Original Canadian Cookbook

This isn't the original copy from 1958, this is the new edition print from 1975. It reads like any household management cookbook would. I have only a few Canadian cookbooks and what peaked my interest besides the snowy landscape scene through the window on the front cover was the culinary choices it offers... 6 Canadian menus, French-Canadian cuisine and Canada's Multicultural kitchens. I think the latter of the three is more prevalent today. At the time Helen Gougeon was the leading authority on Canadian food since the 1950's when her cookbook, Good Food was publish. Each recipe had to be easy to follow, economical to make and sufficiently different to give variety to a meal. Something that today's home cooks are still striving to achieve.  

Many recipes come to mind when one says Canadian cuisine. Of course this cookbook has the classics like French - Canadian Pea Soup, Tourtiere, Quebec Baked Beans, Sugar Pie, Succotash, Tomato Relish, Bacon Corn Bread, and Canadian Salmon. In this cookbook there are recipes that haven't even crossed my mind at being a part of Canadian cuisine. Like the Zucchini Crêpes and the Casserole of Onions. 

Zucchini Crêpes
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3 cups grated zucchini, coarse or fine
1 egg
salt and pepper to taste
1/2 cup flour
1 teaspoon baking powder
melted butter
grated parmesan cheese

Combine grated zucchini, egg, salt and pepper in a boel. Sift flour and baking powder over zucchini and mix thoroughly.
Drop by large spoonfuls onto a lightly-oiled frying pan or griddle and cook till brown on both sides.
Serve with melted butter and grated parmesan cheese. These make delicious hors d'oeuvres in which case you should make them very small. Serves 6.

Casserole of Onions
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2 lbs. onions, sliced 1/4 inch thick
1 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon celery seed
1/4 teaspoon basil or sage
3 tablespoons butter or bacon fat
1/4 cup hot water
1/2 cup bread crumbs

Mix salt, pepper, paprika, celery seed and basil or sage together.
Place layers of the sliced onions in a shallow greased casserole and sprinkle the mixed seasoning between the layers.
Dot top of casserole with butter or bacon fat and pour hot water over mixture. Cover.
Bake in a 400º oven for 1 hour. Then sprinkle the top with bread crumbs and a little melted butter to taste. Bake, uncovered, for 15 minutes longer or until the crust is golden brown. Serves 4 to 5. 

And thirdly Apple Cider Pie...

Apple Cider Pie
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6 medium tart apples
1 to 2 cups cider
flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pie shell

Peel and core apples and cut into eights.

Place apples in a pot and cover with cider. Cook over slow fire for approximately 30 minutes, or till soft. 
Remove from heat and if the sauce is not thick add a little flour.
Add sugar and spices.

Bake a pie shell for about 5 minutes, then pour apple filling into it. Cover top, lattice-fashion, with uncooked pastry strips and bake at 450º for 8 minutes. Reduce heat to 350º and bake 25 minutes longer. 


Have a good weekend everyone! - JD