1
10
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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 the Cover: On the top, "Department of Health " black text printed with a crest and thin black box outline. In the middle: The Little Blue Books Home Series: 6. - How We Cook In Canada" written in black ink, surrounded by a thin black frame on dark blue paper. In a smaller font on the bottom, there is a subheading (also surrounded by a separate thin frame) that reads: "Issued by Authority of Department of Health, Ottawa."
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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
How We Cook In Canada
Creator
An entity primarily responsible for making the resource
MacMurchy, Helen, 1862-1953.
Publisher
An entity responsible for making the resource available
Ottawa, Ontario : Dominion of Canada, Dept. of Health
Date
A point or period of time associated with an event in the lifecycle of the resource
1921
Extent
The size or duration of the resource.
35 pages
19 cm
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.
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.
Driver 0469.1
1920-1929
Cuisine - Canadian
Organization - Department of Health
Region - Ontario
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Cover. Image of produce section of a grocery store.
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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"
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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.
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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
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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).
Extent
The size or duration of the resource.
6 pages
Collection - Albert H. Calder
Ingredients - Vegetables
Organization - Ontario Department of Agriculture
Region - Ontario
-
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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
A Method Of Classifying Cereals As "Whole Grain"
Creator
An entity primarily responsible for making the resource
Canada Department National Health and Welfare, Nutrition Division (creator)
Publisher
An entity responsible for making the resource available
Ottawa, Ontario : Department of National Health and Welfare
Date
A point or period of time associated with an event in the lifecycle of the resource
1946
Extent
The size or duration of the resource.
2 pages
28 cm
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.
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.
<span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span>
Language
A language of the resource
English
Type
The nature or genre of the resource
Text
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br />Box 2 File 44
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).
1940-1949
Collection - Albert H. Calder
Ingredients - Cereals
Organization - Department of National Health and Welfare
Region - Ontario
-
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Dublin Core
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Title
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Government Publications
Text
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Title
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Any Day a Fish Day : a Booklet Dealing with the Preparation of Canadian Fish foods for the Table
Description
An account of the resource
A booklet dealing with the preparation of Canadian fish foods for the table
Creator
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Canada. Department of Fisheries (creator)
Source
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Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Publisher
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Ottawa, Ontario : J. O. Patenaude, I.S.O.
Date
A point or period of time associated with an event in the lifecycle of the resource
1937
Format
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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
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English
Type
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Text
Identifier
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<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/fkjs00/alma9932575513505154"><span>TX715.6 ZZ112</span></a>
Extent
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52 pages
19 cm
Is Referenced By
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Elizabeth Driver : Culinary Landmarks O896.3
Rights
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In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413
1930-1939
Ingredients - Fish
Organization - Department of Fisheries
Region - Ontario
-
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Title
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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
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Title
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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.
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Title
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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
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Title
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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
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Title
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An image of the Apple Catsup Recipe from the cookbook
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Title
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A picture of crab apples on a tree
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Title
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A picture of the Right Honourable James G. Gardiner
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Title
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An image of the Taffy Apples Recipe from the cookbook
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Title
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A picture of apples on a cutting board with a knife
Dublin Core
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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.
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Title
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Apples are good for you!
Identifier
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<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
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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
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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
-
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Title
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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
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Title
A name given to the resource
Aunt Libby's Casserole : Index No. 2 Casseroles
Creator
An entity primarily responsible for making the resource
Canada Department of Fisheries and Forestry (creator)
Publisher
An entity responsible for making the resource available
Ottawa, Ontario : Information and Consumer Service, Department of Fisheries and Forestry of Canada
Extent
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2-sided recipe card
12.5 cm
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.
Date
A point or period of time associated with an event in the lifecycle of the resource
[1969-1971]
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.
<span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span>
Language
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English
Type
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Text
Identifier
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<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br /><a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154"></a>Box 2 File 43
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).
1960-1969
1970-1979
Collection - Albert H. Calder
Ingredients - Fish
Organization - Department of Fisheries and Forestry
Region - Ontario
-
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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
Barbecue Cooking
Creator
An entity primarily responsible for making the resource
Canada Department of Agriculture, Consumer Section (creator)
Publisher
An entity responsible for making the resource available
Ottawa, Ontario : Information Division, Canada Department of Agriculture
Date
A point or period of time associated with an event in the lifecycle of the resource
1966
Extent
The size or duration of the resource.
10 pages
23.5 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 Jean Paré, 2009
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9947882193505154">JPs045b007</a>
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.
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).
1960-1969
Collection - Jean Paré
Organization - Ontario Department of Agriculture
Region - Ontario
-
https://whatcanadaate.lib.uoguelph.ca/files/original/36ba2f0820cafb945b72faa9ef6b9616.pdf
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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 depicting the Arms of Canada.
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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
Beef How to Choose and Cook It
Creator
An entity primarily responsible for making the resource
Semple, F. G. (author)
Publisher
An entity responsible for making the resource available
Ottawa, Ontario : 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.
52 pages
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.
Language
A language of the resource
English
Type
The nature or genre of the resource
Text
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9939618463505154">TX 715.6 ZZ618</a>
Is Referenced By
A related resource that references, cites, or otherwise points to the described resource.
Driver O679.7
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
1930-1939
Ingredients - Meat
Organization - Ontario Department of Agriculture
Region - Ontario
-
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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
Canada's Food Guide
Creator
An entity primarily responsible for making the resource
Canada Department of National Health and Welfare, Nutritional Division (creator)
Publisher
An entity responsible for making the resource available
Ottawa, Ontario : Department of National Health and Welfare
Date
A point or period of time associated with an event in the lifecycle of the resource
1961
Extent
The size or duration of the resource.
2 pages
20.5 cm
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.
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.
<span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span>
Language
A language of the resource
English
Type
The nature or genre of the resource
Text
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br />Box 2 File 44
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).
1960-1969
Collection - Albert H. Calder
Cuisine - Canadian
Organization - Department of National Health and Welfare
Region - Ontario
-
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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: Narrow white band running vertically next to the spine with black text reading "Canadian Cook Book" The rest of cover is orange with black text reading "For British Brides". Below this is a white crest with three maple leaves on top reading "Women's Voluntary Services Canada WVS".
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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
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