19 10 419 https://whatcanadaate.lib.uoguelph.ca/files/original/87ac0883f1e7fe3ef3b99a78a1cdba3b.pdf 86d1bee6dae824cb86d3d9e5730a8823 https://whatcanadaate.lib.uoguelph.ca/files/original/3d528f2d15f3947c9187f17950af9614.jpg bce89f6271f70b236c231d1272ff1eb4 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: Health Hints. On the orange cover there is a black and white photograph of a elderly woman sitting and reading and a younger woman with her arm over the elderly woman's shoulder. Under the photograph is the sentence Lidia E. Pinkham and and her great-granddaughter and the dates 1819 and 1883. https://whatcanadaate.lib.uoguelph.ca/files/original/e37f914a0563f6d3fb13b428b041f7e8.jpg 9dbc0c20ed3e65ede3bfb05e8df0528e https://whatcanadaate.lib.uoguelph.ca/files/original/3c109ee4b860e02d22f40b39797335c8.jpg 9a335c760e9d1f53a510cde6a6b669ae https://whatcanadaate.lib.uoguelph.ca/files/original/b05c57b455f3674c523f0a06816a0e34.jpg 4f6fc343be1d8418f75d6279ce81d562 https://whatcanadaate.lib.uoguelph.ca/files/original/6ab9c774c593dd1c1ce050ff5f1f63fc.jpg 852950d3115406007d66af2e83c4b53f https://whatcanadaate.lib.uoguelph.ca/files/original/e233e5989fdbd9c339fe63d20eaf1646.jpg 738cc49b8aa8c725da3d6b5968d52efc https://whatcanadaate.lib.uoguelph.ca/files/original/2736696ecb81cfa78de02db446b61fb8.jpg 41040fa3ab02f5f048a075789807aa09 https://whatcanadaate.lib.uoguelph.ca/files/original/82b95209f2f6c1514d7466ed2a249634.jpg b1df65bac11aa43cfe3b042bc3263530 https://whatcanadaate.lib.uoguelph.ca/files/original/13b2db7c9c922395e14ba39fbb1d5ee9.jpg 66adda141ef0eb7a3ea4db579a1ea968 https://whatcanadaate.lib.uoguelph.ca/files/original/5e098f70e6be351aa4eec9416eebb7da.jpg 103aedc8d0f7981de234c828b1803fb3 https://whatcanadaate.lib.uoguelph.ca/files/original/ff8233b53a7e38951baf92eae7441ebe.jpg 50516d5f410566282879e553ab767340 https://whatcanadaate.lib.uoguelph.ca/files/original/0d2fbd59e74379f600ed800d2d8d9405.jpg 5ed611ad5eb76841b8931c54a7008a0f https://whatcanadaate.lib.uoguelph.ca/files/original/3017c0f9f62b8545fb90282b1bade4c9.jpg 5c5211da8bdd30cbf5b02e672731fa9e https://whatcanadaate.lib.uoguelph.ca/files/original/6fc175dc7293af7681c9833b7f53e167.jpg d66c4c46d72cce9652fe989d3c317016 https://whatcanadaate.lib.uoguelph.ca/files/original/f26698b9b8fe0fa8ca5a19531d7f51c6.jpg b68a00949b101535ba4b6c313bc12ae2 https://whatcanadaate.lib.uoguelph.ca/files/original/c932efa82c6c26ce2190810fab899098.jpg f7b897275402bc33ae4135fa06f1610c https://whatcanadaate.lib.uoguelph.ca/files/original/e9688c2561cb27cbcbe88b8c30ae47a5.jpg e5d8a1486b7d26e90779a965ec4f450e https://whatcanadaate.lib.uoguelph.ca/files/original/e72111b1a0b855dc06907a053beca310.jpg 529dffb9b840169f88eb95fe0eb6883a https://whatcanadaate.lib.uoguelph.ca/files/original/7a93e3e4a2d847bbaefc9b822b193e1b.jpg 80c49fbecf93c1c3667a14c967b17083 https://whatcanadaate.lib.uoguelph.ca/files/original/fc069ea673089d6ab08e13f620d78b48.jpg 7511a2989c7d963e330deb9827d9292e https://whatcanadaate.lib.uoguelph.ca/files/original/74a69a4caa69c521cb53f6d80df77920.jpg 97cb463964e7d445bacf4a2257bb59f0 https://whatcanadaate.lib.uoguelph.ca/files/original/08c8b0e7a636acb5b5c5c6703a6eef88.jpg cf5822bd3ed3c7ee6913747c1e034735 https://whatcanadaate.lib.uoguelph.ca/files/original/c1e9d2c5e4b837de81d10ecf6a465ca9.jpg 1e36deae334fac22ae0ec607cea3d579 https://whatcanadaate.lib.uoguelph.ca/files/original/bb047406070d648acc23bd7ba5cd7d8c.jpg 50ebe2c09493778f77cb1720da76ece9 https://whatcanadaate.lib.uoguelph.ca/files/original/3bc701c957a6053fdf4183cb3685a6c7.jpg 428f36c6c6f852cec70a4e5318c5e38a https://whatcanadaate.lib.uoguelph.ca/files/original/27ecd8911920537414d90d55e016d080.jpg 1fd04169262889db098ca7afcf0da7a3 https://whatcanadaate.lib.uoguelph.ca/files/original/ddcb472b0f2172174c1f3f72b0962b48.jpg 0fd19e8c7f85dfb30d0c26afa7240477 https://whatcanadaate.lib.uoguelph.ca/files/original/ca7357d09dcd37b069da1115567b99a7.jpg 9ea558c8364ce42064274a14093e308e https://whatcanadaate.lib.uoguelph.ca/files/original/22e2587ac87b3f8ef0302a96a8fe316a.jpg 586029b28f125d2e516812dc2e7afc9a https://whatcanadaate.lib.uoguelph.ca/files/original/9b3fc303f123996ce7dbf95d56eb4a44.jpg 96c5605e7d8293b0dc4d86f100b43eb3 https://whatcanadaate.lib.uoguelph.ca/files/original/01f8bd6d0d4ab28923ba794d6479789c.jpg 0f7ad7b9f47ee47aa6e31a6fbb74f03b https://whatcanadaate.lib.uoguelph.ca/files/original/c35519bed7a01e1decb94c4a21e2d10e.jpg 54f03d4f1a0dd40d37749957d65ba72d https://whatcanadaate.lib.uoguelph.ca/files/original/ee990f6cb21565487a522d5010bb6c05.jpg 9b99fed385e39bc0c2300de4836d1e33 https://whatcanadaate.lib.uoguelph.ca/files/original/5a1826bfcf36c86d99e5fcf818d4f143.jpg 7aa919aa66b66a4a0e6f5bbb6bb57c5f https://whatcanadaate.lib.uoguelph.ca/files/original/fb1fa6ad7b31fde10589ed4ab50b6513.jpg a234ecdabd543ef310c3f85c27dac94c https://whatcanadaate.lib.uoguelph.ca/files/original/41e82d33eaa6823818490bdb2598ad6e.jpg ae61a80fef89e244087f64890f219317 https://whatcanadaate.lib.uoguelph.ca/files/original/7b3669c6f54faed4f892de3a809d3d56.png 8a7126710f4f4122cfe47a3168e66dd6 https://whatcanadaate.lib.uoguelph.ca/files/original/0880fddc0cddffeb0b00e8ea9ea1d706.png cb1582a0b4079c8c27b1b07ca1a0e4cb https://whatcanadaate.lib.uoguelph.ca/files/original/6062ea4052e204744cd90e0ac14c875e.png c6f40583d9fd22066bf5d1d8d2c93ced https://whatcanadaate.lib.uoguelph.ca/files/original/ca62b79097777ea7f093c8782bf78954.png d787cf0f77a20d6aa7517c98ab86e8c0 https://whatcanadaate.lib.uoguelph.ca/files/original/3f4325d1472d0170aaff9999e2022399.png a0584641bf2a6b4bf0d5ce2433ab218e https://whatcanadaate.lib.uoguelph.ca/files/original/dad2a5b787ac487a53089f771a363afd.png 9680d491deab1a848898da8d8e7ad795 https://whatcanadaate.lib.uoguelph.ca/files/original/c5099e3939059a0c150a8a0b86e7554b.png 0eceec3582ec225df5a09383b4e0acf1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Health Hints Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9923327403505154" title="TX 715.6.H425"><span></span><span></span><span>TX 715.6.H425</span></a> 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). Language A language of the resource English Type The nature or genre of the resource Text Creator An entity primarily responsible for making the resource Lydia E. Pinkham Medicine Co. Publisher An entity responsible for making the resource available Lynn, MA ; Cobourg, Ont. : L.E. Pinkham Medicine Co. Date A point or period of time associated with an event in the lifecycle of the resource 1927 Extent The size or duration of the resource. 32 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. Subject The topic of the resource Cooking, Canadian 1920-1929 Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/f8c8086d5f20db7a6393b5b53b2f48c3.pdf 371ed03ce9c3186912f61482e19c91ea https://whatcanadaate.lib.uoguelph.ca/files/original/c8f6a6a98b06669bd51f8fac8af1598e.jpg c714031e249f4b98022d6f5d819356ad Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover Description An account of the resource Healthful Recipes for the Hostess Homemaker. The from cover of this cookbook is a bright yellow with a dark blue vertical line on the left side. There are images of a salt and pepper shaker, a bowl with a mixer, a dish with a cover with a glass, and two cartons with a bowl, as well as a finished dish with a wooden spoon at the centre of the cover. https://whatcanadaate.lib.uoguelph.ca/files/original/3902af7f745dc022ac08df936fffda43.jpg 5dffa171ff20c8325aba5374854f9cbf Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Verso of cover. Description An account of the resource Careful Selection of Source . . . Rigid Control of Handling Pasteurization is scientifically controlled by this equipment. Image of pasteurization equipment. Modern washer-soaker sends sterilized bottles directly to bottling machine. Image of bottling machine. Coming directly from washer, bottles are filled and sealed automatically. Image of bottle filling machine. https://whatcanadaate.lib.uoguelph.ca/files/original/6f53b389f186575ab02bc27d54ce50bb.jpg 29bb424e0813e4d08d8ebb7211c3b05f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 1 Description An account of the resource Beverages, Appetizers, Sandwiches BANANA BUTTERMILK EGG-NOG Rub bananas through sieve to make 1 cup puree. Beat 4 eggs until foamy, Add puree, 1 quart chilled Silverwood’s Buttermilk, 3/4 cup sugar, 1 teaspoon vanilla and a pinch of salt. Chill and serve. DARI-RICH BANANA EGG-NOG 1 banana 2eggs 1 pint SiIverwood’s Dari-Rich Sieve or mash the banana and add to beaten eggs. Blend into Dari-Rich, Serve ice-cold. You may substitute banana flavouring for mashed banana if desired. BUTTERMILK COCKTAIL Mix together equal parts of Silverwood’s Buttermilk and tomato juice. Chill and serve. For a slight variation use V-8 cocktail in place of the tomato juice. A healthful drink with a real ‘Taste Thrill.' ORANGE MILK SHAKE 6 ounces SiIverwood’s orange juice 6 tbsps. Handi-Milk Powder 3 cups cracked ice and water Empty orange juice into large shaker. Add remaining ingredients. Cover tightly, and shake vigorously until milk is dissolved. Pour into tall glasses, and serve at once. CHILLED DIPS ‘Best’ cooks should know a few choice dips to whip up for pre dinner or party appetizers . . . Silverwood’ s Cottage Cheese Dips, Favorite herbs and seasoning salts add a gourmet touch to cottage cheese dips, Use such flavourings with a light touch and listen to the compliments. https://whatcanadaate.lib.uoguelph.ca/files/original/39124c631129a395073910c5405d2d81.jpg 3efb70fc998a2a7373b9c26d38afd521 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 2 Description An account of the resource Mix together 1-1/2 cups Silverwood’s Creamed Cottage Cheese, mashed or sieved, 1 tablespoon milk or sour cream, 1/2 teaspoon finely minced onion, 1 tablespoon lemon juice, salt and pepper if needed. Make about 1-1/2 cups, or 12 to 15 servings. Remember, dips reach their flavor peak when chilled well before serving.. Once you master a basic dip, experiment with flavorful additions. SILVERWOOD’S FRESH CHURNED BUTTERMILK CONTAINS LESS BUTTERFAT THAN WHOLE MILK AND LACTIC ACID CONTENT IS A GREAT AID TO DIGESTION. IDEAL TOO, FOR THE SLIM FIGURE DIETS. FOR CANAPES AND SANDWICHES EASY TO SERVE - DELICIOUS TO THE TASTE To creamed cottage cheese (seasoned to taste), add any one or combination of: Bacon (crisped, dried and chopped), Chopped Olives, and Grated Carrots. Chopped Walnuts and Shredded Pineapple. Chopped Green Pepper, Sweet Pickle, Onion. Chicken or Ham (Ground), Chopped Celery, Mayonnaise, and Paprika. Chopped Dates, Prunes, Walnuts, and Orange Juice. Chopped Hard-cooked Eggs, Minced Green Pepper, and Chopped Stuffed 0lives. Peanuts, and Parsley finely chopped. Chopped Dates and Shredded Coconut. Bacon (crisped and dried) with Peanut Butter. Caviar with a ‘whisper of garlic’. Cucumbers, diced Pickled Beets, diced. Season to taste with chopped onion, onion juice, chopped chives, horseradish, Worcestershire sauce, etc. Garnish with paprika, Serve on crisp saltines, salted toast-rounds, rye crisps, etc. https://whatcanadaate.lib.uoguelph.ca/files/original/e5a522603be3a042bc75ab2da47a8735.jpg b72135a458cc839c369c8384c1cedbba Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 3 Description An account of the resource SOUR CREAM AND ONION DIP FOR CHIPS 1/2 pt. SiIverwood’s Sour Cream 1/2 pkg dehydrated onion soup Whip cream a little, add soup and whip again slightly until blended. Place in refrigerator. Keep cool. VARIATION 1/2 pint SiIverwood’s Sour Cream 1 tsp. Worcestershire Sauce 1/3-1/2 cup drained horseradish 1/2 tsp. celery seed 1/2 tsp. salt 1/4 tsp. paprika Combine sour cream with other ingredients. Whip until blended. CHEESE AND BACON SPREAD Cook 4 slices lean bacon until crisp, drain well and chop. Mix with 1 tablespoon finely minced onion, 1 cup creamed cottage cheese, 2 teaspoons minced parsley, dash of red pepper or tabasco, and salt to taste. Serve with tiny, thin slices of rye bread. Makes 1 cup. AVOCADO SPREAD Mix 1 cup creamed cottage cheese, mashed or sieved, with 1 mashed avocado, 1 teaspoon minced onion, 1 teaspoon lemon juice, 1/2 teaspoon salt, and a dash each of Worcestershire sauce and of tabasco. SIX CHEESE SPREAD Cottage cheese blends with sour cream and piquant flavorings for creamy spreads ... Mash or sieve 1 cup creamed cottage cheese with 2 tablespoons sour cream (or milk) and add one of these (seasoning to taste with salt and pepper): 1/2 cup mashed blue cheese, or 1/4 cup deviled ham, or 1/2 cup minced ripe olives, or 1 tablespoon horseradish Offer thin melba toast, crisp crackers or thinly sliced pumpernickel or rye bread to eat with cottage cheese spreads. TO CALORIE COUNTERS: 2 tablespoons of creamed cottage cheese or 1 ounce contain only 30 calories. https://whatcanadaate.lib.uoguelph.ca/files/original/68135ab50bf2ef7c34787033a8d2e717.jpg 462e9816573286b46cff5b6752e29697 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 4 Description An account of the resource COTTAGE CHEESE OMELET 4 eggs, separated 1/2 tsp. saIt 1/8 tsp. pepper 1/4 cup mi Ik 3/4 cup cottage cheese 3 tbsps. chopped canned pimento 1 tbsp. butter 2 tbsps. chopped parsley Beat egg yolks until thick; add salt, pepper, milk, cheese and pimento. Fold in stiffly beaten egg whites. Place butter in skillet, beat well and add omelet. Cook slowly until firm and browned on bottom. Bake in moderate oven (350 degrees F.) 10 to 15 minutes or until browned on top. Crease, fold, slip onto hot platter and garnish with parsley. Serve 6. SILVERWOOD'S CREAMED COTTAGE CREESE CONTAINS MOST OF THE PROTEIN, CALCIUM, PHOSPHORUS AND IRON FOUND IN THREE QUARTS OF MILK. Illustration of Silverwood's Fresh Creamed Cottage Cheese with vegetables Salad Dressings PERFECTION CHEESE LOAF 2 pkgs. Iime-flavour gelatin 4 tbsps. lemon juice 1/2 cup chopped celery 1/2 cup 1/2 cup shredded carrots 2 cups SiIverwood’s Cottage Cheese 2 cups hot water 1-3/4 cups cold water 1/2 cup finely shredded cabbage 1/4 cup thinly sliced radishes 1 tsp. grated onion 1 tsp. salt Dissolve gelatin in hot water; stir in cold water and lemon juice; divide in half; chill one half until syrupy; keep other half at room temperature. Fold vegetables into syrupy gelatin; https://whatcanadaate.lib.uoguelph.ca/files/original/cfe5b2d42d98641955085b73441cf336.jpg b77e864a93f23c5ead9031bee5a8ecdc Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 5 Description An account of the resource pour into 8 cup mold; chill until firm. Chill second half of gelatin until syrupy; fold in Silverwood’s Cottage Cheese combined with grated onion and salt; spoon over chilled layer in mold; chill until firm. Unmold onto platter and garnish with radish roses and parsley. RED AND WHITE SALAD Bright colorful tomato contrasts well with snowy cheese - an excellent blend of flavours, made zippy with onion and Tobasco sauce Yield - 8 to 10 servings. Lightly brush a loaf pan (4-1/2 to 8-1/2 inches, top inside measure) with salad oil. For Cheese Layer, combine: 1 tbsp. gelatin 1/2 cup cold water cream until soft I lb. Silverwood’s Cottage Cheese and gradually blend in. Few drops Tabasco Sauce 1 tbsp. grated onion 1/2 tsp. salt 1/4 cup mayonnaise or other thick dressing Dissolve gelatin over hot water; add to cheese mixture and blend together quickly. Turn into prepared loaf pan and chill until firm. For Tomato Layer combine: 3 tbsp. gelatin 1 cup tomato juice and let stand 5 min. then dissolve over hot water. Stir in. 3 cups tomato juice 1/2 tsp. granulated sugar 1 tsp. grated onion 1/2 tsp. celery salt Pour over cheese mixture. Chill until firm. Unmould. Decorate with bits of ripe olive and pimento. SALMON COTTAGE CHEESE SALAD 1 cup minced salmon l/2 cup chopped celery 1/4 cup chopped sweet pickle 1 cup Silverwood’s Cottage Cheese 1/2 cup salad dressing Combine all ingredients. Chill. Serve on lettuce. Yield. STUFFED CELERY Fill crisp stalks of celery with cottage cheese. Arrange them petal fashion on a round chop plate and fill the centre with olives. https://whatcanadaate.lib.uoguelph.ca/files/original/53038583a49ecaac73cff305551eda11.jpg 0c75f07a672fd0c4eb29621e6bd5363e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 6 Description An account of the resource TRY THE SUGGESTION BELOW, DELICIOUS AND NUTRITIOUS STRAWBERRY CHEESE SALAD 1 cup cottage cheese 1/4 cup chopped almonds 1/2 tsp. grated lemon ring 2 tbsp. honey 2 tbsp. salad oil 3 tbsp. lemon juice 1/2 tsp. salt 1 pint fresh or frozen strawberries 3 tbsp. sugar Beat cottage cheese until creamy. Add almonds and lemon rind. Combine honey, salad oil, lemon juice and salt. Beat with rotary beater until blended. Add 3 tbsps. dressing to cottage cheese mixture; blend thoroughly. Pack mixture into individual jelly molds. Chill in refrigerator. Mix berries with sugar; pour remaining honey dressing over strawberries. Chill. To serve, Unmold cottage cheese onto lettuce leaves, drain berries and arrange on molds. Serve 4. JELLIED BAR-B-Q SALAD 2 tbsp. unflavoured gelatin 1/2 cup cold water 3 cups tomato juice 1 tsp. salt 1/2 tsp. Worcestershire sauce 1/2 tsp. paprika 1 tsp. sugar 2 tbsp. lemon juice 2 cups cottage cheese 1/4 cup diced green pepper 1 tbsp. minced green onion Soften gelatin in cold water. Combine tomato juice and next 6 ingredients; mix thoroughly. Heat to boiling point. Add gelatin, stir until dissolved. Pour into lightly buttered 9x5x2 in. baking dish; chill until slightly thickened. Combine remaining ingredients. Fold into gelatin mixture. Return to refrigerator and chill until firm. Unmold on lettuce lined platter and slice for serving. FROZEN FRUIT SALAD 2 cups .SiIverwood’s Creamed Cottage Cheese 1 cup diced pineapple 1/4 cup chopped maraschino cherries 1/3 cup mayonnaise 2 tbsps. sugar 1 cup diced, peeled orange 2 tbsps. cherry juice 1/3 cup chopped pecans https://whatcanadaate.lib.uoguelph.ca/files/original/40b1a17bc53f4674887af8b1a9e95ec2.jpg 54dc70603603144e14b929ce90452694 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 7 Description An account of the resource Sieve cottage cheese. Combine with mayonnaise and sugar and stir until well blended. Fold in fruit, cherry juice, and nuts. Freeze in refrigerator tray at coldest temperature until solid. Slice and serve on lettuce. Serves 6. PEACH PARTY LOAF 2 pkgs. lemon-flavoured gelatin 1/4 tsp. salt 1 cup hot canned peach syrup 1-1/2 cups hot grapefruit juice 1-1/2 cups drained sliced canned cling peaches Salad greens 2 tbsps. chopped pimento 1-1/4 cups SiIverwood’s Cottage Cheese 1/2 cup chopped celery 2 tbsp. chopped parsley 1/2 tsp. salt 1/2 tsps. grated onion Dissolve gelatin and 1/4 teaspoon salt in hot syrup and fruit juice. Cool until slightly thickened. Arrange peaches and Pimento in bottom of oiled 9x5x3 inch loaf pan and cover with half the gelatin mixture. Chill until firm. Add Silverwood’s Cottage Cheese, celery, parsley, onion, and 1/4 teaspoon salt to remaining gelatin and blend. Turn into pan over firm peach layer. Chill until firm. Unmold on crisp greens. Serve in slices. Makes 8 to 10 servings. WHIPPED SOUR CREAM DRESSING - For Fruit 1 cup SiIverwood’s Sour Cream 2 tsps. orange juice 2 tsps. lemon juice Salt 1 tsp. grated orange 1 tsp. paprika Whip sour cream, fold in juices, add salt. Sprinkle in paprika if desired. BUTTERMILK SALAD DRESSING 1/4 cup flour 1-1/2 tsps. mustard 2 tsps. lemon juice 1/4 tsp. paprika 2 tsp. sugar 2 eggs, or 4 egg yolks, well beaten 1-1/2 cups SiIverwood’s Buttermilk 1/2 cup vinegar 2tbsps. butter Combine the flour, of a double boiler, and blend. Stir in over hot water and seasonings and the sugar in the top part Add the eggs and mix, then add the milk the vinegar slowly, mixing well. Place cook, stirring until thickened. Remove https://whatcanadaate.lib.uoguelph.ca/files/original/e5cde6855e38a7927452971fbec2549c.jpg 45f9cf64f9fc53e147d13bbc78702566 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 8 Description An account of the resource from the heat, add the butter and cool„ Makes 2 cups of dressing. For fruit salads a fluffy whipped cream dressing is perfect. SOUR CREAM SALAD DRESSING - Cooked 1 cup miIk 1/2 cup vinegar 2 eggs, beaten 5 tbsps. sugar 3 tbsps. flour 2 tsps. prepared mustard 1 tsp. salt 1 cup sour cream Heat the vinegar in the top of a double boiler. Combine the dry ingredients and add to the well beaten eggs and milk, Blend and add to the heated vinegar, stirring constantly until the mixture thickens. Cool and combine with equal parts of sour cream as it is used. SOUR CREAM POTATO SALAD 4 cups cooked diced potatoes 1/2 cup diced cucumber 1 tsp. minced onion 3/4 tsp. celery seed 1-1/2 tsp. salt 1/2 tsp. pepper 3 hard-cooked eggs 1-1/2 cups sour cream 1/2 cup mayonnaise or salad dressing 1/4 cup vinegar 1 tsp. prepared mustard Combine potatoes, cucumber, onion, celery seed, salt and pepper. Toss together lightly. Separate yolks from whites of eggs. Dice whites and add to potato mixture. Mash yolks and combine with sour cream, mayonnaise, vinegar and mustard. Add to potatoes and toss together lightly. Allow to stand 15 minutes before serving. Garnish with crisp salad greens. Serves eight. POTATO SALAD WITH COTTAGE CHEESE, AND SOUR CREAM 1 cup cottage cheese 3 cups diced, cooked potatoes 1/4 cup sour cream 1/8 cup mayonnaise 1 tsp. chopped chives 3 slices of bacon, diced fried Combine sour cream and cheese. Then add cheese mixture. Fold on lettuce or other greens. Add mayonnaise to potatoes, in chives and bacon. Serve. Serve 4-5. https://whatcanadaate.lib.uoguelph.ca/files/original/5573de56999c364e7fb254ce2b8393e1.jpg 1f8999a6b03bd0088e55f6b924df7381 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 9 Description An account of the resource COTTAGE CHEESE RINGS 1 tbsp. gelatine 1/4 cup cold water 2 cups cottage cheese 3/4 tsp. salt 1 tsp. sugar 1 tbsp. lemon juice 1/4 cup cream 1/4 cup mayonnaise Fruit or vegetable salad (Makes 4 to 6 servings) Sprinkle gelatin over cold water in top of double boiler. Let stand until softened. Place over boiling water until dissolved. Combine remaining ingredients except salad and blend thoroughly. Add dissolved gelatin to cheese mixture Pour into individual ring moulds moistened first with cold water Chill until firm. Unmould on crisp lettuce or salad greens.. Fill centre of mould with fruit or vegetable salad. STUFFED CELERY Fill crisp stalks of celery with cottage cheese. Arrange them petal fashion on a round chop plate, and fill the centre with olives. SOUR CREAM DRESSING - Uncooked Combine ingredients. Store in covered bottle in cold place. 1 cup thick sour cream 2 tbsps. vinegar 1/2 tsp. salt f.g. paprika 2 tbsps. sugar 1/2 cup drained and chopped sweet pickles ‘Sour cream and pickles = tantalizing.' SOUR CREAM AND COTTAGE CHEESE DRESSING Uncooked 1 cup creamed cottage cheese 1/3 cup sour cream 1 tsp. chopped onion 1 tsp. chopped green pepper 2 tsps. chopped olives 1 tsp. Tabasco sauce Whip sour cream and cottage cheese and add remaining ingredients. Serve on lettuce or cabbage wedges. Ideal sauce for shrimp with 1-1/2 teaspoons Tabasco sauce. https://whatcanadaate.lib.uoguelph.ca/files/original/adbf7de0dccbeb68d7ed86657ac03d57.jpg 0d0caf0ac03d462e9b230d4d53f6180c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 10 Description An account of the resource VEGETABLE COTTAGE CHEESE SALAD Dissolve 1 package lime Jello with 1 cup hot water and 2 tbsps vinegar When cool add and beat 1/2 cup miracle whip of milk. Add immediately : 1/4 cup olive 1/4 cup onions 1/4 cup Carrots 1/4 cup celery 1/4 cup radish 1/2 lb. Silverwood’s Cottage Cheese and unmold FROZEN FRUIT SALAD 2 cups SiIverwood’s Creamed Cottage Cheese 1/3 cup mayonnaise 2 tbsps. sugar 1 cup diced pineapple 1 cup diced, peeled orange 1/4 cup chopped maraschino cherries 2 tbsps. cherry juice 1/3 cup chopped pecans Sieve Silverwood’s CottageCheese. Combine with mayonnaise and sugar and stir until well blended. Fold in fruit, cherry juice, and nuts Freeze in refrigerator tray at coldest temperature until solid. Slice and serve on lettuce.. Serve 6. WHIPPED CREAM FRUIT DRESSING 1/4 cup sugar 1 /8 tsp. salt 1 cup hot pineapple juice 3 tbsps. lemon juice 2 tbsps. flour 1/2 cup water 1 egg, beaten 1/2 to 1 cup SiIverwood’s heavy cream whipped Mix sugar, flour and salt together.. Add water and blend. Pour into pineapple juice and cook 10 minutes in a double boiler, stirring frequently. Pour over egg, stirring rapidly; return to double boiler and cook 3 minutes longer. Remove from heat and add lemon juice. Cool. When ready to serve, thin with plain or whipped cream to desired consistency. Makes 1-1/2 cups. Omit water. Use only 1-1/2 tbsps lemon juice and add juice of 1 orange. Use 2 eggs, separated, adding beaten whites after removing dressing from heat. Omit egg whites if dressing is not to be used within 24 hours. https://whatcanadaate.lib.uoguelph.ca/files/original/8f79c2d9bbf6ed14ca878366d48f39a4.jpg a0caf1066f48e6dbe44587d7e4ad52a2 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 11 Description An account of the resource COTTAGE CHEESE VEGETABLE DRESSING 1 cup SiIverwood’s cottage cheese 3 tbsps. sugar 1/4 tsp. paprika 4 tbsps. catsup 2 tbsps vinegar 1/4 tsp. salt 1/4 tsp. mustard Combine all ingredients. Blend well. Subtitle "Cookies" in decorative border shaped like a cookie. MOTHER’S MINT MIST COOKIES 2 cups flour 1/4 tsp. cream of tartar 1 egg 1/4 tsp. peppermint flavouring 1/2 tsp. soda 1/2 cup shortening 1 cup sugar 1/2 tsp. vanilla 1/2 cup SiIverwood’s buttermilk Sift together dry ingredients, cream shortening and sugar. Blend in egg and flouring. Mix well. Add Silverwood's Buttermilk and dry ingredients, alternately. Drop by level tablespoonsful onto greased cookie sheet. Grease bottom of small glass, dip into sugar and press cookie flat. Bake in 375 degrees F. oven 8 to 10 minutes. QUICK CHOCOLATE DROP 1/2 cup chocolate syrup, few drops peppermint flavouring 6 tbsps. powdered sugar 1 tsp. vanilla 1 cup Silverwood’s milk powder Chopped walnuts Mix all ingredients in order except walnuts. Chill. Shape into balls then flatten into patties, roll in chopped walnuts. Chill until ready to serve. https://whatcanadaate.lib.uoguelph.ca/files/original/f5e2b462fa3f73ca7e7a7e8c5c654a0c.jpg 1779bdc7c268d99e1c9a964acfbf31ce Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 12 Description An account of the resource BROWN SUGAR COOKIES 1-3/4 cups sifted flour ½ tsp. baking soda ½ tsp. salt ½ cup shortening 1/2 cup shredded coconut 1 cup brown sugar 1 egg ¼ cup Silverwood’s Buttermilk Sift dry ingredients together. Cream shortening, add sugar gradually, work until smooth. Beat in egg, stir in dry in-gredients and Silverwood’s Buttermilk alternately. Beat until smooth. Mix in coconut last. Chill 1 hour before baking. Drop by teaspoon onto greased cookie sheet. Bake 400 degrees F. oven 8 to 10 minutes. OLD FASHIONED OATMEAL COOKIES 1-3/4 cups sifted flour l/2 tsp. soda 1 tsp. salt ½ tsp. cinnamon ¼ tsp. cloves ¾ cup shortening ½ cup sugar 1 cup chopped nuts 1 cup brown sugar 1 egg Combine – 1/2 cup Silverwood’s Buttermilk, ¼ cup corn syrup, 1 tsp. vanilla 2 cups rolled oats 1 cup raisins Sift together dry ingredients and spices. Cream shortening and sugar. Blend in egg. Alternate dry ingredients and buttermilk and syrup. Blend in oats raisins and nuts. Drop by tablespoonful onto greased cookie sheet. Bake 375 degrees F. 12 to 15 minutes. SOUR CREAM SUGAR COOKIES 1 cup shortening 1 cup brown sugar 2 eggs, beaten 1 cup sour cream 4-1/2 cups flour l/2 tsp. nutmeg 1/2 tsp. salt ½ tsp. baking soda 1 cup raisins 1 cup nuts 2 tsps. baking powder Cream shortening and sugar, add the eggs and sour cream to which soda has been added. Stir in 1-1/2 cups flour; then add baking powder, spice and salt, nuts and raisins. Blend thoroughly. Add the other three cups flour. Knead lightly, roll out and cup. Bake at 375 degrees for about 10 minutes. https://whatcanadaate.lib.uoguelph.ca/files/original/30df529e1701e818380fab88733fdd40.jpg 45017972b4c77ffd386bab6b27129907 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 13 Description An account of the resource Cakes, Frostings Illustration below title of a cake slice, a pound cake and a roulade cake. SOUR CREAM CAKE TOPPING 1 cup SiIverwood's Sour Cream 1/3 cup brown sugar 1/2 cup shredded coconut 1/4 chopped nut meats Few grains of salt Combine all ingredients, folding and blending carefully. Spoon onto sponge cake squares, gingerbread, cake or cup cakes before serving. Make 1-1/2 cups. LACE TOPPED CHOCOLATE CAKE 1-3/4 cups sifted flour 1 tsp. salt 2-1/2 squares (2-1/2 ozs.) unsweetened chocolate, melted 3 eggs 2 tsps. baking powder 1 tsp. soda 1-1/2 cups sugar 3/4 cup SiIverwood's MiIk Powder 2/3 cup shortening 1-1/4 cups water Sift together first four ingredients. Cream shortening. Gradually add sugar, beat until light and fluffy. Add eggs one at a time, beat until smooth. Stir in melted chocolate, blend well. Add sifted dry ingredients beginning and ending with flour mixture. Beat for 1 minute or about 150 strokes. Bake in 9 inch layer tins in moderate over (350 degrees F.) for 30 to 35 minutes. FILLING: 3 tbsps. cornstarch 1-1/2/2 cups water 1/2 cup sugar 1/4 cup SiIverwood’s milk powder 1/4 tsp. salt 1 tsp. butter 2 squares (2 ozs.) unsweetened chocolate, shaved or shredded 1/2 tsp. vanilla https://whatcanadaate.lib.uoguelph.ca/files/original/7aaa7466b462528fc28233bb4494cfed.jpg 5e5eb61e07ff93149b35cc71f0a1d749 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 14 Description An account of the resource Combine cornstarch, sugar, salt and milk powder. Sprinkle over surface of water in top of double boiler. Beat with rotary blender until just blended. Stir constantly until slightly thickened. Add chocolate and stir until melted. Remove from heat, stir in butter and vanilla. Cool, spread mixture between cooled cake layers. Decorate top of cake by sprinkling powdered sugar through lace doily. BUTTERMILK FUDGE FROSTING 2 squares chocolate 1/2 tsp. salt 3 tbsps. butter 1/2 tsp. vanilla 2 cups sugar 1 cup SiIverwood’s Buttermilk 3 tbsps. cream Melt chocolate over hot water and add sugar, salt and stir until blended. Add buttermilk. Cook to 234 degrees F° on direct heat, stirring constantly (until a few drops, dropped in cold water form a soft ball). Turn into a clean bowl, do not scrape sides of pan. Add butter, cool to lukewarm. Beat until mixture thickens and loses its gloss, add cream and vanilla, beat until spreading consistency. Spread between layers and over top and sides of cake. CHOCOLATE BUTTERMILK CAKE 2 cups sugar 1/2 cup cocoa 1-1/2 cups buttermiIk 1/2 cup shortening 1 tsp. vanilla 2 eggs 2 cups sifted cake flour 1 tsp. soda 1 tsp. salt Blend 1 cup sugar with 1/2 cup cocoa and 1 cup put aside. Sift 1 cup sugar, blend with 1/2 cup shortening. Beat 2 eggs. Add alternately with 1 cup following (sifted together): 2 cups sifted cake soda and 1/2 teaspoon salt- Beat well, add cocoa mixture. Beat until blended, The cake in greased 9 inch tube pan at 350 degrees F. for 50 minutes or in two 9 inch layer pans for desired. https://whatcanadaate.lib.uoguelph.ca/files/original/e7de65c25567f763e4b3ce75e5e78b1e.jpg ec59adc35916d2e926ca9590c5bd4bf0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 15 Description An account of the resource NO BAKE CHEESE CAKE FULL SIZE 10-12 SERVINGS 1. Mix together 2 envelopes unflavoured gelatin, 1 cup sugar, and 1/4 tsp. salt in the top of a double boiler. 2. Beat together 3 egg yolks and 1 cup of milk; add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved and mixture thickens, about 10 minutes. 3. Remove from heat; add 1 tsp. grated lemon rind; cool. 4. Stir in 3 cups creamed cottage cheese (24 oz.) sieved, 1 tbsp. lemon juice, and 1 tsp. vanilla. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon. 5. While mixture chills, make crumb topping as follows: Mix 3 tbsps. melted butter, 1-1/2 tbsps. sugar, 1 cup graham wafer crumbs 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, set aside. 6. Fold 3 egg whites, stiffly beaten, and 1 cup heavy cream whipped into chilled gelatin mixture. 7. Place a thin layer of graham wafer mixture in bottom of pan, then turn cream mixture in and sprinkle top with remaining mixture. Use an 8 in. spring form pan. Chill until firm. If desired, use an 8 or 9 in. square or a 9 x 5 in. loaf pan. Line with waxed paper and press crumb mixture in bottom of pan. Turn in gelatin mixture. Chill until firm. Unmold. HALF SIZE 5-8 SERVINGS Use 1/2 above gelatin mixture, but full amount of crumb mixture in an 8 inch layer pan or 9 inch pie plate. Illustration of 6 pople and a baby at a dining table eating a dessert. EVERYBODY'S FAVOURITE ... IT'S SILVERWOOD'S https://whatcanadaate.lib.uoguelph.ca/files/original/a1c6098da9a88943ad8b2c0f800b1d33.jpg 4692973f1595814c35dedab24d6644d6 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 16 Description An account of the resource GINGER BREAD 1 cup buttermiIk 2 tbsps. butter 1/2 cup sugar 1 cup molasses 2 tsps. soda 1 tsp. alIspice 2 tsps. ginger 2-1/2 cups flour 1/2 tsp. salt Cream butter and add the sugar, molasses and buttermilk. Sift flour, salt, soda, allspice and ginger and add to liquid mixture. Mix well. Place in a well greased loaf pan and bake in a moderate oven. BUTTERMILK CHOCOLATE COOKIES 1 cup brown sugar 1/2 cup shortening 2 eggs 2 squares baker’s chocolate 2-1/2 cups flour 1/2 tsp. baking soda pinch of salt 1/2 tsp. vanilla 3/4 cup buttermilk 1/2 cup chopped walnuts Cream shortening and sugar together. Add eggs and beat well. Add flour, soda and salt which have been sifted together, alternately with buttermilk. Add vanilla and chopped nuts. Drop by spoonfuls on ungreased cookie sheet. Bake 10 to 12 minutes in 400-degree oven. Cool and ice with Dari-Rich frosting. (See Dari-Rich page.) MUFFINS, BISCUITS BUTTERMILK SCONES 5 cups pastry flour 1-1/4 tsps. soda 1/4 cup fine white sugar 1-1/2 cups SiIverwood's Buttermilk 2 tsps. baking powder 2 tsps. salt 4 tbsps. chilled shortening Sift dry ingredients in shortening and add buttermilk. Knead for 30 seconds. Divide dough into 6 equal parts. Pat into 1/4 inch thick rounds. Cut as a pie into 4 wedges and cook on griddle or top of stove turning once 10 or 15 minutes (sprinkle little flour on griddle - no grease). https://whatcanadaate.lib.uoguelph.ca/files/original/6b9db1097ed498ac68dc1648a0299595.jpg cce36b020a619d146a2887a8f66e401f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 17 Description An account of the resource SOUR CREAM MUFFINS 2 cups graham flour 2 tbsps. sugar 3/4 tsp. baking soda 1/2 tsp. salt 1-1/4 tsps. baking powder 1 egg 1-1/2 cups sour cream Sift dry ingredients together. Beat egg, add sour cream and sifted ingredients. Mix only enough to dampen flour. Fill greased muffin pans two-thirds full, and bake in hot oven (400 degrees) for 25 minutes. SOUR CREAM WAFFLES 2 cups flour 1-1/2 tsps. soda 2 tsps. baking powder 4 eggs beaten 2 tsps. salt 1-1/2 cups sour cream 1-1/2 cups buttermilk Mix and sift dry ingredientSo Beat eggs thoroughly; add buttermilk and sour cream. Beat until smooth. Makes eight waffles. Serves 4 to 6. PECAN SOUR CREAM WAFFLES 2 cups flour 1 tsp. soda 1 tsp. salt 1 tbsp. sugar 2 cups sour cream 2 eggs 2 tbsps. melted shortening 1/2 cup chopped pecans Sift flour, soda, salt and sugar together. Add sour cream. Separate eggs. Beat yolks and add to mixture. Mix thoroughly. Beat egg whites stiff and fold into mixture. Add shortening, then chopped pecans. Heat waffle iron and bake. SOUR CREAM SCONES 2 cups sifted flour 1/4 cup sugar % tsp. salt 2 tsps. baking powder 1 tsp. baking soda Combine together, then add 1/3 cup butter, 1 egg, 5/8 cup sour cream, 1/4 cup raisins. Bake 375 degrees oven for 15 minutes. https://whatcanadaate.lib.uoguelph.ca/files/original/3473fed113934a3867c9d6a23678cea4.jpg 990e975dbd0ab3fea94b0148187b123f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 18 Description An account of the resource BUTTERMILK BISCUIT 2 cups sifted all-purpose flour 3 tsps. baking powder 3 tbsps. shortening 1/2 tsp. salt 1/4 tsp. baking soda 2/3 cup SiIverwood’s ButtermiIk Sift together flour, salt, baking powder and baking soda. Cut in shortening. Add buttermilk all at once. Stir lightly with knife, turn on floured board. Knead gently for 20 counts. Roll dough about 1/2 inch thick, Cut with floured cutter. Place on oiled cookie sheet having biscuits touching. Bake in hot oven. Yield 12 biscuits light as a feather. BOSTON BROWN BREAD 1 cup flour 1 cup whole wheat flour 1 tsp. baking powder 1 cup yellow cornmeal 1-1/2 tsps. salt 1/2 cup sugar 1/2 cup dark molasses 1-1/2 cups Silverwood’s Buttermilk 3 tbsps. melted butter Combine dry ingredients. Add molasses and buttermilk and mix well. Add melted butter. Pour into greased 1 quart mold, cover tightly and steam 3-3 1/2 hours. SOUR CREAM TEA BISCUITS Sift together : 3-1/2 cups sifted flour 4 level tsps. baking powder 1 level tsp. baking soda Add : 1/2 cup shortening - cut in dry mixture as for pie crust Add : 1/2 cup sugar Beat one egg and add 1 cup Silverwood’s Sour Cream. Add to above mixture, drop off teaspoon on greased cookie sheet. Bake - (450 degrees F.) for 5 minutes, then reduce heat to 350 degrees F. for 15 minutes or until done. Variations- For Dumplings, increase sour cream from 1 cup to 1 1/3 cups. https://whatcanadaate.lib.uoguelph.ca/files/original/1a74023639ae4af28d0e5a4074ad9cf9.jpg 3c18e80c18d368ef228b5b9d140e81f1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 19 Description An account of the resource SOUR CREAM FUDGE 1 cup sour cream 2 cups granulated sugar 1/2 tsp. salt 2 tbsps. butter 1/2 cup walnuts or pecans Cook cream, sugar and salt to the soft ball stage. Remove from fire, add butter and let stand without stirring until pan is cool enough to be held in the palm of hand. Beat candy just until it loses its shine and begins to fudge, then quickly turn into buttered pans. Let stand until firm, then cut in squares. SOUR CREAM FRUIT FUDGE 2 squares unsweetened chocolate 1 cup sour cream 1-1/4 cups firmly packed brown sugar 1/2 tsp. salt 1 tsp. vaniIla 3/4 cup chopped raisins or dates (optionaI) Mix together the chocolate cream, sugar and salt. Cook over low heat until sugar and chocolate are melted, stirring lightly. Bring to a boil and cook to the soft ball stage. Remove from the heat and add vanilla. Cool to lukewarm and beat until creamy. Add fruit and spread into well greased pan. Cool and cut in squares. Delightful ... CHRISTMAS BISCUITS 1 lb. butter 1 lb. sugar 4 eggs 1 cup sour cream 1 tsp. soda Flour enough to roll Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in the flour until dough is stiff enough to handle. Chill over night. In the next morning, roll out thin on a floured board and cut with a cookie cutter. Bake in a moderate oven (350 degrees) about 10 minutes. https://whatcanadaate.lib.uoguelph.ca/files/original/7f2205b2e84121d1c82907410c0b41c6.jpg 3cdaa28885cdb4f62ab75d9deff45969 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 20 Description An account of the resource BUTTERMILK BRAN BISCUITS Sift together : 1 tsp salt, 1 tsp soda 3/4 cup bran, 1/2 cup pastry flour, 1/2 cup sugar Blend in: 1 cup shortening, 3/4 cup Silverwood's Buttermilk "Pies" subheading illustrated with a pie and a slice of pie. SPICE PIE Using Silverwood’s Milk Powder 4 egg yolks 1 1/4 cup milk 1 1/3 cups sugar 3 tbsps. meIted butter 1/2 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. nutmeg 3 tbsps. flour 4 egg whites 1/2 tsp. salt Combine first eight ingredients, mix well. Beat egg whites and salt until stiff but not dry. Fold gently into egg yolk mixture. Pour filling into warm baked pie shell. Bake 40 to 50 minutes in 350 degrees F. oven. * To convert milk powder to milk follow directions on package. APPLE PIE 1 recipe plain pastry, using 1-1/2 cups flour 4 tart apples, sliced 2/3 cup sugar 1 tsp. cinnamon 1 cup Silverwood’s Sour Cream or 1 cup Silverwood’s Sweet Cream Line 9-inch pie pan with pastry. Mix apples with sugar and cinnamon and place in the pastry-lined pan. Spread a 1/2-inch layer of Silverwood’s Sour Cream over the apples. Adjust top crust and flute edges. A lattice type crust may be used, in which case weave the strips of pastry before arranging over apples. Bake 10 minutes in hot oven (450 degrees F.), reduce heat to 350 degrees F., continue baking for 30 minutes. Serve warm or cold. https://whatcanadaate.lib.uoguelph.ca/files/original/60057ef577db40583e213dc809db3875.jpg ee41352320ec19022ff4298bdbb92210 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 21 Description An account of the resource BUTTERMILK RAISIN PIE 3/4 cup SiIverwood’s Buttermilk 2 beaten eggs 1 tsp. butter 1 cup raisins 1/2 cup granulated sugar 1/2 tsp. salt Rind and juice of 1 orange Bake in oven 425 degrees F. until set, reduce temperature to 350 degrees F. until done. SOUR CREAM PEACH PIE 7 or 8 peaches 1 cup brown sugar 1/2 cup granulated sugar 1 cup Silverwood’s Sour Cream 2 tbsps. flour 2 tbsps. quick cooking tapioca Wash, pare and halve peaches. Combine flour, granulated sugar and tapioca. Spread on bottom and sides of an unbaked pie shell. Combine Silverwood’s Sour Cream and brown sugar and dip each peach section in this mixture and arrange in pie shell. After the pie shell is filled, pour remaining sour cream mixture over peach sections and place in a pre-heated oven of 4. 0 degrees F. After 15 minutes, reduce temperature to 250 degrees F. and continue baking for one hour. Makes one 8-inch pie. STRAWBERRY GLAZE Sprinkle sugar over sliced berries. Let stand for 30 minutes. Drain juice from strawberries. Add enough water to make 1/2 cup liquid. Mix cornstarch with small amount of strawberry juice to make a thin paste. Add to rest of strawberry liquid and cook, stirring constantly, until thickened. Arrange berries over top of Cheese Torte and spoon glaze over top. PINEAPPLE CREAM 4 tbsps. butter 3/4 cup sugar 1 tbsp. plain gelatin 1/2 pint (1 cup) SiIverwood’s Whipping Cream 1/2 tsp. salt 1 egg 4 tbsps. SiIverwood’s Sour Cream I tsp. vanilla 1 small can crushed pineapple 1/4 cup cold water 2 cups graham cracker crumbs Cream together butter, Silverwood’s Sour Cream, sugar, salt and vanilla. Add egg and beat well. Soften gelatin in cold https://whatcanadaate.lib.uoguelph.ca/files/original/da92351a47587efa250ad582919a65cc.jpg 763c0d6a5b88d45eb7e12eceb369e3c7 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 22 Description An account of the resource water. Dissolve over hot water until liquid, add to pineapple, fold into creamed mixture. Whip cream until thick, fold into pineapple mixture. Put half of crumbs in bottom of Pyrex utility dish. Pour cream mixture into dish, press balance of crumbs over top. Refrigerate over night. Cut into serving pieces. COTTAGE CHEESE CUSTARD PUDDING 2 cups cottage cheese 4 eggs, beaten slightly 1 quart, miIk, scalded 3 tbsps. flour 1/2 tsp. salt 1/2 cup sugar 1 tsp. vanilla extract 1/4 tsp. almond extract Put cottage cheese through a sieve. Beat eggs together slightly; add scalded milk, stirring to blend. Mix dry ingredients; add sieved cottage cheese. Gradually stir in milk-egg mixture; add vanilla and almond extract. Pour into a well-buttered 8-inch glass baking dish. Place in a pan of hot water and bake in a moderate over (325 degrees F.) for 1% hours or until a knife inserted in the center comes out clean, let cool. Serve 6 to 8. CHEESE TORTE 2 envelopes unflavored gelatin 1 cup orange juice 1 cup SiIverwood’s Creamed Cottage Cheese 1 cup SiIverwood’s Whipping Cream 1/2 cup cold water 2 eggs 1/4 tsp. salt 1 cup sugar 1 tsp. grated orange rind Strawberry glaze Soften gelatin in cold water- Separate yolks and whites of eggs- Place orange juice, salt, sugar in top of double boiler- add gelatin and place over boiling water- Cook stirring constantly, until sugar and gelatin are completely dissolved. Beat egg yolks until bubbly- Add a little hot gelatin mixture to yolks, then return them to rest of mixture and cook, stirring constantly, until mixture coats a metal spoon- Remove from heat; cool- Press cottage cheese through a sieve- Stir into orange juice-gelatin mixture- Add grated orange rind- Chill until mixture has the consistency of unbeaten egg whites. Grease a 9 inch round glass dish- Beat egg whites until stiff enough to hold sharp peaks- Whip cream stiff- Gently stir gelatin mixture and whipped cream into the egg whites- Pour into prepared dish and chill until firm- Unmold- Arrange strawberry glaze over top of mold- Makes 6 servings https://whatcanadaate.lib.uoguelph.ca/files/original/c79a065c2f0a092ee0d09079208059ba.jpg bb9faa3eaaa3b20d80555e3417e242cd Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 23 Description An account of the resource Main Dishes, Sauces Illustration of a family sitting at a dinner table about to eat a turkey dinner. SOUR CREAM CHICKEN AND DUMPLINGS 1-31/2 lb. frying chicken 1/2 tsp. powdered ginger 1 pint sour cream 1/2 cup SiIverwood’s Milk Flour Salt and pepper 1 egg 1 cup prepared biscuit mix Cut chicken into parts, as for frying. Dredge with flour, salt, pepper and ginger. Saute in fat until brown all over. Place chicken in deep, buttered casserole. Pour sour cream over it and cover tightly. Bake 2 1/2 hours in moderate oven of 350 degrees F. before adding dumplings. To Make Dumplings: Add milk and beaten egg to prepared biscuit mix. Drop batter by spoonfuls into casserole. Replace cover and bake an additional 1/2 hour. FRIED CORN WITH SOUR CREAM SAUCE 3 cups canned of cooked whole kernel corn 1 tsp. chopped onion 4 tsp. flour 3/4 tsp. salt 4 tbsps. butter 1/3 cup chopped red and green peppers 1 cup SiIverwood’s Thick Sour Cream 1/8 tsp. pepper https://whatcanadaate.lib.uoguelph.ca/files/original/ecfe0f7fb5366bdfaeea95d9798d4ff1.jpg 56cf73d59ab8b3c5c5374ff72be43a33 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 24 Description An account of the resource Fry corn in 2 tablespoons butter. Melt remaining butter, add peppers and onion and cook over low heat stirring frequently until tender. Add flour and mix we'll. Add sour cream and cook over low heat stirring constantly until thickened. Season with salt and pepper and serve with corn. Serve 6. COTTAGE VEGETABLE LOAF 3 1/2 cups SiIverwood’s Creamed Cottage Cheese 1/2 cup diced green pepper 2 cups finely diced celery 1/4 tsp. paprika 2 eggs, well beaten 3 tbsps. butter 1/2 cup finely diced onion 1 tsp. salt 2 tbsps. lemon juice 2 cups bread crumbs Turn cottage cheese to large mixing bowl. Saute onion and green pepper in butter 5 minutes or until tender. Add to cottage cheese with remaining ingredients, stirring to blend. Turn into a buttered 2-quart casserole and place in a pan of hot water. Bake in a moderate oven, 350 degrees F., for 50 to 60 minutes, or until lightly browned on top. Serve 6. SOUR CREAM SAUCE 1 cup SiIverwood’s thick Sour Cream 1/4 tsp. paprika 1 tbsp. sugar 1 tsp. salt 1 tsp. dry mustard 2 tbsps. vinegar Whip cream. Mix sugar and seasonings together, add vinegar and pour slowly into cream, beating lightly. Serve with cold meat. Makes 1 1/2 cups. HORSERADISH Omit vinegar, add 1/4 cup drained prepared horseradish. Mustard seed may be used instead of dry mustard. Add 1/8 tsp. of celery seed to this sauce. SOUR CREAM GRAVY 2 tbsps. minced onion 2 tbsps. butter 1/4 tsp. salt 1 tbsp. minced parsley 2 tbsps. flour 1 1/2 cups SiIverwood’s Sour Cream https://whatcanadaate.lib.uoguelph.ca/files/original/c45d02b0063b5609b9efddfb0e318acb.jpg 2fa64f2eb3106e65153c94a279d9ce65 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 25 Description An account of the resource Cook onion and parsley in butter 2 minutes. Blend in flour, salt and cayenne; add sour cream gradually, stirring constantly. Heat to boiling and continue to cook until thickened. BROWN SOUR CREAM GRAVY Make gravy in roasting pan with 2 tablespoons melted fat from meat. Increase flour to 3 tablespoons and brown in fat. VEAL CUTLETS IN SOUR CREAM Season 4 cutlets and brown in butter. Remove cutlets and make sour cream gravy in pan. Add cutlets and simmer 20 minutes or until tender. KIDNEY VEAL CHOPS IN SOUR CREAM GRAVY Prepared as Veal Cutlets. TRIPE IN SOUR CREAM Simmer pieces of cooked tripe in sour cream gravy 30 minutes. Add 1 tablespoon chopped green pepper, if desired. WILD RABBIT IN SOUR CREAM Cut rabbit into serving pieces. Season and brown in butter. Add 2 cups sour cream and simmer until tender, about 1 hour, adding more cream if necessary or cook in sour cream gravy. CREAMED COTTAGE CHEESE SAUCE Whip 1/2 cup of Silverwood’s Thick Sour Cream. Add 1/8 cup horseradish and 1/2 cup Silverwood’ s Creamed Cottage Cheese. Season to taste. Chill well. (Excellent with fruit and vegetable salads.) BUTTERMILK PORRIDGE 1/2 cup barley 3 cups water 1 1/2 qts. Silverwood ’ s Buttermilk 1/2 tsp. salt Boil barley slowly in water for about 2 hours. Add Silverwood’s Buttermilk stirring until it boils, cook a few minutes, then add salt. Serve with syrup or sugar. Serve 5. https://whatcanadaate.lib.uoguelph.ca/files/original/8bd0e495bb3e60c5a29dfebae5e78824.jpg 4ac3ae3b62d586b72384369a8e4668b8 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 26 Description An account of the resource COTTAGE CHEESE SOUFFLE 1 cup cottage cheese 1/4 cup buttermiIk 1 cup soft bread crumbs 3 eggs 4 tbsps. butter 3 tbsps. flour 1/4 tsp. saIt 1/2 tsp. baking soda Dash of cayenne Melt butter in skillet, add flour, salt and cayenne. Mix thoroughly, add all the buttermilk at once and stir until smooth. Then add the cottage cheese, soda and bread crumbs. Beat the eggs until light and fluffy and add to the cheese mixture. Pour into a well greased baking dish, and bake for about 30 minutes at 350 degrees F°. Serve at once with a hot cheese sauce, made by adding snappy American or Cheddar cheese to a medium white sauce. MASHED POTATO AND CHEESE PUFF 4 hard-cooked eggs, shelled 1/4 tsp. dry mustard 2 tsps. vinegar 1 tbsp. chopped olives 1/2 to 3/4 cup cottage cheese chive. 1/4 tsp. salt 1/8 tsp. pepper Mash potato thoroughly with desired milk and seasoning., Blend about 1 part cottage cheese to 4 parts potato. Place in cass-role, dust with paprika and brown in oven. Add chopped parsley as garnish, before serving. FILLETS IN SOUR CREAM 2-1 lb. pkgs. frozen fillets 1 cup SiIverwood’s thick Sour Cream 1 medium onion 1/2 small green pepper 1 tsp. salt 1/8 tsp. pepper Start oven 400 degrees F°. Thaw fillets. Pat dry with paper toweling. Peel and cut onion into thin slices,, Chop green pepper fine. Mix green pepper with sour cream. Grease a 6-inch by 8-inch baking dish. Place onion slices on bottom of dish. Arrange- fillets over onion and sprinkle with salt and pepper. Bake for 15 minutes or until fillets flake easily with a fork. Remove fish from oven. Preheat the broiler. Spread sour cream over fish. Place under broiler, 3 inch from heat, for 5 minutes or until top of the fish is lightly browned. Serve the fish with tiny brown potatoes and green peas. Makes 4 servings. https://whatcanadaate.lib.uoguelph.ca/files/original/e777ad0228e651a100f74855df875a72.jpg d832cc7e5fefea32baa5b63253d0a8f0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 27 Description An account of the resource TUNA MACARONI SUPREME 1/2 lb. large sea shelI macaroni 1/4 cup all purpose flour 1 tsp. salt 2 tsps. Worcestershire 4 hard-cooked eggs 2 cans chunk-style tuna 5 tbsps. butter or margarine 4 cups miIk 1/8 tsp. pepper 2 cups grated process American cheese (1/2 lb.) 1 cup fresh bread crumbs Early in day: Cook macaroni until barely tender Drain; rinse with hot water; drain again. Turn into 2-quart casserole In saucepan, melt butter; stir in flour, milk; cook, stirring, until smooth and thickened. Add salt, pepper, Worcestershire, 1 1/2 cups grated cheese. Chop eggs coarsely, Scatter eggs and tuna chunks over macaroni- Pour cheese sauce over all. Then sprinkle with bread crumbs combined with rest of cheese. Refrigerate. About 1 hour before serving. Start heating oven to 375 degrees F. Remove casserole from refrigerator. Let: stand at room temperature about 20 minutes. Bake, uncovered, 40 minutes, or until browned and bubbling. Makes 8 to 10 servings. To convert milk powder into milk follow directions on package. CREAMED COTTAGE CHEESE DEVILLED COTTAGE EGGS 1/2 lb. large sea-shell macaroni 1/4 cup al l-purpose flour 1 tsp. salt 2 tsps. Worcestershire 4 hard cooked eggs 2 cans chunk-style tuna 5 tbsps. butter or margarine 4 cups miIk 1/8 tsp. pepper 2 cups grated process American cheese (1/2 lb.) 1 cup fresh bread crumbs Cut eggs in half lengthwise, remove yolks. Mash yolks; add mustard vinegar, chopped olives and relish. Add cottage cheese, mix well; season with salt and pepper. Refill egg whites with mixture, piling it high. Sprinkle with paprika if desired. Serve in lettuce cups. BUTTERMILK SAUCE 2 tbsps. butter 4 tbsps. flour 2 tbsps. sugar 1 1/2 tsps. dry mustard 2 1/4 SiIverwood’s ButtermiIk 1 egg, beaten slightly 1 tsp. salt 1/8 tsp. pepper https://whatcanadaate.lib.uoguelph.ca/files/original/7ff162cdc948d5632d48b7224dd4aa93.jpg 898b0bd0a8c4bcecdffa1a14d022935a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 28 Description An account of the resource Add butter to drippings left in skillet: add flour that has been mixed with sugar, dry mustard and seasonings} blend thoroughly. Gradually add Silverwood’s Buttermilk while stirring; cook over low heat until sauce is smooth and thickened, stirring constantly. Stir some hot sauce into beaten egg; return to skillet and cook 2 to 3 minutes more. Pour sauce into a well greased 1 1/2-quart casserole, add meat balls and bake uncovered in slow oven, 300 degrees F. for 30 minutes. Advertisement: For Best Results insist on SIlverwood's Quality Dairy Products QUALITY - CONVENIENCE - SERVICE AT YOUR STORE - AT YOUR DOOR YOUR SILVERWOOD'S MILK ROUTE SALESMAN CARRIES THE FOLLOWING FINEST QUALITY PRODUCTS: Jersey Cream Top Milk 'Safe' Cream Top Milk 'Homo' Milk 2% All Jersey Dari-Rich (chocolate) Skim Milk Buttermilk Cereal Cream Table Cream Whipping Cream Salad Sour Cream Cottage Cheese Yogurt Butter (regular & unsalted) Eggs Handi-Mlik Pure Fruit Juice Fruit Drink Egg Nog https://whatcanadaate.lib.uoguelph.ca/files/original/7e89772925ad5b53e0ce706f1ed14165.jpg d73baf01dfcde5ed5257d43618ff4091 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Back Cover Recto Description An account of the resource Advertisement: Silverwood's Exclusive CREAM TOP BOTTLE Illustration of milk bottle with bulbed neck. Economical Convenient Always Whips Cream at no extra cost THE CREAM TOP BOTTLE AVAILABLE ONLY FROM YOUR SILVERWOOD SALESMAN HOW TO USE THE SEPARATOR. Diagram of small ladle removing cream from bulbed neck of milk bottle. 1. Drop the little separator down into the neck of the bottle as far as it will go. 2. Hold the separator firmly in that position and pour the cream off. 3. You will have almost a quarter pint of Cream that will whip and there will still be some cream in the bottle. https://whatcanadaate.lib.uoguelph.ca/files/original/3afc2b4eddbf90185918a683c7e3b935.jpg fcd1bd71d1c36c4243977b193a01c7d2 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Back Cover Description An account of the resource Illustration of 3 story office buiding. HEAD OFFICE AND DAIRY PLANT LONDON, ONTARIO Plant Locations ONTARIO BRACEBRIDGE BRANTFORD CALEDONIA CARGILL CHATHAM ELMIRA HAMILTON KITCHENER LINDSAY LONDON LUCKNOW NORTH BAY OTTAWA PETERBOROUGH ST. CATHARINES ST. THOMAS SARNIA SAULT STE. MARIE STRATFORD SUDBURY TORONTO WINDSOR WOODSTOCK MANITOBA WINNIPEG BRANDON SASKATCHEWAN REGINA ALBERTA EDMONTON A CANADIAN-OWNED COMPANY SERVING CANADIAN SINCE 1903 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Advertising Cookbooks Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Healthful recipes for the hostess homemaker Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9940600693505154">TX 715.6 ZZ1261</a> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Creator An entity primarily responsible for making the resource Silverwood Dairies, Limited. Customer Service Division. creator Publisher An entity responsible for making the resource available London, Ont. : Silverwood Dairies, Customer Service Division Date A point or period of time associated with an event in the lifecycle of the resource ca 1950s Extent The size or duration of the resource. 28 pages 21cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of P. Russell Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Subject The topic of the resource Cooking, Canadian 1950-1959 Collection - P. Russel Cuisine - Canadian Organization - Silverwood Dairies Ltd. Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/226e452b484b5b9b50af19785bff8f26.pdf cb9d87b1fa3c792020afd4b710b8cb91 https://whatcanadaate.lib.uoguelph.ca/files/original/8db2a9b11149f11258f15c5fba1558e1.jpg 58cb8fc66a36a1fdad959a271245faf9 https://whatcanadaate.lib.uoguelph.ca/files/original/c80b9d2d2011b057c50eebc861d8476f.jpg 17108b4780915d64a392c30c070a6f03 https://whatcanadaate.lib.uoguelph.ca/files/original/75fdc70ccd736976f27aba69b5126c8d.jpg 06241f61cfdc654de1f5037ed4e22244 https://whatcanadaate.lib.uoguelph.ca/files/original/b089b1e592e4df8b5f635143cabbd720.jpg 43a2513d8061bf913d8527ccac6bf4d2 https://whatcanadaate.lib.uoguelph.ca/files/original/1fe2ccd6117cbc0529e1931644f0fcd5.jpg 82ba69df62f3c08a46723103c46bf71e https://whatcanadaate.lib.uoguelph.ca/files/original/463383b1c5ff8af500ee8ac94fc3b1c2.jpg df286d07b978b38c35935db643dd6717 https://whatcanadaate.lib.uoguelph.ca/files/original/b95143a6fb507d08493ac6deecfd38c2.jpg b94d0336414fedab5a76cd422181f8f8 https://whatcanadaate.lib.uoguelph.ca/files/original/6b4fd7f00aa0c76da23d364e712afb8c.jpg ce648728e7fd7c7bd2ee9c70c16e06a5 https://whatcanadaate.lib.uoguelph.ca/files/original/7dbfe3cd11d645d52902445d613143ad.jpg e1ca3b2d66844ba3016ae838bca93f74 https://whatcanadaate.lib.uoguelph.ca/files/original/bfdd3b1ae8e2d923d0fd6958db3039f1.jpg f5675c5d975a5b34a27c37562e3eb638 https://whatcanadaate.lib.uoguelph.ca/files/original/7238b6bb5daa8334ee616ed024191bbf.jpg e1594cc658b1b27a0c55d74937feea1d https://whatcanadaate.lib.uoguelph.ca/files/original/36152ae7b04393d6af809288491d87e2.jpg c251bd8a2fbf18b56705342e41239d8b https://whatcanadaate.lib.uoguelph.ca/files/original/b33b52f4aace53be9f17ab170bcfb9d5.jpg 017c66f6dadf1f4e5b499864013c3c1f https://whatcanadaate.lib.uoguelph.ca/files/original/9c03d7d1940c37e0a72a86b980dcc3d6.jpg 76680a0a494f7dde08b1bbd1735177a3 https://whatcanadaate.lib.uoguelph.ca/files/original/1d39d3bee707d3048190f2d5092fa45b.jpg eb8559ab494747f866dbb95e7eb6a801 https://whatcanadaate.lib.uoguelph.ca/files/original/deb22d2ae8e93dd6a06c71ced6a8bfbc.jpg cdcdc3cb98bbd1655648538d2361e71c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Hecker’s Self-Raising Superlative Flour 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. Creator An entity primarily responsible for making the resource George V. Hecker &amp; Co. (creator) Publisher An entity responsible for making the resource available New York, N.Y. : George V. Hecker &amp; Co. Date A point or period of time associated with an event in the lifecycle of the resource [1882] Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9931142493505154">XM1 MS A166</a> 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 John Abrahamson 1997 Transferred to Culinary Ephemera, Feb. 2020 Language A language of the resource English Type The nature or genre of the resource Text Extent The size or duration of the resource. 17 pages Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Hecker's Superlative Self-Raising Flour 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 1880-1889 Collection - Una Abrahamson Food Brands - George V. Hecker & Co. Ingredients - Flour Region - United States https://whatcanadaate.lib.uoguelph.ca/files/original/ea534b8ee2222560f9054b7589276c78.pdf 48bb7c92b36d8bbc8cd23219a805752d https://whatcanadaate.lib.uoguelph.ca/files/original/28a693b302d7d298a13925c2104357f1.jpg 256e263d6e71190f8b608a1a91ad3938 https://whatcanadaate.lib.uoguelph.ca/files/original/6813d5c4629453c63a4e64d5c7d805e6.jpg a4a27eb82072a4b4bf80780fabbdc0aa https://whatcanadaate.lib.uoguelph.ca/files/original/b0428a196d4eb2dfa5e1915000bc8d3e.jpg 6ef30c151c09b08e7b9f191007990d13 https://whatcanadaate.lib.uoguelph.ca/files/original/c59388f98ee57ebf2e993b3c6c960f91.jpg c3fad56eb128d912af4e5712eba30645 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Heinz Peanut Butter Recipes Creator An entity primarily responsible for making the resource H. J. Heinz Co. (creator) Extent The size or duration of the resource. 4 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. Publisher An entity responsible for making the resource available Pittsburgh, Pennsylvania : H. J. Heinz Co. Date A point or period of time associated with an event in the lifecycle of the resource [1930] 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. Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017) 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 1 File 35 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). 1930-1939 Collection - Albert H. Calder Food Brands - H. J. Heinz Co. Ingredients - Peanut Butter Region - United States https://whatcanadaate.lib.uoguelph.ca/files/original/e4e546f51ad8210037883423a034e975.jpeg 7f590b034f12edc7c3f249a817d4c753 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: A picture of a woman in a blue dress in a kitchen preparing food. Below the picture there is a yellow background with black lettering that says, 'Helen Gougeon's Good Food. The Best Tested Recipes From Weekend Magazine.' https://whatcanadaate.lib.uoguelph.ca/files/original/6047e8737b3134e2a77529762e51f293.jpeg 52b1a46cb135ccc00887b5b9b147bd7d https://whatcanadaate.lib.uoguelph.ca/files/original/9d41e4260d3f298f3006be3cc3b4e9ea.pdf 37cdc4ac04115b1b96394a5bae4ed387 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 Transcript to the podcast found in the "Cooking Up History" exhibit. 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 Commercial Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Helen Gougeon's good food. Illus. by Carlo Italiano Creator An entity primarily responsible for making the resource Gougeon, Helen, 1929- Italiano, Carlo, 1920 Publisher An entity responsible for making the resource available Canada : The Macmillan Company of Canada Limited Date A point or period of time associated with an event in the lifecycle of the resource 1958 Extent The size or duration of the resource. 236 pages 22 cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Una Abrahamson Identifier An unambiguous reference to the resource within a given context UA s054b21 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 Subject The topic of the resource Cooking, Canadian 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). 1950-1959 Collection - Una Abrahamson Cuisine - Canadian https://whatcanadaate.lib.uoguelph.ca/files/original/56a3d4035fe179048d8d018fdd929ae9.pdf 564210b3b083e69765f1c99b785d5d5b https://whatcanadaate.lib.uoguelph.ca/files/original/b4f7cb149b73c4f0c5a6afde31dbda61.jpg 6ff8133b15ef96ece902c149dfe75a07 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: Hints on Health and Tested Receipts for Plain Cooking with a greyscale illustration of the head and shoulders of an elderly woman in a circular frame on a red background https://whatcanadaate.lib.uoguelph.ca/files/original/b2b4a40c7c7187025768287e79ea033c.jpg e0ec79838e07bcd54def18f3a85b1487 https://whatcanadaate.lib.uoguelph.ca/files/original/9ef617c0ee7706c7de6dfbb80d932fbb.jpg f15dc78f81a7e1a251d178fdea28c3a9 https://whatcanadaate.lib.uoguelph.ca/files/original/390c5bd806fd3799dd20bdf7860afa68.jpg a0f180bcc261e1313c7ac9be02a2fbd4 https://whatcanadaate.lib.uoguelph.ca/files/original/1686f2c2beb545a9367a998ac6574737.jpg c4890ff32316d5cabe71298878f13600 https://whatcanadaate.lib.uoguelph.ca/files/original/93588f872374e8faa037c2ffc337a67c.jpg 6f1e519615ac278090ba734faa823de6 https://whatcanadaate.lib.uoguelph.ca/files/original/affbeaadcdf0e61f2988305f33153aef.jpg b73650bf90b666013f119bff168132e5 https://whatcanadaate.lib.uoguelph.ca/files/original/26617adf715d3ca1506a15830bcb0a0c.jpg f0fe3e008b4d462eba7d3fc62ae377d0 https://whatcanadaate.lib.uoguelph.ca/files/original/ddd4e9991eb9fc95c69c47761ef50666.jpg 7334455d336d7f2fdcbd27d4620a11cf https://whatcanadaate.lib.uoguelph.ca/files/original/8b314309fa6aff4e85afba66bf17a68f.jpg d46950daf9cfebef63729acf4812b9cd https://whatcanadaate.lib.uoguelph.ca/files/original/516387398097db9b61ccd815c63e42cf.jpg ecee00587519bf4d7b3bab6af6f3379b https://whatcanadaate.lib.uoguelph.ca/files/original/299b94d11da07aebf9229c8d2e6c72d2.jpg a6cbec9b7add5cdb3a0827cabb06a65c https://whatcanadaate.lib.uoguelph.ca/files/original/b21c57d3888540c08a1a6fe8f9512497.jpg 0e713959c23cef8bda3c249c930b470a https://whatcanadaate.lib.uoguelph.ca/files/original/feb1661d777bcd408c250d1d9de1b330.jpg 91dd7d7030ddb5d534a118aec364cd9f https://whatcanadaate.lib.uoguelph.ca/files/original/d7757b2ccd8eafe021b46580e50f0706.jpg 84c18ceca6dcf39acfa948ea79d1343f https://whatcanadaate.lib.uoguelph.ca/files/original/f4923e53aaf55790b1830426d3edc400.jpg 2eda981c7b7107e2791ff2ff9a87c58a https://whatcanadaate.lib.uoguelph.ca/files/original/10bd24cb7fbc84ba0e601c739912a429.jpg 36ef6b2bd7a7fd461c54285db575577e https://whatcanadaate.lib.uoguelph.ca/files/original/e9db040718b4a2a0e130ce3897fdbbb3.jpg 6be6946e60cae7e98dc77e94316b0778 https://whatcanadaate.lib.uoguelph.ca/files/original/6c95ed477e9d66ea37bc5e6b32a97ae9.jpg acbd0b7b14f1da8025c1f6fcd40c5403 https://whatcanadaate.lib.uoguelph.ca/files/original/d68834a617f848573b218f62c535616c.jpg 34ebbea19e9440b3d22922cf4b2dc2ae https://whatcanadaate.lib.uoguelph.ca/files/original/91617182fa424b54fd8290dd5f0ac649.jpg 8286745c1a57ccc300bb996abc4a7fff https://whatcanadaate.lib.uoguelph.ca/files/original/842241ef9d1692c2c5d97e5f70743a99.jpg 1b7d51184e26bbac687da4f14553f6f4 https://whatcanadaate.lib.uoguelph.ca/files/original/51db762a2ff8577cbcee3844bb5ac086.jpg f2bb22cb85478a8bdf70f4bcf91aef44 https://whatcanadaate.lib.uoguelph.ca/files/original/54cbaf6d90d93fb898dde0b4cdeed1db.jpg 640d5d4792ee4fbacea5ca95406ac193 https://whatcanadaate.lib.uoguelph.ca/files/original/db0d299de5fe916b108bcd321cf8d6da.jpg e8bab48446be58f01692c37dc1c0a1fd https://whatcanadaate.lib.uoguelph.ca/files/original/5d3e53365d477ac20638297b5e947d0c.jpeg afad75be43c9a0992ed449da022ff7d5 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 J. S. Armitage. https://whatcanadaate.lib.uoguelph.ca/files/original/894aebd1a3cbf47c3e6e9fa0a6731b82.jpeg 5ae324ea5712d7ce07eabf693d067f79 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 Different sources of getting Omega-3's https://whatcanadaate.lib.uoguelph.ca/files/original/f75a2b69ec3d4e2654f7323773a5504c.jpeg 44e707b20241d6f697a5ee3ced6f5460 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 Vinol- 1900s Container https://whatcanadaate.lib.uoguelph.ca/files/original/6a92241fc603649974cb8ceb872990a1.jpeg e0850e7ec2740d92611d6503e17791ae 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 Vinol ad in 1906 https://whatcanadaate.lib.uoguelph.ca/files/original/17768ca1577a413770b1509a372aa1f7.jpg 6d534b1f63a89064766486ece2f5b842 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 Chocolate Cake recipe on page 17 in the cookbook https://whatcanadaate.lib.uoguelph.ca/files/original/0155c9444210bb8a646390551d6ba9b0.jpg efee426e45970ecdc24e902a5d4fbd93 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 "feeling Sick" pages 19-21 in the cookbook https://whatcanadaate.lib.uoguelph.ca/files/original/b959c10527a7ff7550cff4171d460191.jpg acc6beb9674350e224f37c5b75ccb557 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Hints on health and tested receipts for plain cooking Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459076605154">TX715.6 ZZ6433</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). Publisher An entity responsible for making the resource available No publisher or place of publication identified. Date A point or period of time associated with an event in the lifecycle of the resource ca 1900 Extent The size or duration of the resource. 24 pages 19 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 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 Cod liver oil Cooking, Canadian Baking Creator An entity primarily responsible for making the resource Presented with the compliments of J.S.Armitage, druggist, Paris, Ont. Description An account of the resource Advertises vinol. Is Referenced By A related resource that references, cites, or otherwise points to the described resource. Elizabeth Driver : Culinary Landmarks O99.1. 1900-1909 Collection - Gary Draper Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/f34d180e670ee6b7b0217eda87264cec.pdf 3447dc8399ae554fb0ba8eb0b79975a7 https://whatcanadaate.lib.uoguelph.ca/files/original/247f07d960f22edb560e1ddc2d288988.jpg 72a4ba71d3ba682e32f403324334e24a https://whatcanadaate.lib.uoguelph.ca/files/original/e20238fd0d336bfa209ec173b54e8ca2.jpg e6d892404c2a48eb1d26949c5118ac15 https://whatcanadaate.lib.uoguelph.ca/files/original/c609583b78af3bd09221a70e29d5a0c4.jpg 98ea6a7ee4421bbd908eb65563478c2f https://whatcanadaate.lib.uoguelph.ca/files/original/1161d5c9bfa5b63195f3a51041f306d4.jpg 331457012e0a1e6e55664c00f4b83944 https://whatcanadaate.lib.uoguelph.ca/files/original/208c8dd3801251db139ce361caf11ecf.jpg de5603309b12c49dc4a6547812b69e1f https://whatcanadaate.lib.uoguelph.ca/files/original/2cf1dd8a3093f58f5f4e07b51959f572.jpg 3a3133290c82c1ee224f121dde6bef67 https://whatcanadaate.lib.uoguelph.ca/files/original/0d6374bc86d6e75b16f06b913653c277.jpg 8cd04301fd5739f244a320fe2052f926 https://whatcanadaate.lib.uoguelph.ca/files/original/6b6333c0b7df638e381a76beb5538e2f.jpg 983fd1424bedbbf791063e3876fd3755 https://whatcanadaate.lib.uoguelph.ca/files/original/e6d4c8c3bcab51864092ac450f1154c2.jpg 0e3861e5b6c9384b89dd76ab31238637 https://whatcanadaate.lib.uoguelph.ca/files/original/b7086d5c3d59468be428cf0384d75fd3.jpg c0b5be0737d5fa281a1eeb74082f3051 https://whatcanadaate.lib.uoguelph.ca/files/original/91b632cb9ddac37523f2c3e9ad035af1.jpg ff0cec7e81f5ae11f5c6dc39d221c4ee https://whatcanadaate.lib.uoguelph.ca/files/original/ae6dc47d5726d62e793f08fa718e06cc.jpg 0e1794cc70cdac8546aea536f64c37bc https://whatcanadaate.lib.uoguelph.ca/files/original/139ca8a773c3f9823ec6b8e8a9e9bf55.jpg 0d00ce7a7dd6f21f291aa704f08dbd3d https://whatcanadaate.lib.uoguelph.ca/files/original/ef5fdc97184740d5a5ceb11b055fe270.jpg c093cb5511efcadc45ab0584e3f91be2 https://whatcanadaate.lib.uoguelph.ca/files/original/3ebfbdf99a12694b661294a07039e424.jpg 90c080103a8c114e36c495ba3146ed70 https://whatcanadaate.lib.uoguelph.ca/files/original/22d74bbd2419e1ce82deafcba8a2f6a6.jpg b2779fe5a81d5dac5eb7d8c6f9fa0f9f https://whatcanadaate.lib.uoguelph.ca/files/original/845534197fbaa038448b56375ebe2924.jpg 8d0d4868ad40c783357547555e93e329 https://whatcanadaate.lib.uoguelph.ca/files/original/157dd0781abdd2a7cc5a4a8180324c6c.jpg 294ca1b4a1ef99246b17cde39001f9eb https://whatcanadaate.lib.uoguelph.ca/files/original/ad34d20292e8224e15ff1e6c4beed488.jpg a145d9db092738b2297ac35868a8e91e https://whatcanadaate.lib.uoguelph.ca/files/original/7a1a6415ee6282e441ab2720a8e5eb47.jpg 43a5962dd5ad3da786b734d34c27c62c https://whatcanadaate.lib.uoguelph.ca/files/original/edd18df4d17629b7cd9d6def919562d4.jpg 5c26d14848b6edff9bd43ae705206d0a https://whatcanadaate.lib.uoguelph.ca/files/original/c4418e6cd26293cdf62f88d45f7c6054.jpg 40babfb0e9fe4b724a18e72a9f88f381 https://whatcanadaate.lib.uoguelph.ca/files/original/34f1efaaaf6c5327b995359a93a1e709.jpg a8fd7ee83d8c27c6756815e38e12049a https://whatcanadaate.lib.uoguelph.ca/files/original/b9f0689849c955fded5ced72e1dff5c2.jpg d96e77f86d7821e4ad58da1745b98804 https://whatcanadaate.lib.uoguelph.ca/files/original/b3df43a96a690e157ea1da3e3067ac17.jpg bf7beb0ab0c2d5dbacbc439d8a21c22a https://whatcanadaate.lib.uoguelph.ca/files/original/312a4f189f5267d42f2a0bd114072697.jpg 464491cf979659be8050d736d7873f1b https://whatcanadaate.lib.uoguelph.ca/files/original/693e9ee0584703f100f66f1b920950b1.jpg 2df0c64de09bacb4f008034635fbc115 https://whatcanadaate.lib.uoguelph.ca/files/original/2f60e91400fdcd3f16e16aec7a0188fa.jpg fea4002362ce0f5f89100176e495954e https://whatcanadaate.lib.uoguelph.ca/files/original/adb6f582d82b4e505901ed6c950e3536.jpg 1c26371916c2feb271fa0ac77d63acbc https://whatcanadaate.lib.uoguelph.ca/files/original/4082020089527e1fb316d2dc8346b3dc.jpg bfb5e7a58dab5995f1953be4946f72e6 https://whatcanadaate.lib.uoguelph.ca/files/original/c6b44218aaac33348c10a5d745b27393.jpg 5ebf49ddb7756aec23c0f56f344f448a https://whatcanadaate.lib.uoguelph.ca/files/original/7f4fe746d7d52a45727d31ce35ba3e64.jpg 5fe439b739f17f0884c3ef942c714c22 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Holiday Entertaining Creator An entity primarily responsible for making the resource Robin Hood Flour Mills (creator) Publisher An entity responsible for making the resource available Toronto, Ontario : Robin Hood Mills Limited Date A point or period of time associated with an event in the lifecycle of the resource 1950 Extent The size or duration of the resource. 30 pages 22 cm Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9945070143505154">TX715.6 ZZ2230</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. 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 Holland College 2013 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 Cuisine - Holidays and Entertaining Food Brands - Robin Hood Flour Ingredients - Flour Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/f889d263151d6269bf43f095ee76fdce.jpg 07c281ba00771a0b63cc5c8251e7b2ab https://whatcanadaate.lib.uoguelph.ca/files/original/161479ef9d3b39b339b5479c12101a39.jpg 8ab7aea7e67a7f3302f085bf13b91b22 https://whatcanadaate.lib.uoguelph.ca/files/original/6354e4e3427bc26086502242c0c2519c.jpg 200b11d352a2a2fbe497cd25d0e9868f https://whatcanadaate.lib.uoguelph.ca/files/original/ea7c4e26d9168c89dd878712e47cd407.jpg 22e08532e6217646143b27b03045d38f https://whatcanadaate.lib.uoguelph.ca/files/original/4d3348b328716a40f81ebfac017de79e.jpg ec8f88a03f8f824785a8f57d1d36651c https://whatcanadaate.lib.uoguelph.ca/files/original/d71d1ef6d97ee75e18c22cf5c0c27e89.jpg a6bd4983f731c179485714998b479c85 https://whatcanadaate.lib.uoguelph.ca/files/original/26bf72cc57b089ab24dc18b01aacc1cd.jpg 53dc3e460a0dad9b5eea7e1e640d0b50 https://whatcanadaate.lib.uoguelph.ca/files/original/5b4c55877b2efa7e189b5b9a011d477d.jpg f7963a37bab0a9eabc59737ac2ebd6d2 https://whatcanadaate.lib.uoguelph.ca/files/original/1f8486af7a6b6fd28d08d335a2c9a885.jpg fa79903f15919be46587b98edf37ec98 https://whatcanadaate.lib.uoguelph.ca/files/original/8e481b1729cfcbbc09c9ae512e8a477c.jpg 907d0b0f63fd6ed3e93e6008509a1e57 https://whatcanadaate.lib.uoguelph.ca/files/original/ee09987d82d199af129d16ba25636a45.png 3430b086a0a6731f9f05ddb10677879c https://whatcanadaate.lib.uoguelph.ca/files/original/48087d26ee084033d5bb73013d13269b.png 1ae3aaf56de6fc12e4c279e43288d4a8 https://whatcanadaate.lib.uoguelph.ca/files/original/8d68f58efd15c917f8d4d54536dab74a.png f60ce92f2043979678457efc1190e677 https://whatcanadaate.lib.uoguelph.ca/files/original/34af7d0d8eb5b5d910985ce7797ce9e5.png 92645bbec5bf32320ad61bec6cfc5d11 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 Home Canning Ontario Fruits and Vegetables Creator An entity primarily responsible for making the resource Ontario Ministry of Agriculture and Food Publisher An entity responsible for making the resource available Toronto, Ontario : Ministry of Agriculture and Food Date A point or period of time associated with an event in the lifecycle of the resource 1981 Extent The size or duration of the resource. 22 cm 38 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. Gift of Norene Gilletz, 2019 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/alma9953264223505154">TX715.6 ZZ5224</a> 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 1980-1989 Collection - Norene Gilletz Ingredients - Fruit Ingredients - Vegetables Organization - Ontario Ministry of Agriculture and Food Region - Ontario Technology - Pickling and Canning https://whatcanadaate.lib.uoguelph.ca/files/original/f1f18f88c940a9f5a4ba9ebf10b6fefe.pdf 98a001548fec07d13e488b69d2407dee https://whatcanadaate.lib.uoguelph.ca/files/original/46118fbe5b85a86460161d7d65d83003.jpg dcbb8bc4ddbc2739822f2a60759dcdcc https://whatcanadaate.lib.uoguelph.ca/files/original/4818bb9e30df4d770bc6e7fc2ce859e1.jpg e1a5b15577bc1fd0b58c6a5d4fb82eac https://whatcanadaate.lib.uoguelph.ca/files/original/a1575dba7dca4876a57edbfa703e9643.jpg 925c87c704af74a5c19fe5d58be10715 https://whatcanadaate.lib.uoguelph.ca/files/original/a5993c0529aea463dfad7981941cefe4.jpg 1b3550eda73bed15b5df7f467c69c404 https://whatcanadaate.lib.uoguelph.ca/files/original/9c9d84dc30876466f242b84e2736349c.jpg 5dbc9bf0e8409f73bc11daefa265722a https://whatcanadaate.lib.uoguelph.ca/files/original/b538a16dde42b4cb5f1301376c1a423c.jpg f617a9140a018b1dc5996379be3d1fe1 https://whatcanadaate.lib.uoguelph.ca/files/original/2b99ebb39b9be0391e5c497ff8ba138d.jpg be39841542c4e22611aef6085841ffe1 https://whatcanadaate.lib.uoguelph.ca/files/original/2419dd31092459fd1eab75f8c3c4c236.jpg 8520a6494246814a8cfadc3cefea3acb https://whatcanadaate.lib.uoguelph.ca/files/original/517616b60b169f4bda7450f405a8ca12.jpg 32d134211bd7dbea41511e433273b224 https://whatcanadaate.lib.uoguelph.ca/files/original/5af00bde73bf22ef95045c7aab869474.jpg e6d6d55e249c1a1d1a4d3fa7dad1d9bf https://whatcanadaate.lib.uoguelph.ca/files/original/fee2cce51fd1b12c98b58eba38bfe9fd.jpg bac6b0d4a629d7a60d9e09556bfe8e6a https://whatcanadaate.lib.uoguelph.ca/files/original/117c3a0b634bfd3b70748ea7a0a963f8.jpg 0893902ebf5941dbdf1ed4cd2b315603 https://whatcanadaate.lib.uoguelph.ca/files/original/627bab078588909e55276a71ea2c5bf5.jpg 7dd1ffc04b11c14f3ea3ad6f338138c2 https://whatcanadaate.lib.uoguelph.ca/files/original/505109295cd3400ab9dc742e9b449f08.jpg 4ea1b4e853b418b32617d93842a20fa2 https://whatcanadaate.lib.uoguelph.ca/files/original/b84931391f977e9ac2d1e32dada131bb.jpg 0859fd536d18ad1a32bd39c74ed794d3 https://whatcanadaate.lib.uoguelph.ca/files/original/03eda8ae8394a57f698c931b4264f5ce.jpg ea43086ee2a1867bae80fa4a4810a97a https://whatcanadaate.lib.uoguelph.ca/files/original/4aff61ee0743d56b5fa5d892ffb81096.jpg 684fe340d61cfab6c47812d78b9d887d https://whatcanadaate.lib.uoguelph.ca/files/original/dc150f83061d1a2da6b27c29cbd863fd.jpg 9590a93bbaa6be4c3759cb51000d1f4c https://whatcanadaate.lib.uoguelph.ca/files/original/c61fa458c0cf84ebb6d4fe892676ee2d.jpg 51d8429a6a5c8b592432790f13e77a33 https://whatcanadaate.lib.uoguelph.ca/files/original/a3dcdd8ac0db4c43acf5dea01234402c.jpg 765e0fbd1cd89a51f47be301b4606dc6 https://whatcanadaate.lib.uoguelph.ca/files/original/8d157aebce8612e676ef1ffd5d1b8ecb.jpg c2599af68d0de15a792a4f36f72a89b3 https://whatcanadaate.lib.uoguelph.ca/files/original/7759b0fb6d22f2ad31dd822ddd98eae0.jpg cadd7124fbfba715e94b6117bf95bb3e https://whatcanadaate.lib.uoguelph.ca/files/original/982d0fb66c3099e110645c85ac137e6f.jpg e8207708eba650cf1920625b627d1ac2 https://whatcanadaate.lib.uoguelph.ca/files/original/525b107da958f8e474db1f44c2fff324.jpg f0ca1ab44fc2712584cedb024aad9187 https://whatcanadaate.lib.uoguelph.ca/files/original/c3ae0b04b5fba0b5f56109ce4e6b4cd0.jpg dfebe22a1b7695e7cc220a6d05aaf348 https://whatcanadaate.lib.uoguelph.ca/files/original/178fcd9fb93dc68a362c316aa3e9356b.jpg 1d8f558879eb7209d8fc76ec6042671c https://whatcanadaate.lib.uoguelph.ca/files/original/789fb4a8f617c1461f079f2a67d633c3.jpg 5163bd38efcf20aa6a4d0db2bdc1c99a https://whatcanadaate.lib.uoguelph.ca/files/original/65791603398579c49c89c0ccd439aa39.jpg 2dafa4036e59e63489cfa137acc3ea7f https://whatcanadaate.lib.uoguelph.ca/files/original/cf9177ef44846c3166bf59a7c8635541.jpg 0bcaf0ddf3f6840dcf252c5eb5f80d3b https://whatcanadaate.lib.uoguelph.ca/files/original/a7473875d42701355250338b43221844.jpg 76a147240931086b33b7b9c0a1122e78 https://whatcanadaate.lib.uoguelph.ca/files/original/b14768b436c2e3abb55565b2b7c48cda.jpg 4daff5dc54288e48d8a875966fa4c843 https://whatcanadaate.lib.uoguelph.ca/files/original/3bc7e12fb45b99d6e621497813aeaedf.jpg dfa4471243c3c58fe12c15d1dd8310ea https://whatcanadaate.lib.uoguelph.ca/files/original/e88d71c6494e1176406a61f2488f0907.jpg cdf68dbb9ec6b1267f90aea82d178bbc https://whatcanadaate.lib.uoguelph.ca/files/original/a64b1c7a9fbe0d860b6a644b647f5c74.jpg 842f6ad4db4b50dcf22f9395d7f3d2b0 https://whatcanadaate.lib.uoguelph.ca/files/original/7c5bc4355bcd1b31b8bcfbca1014d06b.jpg 6d12386dd6cdaf5b008ef4821470b7f5 https://whatcanadaate.lib.uoguelph.ca/files/original/7675cf5efeb18f0b099ad4b012a500eb.jpg 27ab8af59887b5338f9ab0894e9d2333 https://whatcanadaate.lib.uoguelph.ca/files/original/88e93ed4c1ae3eb479b1a37e6aed4ebc.jpg 4b966901be0667467015d82feb607894 https://whatcanadaate.lib.uoguelph.ca/files/original/57b3f1f1f418d4d5bd178967b08147e4.jpg 043b1821f5b4c06824f1dd52437faea8 https://whatcanadaate.lib.uoguelph.ca/files/original/025b9a59cb23b3702f26a6271acc6ebd.jpg bd0f04ae1f841e8cef5ae05a00814240 https://whatcanadaate.lib.uoguelph.ca/files/original/dc04abcdd9ea6b3490e853d4f32caafc.jpg e5913fbf2198e8a6a487abcb651642f9 https://whatcanadaate.lib.uoguelph.ca/files/original/c23719a1d528e51721a43c8a6f376aa4.jpg 1ee20fa51aad0ca96442c31403f2bdee https://whatcanadaate.lib.uoguelph.ca/files/original/ad81e31db408133da981f6187a1ced7e.jpg 019b9a1d0ef4f67617074c8ecef7eff1 https://whatcanadaate.lib.uoguelph.ca/files/original/08e13a021025d18d0eb4d0831a241f25.jpg 95a8b8e4d757627a78bb41629f5bf9a5 https://whatcanadaate.lib.uoguelph.ca/files/original/a60fcfc12935808d30594393005f864c.jpg 5a06e298a9b3d3aa5f495086695dd1f7 https://whatcanadaate.lib.uoguelph.ca/files/original/e1471189a44f18780f6477718ab8f721.jpg 9e6c28a8040d37c92cae4ec96cee895e https://whatcanadaate.lib.uoguelph.ca/files/original/9e830dee7f758133d1b0cafb2df7d785.jpg ccde1702953827307c192061bb7dbe5e https://whatcanadaate.lib.uoguelph.ca/files/original/d258495574c8b9520a29e1fb8794c018.jpg 26cb248a79c916a7e8090c86125077bc https://whatcanadaate.lib.uoguelph.ca/files/original/9ed840e3ec7d59154091fc0a7021cebc.jpg 4a506637ecd23e0920af2651260ce2f6 https://whatcanadaate.lib.uoguelph.ca/files/original/b6f389c6f6d248ecb35845dd784d0c19.jpg f8e2fd28d9be16c58380904e770b0991 https://whatcanadaate.lib.uoguelph.ca/files/original/a3c1b6d50bc6265163a9bfb2778f4272.jpg 1d3c16f020aff31af614edcbba425efb https://whatcanadaate.lib.uoguelph.ca/files/original/59bb6dad154399b2a1f22f49d49de72e.jpg 2bcd91ab6364f95076654782cded6e62 https://whatcanadaate.lib.uoguelph.ca/files/original/dbe7e878cc1733f41408d19e68cd0f50.jpg 261360066d2b48bd2d35e8cf114697ec https://whatcanadaate.lib.uoguelph.ca/files/original/53b42056c7d560e03e04bb7515864b3e.jpg 3f3d7e04a265effd8d5144a890f39d8b https://whatcanadaate.lib.uoguelph.ca/files/original/5f4e86510f523364d3065d66a8e4784a.jpg 5b03b7f8170de5604a34e3836043da2b https://whatcanadaate.lib.uoguelph.ca/files/original/cc900e3153e349392f6b3189cb9c754b.jpg 8d3a64bde3d7e65df6802620f963fd73 https://whatcanadaate.lib.uoguelph.ca/files/original/42b404f8bf00d19bce23195f22df5d5b.jpg 3184da737894b810df96cc8963f017b1 https://whatcanadaate.lib.uoguelph.ca/files/original/d26e273bf3b61c6a1f13323747be823c.jpg ecfe16a3c7d2ec20d190c2174fbf61df https://whatcanadaate.lib.uoguelph.ca/files/original/8dbaa572f3db4313b3c3514ccfa022a1.jpg 6da9af24fe43fd62588ff4b7fa202220 https://whatcanadaate.lib.uoguelph.ca/files/original/ccf03db790d951c8557e2bb86912a821.jpg c60a951d7402cc3227337c9d60945eb9 https://whatcanadaate.lib.uoguelph.ca/files/original/cbfcd2e8388b950c2ee05d5bb89c4666.jpg 557783d02bdbf087d392e85e9f9f5a1e https://whatcanadaate.lib.uoguelph.ca/files/original/a709e927d5d98b0d1ec3c53e3850cefa.jpg c9b4a7c65c4669eb6a9a92b174bca5b8 https://whatcanadaate.lib.uoguelph.ca/files/original/a9597eab7ce2bf28b1cfe3d64710b0a3.jpg ba2c28646a92d1d22266d47865e12dd0 https://whatcanadaate.lib.uoguelph.ca/files/original/3e221b0bc935f7e9592c437438e3c60e.jpg a2203f19cd907901f390899fe7abecd6 https://whatcanadaate.lib.uoguelph.ca/files/original/be6143fe18d66d05c8046e5642948597.jpg 5e7c557f2e843582407e4026929d6167 https://whatcanadaate.lib.uoguelph.ca/files/original/a40976ef6eab3cd1ef3ccec69ec76560.jpg f0d1995611005cc06aa99e31d26525bb https://whatcanadaate.lib.uoguelph.ca/files/original/f3ca08a02c0c5db7c1e2913e02221426.jpg 5e478b5c0814eed8c69aff0b17f89f50 https://whatcanadaate.lib.uoguelph.ca/files/original/4ea5fb527b77953ceff7a255af5ea4be.jpg e14a96e6816557881959dc322ba0a72f https://whatcanadaate.lib.uoguelph.ca/files/original/24a92a911d8f1104f32241d685dc3f63.jpg d6f5aa6bcea8ba1aa2a591807f7dfd2d https://whatcanadaate.lib.uoguelph.ca/files/original/b78d1123afe0797b8907d72d1c4637ae.jpg 65a324ad797b051ab1f4a6ed1358bf3c https://whatcanadaate.lib.uoguelph.ca/files/original/db26a8ec33bf160fe4f00956a635602f.jpg 53c32d8e19399f60237b472f6fbe4744 https://whatcanadaate.lib.uoguelph.ca/files/original/0eb849e92c0a339ff61786bb55449e48.jpg bd71cf77a728a218547207879eceaf20 https://whatcanadaate.lib.uoguelph.ca/files/original/2fa7ebe7e70c420ee3e0e7c028928f3e.jpg e258520b965168c443bacd935a94f382 https://whatcanadaate.lib.uoguelph.ca/files/original/f921f08bb6dc9ab878a5cf70552c7d0c.jpg 9cd1d66885fbd5450fbd842c7966198c https://whatcanadaate.lib.uoguelph.ca/files/original/ccd67ec65ac4e3470c66776d2c95cb41.jpg f5f0f911d2cfb986777cf0616562ee88 https://whatcanadaate.lib.uoguelph.ca/files/original/6d879f97fd8639a6b32192d9fc6898ef.jpg 5fd6443eac9915bda51ad54c3512502e https://whatcanadaate.lib.uoguelph.ca/files/original/57ca1d0d6c820ce47b639a6926dd4696.jpg 4f5a1a8906e0ebaff22f0294c9e0217e https://whatcanadaate.lib.uoguelph.ca/files/original/90d3f74fda251dafc00f9c6941fb6072.jpg 010dfd1335877251428784ebabe27b44 https://whatcanadaate.lib.uoguelph.ca/files/original/9b19f12cf22629aad6ab52e39df39327.jpg d71c5e1318b1641be5c4182afa848c52 https://whatcanadaate.lib.uoguelph.ca/files/original/5ed847132592568045a7a94f8f560dc1.jpg 6347f825462ca51e87dd05ae57698ae6 https://whatcanadaate.lib.uoguelph.ca/files/original/9534696d0ddcaa6f2365310e3a919e8c.jpg ee04031553881ec6775f63b565e763da https://whatcanadaate.lib.uoguelph.ca/files/original/0fd65a721769c78bab5078285958cdab.jpg a59ec6953762d92363a80ff4391768de https://whatcanadaate.lib.uoguelph.ca/files/original/a87048aecdea09d04dd57ec522616d04.jpg 2d10bab2f182b2b7d327065eeae5e227 https://whatcanadaate.lib.uoguelph.ca/files/original/7b711ae821b605818f41ee94e17f7a41.jpg 519174d6587ed36b5b25ae45d577f19b https://whatcanadaate.lib.uoguelph.ca/files/original/141fecf8c08d78968f45d687bcc64631.jpg c751af11067049e17b922ccac6f6ea38 https://whatcanadaate.lib.uoguelph.ca/files/original/c437e1d5b4764d009c0832aa12aca017.jpg f005bd792d8125fd20b93c684795961e https://whatcanadaate.lib.uoguelph.ca/files/original/7ed9f7e6cfeef72d0150f940b735826b.jpg 246e4fb88c5e1fe1cf6c90c8eedf7b27 https://whatcanadaate.lib.uoguelph.ca/files/original/0e38ed219f3d2cac9c709026e3603506.jpg 6a585d5b45d14e5da17d7e55ec059a7b https://whatcanadaate.lib.uoguelph.ca/files/original/eafd49048fc6b8f1f798257c4911db2c.jpg cae5e6e75e912058b050a1c14cf1c251 https://whatcanadaate.lib.uoguelph.ca/files/original/b4b139722a078d4be219cf7279c355ad.jpg 0f531f5579ff03d3068307ff34e34c49 https://whatcanadaate.lib.uoguelph.ca/files/original/451962c64dc737ca1ced2a8ba728e914.jpg 60ae75eeabfcfbe537e3a40f4e32422e https://whatcanadaate.lib.uoguelph.ca/files/original/1b9a7093cafcbfcf472c847c6a8dc277.jpg 5cc152ff992aee1c618cd137f7021d3d https://whatcanadaate.lib.uoguelph.ca/files/original/8edc7961fe82a98aa5d2853fd154a3eb.jpg 5cea93ae2878cf464512749e0e696b74 https://whatcanadaate.lib.uoguelph.ca/files/original/935b2367c7a8689c771028a725bcea0e.jpg fff141720a593a1daa061d49c0161a37 https://whatcanadaate.lib.uoguelph.ca/files/original/d60ab1eeceecfd5b7db90eaad008f1f7.jpg d44beb3dba3c3dfafe38a1ac3422af5e https://whatcanadaate.lib.uoguelph.ca/files/original/0e776667917bbefa51d3fed72f82e3f2.jpg faef85ff63a852009e6384d771d5ac71 https://whatcanadaate.lib.uoguelph.ca/files/original/4f076ae8cff2c24a10e48a5cc0ddb5f5.jpg 311ef505f4eb20789e7b2bdcb11b766a https://whatcanadaate.lib.uoguelph.ca/files/original/bacc4e99946da407a6c804c3c96e4410.jpg 12a85dfaf188ce86059baf62ced22efc https://whatcanadaate.lib.uoguelph.ca/files/original/1feccb987b2a44952c34c9666c5a0aea.jpg b91392a78b53d1c9a84991021ad18c48 https://whatcanadaate.lib.uoguelph.ca/files/original/9c50b89ae11d3797c06ba35ef247f24a.jpg c0d68c93d6c1b963904919882c3c2576 https://whatcanadaate.lib.uoguelph.ca/files/original/deba50401abca8240aa9bd821cf0a792.jpg b4dc27dcffb20c136a6c137e46cf9c28 https://whatcanadaate.lib.uoguelph.ca/files/original/9ab65e13e66fd9726ab962057800847b.jpg 03d1316825e8d033a14b0d6c8cbe2c19 https://whatcanadaate.lib.uoguelph.ca/files/original/22fc73070b32ca9cb29ea46679c51134.jpg 17664235a4793c9579cd9e1593d155d9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Advertising Cookbooks Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Home Helps : With Illustrations ; A<span> Practical and Useful Book of Recipes with Much Valuable Information on Cooking and Serving Breakfasts, Luncheons, Dinners and Teas</span> Creator An entity primarily responsible for making the resource Rorer, Sarah Tyson, 1849-1937 (editor) Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Publisher An entity responsible for making the resource available Montreal, Quebec : N. K. Fairbank Company Date A point or period of time associated with an event in the lifecycle of the resource 1900 Language A language of the resource English 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. Extent The size or duration of the resource. 74 pages 18 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 Joyce Sirski-Howell 2016 Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9950023163505154">TX715.6 ZZ2783</a> Is Referenced By A related resource that references, cites, or otherwise points to the described resource. Elizabeth Driver : Culinary Landmarks Q37.2 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 1900-1909 Food Brands - N.K. Fairbank Company Ingredients - Shortening Region - Québec https://whatcanadaate.lib.uoguelph.ca/files/original/505922a65905ecd8d7fb55fac42cfd1c.jpeg 4bfd4c952efcc54a0ee81138dc04f117 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 Front cover: orange and white background with orange floral designs. Vertical white text "Home Management and Nutrition H.P. Wattie". https://whatcanadaate.lib.uoguelph.ca/files/original/44720815e7ac47e2c6849299032ef096.jpeg 8e3e92088a3de3cba473ee22692ab940 https://whatcanadaate.lib.uoguelph.ca/files/original/d22d9294ddd8e17eaefdc0da31648b85.pdf 07bf7e34896c8d3c19c29a893ba2d180 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 Transcript to the podcast found in the "Cooking Up History" exhibit. 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 Domestic Manuals 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 Home Management and Nutrition Creator An entity primarily responsible for making the resource Wattie, Helen, 1911- author Publisher An entity responsible for making the resource available Toronto: General Publishing Co. Limited Date A point or period of time associated with an event in the lifecycle of the resource 1968 Extent The size or duration of the resource. vii, 120 26 cm Identifier An unambiguous reference to the resource within a given context TX715.6 ZZ3051 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 Subject The topic of the resource Home economics Nutrition 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 Region - Ontario