1 10 44 https://whatcanadaate.lib.uoguelph.ca/files/original/85fc8b1d83e151620a70b7d4928226db.jpg edd36a2e5fe4ff74e966fb4e19a2e594 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 Brown paper cover, stapled. "The Rural School Luncheon, Third Edition" printed within a simple line border. 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 Government Publications 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 The Rural School Luncheon (Household Science Circular No. 1) Creator An entity primarily responsible for making the resource Twiss, Fannie Publisher An entity responsible for making the resource available Saskatchewan : Department of Education Date A point or period of time associated with an event in the lifecycle of the resource 3rd edition, 1918 Extent The size or duration of the resource. 34 pages 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. 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For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover. Image of produce section of a grocery store. https://whatcanadaate.lib.uoguelph.ca/files/original/1babe4e442ecb23ad876961961fd0539.jpg 911073ef7a3edff71fb5182360d02980 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. "Vegetables" https://whatcanadaate.lib.uoguelph.ca/files/original/f4735994a36a8427d1eb89895a9d8e8e.jpg b2137a346a8e49a6129af70fd02c02de 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/de2d479a6e7fe972714003a47f3ebc49.jpg 00e0e412169f879b5c7707d446bafb5a 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 Chart for Cooking Vegetables for Fresh Taste https://whatcanadaate.lib.uoguelph.ca/files/original/6cc2cbcc2e21538fc6f420bf0838fe2a.jpg 8044ec4d03804d9862e905e16582fda6 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. “To Go With Vegetables.” Recipes for Flavoured Butters, Hollandaise Sauce, and Drawn Butter Sauce. 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 Government Publications 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 29 Vegetables Creator An entity primarily responsible for making the resource Ontario Department of Agriculture Publisher An entity responsible for making the resource available Toronto : Government of Ontario Date A point or period of time associated with an event in the lifecycle of the resource no date of publication given 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 2, File 46. 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). 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For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications 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 We Cook In Canada Creator An entity primarily responsible for making the resource MacMurchy, Helen, 1862-1953. 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Language A language of the resource English Type The nature or genre of the resource Book Rights Information about rights held in and over the resource In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413 Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. How We Cook in Canada Description An account of the resource The Little Blue Books Home Series: 6. - Identifier An unambiguous reference to the resource within a given context TX715.6 ZZ1179 Is Referenced By A related resource that references, cites, or otherwise points to the described resource. 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For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications 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 Canadian Cook Book For British Brides Creator An entity primarily responsible for making the resource Women's Voluntary Services Division, Department of National War Services. Publisher An entity responsible for making the resource available Ottawa, Canada: Department of National War Services Date A point or period of time associated with an event in the lifecycle of the resource 1945 Extent The size or duration of the resource. 32 pages 21.5 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 ZZ2377 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. 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 Gary Draper Is Referenced By A related resource that references, cites, or otherwise points to the described resource. Driver O1095.1 1940-1949 Collection - Gary Draper Cuisine - Canadian Cuisine - Wartime Organization - Department of National War Services Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/6252f724fe50217582c5f29aefb0d2c2.pdf 5b69a6df4c6185988e7a7da725cb3f53 https://whatcanadaate.lib.uoguelph.ca/files/original/4c49e26a905e0f6ef29eb39fea80cbd2.jpg 1645175ca82f3505ae324fda33747f0d 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: Let's serve Fish for the Weight Watcher. The cover is mostly a bright light green, with a small strip at the bottom a white colour to create the appearance of a room. 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https://whatcanadaate.lib.uoguelph.ca/files/original/1a46089882fe03f9de46984b0779ad51.jpg c43014fa5dd91df3f741128c85497010 https://whatcanadaate.lib.uoguelph.ca/files/original/40329521f2cf606108723365653036b5.jpg 53f44ab86d6b12eca068001c5c8e4e12 https://whatcanadaate.lib.uoguelph.ca/files/original/407e1c1c1ee0f87ca003a21b1a7700a3.jpeg 0331fd2aca989c5b66b979954c33d184 https://whatcanadaate.lib.uoguelph.ca/files/original/77f938c91d078c796748d588346a5270.jpeg 1d3b3a089852f404b4d0882446a8cf3d https://whatcanadaate.lib.uoguelph.ca/files/original/0e8d82c895db1f6507e5420485ec0ffc.jpeg 2ae802013c042e98b421daff785ccf9a https://whatcanadaate.lib.uoguelph.ca/files/original/0e368997601f4d5c08549c3f2af9e4a7.jpeg 7bbcc4ec0b2aca2c6c1b8eeb1f49ab28 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 Government Publications 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 Let's serve fish for the weight watcher. Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/40ucim/alma9939468513505154">TX 715.6 ZZ596</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. Department of Fisheries. Publisher An entity responsible for making the resource available Ottawa, Ont. : Department of Fisheries of Canada Date A point or period of time associated with an event in the lifecycle of the resource 1967 Description An account of the resource 33 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 G. L. Sanford 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 (Fish) Cooking, Canadian Low-fat diet 1960-1969 Collection - G. L. Sanford Ingredients - Fish Organization - Department of Fisheries Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/6dfc5a15ad239f2212e3708e9207e057.pdf 5b1321a67fefb8d93ad0a04a7158c42b https://whatcanadaate.lib.uoguelph.ca/files/original/3099113e20271f1f00b038fea87da1d1.jpg 6de6f9e364c4ca7c6f324e773826f934 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 Apples are Good for you! with illustration of four red apples with leaves on a lime green background https://whatcanadaate.lib.uoguelph.ca/files/original/5d16c1ee7535e5dd1ebb438ba12b6fbb.jpg 5a7043a27fe69155ac9f9e6703eb972a 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 Ask for Apples by Variety Chart depicting eating quality, cooking quality, and seasonality of various apple varietals available in Canada. The Canadian apples named in this chart comprise the leading commercial varieties, some of them readily available only in certain parts of Canada. Under proper storage conditions some varieties can be kept in good condition longer than the time specified. GENERAL RULES FOR COOKING APPLES 1. The natural flavour of apples should be developed. This means little added spice or flavouring. 2. Whenever possible, cook apples without peeling. 3. When peeling apples drop in cold water to prevent discoloration. 4. Cover saucepan closely when making apple sauce. 5. Sugar toughens cellulose. If sauce is desired cook without sugar, adding it when apples are cooked. If whole pieces are preferred, make a syrup and cook apples in it. 6. Bake apples in a moderate oven to prevent skin breaking. 7. Less sugar is required if added after fruit is cooked. https://whatcanadaate.lib.uoguelph.ca/files/original/6e293a0deed4a0d5c8720c3477d4fbac.jpg 75fc70955e070277948a904dd4a01e3d 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 Centre of folded brochure Description An account of the resource RECIPES Organized into 15 recipes cards, each featuring an apple recipe. Recipes cards are arranged on a lime green background. APPLE COTTAGE PUDDING 1/2 cup butter 3/4 cup sugar 1/2 cup milk 1/2 tsp. salt 1 egg 1 3/4 cup flour 3 tsp. baking powder 6 large apples Cream butter and sugar. Add egg. Beat well. Sift flour, baking powder, and salt, and add alternately with milk. Slice apples in baking dish. Add 1/3 cup sugar. Cover with batter. Bake in a moderate oven 35 minutes. STEAMED APPLE PUDDING 6 apples 1 cup flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk 1/3 cup dugar 2 tbsp. butter Pare, core and slice apples. Add sugar. Place in buttered baking dish. Mix other ingredients as for tea biscuit. Spread over apples. Steam 35 minutes. Turn out to serve. APPLE SAUCE CAKE 1/2 cup butter 1 cup sugar 2 cups flour 2 cups raisins 2 tsp. soda 1/2 tsp. cinnamon 1 1/2 cups unsweetened apple sauce Cream butter and sugar. Add apple sauce. Mix soda and cinnamon with flour. Sift into apple mixture. Add raisins. Bake in a moderate oven 40 minutes. CANNED APPLE SAUCE Prepare apple sauce. Fill into sterilized jars. Partially seal. Sterilize 12 minutes in water bath or 15 minutes in oven at 275°F. TAFFY APPLES 2 cups sugar 1 tsp. cider vinegar 1 cup water A few grains salt Boil together until it cracks when dropped in cold water. Remove from fire and set over a pan of boiling water. Add a few drops of red vegetable colouring. Wash and polish medium sized red apples. Insert a wooden skewer in blossom end of each and dip apple in syrup, turning until well coated. Place on waxed paper until cool. APPLE PIE Line a pie plate with paste; fill with thin slices of Canadian-grown apples, sprinkle with 1/2 cup sugar which has been mixed with 1 teaspoon flour and a pinch of salt. Cover with upper crust and bake in a moderate oven until the apples are tender. PLAIN PASTRY 1 1/2 cups pastry flour 1/3 to 1/2 cup shortening 1/2 teaspoon salt 1/4 teaspoon baking powder Ice water to make a stiff dough Mix and sift the dry ingredients; rub in half the shortening. Add the ice water and roll out the dough on a floured board. Put the remaining butter on 2/3 of top in small pieces. Fold pastry, pat and roll out, repeat several times. This amount makes 2 crusts. CANNED APPLES Wash, pare and quarter apples. Drop into weak brine (1 tsp. salt to 1 qt. water). Make a syrup, allowing 1 cup water to 1 cup sugar. Cook apples in syrup 5 minutes. Carefully lift out and pack in jars. Fill with syrup. Seal and sterilize 5 minutes. APPLE FRITTERS 1 egg 1/2 cup flour 1 tsp. sugar 1/4 cup water 1 tbsp. melted butter A speck of salt Beat egg. Add salt, sugar and water. Add flour, a little at a time, beating well. Then add melted butter. Pare, quarter and core apples. Dip quarters in batter and fry in deep fat. SAUSAGES AND FRIED APPLE RINGS Core, but do not peel, large tart apples. Cut in 1 inch slices or rings. Fry in fat when sausages are almost cooked. Serve as garnish. APPLE CUPS Cut a slice from the stem end of red apples. Scoop out centre with a teaspoon. Cook pulp to sauce consistency, adding a little water if necessary. Press through a sieve to remove core and seeds. Sweeten to taste and fill apple cups for serving. APPLE SAUCE Wash, cut in quarters, but do not pare or core, 8 tart apples. Add 1 cup boiling water. Cover and cook until tender. Rub through a coarse sieve. Add 1/2 cup sugar. STEAMED APPLES Steam red apples until tender. Remove skin carefully. The red blush will remain on the apples. Serve cold with cream, plain or whipped. APPLE CHUTNEY 12 apples 2 cups cider vinegar 1 cup raisins 1 tbsp. salt 1 tsp. ground ginger 1 tsp. cinnamon 1 large onion 4 stalks celery 2 cups sugar 1/2 tsp. pepper 1/8 tsp. ground cloves Wash, quarter and core, but do not peel the apples. Chop apples, onion, celery and raisins. Add vinegar and pepper. Cook slowly 1 hour, stirring often. Add other ingredients. Cook until very thick. Seal in sterilized jars. APPLE CATSUP 12 apples 2 cups water 2 onions 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1 cup sugar 2 cups vinegar 1 tbsp. salt 1 tbsp. mustard 1/2 tsp. celery salt Quarter and core apples. Chop onions. Mix. Add water and cook 15 minutes. Rub through a sieve. Add other ingredients and cook slowly 1 hour. Seal in sterilized jars. BUY BY GRADE... BUY WITH CONFIDENCE https://whatcanadaate.lib.uoguelph.ca/files/original/a33dc6dcd613a54b989cb99fa5848054.jpg 0ceed56c1547bfc6c17fdf0d701790c7 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 of brochure Description An account of the resource "SERVE APPLES DAILY AND YOU SERVE YOUR COUNTRY TOO" written in red on a blue shield with the crown on top. Lime green-coloured background. Marketing service DOMINION DEPARTMENT OF AGRICULTURE, OTTAWA Honourable James G. Gardiner, Minister https://whatcanadaate.lib.uoguelph.ca/files/original/0dd6a630d5c73eb492c3275cd1777e82.jpeg d7363417f01a157e453c1cae950040c7 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 An image of the Apple Catsup Recipe from the cookbook https://whatcanadaate.lib.uoguelph.ca/files/original/c91320739fa59ca6358ceca6bf435a63.jpeg bf5a620e5360be8ce8147de08d8ed588 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 A picture of crab apples on a tree https://whatcanadaate.lib.uoguelph.ca/files/original/7e2d964111a865b4ec5a7a07df8c90f6.jpeg 74e651ea55f130397df50ac13bdc6ae2 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 A picture of the Right Honourable James G. Gardiner https://whatcanadaate.lib.uoguelph.ca/files/original/160a2364d71e51210d7b4f27abea9fdb.jpeg 467cf4fa8712f1bd46603aefafe5167c 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 An image of the Taffy Apples Recipe from the cookbook https://whatcanadaate.lib.uoguelph.ca/files/original/204f5ee2adb03ff0416804f79a292666.jpg bcbd86e427a4a3c641a4d89bfed0b681 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 A picture of apples on a cutting board with a knife 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 Government Publications 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 Apples are good for you! Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459079605154">TX715.6 ZZ6404</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. Department of Agriculture. Marketing Service. Publisher An entity responsible for making the resource available Ottawa : Dominion Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1942 Extent The size or duration of the resource. 4 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 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 Apples 1940-1949 Collection - Gary Draper Ingredients - Fruit Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/85d91def0f480ec8ad40d40767113d0f.pdf 9da5cd0e4ef594138492631481983435 https://whatcanadaate.lib.uoguelph.ca/files/original/74ad7bd0937e1c18c3ed7da16eeedc59.jpg 5b818d948db0bcd04d7650d7f6e439c0 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 PUBLICATION 635 ISSUED JULY, 1939 HOUSEHOLD BULLETIN 19 REPRINT DOMINION OF CANADA-DEPARTMENT OF AGRICULTURE MILK: THE FOOD OF FOODS by LAURA C. PEPPER Illustration of 11 milk bottles. MARKETING SERVICE CONSUMER SERVICE SECTION Published by authority of the Hon. James G. Gardiner, Minister of Agriculture, Ottawa, Canada https://whatcanadaate.lib.uoguelph.ca/files/original/3338e15f5cb8eb8412c31b9ffc208f30.jpg 1bff4981fa337014604e0a486305df4f 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 Milk is the most nearly perfect food. Milk is an essential food for children and a valuable food for adults. Milk is the richest source of calcium—the tooth and bone building mineral. Milk supplies phosphorus—used with calcium in the body. Milk proteins are the best building material for growth and repair of body tissue. Milk is an abundant source of vitamins A and G. Milk contains fat and sugar for heat and energy. Milk is an economical food, supplying protein, calcium, phosphorus, vitamins A and G at moderate cost. Milk helps to build up an alkaline reserve in the blood. Milk is available in various forms. Milk needs to be carefully handled from producer to consumer. Milk should be kept clean, cool and covered in the home. https://whatcanadaate.lib.uoguelph.ca/files/original/6caa9459a209b8cf0f954435e371cd29.jpg 8036c0bc21d75a2a8fbf1a894f000553 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 THE VALUE OF MILK IN THE DIET The close relationship of well-balanced meals to good health which has been established during recent years has created a keen interest in the subject of nutrition. The old adage “ one must eat to live ” is no longer considered complete, for in the light of modern knowledge it should be extended to “ one must eat enough of the right foods to live in good health.” Sound nutrition is necessary for adults, but greatest emphasis should be placed on the provision of an adequate diet for children, as normal development and health in later years are dependent to a marked degree on proper nourishment during early years of growth. Much should be written to completely cover the subject of milk from a nutritional standpoint, but in this bulletin it is practical to give only the most important information in a concise manner. By calling attention to the contributions milk makes in nourishing the human body it is hoped to create a desire among Canadians to use more of this greatest of all foods. Milk is one of the so-called “ protective foods ” which are chiefly valuable for their mineral, vitamin and high quality protein content. From a study of the nutritive requirements of the human body and of the nutritive properties of milk it is evident that milk should form a conspicuous part of the diet throughout life. Milk ranks first among foods because it furnishes more of the essentials of the diet than any other food—in other words, no other single food can be substituted for it. Milk is an easily and thoroughly digested food and one which helps to build up an alkaline reserve in the blood. As soon as milk reaches the stomach the gastric juices act upon it and change it from a liquid into curds and whey. Pasteurized, boiled, and the various concentrated milks tend to be more digestible than raw milk, since the application of heat to which the milk is subjected produces a more tender curd. Milk contains approximately thirteen per cent solid matter, a larger amount than occurs in many foods, yet a fact frequently overlooked because milk is in liquid form. The solids are composed of several food elements—proteins, fats, sugar, minerals—each of which performs its special function in nourishing the body. In addition milk is a valuable source of vitamins, the accessory food factors which assist in the utilization of the various food elements. Milk varies slightly in composition, due to the fact that some breeds of cattle, Jersey and Guernsey for example, produce milk richer in fat than other breeds. The average composition of milk may be taken as approximately:— Water................................................................................................87.5% Proteins..............................................................................................3.2% Mineral Matter................................................................................ 0.7% Butterfat............................................................................................ 3.6% Sugar...................................................................................................5.0% PROTEINS IN MILK Proteins must be supplied in the diet for the building of muscle and body tissue in the child, and for the repairing of worn tissue and muscle in the adult. The proteins in milk, which include casein and small amounts of lactalbumen and lactglobulin are composed of amino acids similar to those found in the human body, and because of this, are well adapted to conversion into body material. It is recommended that half of the protein intake should be of animal https://whatcanadaate.lib.uoguelph.ca/files/original/63ed1d75ee6f01f6620199346c394a08.jpg c0a68552edc9fd9867784e4410a228aa 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 origin—particularly milk, eggs, and glandular animal tissues. Milk is a splendid food to supplement breads and cereals, as it makes up the deficiencies of grain proteins with respect to essential amino acids. When milk and cereals are used together in the diet the nutritive value of the proteins is greater than when these foods are used separately. MINERALS IN MILK Calcium and phosphorus combined make up about eighty-five per cent of the structure of bones and teeth. These minerals must be supplied by foods. Milk stands first as a source of calcium—a pint and a half of milk providing approximately a gram of calcium, which is the amount required daily during the early years of childhood. A quart of milk will meet the calcium needs of infants and of older children during the years of most rapid growth and also of pregnant women and nursing mothers. Associated with calcium in milk is phosphorus, occurring with calcium in the same proportion as it is found in the teeth and bones of the body. The need for calcium and phosphorus begins with the development of the skeleton structure before birth. It is, therefore, vital that during pregnancy the diet include an extra supply of milk to provide calcium for the developing body as well as for the expectant mother. Very often the mother’s teeth become decayed due to lack of calcium in her diet during pregnancy. When the child is born the need for calcium and phosphorus continues, and milk, the most practical source of these two minerals, should form the basis of the diet in order that bones and teeth may develop normally. Calcium-poor diets result in faulty bone formation and soft, unhealthy teeth. Diet has an influence on teeth even after they are fully developed, and the generous use of milk, supplemented by other foods high in vitamin content, is recommended to prevent the development of dental caries. The importance of milk in meeting the calcium needs of the body is stressed by Dr. Frederick F. Tisdall, Director of Nutritional Research Laboratories, Hospital for Sick Children and Department of Paediatrics, University of Toronto. Dr. Tisdall writes “Our greatest sources of calcium are milk and milk products. To get an adequate supply, adults should consume each day, from one-half to one pint of pasteurized milk, while the growing child who is forming new bones should take a pint and a half of milk.”1 VITAMINS IN MILK Vitamins considered collectively may be termed “ protective factors ” which aid in promoting growth and establishing health. Although vitamins are found in many foods, few are abundant sources of more than one. However, a diet which includes liberal amounts of dairy products, fruits, vegetables and whole grain cereals will ensure an adequate intake of all vitamins, with the exception of vitamin D, wrhich is supplied mainly through sunshine. Individually each vitamin is of particular use to the body and for this reason vitamins must be considered separately to determine the contribution milk makes toward furnishing these accessory food factors. Vitamin A aids in maintaining resistance to infections of the respiratory tract and is associated with the formation of tooth enamel. Night blindness, inability to see clearly in a dim light or to readjust the vision quickly after 1 “ What to Eat to be Healthy,” by Dr. Frederick F. Tisdall, second edition, 1938. https://whatcanadaate.lib.uoguelph.ca/files/original/289593193199f0b2695f947c033bf538.jpg 193cd07d7cfd0a420829d377888d6909 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 subjection to bright light may result from a deficiency of vitamin A in the diet. Milk and milk products in which milk fat is retained, are the most reliable sources of vitamin A. It is found in the fat of milk and is more abundant when cows are feeding in green pasture. Nutrition authorities stress the importance of a liberal use of milk, cream, butter and cheese supplemented by eggs and green and yellow vegetables to ensure an adequate amount of vitamin A. Vitamin G (B2) is essential for normal health and vigour. A deficiency of vitamin G in the diet interferes with growth and health and may result in nervous and digestive disorders. In the ordinary well-balanced diet milk contributes largely to the vitamin G content although eggs, meats, fruits and vegetables also supply this vitamin. Vitamins B (B1), C and D play a part in sound nutrition. Vitamin B is required for normal muscular action and for retaining healthy nerve tissues. Yeast and whole grain cereals containing the germ are the richest source of this vitamin. Dr. Henry C. Sherman, Professor of Chemistry, Columbia University, eminent authority on nutrition, suggests however, that if half of the food calories comprise fruit, vegetables, milk and eggs, and half the breadstuffs and cereals are in whole grain form, vitamin B will be amply supplied. Vitamin C, which is associated with calcium in the formation of teeth and bones, is found in abundance in citrus fruits, tomatoes and other fresh raw fruits and vegetables. Vitamin D is especially important for growing children. With calcium and phosphorus it is an added factor in the formation of sturdy bones. To ensure sufficient vitamin D for children, fish liver oils, irradiated milk and irradiated cereals are recommended for use during the months of the year when their bodies cannot be directly exposed to sunlight. From the foregoing it is readily understood that, although not supplying all known vitamins, its abundant vitamin A and G content, together with lesser and variable amounts of B and D, make milk an important “vitamin” food. FAT IN MILK Like other fats, the fat occurring in milk is a concentrated heat producer furnishing two and a quarter times as much heat for the production of energy as an equal amount of sugar or starch. Milk fat, or butterfat, as it is commonly called, is one of the most easily digested fats and as it is already emulsified it is more readily available to the body than the fats of other common foods, and has an additional value nutritionally due to the fat-soluble vitamins which it contains. SUGAR IN MILK Carbohydrates, sugars and starches are burned in the body as fuel to supply the energy needs of the body and to produce heat to keep the body warm. The carbohydrate is present in soluble form in milk as milk-sugar or lactose. https://whatcanadaate.lib.uoguelph.ca/files/original/aaedb8eef73ee98fc9c2c4a8f35c9146.jpg ea233634042c2de893ce8535f07a80ea 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 MILK IN VARIOUS FORMS Dr. Henry Sherman writes, “Any form of milk is nutritionally more like any other form of milk than is any other food.”1 The various types of milk and the forms in which this healthful food is placed on the market should be understood so that consumers will know what each supplies nutritionally. FRESH MILKS In addition to the milk which is sold in Canada under the name of the breed of cattle from which it is produced, fresh milk is sold under several descriptive terms. In most cases these indicate the process which the milk has undergone in preparation for marketing. The production and sale of milk for human consumption is controlled provincially and municipally. Regulations are enforced pertaining to sanitation, and standards are set for milk sold within the province or municipality. As far as butterfat is concerned most of the provinces require a minimum fat content of 3-25 per cent, while in others the minimum for butterfat is slightly higher. Municipalities in turn may set a higher minimum fat content than the province requires. Raw Milk, as the term implies, is milk in its natural state. Although there is still a large amount of raw milk sold in Canada, it is being rapidly replaced by pasteurized milk in cities and towns. A strong argument against the use of raw milk is that even if produced from healthy cattle it can be easily contaminated by harmful bacteria, and may prove injurious to the health of the consumer. Raw milk cannot be guaranteed safe for human consumption. Pasteurized Milk is milk which has been subjected to pasteurization. In brief, the usual process consists of heating the milk to a temperature of 142° to 145° F., holding it at this temperature for 30 minutes, and then cooling it rapidly to 50° F. Another process is the high-temperature short time method, in which the milk is heated to a temperature of 160° to 163° F. for a period of 15 to 20 seconds, and then cooled immediately to 50° F. or less. By these heating: processes disease-producing bacteria which may be in the milk are killed, rendering the milk safe for human consumption. Pasteurized milk is being more generally sold throughout Canada as the necessity for a safe milk supply is realized. Arguments are sometimes advanced in opposition to the pasteurization of milk, the claim being made that the process changes the milk and lessens its food value. Extensive experimental work on the subject conclusively proves that, although precipitation during pasteurization causes slight loss of calcium, and the heating process destroys part of the vitamin C content, the total loss in nutritive value is negligible compared with the benefit derived in the protection to health. Milk is exceptionally rich in calcium and still remains an abundant source of this mineral after pasteurization, and it should also be remembered that even raw milk is not relied upon to supply vitamin C. Raw milk, bottled or in bulk, may be satisfactorily pasteurized in the home. A detailed description of the process and the advantages of a pasteurized milk supply are given in Publication 580, “Why Pasteurize Milk,” Dominion Department of Agriculture. Homogenized Milk, in addition to being pasteurized, is passed through a homogenizer. This apparatus has a narrow aperture through which the milk is forced at high pressure, breaking up the fat globules into such minute particles that they cannot rise in the form of cream. Homogenization increases the viscosity or body of the milk without adding to the percentage of fat. 1 “Food and Health,” Dr. Henry C. Sherman, The MacMillan Company, N.Y., 1934. https://whatcanadaate.lib.uoguelph.ca/files/original/4e087a2c75436d5851bf3de5ab34169a.jpg f51cf6c9bc45131d18655b6697a15036 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 Irradiated Milk is pasteurized milk which is exposed in a thin film to' ultra-violet rays. The irradiation process adds sufficient vitamin D to the milk to meet human requirements of this 11 sunshine” vitamin, provided the recommended quota is used daily. Irradiated milk is not yet widely sold in Canada, but is available from dairies in some of the larger cities. Certified Milk is produced from tuberculin-tested cows and handled under strict sanitary inspection. Certified milk is produced in accordance with the methods and standards adopted by the American Association of Medical Milk Commissions, Incorporated, and is under the direct supervision of the local health department in the municipality where it is sold. Pasteurization of certified milk is optional, but is advised to ensure a safe product. Because of its necessarily high price the sale of certified milk is limited in extent. Graded Milk is not sold to any extent in Canada. In a few centres graded milk is on the market, in which cases the grades usually indicate a difference in butterfat and bacterial content. Graded milk must conform with the regulations of the municipality where it is sold. Chocolate Flavoured Dairy Drink is a milk drink which has been introduced recently to consumers in many centres throughout Canada. According to regulations under the Food and Drugs Act, Chocolate Flavoured Dairy Drink can be made from whole milk, skim-milk, whole milk powder or skim-milk powder, to which is added sugar, prepared chocolate or prepared cocoa, salt and flavouring. It must be labelled “Chocolate Flavoured Dairy Drink” and the percentage of milk fat contained in the drink must be shown on the bottle cap. Skim-milk, which is very often available at small cost, is a valuable food, even though its caloric value is less than that of whole milk. Although lacking in fat and fat-soluble vitamins A and D, skim-milk contains the protein, calcium, phosphorus, sugar and water-soluble vitamins B and G. Skim-milk has not the same palatable flavour and creamy texture as whole milk, but it can be flavoured to make delicious milk drinks and is excellent for cooking. If used in place of whole milk, the difference in fat may be supplemented by butter. A quart of skim-milk plus an ounce and three-quarters (3 tablespoons) of butter is the approximate equivalent of one quart of whole-milk in food value. The value of skim-milk has been demonstrated in the feeding of growing animals and poultry, and to-day it is highly recommended as part of the daily ration. Skim-milk plays just as important a part in human as animal nutrition, and where low-cost diets are essential, it may be used advantageously in the preparation of the family meals as part of the milk quota. When the body is overweight the use of skim-milk is recommended, as its low caloric value and its many nutritional factors make it an ideal food for the reducing diet. The Technical Commission of the Health Committee of the League of Nations draws attention to the high nutritive value of skimmed and separated milk which, although deprived of its vitamin A through removal of the fat, retains the protein, the B and C vitamins, the calcium and other mineral elements.1 FERMENTED MILKS Buttermilk, whether produced on the farm or made commercially, has practically the same food value. The buttermilk obtained when unpasteurized cream is churned has an acid flavour, and contains small particles' of fat. Commercial cultured buttermilk is made by adding a lactic-acid bacteria culture to pasteurized skimmed or partly skimmed milk. The cultured milk is kept at a temperature of about 70° F. until ripened or sufficiently coagulated. The coagulated milk is agitated in the vat or churned to break up the curd to a smooth consistency. It is then cooled, bottled and stored at a temperature of 50° F. or lower. 1 League of Nations Report, Vol. 2, by the Technical Commission of the Health Committee https://whatcanadaate.lib.uoguelph.ca/files/original/6f47fe1cc555767b440bf72022516735.jpg a821016089d5e37311fae079d2bdcc6d 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 Buttermilk is similar in food value to skim-milk unless it is made from milk with an appreciable butterfat content, in which case it will contain fat and vitamin A, the amounts depending on the fat content of the milk. Buttermilk is easily digested, as it forms a tender curd in the stomach, and for this reason is often prescribed for babies and adults with digestive disorders. Like skim-milk, it is valuable in a reducing diet, as it is low in caloric value and yet furnishes most of the body essentials. Buttermilk is a refreshing beverage, but it can also be used in cooking in the same way as sour milk. Sour Milk is a good food which should not be wasted, as the food value of milk is not altered in any way through souring. Lactic acid is produced by the action of harmless bacteria on the milk sugar, and this acid in turn acts on the protein, causing coagulation. The milk should be used as soon as possible after souring, as it will develop an undesirable flavour if allowed to accumulate for any length of time. One of the best ways of using a quart or more of freshly soured milk is to make it into cottage cheese. Smaller amounts can be used to advantage for griddle cakes, scones, tea biscuits and also for spice and chocolate cakes. When substituting sour milk in a recipe which calls for sweet milk, use the same amount of milk, and for each cup of sour milk used, add | teaspoon soda and deduct 2 teaspoons baking powder. Acidophilus Milk is a fermented milk made with a pure culture of the lacto bacillus acidophilus. Following sterilization the milk is cooled to 98° F. and inoculated with the culture. This temperature is maintained until a firm curd is formed, which usually requires 18 to 24 hours. The curd is then broken up, cooled to room temperature and bottled. Acidophilus milk is of a creamy consistency, and has an agreeable mildly acid flavour. As it is easily digested and improves intestinal hygiene it is often prescribed by physicians. The lacto bacillus acidophilus thrives best in the presence of lactose—milk sugar—and in diets where acidophilus milk is used lactose is often included as a supplementary food. Acidolphilus milk is not available everywhere in Canada, but is usually sold by one or more dairies in larger centres. Yoghourt is a fermented milk usually sold in curd form. In making Yoghourt the milk is evaporated to about three-quarters of its original weight. It is then inoculated with Yoghourt culture, which is a combination of three types of lactic acid bacteria, poured into sterile bottles and capped. It is held at a temperature of 112° F. about three hours until coagulation takes place, cooled to 50° F. and kept at this temperature until used. Because of its concentration Yoghourt has higher nutritional value than fresh, whole milk. It is easily digested and tends to combat intestinal infections and putrefactions. CONCENTRATED MILKS Milk is now on the market in various condensed forms which decrease its bulk and improve its keeping qualities. Types of concentrated milk include evaporated milk, condensed milk, whole and skim-milk powder. Factories producing these milk products are under government inspection and labels intended for use by manufacturers must be submitted for approval to the Dominion Department of Agriculture. Dominion Government regulations require that definite standards be maintained in the manufacture of concentrated milks. Evaporated Milk (unsweetened condensed milk) is fresh cow’s milk from which about 60 per cent of the water is removed by heating the milk in vacuum pans at 130° F. Following the evaporation process the milk is homogenized, breaking up the fat globules into very small particles. Through a small aperture in the lid it is then poured into cans which are immediately sealed and sterilized https://whatcanadaate.lib.uoguelph.ca/files/original/7ca3d9b4593084c6b594f72daabcacfb.jpg 678b5a4a0653179ceb0f27bd1b6fab53 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 at about 240° F. for 15 minutes. Evaporated milk will keep for a long time in the unopened can, but after the can is opened it requires the same care as fresh milk. The directions on containers of evaporated milk call for the addition of an equal amount of water to reconstitute it to whole milk, replacing the water that was removed in manufacture. As it takes approximately two and one-half pounds of whole milk to make one pound of evaporated milk, nineteen and one-half ounces of evaporated milk is closely equivalent in food value to one quart of whole milk. Sixteen and six ounces are the standard size cans of evaporated milk sold in Canada for household use. Through irradiation by ultra-violet rays, vitamin D—-the anti-rachitic vitamin—is added to most of the evaporated milk made in Canada. Like fresh milk evaporated milk is a good source of vitamins A and G. These two vitamins are heat resistant and in the process of manufacturing evaporated milk are not destroyed. Homogenizing evaporated milk and subjecting the filled cans to high temperature to sterilize the product has the beneficial effect of forming a more tender curd which is very easily digested—a point stressed when evaporated milk is recommended for infant feeding. Evaporated milk has varied uses. Diluted, it can be substituted for fresh milk in cooking; undiluted, or with only a small amount of water added, it may be used in place of cream. Condensed Milk (sweetened condensed milk) differs from evaporated milk, as it is a sweetened product. After evaporation removes about 60 per cent of the water, cane sugar is added in the proportion of approximately 17 pounds to 100 pounds of original milk. The added sugar makes it impossible to reconstitute condensed milk to whole milk and therefore limits its uses. The composition of condensed milk is standardized according to Dominion Government regulations. Milk Powder is generally made from skim-milk, although whole milk powder is also on the market. The spray and roller processes are used in Canada in manufacturing milk powder. Both remove practically all the water from the milk and leave a fine white powder which retains the protein, sugar, mineral and some of the vitamin content of the original milk. Whole milk powder contains, in addition, fat and fat-soluble vitamins. Milk powder must conform with Dominion Government regulations. The word “skimmed” must appear on the label of the cans containing skimmed milk powder in letters the same size as those used in the word “milk.” The directions given on the container for reconstituting the powder to fluid milk should be accurately followed. In the case of whole milk powder one-quarter cup powder to one cud water is used to restore it to whole milk; with skim-milk powder three tablespoons to one cup are the proportions. Whole milk powder resembles fresh milk very closely when the necessary amount of water is added to it. Reconstituted skim-milk powder lacks fat, but it is as valuable as skim-milk in the diet, and can be used to advantage in cooking. It has wide use commercially in the manufacture of ice cream and bakery products. Five and one-half ounces of whole milk powder is the approximate equivalent of one quart of whole milk; three and three-quarter ounces of skim-milk powder is equal to one quart of skim-milk, and if combined with an ounce and three-quarters (34 tablespoons) of butter it will be approximately equivalent to one quart whole milk in nutritive value. Malted Milk is made by combining whole milk with the nutritive extracts from a mash of ground barley malt and meal, scientifically blended and then powdered. The composition of malted milk as to milk fat and moisture is standardized according to Dominion Government regulations under the Food and Drugs Act. Malted milk is easily digested and the combination of malted grain extracts and milk make it a rich source of vitamins https://whatcanadaate.lib.uoguelph.ca/files/original/6b4852ed42d65bd74984cdddc85c18cf.jpg a15ec7664b788d67fa0ceec1a1648498 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 CARE OF MILK FROM PRODUCER TO CONSUMER Quality is important in all food products, but it is vital where milk is concerned. Because milk is in liquid form it is susceptible to contamination, and the chemical constituents which make it a splendid food for human nutrition, make it also an excellent medium for bacterial growth. Such bacteria include those which bring about deterioration of the milk and the type which produces disease. The rate at which germs develop in milk depends largely on temperature. Bacteria grow most rapidly at 70° to 100° F., while a temperature lower than 50° F. retards their growth. High temperatures used in pasteurization and sterilization of milk destroy bacteria. The importance of healthful milk in the human dietary makes it essential that every step in the production and handling of milk from producer to consumer be carried out with utmost precaution. ON THE FARM The first requisite in providing a safe milk supply is cattle free from such diseases as tuberculosis and contagious abortion. Three plans to eradicate tuberculosis among cattle are in operation throughout Canada under the Dominion Department of Agriculture:—the accredited herd plan, the supervised herd plan and the restricted area plan. The restricted area plan is the most widely used of the three, and by this method great progress is being made in the control of bovine tuberculosis.1 Effective work is also being done in the various provinces to eradicate contagious abortion among cattle. This disease is known as undulant fever when it develops in the human body, and can be contracted by drinking raw milk infected with the Bacillus abortus germ. Cleanliness of production is the next step toward ensuring pure milk. Care must be taken in every step through which milk passes, as it is constantly subjected to contamination. The most common and serious sources of contamination on the farm are unsterilized utensils and unclean cows. Dirty milk utensils and dirt falling from the cow into the milk pail have each been found to be responsible for more bacteria infecting milk than all other factors combined.2 The essential steps, which include thorough washing, sterilizing, and drying, to effectively control contamination from utensils are described in “ The Care of Farm Dairy Utensils,” publication 627, Dominion Department of Agriculture. The precautions which should be taken to avoid contamination from the cow’s body are stressed in the bulletin “ Producing Clean Milk.” The next step in the production of milk is proper cooling to arrest the growth of bacteria which affects its keeping quality. The most satisfactory method of cooling milk is outlined in “ Cooling Milk on the Farm,” Bulletin 165, New Series, Dominion Department of Agriculture. Milk should be held at a temperature not exceeding 50° F. until it reaches the milk distributing plant or is delivered to the consumer. Milk used in the farm house should be kept cool, clean and covered. Even if produced from tested cattle it is advantageous to pasteurize the milk to destroy harmful bacteria which it may contain. 1 “ Bovine Tuberculosis.” Dominion Department of Agriculture. 2 “Producing Clean Milk,” Pamphlet 79, New Series, Dominion Department of Agriculture. https://whatcanadaate.lib.uoguelph.ca/files/original/6c0aa8369403a264c7171cd018c3590a.jpg 73a4e42ce15623cdea94106b5567e594 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 IN THE DAIRY Sanitation is the key-note of the modern dairy. Sterilization of all equipment is recognized as vital to the marketing of high quality milk. On arrival at the plant the milk is weighed and samples are taken to be tested for butterfat, sediment, acidity and bacterial content. If the milk is to be pasteurized it is put through this process and rapidly cooled over cooling coils to a temperature the 50° F. temperature. The control of temperature during delivery is a serious machines. The bottled milk is immediately stored in a cool room to maintain the 502 F. temperature. The control of temperature during delivery is a serious problem continually confronting milk distributors. To cope with the situation, milk is usually delivered iced early in the morning during the summer months, and in the winter precautions are taken to keep milk from freezing en route. Milk distributors putting a wholesome, safe milk on the market welcome the interest of their customers, and usually encourage visits through their plants, so that patrons may see for themselves the care that is taken to provide them with a high quality product. IN THE HOME The value of milk makes the care of this food of great importance, and in this the homemaker shares the responsibility with the farmer and the distributor. Cleanliness and cold temperature continue to be the important factors after milk reaches the home. Milk will deteriorate quickly if carelessly handled in the home, regardless of the care taken by producer and distributor. Taking for granted that the consumer will buy bottled, well-capped and when possible, pasteurized milk, the first necessity is to provide a receptacle in which the bottles of milk can be placed when delivered. In most recently built homes such a receptacle is built into the wall. If the home is not so equipped, an insulated, covered box on the same principle as a fireless cooker can be purchased or cheaply made. The container in which the milk bottles are placed should be kept thoroughly clean. The purpose of either the built-in receptacle or the insulated box is to keep the milk cool in summer and prevent it from freezing in cold weather. Milk that is allowed to stand on the door step during the hot weather soon develops a tallowy flavour and becomes sour due to bacterial action. If left exposed to the cold in winter milk will very often freeze, forcing the cream out of the bottle and subjecting it to contamination. Freezing affects flavour of milk and the emulsion of the fat, making milk that has been frozen harder to digest than fresh milk. As soon as possible after delivery milk should be taken into the house. Before putting the milk in the refrigerator the cap and the bottle should be washed off to remove any dirt or dust which may have adhered to the bottle during delivery. The milk should then be put immediately into the refrigerator. The coldest part of the refrigerator is the best place to store the milk, where the temperature will probably be about 45° F. and at the most not more than 50° F. In ice refrigerators the coldest section is directly below the ice chamber. In automatic refrigerators the manufacturers usually provide a special open section for milk. When no refrigerator is available, wrapping the milk bottle in a wet cloth and standing it in a dish of cold water, or putting the milk in a cold basement will keep the temperature fairly low. Milk should be kept in its storing place except when it is actually being used. In cooking with milk, the bottle should remain in the warm kitchen only long enough to measure out what is required. In serving milk the amount put on the table should be as nearly as possible what will be used, and after the meal milk, cream and butter should be the first foods put away. Leftover milk https://whatcanadaate.lib.uoguelph.ca/files/original/20e0d93fda71f827f8d3917f28e8f787.jpg 22fa435c3e3383b7df0a14f66f37ac6a 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 should not be poured back into the bottle, as the milk in the bottle will be several degrees colder than that taken from the table, and mixing them may affect the keeping quality and flavour. Milk pitchers should be thoroughly washed and frequently scalded. Milk should be kept covered at all times to protect it from dirt, bacteria, and particles of other foods which might drop into the bottle. Many housewives discard the cardboard bottle-cap and use special sanitary metal or glass covers which can be bought for a few cents. Like other utensils, such covers should be kept perfectly clean. Milk readily absorbs flavours and odours of other foods. To guard against this milk should be kept covered and as far removed as possible from such foods as onion, cabbage and fish. As soon as the milk bottle is empty it should be rinsed with cold water, washed with hot, soapy water, then scalded with hot water. Milk bottles are the property of the dairy and the dairy asks the co-operation of the homemaker in leaving the clean, empty bottles to be regularly collected. Keeping milk bottles in the home to be used for other purposes, and carelessness in returning empty bottles increases the number of bottles required by the dairy. This means additional operating expense and tends to raise the retail price of milk. The care of milk in the home is of such importance that it is well to summarize the steps which should be taken by the homemaker in looking after this wholesome food. Provide a receptacle in which the route salesman can put the bottles of milk. Take the milk into the house as soon as possible following delivery. Rinse bottles and caps. Keep milk in a cold place—preferably a refrigerator. Keep milk bottle covered. Pour out only enough milk for each meal. Keep milk pitchers and other utensils scrupulously clean. When empty rinse, wash and scald bottles. Return all empty bottles daily. https://whatcanadaate.lib.uoguelph.ca/files/original/01af32d4646fd01270ce9923fa3b3930.jpg 37033061686d68aaf21ae9f0899ea2f4 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 CONSUMPTION AND USES OF MILK Milk is abundantly produced in the vast agricultural districts in Canada and, except in isolated sections of the country, is readily available. In the year 1938 it is estimated that there were 3,917,550 milch cows in Canada and that 15,770,235,900 pounds or 1,531,090,864 gallons of milk were produced.1 In view of the high production figure it seems incongruous that the average daily per capita consumption of milk in Canada is only about two-thirds of a pint, the amount consumed in rural districts being higher than in urban centres.2 This is partially explained by the fact that many people do not throughly appreciate the important role this indispensable food plays in nourishing the body. The present consumption is much lower than that recommended by reliable authorities who have made a study of nutrition. The Technical Commission of the Health Committee of the League of Nations recommends the daily use of 750 grams of milk (about 1 1/3 pint) for children 1 to 2 years, and 1,000 grams (about 1 4/5 pint) for children up to 14 years of age and for pregnant and nursing women. The Commission emphasizes the fact that milk should form a conspicuous element of the diet at all ages.3 Milk is the best foundation on which to build meals for both children and adults. A daily allowance of a pint and a half to one quart for each child, particularly during years of most rapid growth, will supply the required calcium, as well as appreciable amounts of protein, vitamins, and other growth promoting factors. A pint of milk daily is beneficial to adults, not merely for its caloric contribution, but for its properties essential for the maintenance of health. A practical way to provide for sufficient milk in the daily meals is to budget the food money. Dr. Sherman suggests as a general guide for all food budgets, irrespective of difference in total money to be spent, that at least as much should be spent for milk (including cream and cheese if used) as for meats, poultry and fish, and that at least as much should be spent for fruit and vegetables as for meat, poultry and fish. Recent research has repeatedly confirmed and strengthened the principle that the dietary should be built around bread and milk.4 When the budget is reduced to a minimum for economic reasons, bread and other grain products, which are inexpensive foods, form a prominent part of the diet. These high caloric foods must be supplemented by milk to supply calcium and vitamins, and it may be found necessary to spend as much as one-fourth or more of the total food money for milk. In planning foods for the family it is a good idea to think of the children first, and on this foundation, make the necessary alterations and additions to the menu to suit the adults. It is indeed fortunate that a well-balanced diet may be obtained from simple foods. The homemaker who sees that the satisfying, well-cooked meals she prepares for her family contain a liberal amount of “protective foods”—milk, fruit, vegetables, eggs, meat and whole grain products —may feel assured that she is looking after her family nutritionally. Milk is the first food to be considered, and it is an easy matter to incorporate sufficient 1 Annual Summary, Dairying Statistics of Canada, 1938, Dominion Bureau of Statistics. 2 Publication 608, Dominion Department of Agriculture, “An Economic Study of the Consumption of Milk and Cream in Certain Urban and Rural Districts of Canada. 3 League of Nations Report, Vol. 2, by the Technical Commission of the Health Committee. 4 “Food and Health,” by Dr. Henry C. Sherman, The MacMillan Company, New York, 1934. https://whatcanadaate.lib.uoguelph.ca/files/original/9d7efd7aac80ea44a2ddf3e426b147d7.jpg ea0f45b5faca92878f4121ef782e5849 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 milk in the daily meals. A healthful habit is to serve at least two milk dishes such as cream soups, scalloped dishes and milk desserts every day. Usually adults drink some milk during the day. It may be as a flavoured milk drink taken with the meal or as a hot beverage before retiring. Along with the cooked dishes an adult’s milk quota will be amply supplied in this way. In the majority of cases the extra amount required by children can be supplied by serving milk as a beverage at or between meals. Most children like to drink milk, but occasionally a child has a dislike for it. Then the mother is confronted with a real problem, for a “milk appetite” must be created by preparing it in appealing ways. With younger children good results may be obtained by allowing them to drink the milk through a straw or by changing the appearance and flavour of the milk by making special milk drinks. Stories about athletes and people who drink milk to grow strong appeal to children and are effective. Children like to be independent, and allowing the child to use his own pitcher and glass may have the desired result. For children who refuse to drink milk in any form a considerable amount can be incorporated in the child’s diet by regularly serving cereals cooked in milk, vegetables, fish, chicken and meats with cream sauce, eggs poached in milk, milk desserts and cream soups. The recipes which follow give directions for making only a few of the countless number of nourishing foods and drinks which may be prepared with milk. In addition to these types of dishes, an appreciable amount of milk can be included in the meals by using it in cooking fish and meats, in making gravies and in baking bread, biscuits and cakes. In many of the recipes skimmilk may be used in place of whole milk, adding butter if desirable. Evaporated milk and milk powder may also be used by reconstituting these manufactured products to' fluid milk—the proportions to use are 1 cup of evaporated milk, 1/4 cup of whole milk powder or 3 tablespoons of skim-milk powder with 1 cup of water. When using skim-milk or skim-milk powder in place of whole milk the difference in fat content may be made up by adding f tablespoon extra butter for each cup of skim-milk reconstituted skim-milk powder used. Recipes for milk desserts are given in “Milk Desserts,” Publication 486, Dominion Department of Agriculture. https://whatcanadaate.lib.uoguelph.ca/files/original/03f4c6ede5bd54121bf3443189172600.jpg 44f7c9c63f66526ad06306b6cf188778 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 SOUPS AND CHOWDERS CREAM VEGETABLE SOUPS (Basic Recipe) 4 tablespoons butter 4 tablespoons flour 2 cups milk 2 cups water in which vegetable was cooked 2 cups cooked vegetable, finely chopped or rubbed through sieve Onion if desired Salt and pepper to taste Melt butter and blend in flour. Add milk and vegetable water, using more than 2 cups milk if necessary to make 4 cups liquid. Cook until mixture thickens, stirring constantly. Add strained vegetable pulp or chopped vegetables. Season to taste. A slice of onion cooked with the vegetable adds flavour to the soup. Carrots, celery, peas, string beans, spinach, onion, asparagus, cauliflower, tomatoes, or a combination of vegetables may be used. CREAM OF TOMATO SOUP 2 cups canned tomatoes 2 slices onion 2 teaspoons sugar 4 tablespoons butter 4 tablespoons flour 4 cups milk Salt and pepper Method 1.—Cook tomatoes, onion and sugar together for 15 minutes. Strain. Make cream sauce of butter, flour and milk. Add salt and pepper. Add strained tomatoes slowly to sauce. Serve at once. If soup has a tendency to curdle beat with dover egg beater. Method 2.—Melt butter. Blend in flour. Add cold tomatoes, strained, if desired, onions, sugar and milk. Heat together, until soup thickens, stirring constantly. Season with salt and pepper. Remove onion and serve at once. QUICK CREAM SOUP 4 tablespoons butter 4 tablespoons flour 1 quart milk 1 slice onion 1 teaspoon salt 2 cups raw grated carrot or turnip Melt butter. Blend in flour and gradually add milk. Cook, stirring constantly, until mixture thickens. Add onion, salt and grated vegetable, and cook over hot water until vegetable is tender—about 10 minutes. Remove onion. Sprinkle chopped parsley over soup just before serving. POTATO SOUP 3 potatoes 2 cups boiling water 2 to 3 cups milk 3 slices onion 3 tablespoons butter 2 tablespoons flour 11/2 teaspoons salt 1/4 teaspoon salt 1/8 teaspoon pepper Few grains cayenne 1 tablespoon chopped parsley Cook potatoes in boiling salted water. When soft drain and rub through sieve. Keep water and add enough milk to make 4 cups. Scald with onion. Remove onion and add liquid slowly to potato pulp. Melt butter. Add, flour and seasoning. Gradually add potato mixture. Cook a few minutes, stirring constantly. Sprinkle with parsley before serving. https://whatcanadaate.lib.uoguelph.ca/files/original/1629b3b5f50fdb08501060e3f431edac.jpg 68ff6584a353357826f605585bd4b4d9 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 CREAM OF MUSHROOM SOUP 1/2 lb. mushrooms 1 slice onion, 1/2 inch thick 2 cups water 4 tablespoons butter 4 tablespoons flour 2 ½ cups milk Salt and pepper Wash mushrooms, peel and cut caps into pieces. Place skins and stalks cut in pieces with onion in saucepan. Cover with water. Simmer 20 minutes. Strain. Melt butter. Add mushroom caps. Cook gently until brown, blend in flour until smooth. Add milk and liquid strained from stalks (approximately 1 ½ cups) and seasonings. Stir and cook until smooth and thickened. CORN CHOWDER 1 small onion, sliced 3 tablespoons butter Or 3 slices bacon, chopped 2 tablespoons flour 3 cups cooked potatoes, cubed 2 cups canned corn 4 cups milk and water drained from potatoes Salt and pepper Chopped parsley Cook onion with butter or bacon until onions are slightly browned. Blend in flour. Add potatoes, corn, milk and potato water. Season to taste. Cook 3 to 5 minutes. Sprinkle with chopped parsley before serving. CREAM OF PEA SOUP 1 cup dried split peas 2 quarts cold water 1 slice onion 2 inch cube salt pork or 2 slices bacon 3 tablespoons butter 2 tablespoons flour 2 cups milk (or more) Salt and pepper Pick over peas and soak several hours. Drain. Add cold water, onion and pork. Simmer until tender—3 to 4 hours. Rub through sieve. Melt butter. Blend in flour. Add milk. Stir until thickened. Add pea mixture and season to taste. Notes.—The water in which ham has been cooked may be used to cook the peas. Beans may be used in place of peas. If using bacon, cut in pieces and cook onion with bacon until slightly browned. VEGETABLE CHOWDER 4 slices bacon, chopped 1 medium onion, chopped 1 cup diced carrots 1 cup diced potatoes 1 cup chopped celery, diced turnip or green peas 2 tablespoons butter 4 tablespoons flour 4 cups milk and vegetable water Salt and pepper 1 tablespoon chopped parsley (may be omitted) Cook bacon and onion together. Cook vegetables in water to cover. Melt butter and blend in flour. Add milk and water in which vegetables were cooked (4 cups combined). Cook until mixture thickens, stirring constantly. Add bacon, onion and vegetables. Season. Heat thoroughly and sprinkle with parsley before serving. OYSTER STEW 1 pint oysters 4 cups milk and oyster liquor Salt and pepper 3 tablespoons butter 1/4 cup cracker crumbs Carefully pick over oysters. Heat milk and oyster liquor. Season with salt and pepper. When milk is scalded add butter and oysters. Cook until oysters are plump and edges begin to curl. Add cracker crumbs just before serving. https://whatcanadaate.lib.uoguelph.ca/files/original/57b35f6ac1a966606ba90b07f485f5b0.jpg 159f8a926a732b0c3d2c77670ac24697 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 LUNCHEON AND SUPPER DISHES SCALLOPED DISHES (Basic Recipe) 4 tablespoons butter 4 tablespoons flour 2 cups milk 3 cups cooked food, cut in pieces Salt and pepper Melt Butter. Blend in flour and seasonings. Add milk gradually and stir until mixture thickens. Cook for 3 minutes. Place alternate layers of cooked food and sauce in buttered baking dish. Cover with buttered bread crumbs and bake in a hot oven of 400° F. until crumbs are nicely browned. Note.— ½ to ¾ cup grated cheese and a pinch of mustard may be added to sauce just before removing from stove. The cheese sauce may be used in place of plain cream sauce in making such scalloped dishes as scalloped macaroni and scalloped vegetables. SCALLOPED MEATS OR FISH Use 3 cups cooked meat or fish—chicken, tenderloin, veal, ham, sweetbreads, chipped or dried beef, lobster, crabmeat, shrimps, oysters, or flaked cooked fish. Use 11/2 cups meat or fish and 1 ½ cups green peas. Use 2 1/2 cups meat or fish and ½ cup green peppers or pimento. Use 2 cups meat or fish and 1 cup cooked mushrooms. Use 2 cups meat or fish and 1 cup cooked celery. SCALLOPED EGG DISHES Use 6 hard-cooked eggs, sliced or cut in pieces. Use 4 hard-cooked eggs with 2 cups cooked potatoes, celery, corn or peas. Use 4 hard-cooked eggs and 2 cups cooked spaghetti. Use 3 hard-cooked eggs, 1 cup salmon and 1 cup peas. SCALLOPED VEGETABLES Use 3 cups cooked vegetables—cauliflower, cabbage, potatoes, corn, spinach, asparagus, carrots, peas, string beans. Use a combination of vegetables such as: 1 ½ cups carrots and 11/2 cups peas 1 cup peas, 1 cup carrots, 1 cup potatoes 11/2 cups corn and 1 1/2 cups potatoes SCALLOPED MACARONI, SPAGHETTI, NOODLES, RICE Use 2 cups cooked macaroni or spaghetti and 1 cup corn. Use 11/2 cups cooked spaghetti, macaroni or noodles, and 1 ½ cups meat or fish. Use 3 cups cooked rice. Use 1 ½ cups cooked spaghetti or macaroni, 1/2 cup mushrooms and 1 cup meat or fish. CREAMED DISHES Any of the foods suggested for scalloped dishes may be served creamed, using the same proportion of sauce and solid food. In making a creamed dish the chopped meat, eggs, or whatever is being used is carefully added to the cream sauce and thoroughly heated. Creamed mixtures may be served on toast points, in croustads, in split tea biscuits, in patty shells or in rings of mashed potato. Chopped parsley, grated cheese or paprika makes a simple, but effective garnish. https://whatcanadaate.lib.uoguelph.ca/files/original/513a26f39d342d473157006b61055993.jpg f726b75619b329ecb96776abee8f7add 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 CORN SOUFFLÉ 2 tablespoons butter 2 tablespoons flour 1 cup milk 2 cups canned corn 1 1/4 teaspoons salt Few grains pepper 3 eggs Melt butter. Blend in flour and mix until smooth. Add milk gradually and cook until mixture thickens, stirring constantly. Add corn, salt, pepper and well beaten egg yolks. Fold in stiffly beaten egg whites. Turn into buttered baking dish and bake in moderate oven (350° F.) about 40 minutes. Serve immediately with slices of crisp bacon. HAM SOUFFLÉ 3 tablespoons butter 3 tablespoons flour 2 cups milk ½ teaspoon salt ½ cup bread crumbs 2 cups minced cooked ham 3 eggs Pepper and paprika Make a sauce by melting butter, stirring in flour and adding milk slowly. Cook until mixture thickens. Add salt and crumbs. Cool sauce slightly and add ham and slightly beaten egg yolks to sauce. Carefully fold in stiffly beaten whites of eggs, turn into well buttered baking dish. Bake for about 45 minutes in a moderate oven (350° F.). Serve at once. CHICKEN SOUFFLÉ To make chicken soufflé follow above recipe, using 2 cups minced cooked chicken in place of ham. When making sauce 1 cup chicken stock and 1 cup milk may be used as liquid. CHICKEN À LA KING 3 tablespoons butter 3 tablespoons flour ½ cup chicken stock 1 ½ cup rich milk 2 cups cooked chicken, diced 1 cup cooked mushrooms 2 tablespoons pimento, chopped Salt and pepper 2 egg yolks Melt butter. Blend in flour. Add chicken stock and milk. Stir constantly until mixture thickens. Add chicken, mushrooms, chopped pimento and seasonings. Heat thoroughly. Pour some of mixture over beaten egg yolks. Add to mixture and cook 2 minutes. Serve on hot toast or waffles. EGGS À LA KING 3 tablespoons butter 2 tablespoons minced onion ½ cup mushrooms, sliced 1 tablespoon chopped green pepper 3 tablespoons flour 1 ½ cups milk 2 tablespoons chopped pimento 6 hard-cooked eggs 1 egg yolk Salt and pepper Cook onion in butter 5 minutes. Add mushrooms and green pepper and cook until mushrooms are delicately browned. Blend in flour. Add milk and cook, stirring constantly, until mixture thickens. Cook 10 minutes. Add pimento and hard-cooked eggs cut in quarters. Pour some of sauce over beaten egg yolk and stir into sauce. Cook one minute. Serve on toast. One-half cup green peas may be added in place of green pepper and pimento. https://whatcanadaate.lib.uoguelph.ca/files/original/8bc4c6abc14c5929760671c1df068d24.jpg 4552531390ff12c37d9b8a45dd352e07 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 CORN PUDDING 2 cups fresh or canned corn 1 teaspoon sugar 1 cup soft bread crumbs 2 tablespoons chopped pimento or green pepper Salt and pepper 2 cups hot milk 2 eggs 2 tablespoons melted butter Mix corn, sugar, bread crumbs, pimento and seasonings with hot milk. Add well beaten eggs and melted butter. Pour into individual or one large baking dish. Set in pan of hot water and bake in slow oven (325° F.) for about one hour or until mixture is set. EGG AND MUSHROOM CROQUETTES 3 tablespoons butter 4 tablespoons flour 1 teaspoon salt Pepper 1 cup milk 1 cup chopped hard-cooked eggs 1 cup chopped sauteed mushrooms Cracker crumbs 1 egg Melt butter. Add flour, salt and pepper and mix well. Add milk gradually and cooker over a low Are, stirring until thick. Add eggs, mushrooms and parsley and mix well. Add more seasonings if necessary. Spread on a plate to cool. Shape into balls or cones, rolled in fine cracker crumbs, then in beaten egg diluted with one tablespoon water. Roll in crumbs again. Fry in deep hot fat (395° F.) until brown. Drain on unglazed paper. Serve hot. Garnish with parsley. SHRIMP SAVOURY 4 tablespoons butter 4 tablespoons flour 2 cups milk 2 tablespoons lemon juice ½ cup mayonnaise Salt and pepper 2 cups canned shrimps or 1 cup shrimps and 1 cup green peas Make a cream sauce of butter, flour and milk. Add lemon juice, mayonnaise and seasonings. Add shrimps and peas. Heat thoroughly. Serve on toast points. HAM AND CELERY CUSTARD 4 eggs 2 cups milk 1 cup chopped celery 1 cup cooked hame, finely chopped 1 teaspoon Worcestershire sauce Salt and pepper Beat eggs. Add hot milk, celery, ham and seasonings. Pour into buttered baking dish or individual moulds. Place in pan of hot water and bake in a moderate oven (350° F.) until custard is firm. SCALLOPED POTATOES WITH HAM Slice potatoes thinly and place in layers in buttered baking dish. Dredge each layer with flour. Dot with butter and season with salt and pepper. Add hot milk to nearly cover potatoes. Place thin pieces of ham or strips of bacon over top. Bake in moderate oven (350° F.) for about one hour or until potatoes are soft. https://whatcanadaate.lib.uoguelph.ca/files/original/d95bb360acf8140ebf256d5dd828184a.jpg 5c955b7c9c67ce50edee7849d2e1cfa0 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 CREAM SAUCES MEDIUM CREAM SAUCE (Basic Recipe) 2 tablespoons butter 1 cup milk 2 tablespoons flour Salt and pepper Melt butter. Blend in flour. Add milk gradually and cook, stirring until mixture thickens. Season with salt and pepper. A little paprika added to the sauce gives it a richer colour. VARIATIONS OF CREAM SAUCE Cheese Sauce: Add ½ cup grated cheese to cream sauce. Beat well. Serve with vegetables such as cauliflower and asparagus. Egg Sauce: Add 1 hard-cooked egg, chopped, to 1 cup cream sauce. Serve with fish. Parsley Sauce: Add 1 tablespoon finely chopped parsley to 1 cup cream sauce. Serve with fish. Celery Sauce: Add ½ cup chopped cooked celery to 1 cup cream sauce. Serve with oysters or fowl. Curry Sauce: Add ½ teaspoon curry powder to 1 cup cream sauce. Serve with eggs, lamb, rice, chipped beef, chicken. Caper Sauce: Add ¼ cup capers to 1 cup cream sauce. Serve with fish. Onion Sauce: Cook 1 cup sliced onion for 5 minutes. Drain and rub through a sieve. Add to 1 cup cream sauce. Serve with pork chops, mutton or hard-cooked eggs. Vegetable Sauce: Use ½ cup vegetable stock and ½ cup milk as liquid in making cream sauce. Add ¼ cup cubed vegetables. Serve with cooked vegetables. Mock Hollandaise Sauce: Make 1 cup cream sauce. Pour some of hot mixture over beaten egg yolk. Add to sauce. Cook 2 minutes. Remove from heat. Add 1 tablespoon lemon juice and 1 tablespoon butter. Serve with vegetables or fish. Oyster Sauce: Use ¾ cup milk and ¼ cup oyster liquor in making sauce. Add ½ cup chopped oysters. Serve with turkey, chicken or fish. Shrimp Sauce: Add ¼ cup shrimps to 1 cup cream sauce. Serve with fish. Mushroom Sauce: Add ½ cup chopped mushroom caps cooked in butter to 1 cup cream sauce. https://whatcanadaate.lib.uoguelph.ca/files/original/33117b8821de12226c726d8c7fcf8fb2.jpg 2cf6b2efc3b436e44bc41a4dd6d1ca81 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 MILK DRINKS COCOA 4 tablespoons cocoa 3 tablespoons sugar (or more) Pinch of salt ½ cup boiling water 4 cups milk Mix cocoa, sugar and salt. Add boiling water and cook 5 minutes. Combine with hot milk and beat with egg beater until frothy. For a richer drink add 1 tablespoon butter. HOT CHOCOLATE Method 1. Use 2 tablespoons Chocolate Syrup (see page 22) to each cup milk. Method 2. 1 square (1 ounce) unsweetened choco-late 3 tablespoons sugar (or more) Pinch of salt ½ cup boiling water 4 cups milk Melt chocolate. Add sugar, salt and boiling water. Cook 5 minutes. Add hot milk. Beat until foamy. If desired, top with whipped cream or marshmallows. CAFÉ AU LAIT 4 cup scalded milk 4 cup strong coffee Combine milk and coffee. Sweeten to taste. Serve hot or cold. GRAPE MILK 4 cup grape juice ½ teaspoon lemon juice ¾ cup milk Sugar to taste Combine ingredients and beat with an egg beater. Serve very cold. PEPPERMINT MILK Few drops peppermint 1 cup milk Sugar if desired Add peppermint to milk and sweeten to taste. For variety tint with green vegetable colouring. Soda water may be added just before serving. SPICED MILK 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg Pinch of salt 1 cup milk Add cinnamon, nutmeg and salt to milk. Shake or beat thoroughly. Serve cold. GINGER MILK ¼ cup ginger ale ¾ cup milk Sugar if desired Add ginger ale to milk. Sweeten to taste. Serve at once well chilled. MILK SHAKES 2 to 3 tablespoons syrup (chocolate, fruit, caramel or maple) 1 cup milk or ¾ cup milk and ¼ cup soda water Combine syrup with milk. Beat or shake thoroughly. Serve well chilled. Soda water may be added just before serving. https://whatcanadaate.lib.uoguelph.ca/files/original/734cb1cb038c324d7de5bba5649ec3b2.jpg 2f57466b55fd21a324da4cc4d30e969b https://whatcanadaate.lib.uoguelph.ca/files/original/736cc237a5de4c3f03153a81a28498ef.jpg 56eaab2278fad914d73e0040b25d4468 https://whatcanadaate.lib.uoguelph.ca/files/original/0b17e4d06c545210ae3041a3a76f5afd.jpg 77857d50aca13eb061728a5cd65189d9 https://whatcanadaate.lib.uoguelph.ca/files/original/c218b2ab39c2f4fe2c836032dfb48789.jpg 8221fd2c885215f3cc128e80b1da6120 https://whatcanadaate.lib.uoguelph.ca/files/original/5657fb18e594b3c88dedc70913445ab3.jpg 5f86a515710ee9dd339352d96a59b9a2 https://whatcanadaate.lib.uoguelph.ca/files/original/0aa59f307424a68553e4466df8229427.jpeg 67787da38e705ccd2b4159e5f5824c9d https://whatcanadaate.lib.uoguelph.ca/files/original/b32246516f2fd89c5ae4b0f60e1e448d.jpeg 6a5a146628b9ee9d3e6ce5891236dde7 https://whatcanadaate.lib.uoguelph.ca/files/original/5771bcf68c3b12c72e41be474e7590c9.jpeg f1afb656805b1d0311c91d76d683bcd0 https://whatcanadaate.lib.uoguelph.ca/files/original/166a074e918396ad67f98c19c67b60da.jpeg 3f697e0e907d2dc3e81235a444b06fd3 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 Government Publications 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 Milk : the Food of Foods Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459079505154">TX715.6 ZZ6405</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 Pepper, Laura C. Publisher An entity responsible for making the resource available Ottawa : Dept. of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1938 (1939 printing) Extent The size or duration of the resource. 23 pages 23 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 as food Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Household Bulletin, 19. 1930-1939 Collection - Gary Draper Ingredients - Dairy Organization - Ontario Ministry of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/836e31e16aabc6d827df927960ea2d36.pdf be450c8df6dbd258d795ceae9e3cabcf https://whatcanadaate.lib.uoguelph.ca/files/original/2995952c16b30e966f437389a60faf37.jpg a8fe6732ec509f9e1a67bb883d609f9f 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 WHY AND HOW TO USE SKIM-MILK BY HELEN G. CAMPBELL SKIM-MILK is whole milk from which most of the fat has been removed. The amount which remains depends on the completeness of the skimming, which in turn depends upon the method by which the milk is skimmed. Cow’s milk contains an average of between 3 and 4 per cent of fat in the form of very small globules and, when milk is allowed to stand undisturbed for a few hours, these fat globules rise to the top giving the effect of dividing the milk into two distinct layers. The top layer has a large amount of fat and is called “cream”, while the bottom layer contains a much smaller percentage of fat and is known as “skim-milk”. The old-fashioned way of letting milk stand in cans or pans until most of the fat had risen to the top is not so thorough a method of skimming milk as the removal of the fat by the more modern centrifugal separator now commonly in use. More fat remains in the milk skimmed by the first method than is left in milk skimmed by a separator, but in each case, a certain amount remains. The housekeeper who receives her milk in bottles finds that it has already separated into two layers. She judges the milk by the depth of the top layer, or the amount of cream which she sees on the surface, but it must be remembered that all the fat has not risen to the top and that there is some mixed through the bottom layer. The depth of the cream layer is not a true measure of the “richness” of the milk. Cream layers of the same depth in different milks may vary in the actual amount of fat Circular No. 5. Department of Agriculture, Canada [with logo and crest]. The Dairy and Cold Storage Branch. J. A. Ruddick, Commissioner. Published by direction of the Hon. W. R. Motherwell, Minister of Agriculture, Ottawa, 1922. https://whatcanadaate.lib.uoguelph.ca/files/original/46dd8d2e11ab60d860f5182a6b454755.jpg 9d8f8429b44ecb534c4baef691f7283c 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 present. In pasteurized milk, the cream is not usually so deep, although the percentage of fat is not necessarily smaller. There are many factors which influence the depth or richness of the cream layer and it is, therefore, not a sure indication of the fat in the milk. The prejudice in the minds of many people against skim milk is wholly unfounded. It is a valuable food providing nourishment in one of the cheapest forms and, though it lacks some of the deliciousness of whole milk, there are many appetizing ways of serving it and its food value should not be under-estimated. Skim-milk requires the same care in handling as does whole milk. There is the same necessity to keep it “clean, cold and covered” and the co-operation of the producer, distributor and consumer is just as important. COCOA. 1 ½ tbsp. cocoa 3 c. skim-milk 2 tbsp. sugar Few grains of salt 1 c. boiling water Mix the cocoa, salt and sugar together. Stir in the water carefully and boil about 5 minutes. Add the scalded milk. To prevent a scum forming on the top, beat a minute or two with a Dover egg beater until froth forms. If desired, two or three drops of vanilla may be added. CHOCOLATE BREAD PUDDING. 2 c. stale bread crumbs or small squares of bread 4 c. scalded skim-milk 2 squares unsweetened chocolate or ½ c. cocoa ⅔ c. sugar 2 eggs ¼ tsp. salt ½ tsp. vanilla Soak the bread in the scalded milk about half an hour. Melt the chocolate over hot water. Add half the sugar and enough milk taken from the bread and milk to make it of a consistency to pour. Pour into the bread and milk. Add remaining sugar, salt, vanilla and well beaten eggs. Turn into a buttered baking dish and bake about one hour in a moderate oven. CORN A LA SOUTHERN. 1 can corn, chopped 2 eggs 1 tsp. salt Pepper 1 ½ tbsp. butter 2 c. skim-milk Combine these ingredients and pour into a buttered baking dish. Bake in a slow oven until firm. https://whatcanadaate.lib.uoguelph.ca/files/original/9d053d7520387b06da53a42f3c21fd10.jpg fc543d405900e8ab16339acbf35e732f 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 THE FOOD VALUE OF SKIM-MILK. Although the fat of milk has a special nutritive quality which is necessary for the child and adult, the bottom layer of the milk bottle contains much which is necessary to the growing body, but the value of which is often unappreciated. Proof of the value of skim-milk as a food is daily being demonstrated by farmers everywhere in the feeding of young farm animals and, when it is included in the diet of children and adults, it is an efficient and economical source of material which the body needs to built bone, muscle and other tissues. Protein the “body building substance”, is supplied by skim-milk. The quality of milk protein is of the greatest excellence, because it not only furnishes building material, but supplements or “protects” that supplied by other foods and makes it of greater value to the body. For this reason, the mother who makes use of all the skim-milk is practising real economy and providing her family with good food for growth and health. Foods which are a source of protein are usually expensive. Skim-milk, however, is an abundant and economical source of this substance and it is also the best and cheapest source of lime, which is necessary for the formation and repair of bones and teeth. Every mother wants her child to have strong, good looking teeth and this is only possible if sufficient lime is included in the food which he eats. There is a vital relationship between the young child’s diet and good teeth as there is a relationship between strong teeth and good health. Skim-milk also contains sugar for heat and energy for the body to do- its work and is a source of water soluble vitamine indispensable to good health and normal growth. It is deficient in fat and in the fat soluble vitamine and, therefore, cannot entirely take the place of whole milk. Use whole milk, but do not be guilty of throwing away that which lacks only the fat and contains all the other nutrients. As a drink, in cooking, with cereals and with bread, skim-milk is an important and economical food. SKIM-MILK IN COOKING. Skim-milk can be substituted for whole milk in almost any recipe. As it is lacking in fat, it combines particularly well with cheese, cocoa, chocolate and other foods which are rich in fat. If cooked with cereal, or used in bread-making and cake-making, it adds nourishment and improves the flavor. https://whatcanadaate.lib.uoguelph.ca/files/original/b5e091822d2faba02c4fb47c8ea8f9ab.jpg 122c0f768782c03444755d32167b4196 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 It can be used to good advantage in sauces, soups, chowders, puddings, etc., and, if desired, the lack of fat can be made up by adding a little butter. Occasionally children and adults with stomach disorders find it difficult to digest fat in any form and, in this case, skim-milk is particularly valuable, as it supplies all the other necessary nutrients in a form that is easily used and easily digested. Buttermilk, or as it is sometimes called, fermented milk, can be made very easily from sweetskimmed milk. Full directions are given in our circular “Why and How to Use Buttermilk”. Skim-milk which has soured can be used to make cottage cheese, recipes for which will be found in our bulletins “Why and How to Use Cheese”, “Why and How to Use Milk,’’ and Why and How to Use Cottage Cheese”. These publications may be obtained free of charge upon request to the Publications Branch, Department of Agriculture, Ottawa. CORN PANCAKES. 1 ¾ c. flour ¾ c. corn meal 1 ½ tbsp. baking powder 1 tsp. salt ½ c. sugar 2 ¾ c. skim-milk 1 egg 2 tbsp. melted butter Heat the milk. Add corn meal and cook, stirring constantly, about 5 minutes. Sift dry ingredients and combine the two mixtures. Add well beaten egg and melted butter. Cook on a hot greased griddle pan until well puffed, full of bubbles and cooked on the edges. Turn and cook on the other side. Never turn a pancake twice or it will be heavy. CREAM OF SPLIT PEA SOUP. 1 c. dried split peas 2 qt. water 4 c. skim-milk ½ onion 3 tbsp. butter 2 tbsp. flour 1 ½ tsp. salt Pepper 2 inch cube fat salt pork Pick over the peas and soak for several hours. Drain. Add the cold water, pork and onion. Simmer slowly until soft (3 or 4 hours), then rub through a sieve. Mix the flour with a little cold milk and stir this into the peas. Add butter and seasonings, then stir in the milk. Cook carefully a few minutes longer and serve hot. SKIM-MILK WITH CEREAL. The liquid used in cooking any cereal may be at least half milk. Cook by ordinary method in double boiler. Ottawa: F. A. Acland, Printer to the King’s Most Excellent Majesty. 1922 https://whatcanadaate.lib.uoguelph.ca/files/original/73de5ba04d4f9df1020f9dda5fdfb62c.jpg fb96a7e0f274dc222c3bbfb2d3794df5 https://whatcanadaate.lib.uoguelph.ca/files/original/036a2a86a133a569bd1c3803ce6b3f8c.jpg b163ea8f896da6f3de8eeafc161a757d https://whatcanadaate.lib.uoguelph.ca/files/original/a2445e29378d3c8ad73a05c5555cc339.jpg eff1682dfa0e5594e9d74a420a21719f https://whatcanadaate.lib.uoguelph.ca/files/original/5a337915be41344dc9e647a703bfbd72.jpg 93303159c61a04a1cd3f36ded5734a39 https://whatcanadaate.lib.uoguelph.ca/files/original/4e7e59b6a0ec2abdcfc475ea3395d0d8.jpeg 1a4345b14fd956ccae2b59e3c5b8926c https://whatcanadaate.lib.uoguelph.ca/files/original/9614095b1c2c05778f71092c556cd36a.jpeg 48c9b1e50f85297e7ce6d85c4ab7a2ba https://whatcanadaate.lib.uoguelph.ca/files/original/d2f18c800523fe04a5d770420f6fd8f0.jpg 382061a1b87b23bd7996aadd95379fe7 https://whatcanadaate.lib.uoguelph.ca/files/original/24feaaba9a8fc275f1d250c4d1659d1e.jpeg 8fd8b9b29fb90d3412f197ba191a4e88 https://whatcanadaate.lib.uoguelph.ca/files/original/6c14dfdce18cffc0aed95f42f8105bf1.png 1a6c9a8d104273fe425c6206f4c3dfac 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 Government Publications 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 Why and how to use skim-milk Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459079305154">TX715.6 ZZ6407</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 In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413 Creator An entity primarily responsible for making the resource Campbell, Helen G. Publisher An entity responsible for making the resource available Ottawa : Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1922 Extent The size or duration of the resource. 4 pages 23 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. Skim milk. Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. 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For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Black and white portrait photograph of a Caucasian man named Matthew Bulloch Dymond. He has a round face, large forehead, short hair, is wearing glasses, and is dressed in a suit and tie. https://whatcanadaate.lib.uoguelph.ca/files/original/e3706d0cb5febf2a77af52e5eac3ba48.jpg 1bbfe5ab6f47e402e9f1c4ad73fb5a7f 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 A recipe printed with black text on old-looking ivory / cream colored paper. Includes the ingredients and cooking instructions needed to make Beef Steak and Kidney Pie. https://whatcanadaate.lib.uoguelph.ca/files/original/040611f0bbbfe6da9700881bebb38440.jpg 60816aba997fad3b420468292fb791d4 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 A recipe for Split Pea Soup printed with black text on old-looking, water-stained ivory / cream colored paper. 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 Government Publications 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 Good eating Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/40ucim/alma9953459079705154">TX715.6 ZZ6402</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 Ontario. Ministry of Health. Publisher An entity responsible for making the resource available [Toronto] : Ontario Ministry of Health, Date A point or period of time associated with an event in the lifecycle of the resource ca 1975 Extent The size or duration of the resource. 38 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 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. 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For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover of Jams, Jellies and Pickles (1933), another cookbook written by Edith Elliot https://whatcanadaate.lib.uoguelph.ca/files/original/b5004f2007bab7a1e01046896030ffb2.jpg dbc28ca5f258dd5aed57bbd7cc78cc66 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 Soup kitchens for the poor, 1930s, PA-168133 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 Government Publications 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 Salads that are Different Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/40ucim/alma9953459079405154">TX715.6 ZZ6406</a> Language A language of the resource English 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). Type The nature or genre of the resource Text Creator An entity primarily responsible for making the resource Canada. Department of Agriculture. Fruit Branch. Elliot, Edith L. Publisher An entity responsible for making the resource available Ottawa : Dominion of Canada, Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1937 Extent The size or duration of the resource. 12 pages 25 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 Salads Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Canada Dept. of Agriculture Publication ; 596 Canada Dept. of Agriculture Household Bulletin ; 17 Canada Department of Agriculture Household Bulletin ; 17. 1930-1939 Collection - Gary Draper Organization - Ontario Department of Agriculture Region - Ontario