1364254a1b1b6c0.jpg de6792cac7949baaed13edce2bf9e137 https://whatcanadaate.lib.uoguelph.ca/files/original/8826a59838425cf20e2443ccfa015aa7.jpg d33a558415a2d878281133a66173b98a https://whatcanadaate.lib.uoguelph.ca/files/original/91ee53f41dd51f69502316296ed799bf.jpg f94c4b0e635425dc128b281c14638ab9 https://whatcanadaate.lib.uoguelph.ca/files/original/b3a1cf1b4080800c27fc0eae229a7b38.jpg 76e61e8998fdd6b5280667885fc3c3b6 https://whatcanadaate.lib.uoguelph.ca/files/original/437784b0d164ed4a216a1e04f04f0f46.jpg 44815f49dd4f4cc94f445e2d66cc7207 https://whatcanadaate.lib.uoguelph.ca/files/original/a492f9b3c4f0624e785c88ad8d0dc5a1.jpg fcd10236e7aa79def0fd4f2f920b17ab https://whatcanadaate.lib.uoguelph.ca/files/original/748556b2636e625da3c7cbafeead62d5.jpg e06e7c7b78f0bc97da03009bc50f52e6 https://whatcanadaate.lib.uoguelph.ca/files/original/1ff2847372a06c5a87230fd40b8c081f.jpg b1fac8aa3f718926fa045853ce2005b7 https://whatcanadaate.lib.uoguelph.ca/files/original/3ba8adac3705adccd9dee53eb838f6d7.jpg 606cf5ce70dbef0feb7653000a40f670 https://whatcanadaate.lib.uoguelph.ca/files/original/2ad38dd21ab2a91f0b4fcbd25bd04844.jpg 59871834b99e98e227a85a1397842057 https://whatcanadaate.lib.uoguelph.ca/files/original/f6d025fcb052c8e42b84619ecf170f5d.jpg c268deeefedc2f04fc5a0b8d0ba7e3d2 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 Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. 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 How to keep well Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459076805154">TX715.6 ZZ6430</a> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Creator An entity primarily responsible for making the resource Jackson, Robert G. 1859-1941 Publisher An entity responsible for making the resource available [Toronto: Print-Craft] Date A point or period of time associated with an event in the lifecycle of the resource ca 1920s Extent The size or duration of the resource. 15, [1] pages 14 cm. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Gary Draper Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Subject The topic of the resource Diet Hygiene Longevity 1920-1929 Collection - Gary Draper Food Brands - Roman Meal Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/d11b2cd99d74a7681a57d6cac3ee254f.pdf 6c9a0c23178ba8c37452f6471edd5d4a https://whatcanadaate.lib.uoguelph.ca/files/original/c2d9fda645bce4fc35faa59933a13211.jpg 2a9db7ecd5b8fad3e2ab8b3bf0b82664 https://whatcanadaate.lib.uoguelph.ca/files/original/9a24cfb9158e96a43d838b6bfcb6df7a.jpg 66f660cb491241e3b87bbf1465f8ffb1 https://whatcanadaate.lib.uoguelph.ca/files/original/9be5bc6654552e5a7890efb99661c187.jpg c88cede71f1200148dc6461598c6b62b https://whatcanadaate.lib.uoguelph.ca/files/original/00dda8b0f2b071fa778d907b7abd700c.jpg 145ae33581b85c64fea723d93b5d0591 https://whatcanadaate.lib.uoguelph.ca/files/original/1cfe6aad95bfffb26261f6416bc9ffd1.jpg 05d695b49eacdec501c3da118f12014b https://whatcanadaate.lib.uoguelph.ca/files/original/bc4dcf7e3343603c4e42541550be31e4.jpg 395968c257ddb0056b0f5a1f04413a66 https://whatcanadaate.lib.uoguelph.ca/files/original/9cda073c92d51142232c076b6298a4b4.jpg 3715b9ad527a629666690ea0eda3337b https://whatcanadaate.lib.uoguelph.ca/files/original/b0d60eed4188012dca51a39a314edca6.jpg d0cdd9654492c56d306b59160c1a7221 https://whatcanadaate.lib.uoguelph.ca/files/original/29d938e4acaa4ce732fc4a8414f498e9.jpg 0d8d42979457d07443a5c406b8a78ab0 https://whatcanadaate.lib.uoguelph.ca/files/original/64800671cbd8ce987a3efa5e23c457cc.jpg 173ecf0682f37d6ab36c7599627f9996 https://whatcanadaate.lib.uoguelph.ca/files/original/fb1373adb228ff7cc8f4a97a82d03115.jpg adb2f82ecad3f6ab3981c80b44393f72 https://whatcanadaate.lib.uoguelph.ca/files/original/9b759eadbc9b1f278eb6798a03327b33.jpg fc02becab9078f42e9b5fb4fd5f7b8a4 https://whatcanadaate.lib.uoguelph.ca/files/original/48e5700e5ad69892b6034a80444122d6.jpg fcab188b318d06d18d3a3858217b6a98 https://whatcanadaate.lib.uoguelph.ca/files/original/34dfea39d2324c43f0ecf1b043a84876.jpg 3b0e970a595953f12b6df09a28c10a63 https://whatcanadaate.lib.uoguelph.ca/files/original/0955432c8bff510400886888993a979e.jpg 546cec8ce3e9893346ae17ea8e79cb74 https://whatcanadaate.lib.uoguelph.ca/files/original/516ab290ed9e943cde0b73c6df4f48b3.jpg ad436eb03c5eb84938ea6fc46ab59654 https://whatcanadaate.lib.uoguelph.ca/files/original/77f11514ca86ccae7a21edd217c5675d.jpg c77bd4f026690519a974ddeca7c40b6d https://whatcanadaate.lib.uoguelph.ca/files/original/ac87d2aca8ec4a1474e6b27a6275981b.jpg 48ac4f1d335f20ddbd738fc20b49170f https://whatcanadaate.lib.uoguelph.ca/files/original/14af62ce91339e66a3743bf28d0b933e.jpg 513e6f78ed5342709c42645a2188eedb https://whatcanadaate.lib.uoguelph.ca/files/original/beb728c808048b52476d1b3792a89f09.jpg 5ac9695b079bb0eee410022903eb1b15 https://whatcanadaate.lib.uoguelph.ca/files/original/bbf99e5c8903147cdd1384959a3abbcd.jpg a41f8a2ec8934fb8d8518453c0c3acfa https://whatcanadaate.lib.uoguelph.ca/files/original/8f5b5e88cbd73904249f268ea1ed61f7.jpg 041e8b7332e607502830a2d1bb0da0d5 https://whatcanadaate.lib.uoguelph.ca/files/original/179c03dd76b244229c668aaa117c063e.jpg 7e00a74d11117deee8f5c90327e8d190 https://whatcanadaate.lib.uoguelph.ca/files/original/264f41d4256de26dd4688860aa691981.jpg fd0dc6820f84ffe54d50313f1cf295ca https://whatcanadaate.lib.uoguelph.ca/files/original/5413dedb86323b7bc9df704fc784f3a7.jpg 53f9ce6a8ea7a045fccb423844ac643f https://whatcanadaate.lib.uoguelph.ca/files/original/acb0c7ae4ca6aa9fc83af88b8b414ed9.jpg 6aa869fc396e7e077b895038798cc81b https://whatcanadaate.lib.uoguelph.ca/files/original/a8446404875c0a63408b7a10d0d7d4b2.jpg 71339d6d9e86197896658ee904c6bc40 https://whatcanadaate.lib.uoguelph.ca/files/original/d0a39f727045fc7bfae3484f8462378c.jpg 6dc5b81c9532d03b3a18607ca6b837dd https://whatcanadaate.lib.uoguelph.ca/files/original/2fc209d93baa6c069c7b6a598c554a41.jpg 0555debe849e3d38db64b62d942f91ac https://whatcanadaate.lib.uoguelph.ca/files/original/058ceb3d80141d90cf44a868f00e3868.jpg 8b7e2948fc9858e82372cc10203df72b https://whatcanadaate.lib.uoguelph.ca/files/original/665014e6ae1a7ce694a37005804a73c0.jpg 98a7a756fe808c112b347d799b6bc4db https://whatcanadaate.lib.uoguelph.ca/files/original/cf9a6e1a53ad1f8aca7c7caa0acd1e87.jpg 621d245be006d5816ac37468851c79ff https://whatcanadaate.lib.uoguelph.ca/files/original/71612fd17b868682a47c29d3ef7a60e5.jpg ac57fafafe24e849f4aeb9a983311272 https://whatcanadaate.lib.uoguelph.ca/files/original/af6cf466c3905eeed0f60d5e16e87c10.jpg 3d31df4ed1713b10b23814e3b35f983c https://whatcanadaate.lib.uoguelph.ca/files/original/9679e4f5c937f2de7f0b2da9629a344d.jpg 51646f5d2b10fdd68f5d1243435d8c3a https://whatcanadaate.lib.uoguelph.ca/files/original/e092fc7357c4ffb26f48fbc284182bd9.jpg 8975dec43ef81093eb7f8542db4eef56 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 Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. 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 Rawleigh's good health guide : almanac, cook book Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459078805154">TX715.6 ZZ6412</a> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Creator An entity primarily responsible for making the resource W.T. Rawleigh Company. Publisher An entity responsible for making the resource available Montreal : W.T. Rawleigh Co. Date A point or period of time associated with an event in the lifecycle of the resource 1943 Extent The size or duration of the resource. 32 pages 24 cm Description An account of the resource Booklet advertising W.T. Rawleigh Co.'s medicines, vitamins, toiletries, food products, insecticides, cleaning compounds and cosmetics. Includes many recipes. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Gary Draper Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Is Referenced By A related resource that references, cites, or otherwise points to the described resource. Elizabeth Driver: Culinary Landmarks Q286.1. Subject The topic of the resource Spices Cooking, Canadian Cosmetics Pharmaceutical preparations Vitamins Dietary supplements Analgesics 1940-1949 Collection - Gary Draper Organization - W.T. Rawleigh Company Region - Québec https://whatcanadaate.lib.uoguelph.ca/files/original/21c3269b9d2a99beb2bd8f3501a04af6.pdf 8f150a1c97a0aef086c94f8fa0dee1ff https://whatcanadaate.lib.uoguelph.ca/files/original/bc0cd330a740c07e7658486952250cfa.jpg 3e5c410e3e9276a5930dffa6fe280db3 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 On cover: Recipes for Healthful Living on a white cream cover, with each capital letter (R, H, L) in a pale yellow Dimond. Closer to the bottom of the cover is Canada created out of red dots with the creator Silverwood Diaries in black cursive on top of the map of Canada. To the bottom right side in three black diamonds is the words Consumer Service Division. https://whatcanadaate.lib.uoguelph.ca/files/original/b97b5c14f5060a9de4bc63c255f688d9.jpg f426b0ce9977390e20412e144c23cdb9 https://whatcanadaate.lib.uoguelph.ca/files/original/6819113203223f77d5203df411e7a32e.jpg 4e68102c1e919974cb3b3500f79ad9ed https://whatcanadaate.lib.uoguelph.ca/files/original/90294b41eff673bca242cd3049d45428.jpg 3f7ec77be9dee95ef40c08fe279bf134 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 This image shows women working as part of Silverwood's Consumer Service Division. They appear to be at a convention of some kind promoting the company and are handing out samples and talking to the public in white collard dresses. https://whatcanadaate.lib.uoguelph.ca/files/original/f56eb46638460e1961e66d1d204cdeee.jpg a740d4e5a86660a97a7deb2162c70e60 https://whatcanadaate.lib.uoguelph.ca/files/original/76403e4a08d51472c99a2d1f54494e8e.jpg 4af621a4b3de18c39acf3d05d365529b https://whatcanadaate.lib.uoguelph.ca/files/original/0013ab29334c5c1daf3ef0bc570e9085.jpg 7ac9d35315293efd81bca57c81ad1c1a https://whatcanadaate.lib.uoguelph.ca/files/original/42595eee1eaa9ee05984fa5724d321bb.jpg 4df4ad0ddadef93fd70c2cdb7c907101 https://whatcanadaate.lib.uoguelph.ca/files/original/0a8dc98528157f9392c74b988ca6c646.jpg 49038d2ba4c875a022e170487d6527e6 https://whatcanadaate.lib.uoguelph.ca/files/original/65e1fa82418ebb2eb2b3486dbbaa76df.jpg 2d6730054903355aa6f497722667ae89 https://whatcanadaate.lib.uoguelph.ca/files/original/6bd771758c7d4afde040c0a62fd93c60.jpg e821e6b3a03422aee0f2907c6aacf442 https://whatcanadaate.lib.uoguelph.ca/files/original/3cd279bef6befa00657e3c8d38672387.jpg 8439c0b72267c33334b5c80aeff8eb27 https://whatcanadaate.lib.uoguelph.ca/files/original/c77f0ab11cd05afd28f222ab518a2f69.jpg f8af5cce7682430e0e86cc05445017a4 https://whatcanadaate.lib.uoguelph.ca/files/original/f1362465d817423c24e3ccd8bf8db000.jpg 94925c5b6d1b8c3ff20d4d24a2916d38 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 This image shows the inside of Silverwood Dairies where the bottling of milk takes place. We can see large metal machines and many bottles of milk. A small cartoon truck is placed at the bottom of the page to show the milk being transported to its destination safely. https://whatcanadaate.lib.uoguelph.ca/files/original/f25a62bb0a2ee9a3965c9ce4fa166974.jpg 582a8c6898e66f6d5a54e0097f11f121 https://whatcanadaate.lib.uoguelph.ca/files/original/cf7c6732b97df10f901d9fe3a678e8e2.jpg cbcaf45da3735fe88136f6a643584a49 https://whatcanadaate.lib.uoguelph.ca/files/original/89d893fff61710df3fad3ce1a1b18b33.jpg 6a3bf379285f3747644da8064eb43c7d https://whatcanadaate.lib.uoguelph.ca/files/original/012211f3ec798dc034746771230371bd.jpg 5a1d17b4a37717e50948e7ce4052be85 https://whatcanadaate.lib.uoguelph.ca/files/original/5f0bc6cbe42a933bd259195b3719813d.jpg f9d928e9c33d08096bcea0bc1a06142f https://whatcanadaate.lib.uoguelph.ca/files/original/c6ca634562340f6a87b5d68b233349d6.jpg 2f2e11ea4998eb57414c3b7cfc06364a https://whatcanadaate.lib.uoguelph.ca/files/original/fa3b8a387578657f63c0c8ef79df0c1a.jpg 1587731aee39c01b6a3ad31e84d26eb1 https://whatcanadaate.lib.uoguelph.ca/files/original/4db3f48b627aa485cb2a7d727254e7fd.jpg ff5729345d50d9ed7a1a814700d35882 https://whatcanadaate.lib.uoguelph.ca/files/original/321960bae7b41571c76a0cc0a53927bd.jpg c3418b0dc8a170fc5f77104e63ce1dd2 https://whatcanadaate.lib.uoguelph.ca/files/original/1b1b259ed21cfb3bb1491135c1cc6df3.jpg 71f6a18f0d18f6d511727664266d7580 https://whatcanadaate.lib.uoguelph.ca/files/original/e8448a1d82049dd6ac748b24a2c57a47.jpg de696f13ffb43b927a8cf43b5e662bde https://whatcanadaate.lib.uoguelph.ca/files/original/0c6938eb30d3f2d577a8d4870157be99.jpg 3daef28d3a7c73f0fb54d1a605683703 https://whatcanadaate.lib.uoguelph.ca/files/original/dc384b7d8ea675d02e078416a96bf77d.jpg 9214173dc528f2b6cb9bfe46b56614b6 https://whatcanadaate.lib.uoguelph.ca/files/original/7bce91e83ade2869c0acf3ab68da4342.jpg 01b55ff81318dbdc0251013a23862263 https://whatcanadaate.lib.uoguelph.ca/files/original/777c95bd542535d7b57330300d51031b.jpg 5d38f20b81d01b5aed7c29039bcddf37 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 This is a black and white image of Albert Edward Silverwood, the founder of Silverwood Dairies. Here he is pictured in a suit as a middle aged man looking into the distance from the shoulders up. https://whatcanadaate.lib.uoguelph.ca/files/original/ec2291248eb205b38b994f4133e988c6.jpeg 5b627d13328561861154b25929887735 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 This image shows a tall glass milk bottle with Silverwood's safe milk printed on the side in red. https://whatcanadaate.lib.uoguelph.ca/files/original/83c0cc02e7783cda5c59e2329a51b972.jpeg c112de9c5bc507b07869842e1bdb42a6 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 image is of a Silverwood's 2% milk original bottle cap. It is mostly blue with Silverwood's printed in red at the top with a maple leaf. https://whatcanadaate.lib.uoguelph.ca/files/original/23c1ff36c6722a9b1b7ca33e3487e62b.jpg 7c713b803c86f556f8ad3b0c47d803fd https://whatcanadaate.lib.uoguelph.ca/files/original/e8ec544dddb2f30b3ddcba00d45201af.jpg 1743286e21a3da2538fb4500deeac41a 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 Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. 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 Recipes for healthful living. Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459078905154">TX715.6 ZZ6411</a> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Creator An entity primarily responsible for making the resource Silverwood Dairies Limited. Consumer Service Division Publisher An entity responsible for making the resource available London, Ont. : Silverwood Dairies Ltd., Consumer Service Division Date A point or period of time associated with an event in the lifecycle of the resource 1958 Extent The size or duration of the resource. 24 pages 22 cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Gary Draper Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Subject The topic of the resource Cooking, Canadian Milk Cottage Cheese Bread Pastry Pies Pudding 1950-1959 Collection - Gary Draper Food Brands - Silverwood Dairies Ingredients - Dairy Region - Ontario