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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
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 and Happiness from Whole Meal Waterless Cooking: More Nourishment, Finer Flavour, Lower Cost
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459077805154">TX715.6 ZZ6416</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
Duro Aluminum Limited (Hamilton, Ontario)
Publisher
An entity responsible for making the resource available
Hamilton, Ont. : Duro Aluminum Limited
Date
A point or period of time associated with an event in the lifecycle of the resource
1930-1935
Extent
The size or duration of the resource.
20 pages
15 cm
Provenance
A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource.
Gift of Gary Draper
Source
A related resource from which the described resource is derived
Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Format
The file format, physical medium, or dimensions of the resource
JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner.
Subject
The topic of the resource
Cooking, Canadian
Waterless cooking
Is Referenced By
A related resource that references, cites, or otherwise points to the described resource.
Elizabeth Driver, Culinary Landmarks, O698.1
1930-1939
Collection - Gary Draper
Region - Ontario
Technology - Waterless Cooking
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
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
The New calendar of salads : 365 answers to the daily question: "What shall we have for salad?"
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459078705154">TX715.6 ZZ6417</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
Hiller, Elizabeth O.
Publisher
An entity responsible for making the resource available
New York, Chicago, Toronto : P.F. Volland Company
Date
A point or period of time associated with an event in the lifecycle of the resource
1920
Extent
The size or duration of the resource.
59 leaves
28 x 14 cm
Description
An account of the resource
Revised edition.
Provenance
A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource.
Gift of Gary Draper
Source
A related resource from which the described resource is derived
Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Format
The file format, physical medium, or dimensions of the resource
JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner.
Is Referenced By
A related resource that references, cites, or otherwise points to the described resource.
Elizabeth Driver: Culinary Landmarks O439.1.
Subject
The topic of the resource
Cooking, Canadian
Cooking, American
1920-1929
Collection - Gary Draper
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
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
Dr. Morse's Indian root pills cook book
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459077405154">TX715.6 ZZ6422</a>
Language
A language of the resource
English
Type
The nature or genre of the resource
Text
Rights
Information about rights held in and over the resource
In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413
Creator
An entity primarily responsible for making the resource
W.H. Comstock Co.
Publisher
An entity responsible for making the resource available
Morristown, N.Y. ; Brockville, Ont. : W.H. Comstock Co.
Date
A point or period of time associated with an event in the lifecycle of the resource
1893
Extent
The size or duration of the resource.
16 pages
15 x 17 cm
Provenance
A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource.
Gift of Gary Draper
Source
A related resource from which the described resource is derived
Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Format
The file format, physical medium, or dimensions of the resource
JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner.
Is Referenced By
A related resource that references, cites, or otherwise points to the described resource.
Elizabeth Driver : Culinary Landmarks O63.1.
Subject
The topic of the resource
Patent medicines
Nostrums
Alternative Title
An alternative name for the resource. The distinction between titles and alternative titles is application-specific.
Doctor Morse's Indian root pills cook book.
1890-1899
Collection - Gary Draper
Region - Ontario
Region - United States
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
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
Good health for you : a booklet concerning the value of Royal yeast cakes in restoring and maintaining good health
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459078305154">TX715.6 ZZ6423</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
E.W. Gillett Co. Ltd.
Publisher
An entity responsible for making the resource available
Toronto: E.W. Gillett Co. Ltd.
Date
A point or period of time associated with an event in the lifecycle of the resource
1925
Extent
The size or duration of the resource.
16 pages
16 cm
Description
An account of the resource
Years 1924 and 1925 mentioned in text.
Provenance
A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource.
Gift of Gary Draper
Source
A related resource from which the described resource is derived
Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Format
The file format, physical medium, or dimensions of the resource
JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner.
Subject
The topic of the resource
Yeast--Health aspects.
1920-1929
Collection - Gary Draper
Food Brands - E. W. Gillett Co. Ltd.
Ingredients - Yeast
Region - Ontario
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
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
Come into the kitchen : a collection of tested recipes for busy housewives
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459077005154">TX715.6 ZZ6427</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
Lydia E. Pinkham Medicine Company
Publisher
An entity responsible for making the resource available
Lynn, Mass. ; Cobourg, Ont. : Published by Lydia E. Pinkham Medicine Co.
Date
A point or period of time associated with an event in the lifecycle of the resource
1928
Extent
The size or duration of the resource.
32 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 Gary Draper
Source
A related resource from which the described resource is derived
Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Format
The file format, physical medium, or dimensions of the resource
JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner.
Is Referenced By
A related resource that references, cites, or otherwise points to the described resource.
Elizabeth Driver : Culinary Landmarks O614.1.
Subject
The topic of the resource
Cooking, Canadian
Cooking, American
Medicine, Popular
1920-1929
Collection - Gary Draper
Region - Ontario
Region - United States
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Professional Food Boards
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
Butter : vital for growth and health.
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953460379805154">TX715.6 ZZ6434</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
National Dairy Council of Canada (Ottawa, Ont.)
Publisher
An entity responsible for making the resource available
Ottawa : National Dairy Council of Canada
Date
A point or period of time associated with an event in the lifecycle of the resource
ca 1920s
Extent
The size or duration of the resource.
11 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
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
Butter
1920-1929
Collection - Gary Draper
Organization - National Dairy Council of Canada
Region - Ontario
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Auto-Intoxication Ad
Description
An account of the resource
This is an ad from United Cereal Mills, describing what auto-intoxication is in order to encourage people to consume bran to heal problems associated with constipation
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Dublin Core
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Title
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W.K Kellogg
Description
An account of the resource
An image of W.K Kellogg
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Dublin Core
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Title
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Housewife All-Bran
Description
An account of the resource
Here is an advertisement depicting a woman dressed as a traditional housewife grabbing a box of All-Bran with caption "There's a beauty parlour in your kitchen", implying that using All-Bran in your cooking makes you more beautiful
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Dublin Core
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Title
A name given to the resource
All-Bran Ad
Description
An account of the resource
This is an advertisement stating that "Radiant Health Can Be Yours" if you use Kellogg's All-Bran
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Dublin Core
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Title
A name given to the resource
Bowel Bloat Ad
Description
An account of the resource
This is an example of an advertisement depicting the dangers of autointoxication and how to fix constipation
Dublin Core
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Title
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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
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Title
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The housewife's year book of health and homemaking, 1937 : being, until July 4th, the 161st year of American independence and containing a calendar for the year with important historical events ; astronomical data and sun and moon rise and set times ; weather forecast ; valuable advice on food and its relation to health ; new recipes ; meal planning ; housekeeping ; seed information ; livestock remedies ; weights and measures ; home entertainment ; first aid ; and much other useful information.
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953460379305154">TX715.6 ZZ6437</a>
Language
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English
Type
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Text
Rights
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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
Kellogg Company (London, Ont.)
Publisher
An entity responsible for making the resource available
London, Ont. : Kellogg Company
Date
A point or period of time associated with an event in the lifecycle of the resource
1937
Extent
The size or duration of the resource.
36 pages
20.5 cm
Provenance
A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource.
Gift of Gary Draper
Source
A related resource from which the described resource is derived
Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Format
The file format, physical medium, or dimensions of the resource
JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner.
Is Referenced By
A related resource that references, cites, or otherwise points to the described resource.
Elizabeth Driver : Culinary Landmarks O918.1.
Subject
The topic of the resource
Cooking, Canadian
High-fiber diet--Recipes
1930-1939
Collection - Gary Draper
Diets - High-fibre
Food Brands - Kellogg Company of Canada Ltd.
Ingredients - Cereals
Region - Ontario
-
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Dublin Core
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Title
A name given to the resource
Black and white portrait photograph of a Caucasian man named Matthew Bulloch Dymond. He has a round face, large forehead, short hair, is wearing glasses, and is dressed in a suit and tie.
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Dublin Core
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Title
A name given to the resource
A recipe printed with black text on old-looking ivory / cream colored paper. Includes the ingredients and cooking instructions needed to make Beef Steak and Kidney Pie.
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Dublin Core
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Title
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A recipe for Split Pea Soup printed with black text on old-looking, water-stained ivory / cream colored paper.
Dublin Core
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Title
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Government Publications
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Good eating
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/40ucim/alma9953459079705154">TX715.6 ZZ6402</a>
Language
A language of the resource
English
Type
The nature or genre of the resource
Text
Rights
Information about rights held in and over the resource
This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca).
Creator
An entity primarily responsible for making the resource
Ontario. Ministry of Health.
Publisher
An entity responsible for making the resource available
[Toronto] : Ontario Ministry of Health,
Date
A point or period of time associated with an event in the lifecycle of the resource
ca 1975
Extent
The size or duration of the resource.
38 pages
21 cm
Provenance
A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource.
Gift of Gary Draper
Source
A related resource from which the described resource is derived
Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Format
The file format, physical medium, or dimensions of the resource
JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner.
Subject
The topic of the resource
Cooking, Canadian
Menus
1970-1979
Collection - Gary Draper
Cuisine - Canadian
Organization - Ontario Ministry of Health
Region - Ontario
-
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Title
A name given to the resource
Cover
Description
An account of the resource
WHY AND HOW TO USE SKIM-MILK BY HELEN G. CAMPBELL
SKIM-MILK is whole milk from which most of the fat has been removed. The amount which remains depends on the completeness of the skimming, which in turn depends upon the method by which the milk is skimmed. Cow’s milk contains an average of between 3 and 4 per cent of fat in the form of very small globules and, when milk is allowed to stand undisturbed for a few hours, these fat globules rise to the top giving the effect of dividing the milk into two distinct layers. The top layer has a large amount of fat and is called “cream”, while the bottom layer contains a much smaller percentage of fat and is known as “skim-milk”. The old-fashioned way of letting milk stand in cans or pans until most of the fat had risen to the top is not so thorough a method of skimming milk as the removal of the fat by the more modern centrifugal separator now commonly in use. More fat remains in the milk skimmed by the first method than is left in milk skimmed by a separator, but in each case, a certain amount remains. The housekeeper who receives her milk in bottles finds that it has already separated into two layers. She judges the milk by the depth of the top layer, or the amount of cream which she sees on the surface, but it must be remembered that all the fat has not risen to the top and that there is some mixed through the bottom layer. The depth of the cream layer is not a true measure of the “richness” of the milk. Cream layers of the same depth in different milks may vary in the actual amount of fat
Circular No. 5. Department of Agriculture, Canada [with logo and crest]. The Dairy and Cold Storage Branch. J. A. Ruddick, Commissioner. Published by direction of the Hon. W. R. Motherwell, Minister of Agriculture, Ottawa, 1922.
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Dublin Core
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Title
A name given to the resource
Page 2
Description
An account of the resource
present. In pasteurized milk, the cream is not usually so deep, although the percentage of fat is not necessarily smaller. There are many factors which influence the depth or richness of the cream layer and it is, therefore, not a sure indication of the fat in the milk. The prejudice in the minds of many people against skim milk is wholly unfounded. It is a valuable food providing nourishment in one of the cheapest forms and, though it lacks some of the deliciousness of whole milk, there are many appetizing ways of serving it and its food value should not be under-estimated. Skim-milk requires the same care in handling as does whole milk. There is the same necessity to keep it “clean, cold and covered” and the co-operation of the producer, distributor and consumer is just as important.
COCOA.
1 ½ tbsp. cocoa
3 c. skim-milk
2 tbsp. sugar
Few grains of salt
1 c. boiling water
Mix the cocoa, salt and sugar together. Stir in the water carefully and boil about 5 minutes. Add the scalded milk. To prevent a scum forming on the top, beat a minute or two with a Dover egg beater until froth forms. If desired, two or three drops of vanilla may be added.
CHOCOLATE BREAD PUDDING.
2 c. stale bread crumbs or small squares of bread
4 c. scalded skim-milk
2 squares unsweetened chocolate or ½ c. cocoa
⅔ c. sugar
2 eggs
¼ tsp. salt
½ tsp. vanilla
Soak the bread in the scalded milk about half an hour. Melt the chocolate over hot water. Add half the sugar and enough milk taken from the bread and milk to make it of a consistency to pour. Pour into the bread and milk. Add remaining sugar, salt, vanilla and well beaten eggs. Turn into a buttered baking dish and bake about one hour in a moderate oven.
CORN A LA SOUTHERN.
1 can corn, chopped
2 eggs
1 tsp. salt
Pepper
1 ½ tbsp. butter
2 c. skim-milk
Combine these ingredients and pour into a buttered baking dish. Bake in a slow oven until firm.
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Page 3
Description
An account of the resource
THE FOOD VALUE OF SKIM-MILK.
Although the fat of milk has a special nutritive quality which is necessary for the child and adult, the bottom layer of the milk bottle contains much which is necessary to the growing body, but the value of which is often unappreciated. Proof of the value of skim-milk as a food is daily being demonstrated by farmers everywhere in the feeding of young farm animals and, when it is included in the diet of children and adults, it is an efficient and economical source of material which the body needs to built bone, muscle and other tissues.
Protein the “body building substance”, is supplied by skim-milk. The quality of milk protein is of the greatest excellence, because it not only furnishes building material, but supplements or “protects” that supplied by other foods and makes it of greater value to the body. For this reason, the mother who makes use of all the skim-milk is practising real economy and providing her family with good food for growth and health.
Foods which are a source of protein are usually expensive. Skim-milk, however, is an abundant and economical source of this substance and it is also the best and cheapest source of lime, which is necessary for the formation and repair of bones and teeth. Every mother wants her child to have strong, good looking teeth and this is only possible if sufficient lime is included in the food which he eats. There is a vital relationship between the young child’s diet and good teeth as there is a relationship between strong teeth and good health.
Skim-milk also contains sugar for heat and energy for the body to do- its work and is a source of water soluble vitamine indispensable to good health and normal growth. It is deficient in fat and in the fat soluble vitamine and, therefore, cannot entirely take the place of whole milk. Use whole milk, but do not be guilty of throwing away that which lacks only the fat and contains all the other nutrients. As a drink, in cooking, with cereals and with bread, skim-milk is an important and economical food.
SKIM-MILK IN COOKING.
Skim-milk can be substituted for whole milk in almost any recipe. As it is lacking in fat, it combines particularly well with cheese, cocoa, chocolate and other foods which are rich in fat. If cooked with cereal, or used in bread-making and cake-making, it adds nourishment and improves the flavor.
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Dublin Core
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Title
A name given to the resource
Page 4
Description
An account of the resource
It can be used to good advantage in sauces, soups, chowders, puddings, etc., and, if desired, the lack of fat can be made up by adding a little butter. Occasionally children and adults with stomach disorders find it difficult to digest fat in any form and, in this case, skim-milk is particularly valuable, as it supplies all the other necessary nutrients in a form that is easily used and easily digested.
Buttermilk, or as it is sometimes called, fermented milk, can be made very easily from sweetskimmed milk. Full directions are given in our circular “Why and How to Use Buttermilk”.
Skim-milk which has soured can be used to make cottage cheese, recipes for which will be found in our bulletins “Why and How to Use Cheese”, “Why and How to Use Milk,’’ and Why and How to Use Cottage Cheese”. These publications may be obtained free of charge upon request to the Publications Branch, Department of Agriculture, Ottawa.
CORN PANCAKES.
1 ¾ c. flour
¾ c. corn meal
1 ½ tbsp. baking powder
1 tsp. salt
½ c. sugar
2 ¾ c. skim-milk
1 egg
2 tbsp. melted butter
Heat the milk. Add corn meal and cook, stirring constantly, about 5 minutes. Sift dry ingredients and combine the two mixtures. Add well beaten egg and melted butter. Cook on a hot greased griddle pan until well puffed, full of bubbles and cooked on the edges. Turn and cook on the other side. Never turn a pancake twice or it will be heavy.
CREAM OF SPLIT PEA SOUP.
1 c. dried split peas
2 qt. water
4 c. skim-milk
½ onion
3 tbsp. butter
2 tbsp. flour
1 ½ tsp. salt
Pepper
2 inch cube fat salt pork
Pick over the peas and soak for several hours. Drain. Add the cold water, pork and onion. Simmer slowly until soft (3 or 4 hours), then rub through a sieve. Mix the flour with a little cold milk and stir this into the peas. Add butter and seasonings, then stir in the milk. Cook carefully a few minutes longer and serve hot.
SKIM-MILK WITH CEREAL.
The liquid used in cooking any cereal may be at least half milk. Cook by ordinary method in double boiler.
Ottawa: F. A. Acland, Printer to the King’s Most Excellent Majesty. 1922
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Government Publications
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Why and how to use skim-milk
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459079305154">TX715.6 ZZ6407</a>
Language
A language of the resource
English
Type
The nature or genre of the resource
Text
Rights
Information about rights held in and over the resource
In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413
Creator
An entity primarily responsible for making the resource
Campbell, Helen G.
Publisher
An entity responsible for making the resource available
Ottawa : Department of Agriculture
Date
A point or period of time associated with an event in the lifecycle of the resource
1922
Extent
The size or duration of the resource.
4 pages
23 cm
Provenance
A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource.
Gift of Gary Draper
Source
A related resource from which the described resource is derived
Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada.
Format
The file format, physical medium, or dimensions of the resource
JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner.
Subject
The topic of the resource
Cooking, Canadian.
Skim milk.
Alternative Title
An alternative name for the resource. The distinction between titles and alternative titles is application-specific.
Circular / Department of Agriculture, Canada, the Dairy and Cold Storage Branch ; 5
1920-1929
Collection - Gary Draper
Cuisine - Canadian
Ingredients - Skim Milk
Organization - Ontario Department of Agriculture
Region - Ontario
-
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
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
Cowan's Cocoa Insures a Wealth of Health
Identifier
An unambiguous reference to the resource within a given context
<a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459079105154">TX715.6 ZZ6409</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
Cowan Company
Publisher
An entity responsible for making the resource available
Toronto : Cowan Company
Date
A point or period of time associated with an event in the lifecycle of the resource
ca 1920-1925
Extent
The size or duration of the resource.
14 pages
16 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.
Is Referenced By
A related resource that references, cites, or otherwise points to the described resource.
Elizabeth Driver : Culinary Landmarks O459.1.
Subject
The topic of the resource
Cooking, Canadian
Cocoa
1920-1929
Collection - Gary Draper
Food Brands - Cowan's Cocoa
Ingredients - Cocoa and Chocolate
Region - Ontario