I have some Canadian cookbooks and only a few that are regional... or provincial per se. Adding this book to my collection is heartwarming. It's the paperback version and meant to look like a worn cookery scrap book. You know the kind, old tried and true family recipes stuffed between pages, handwritten or typed. It has a memento or old scrapbook feel to it with snippets of history and stories woven throughout. It also talks about the early settlers, early female food writers and First Nations and Indigenous Peoples, along with multicultural influences.
The recipes in this cookbook are handed down from people within the communities as heirlooms and some recipes are archived from the provinces food history and culture. Multiple women who had an impact or were influential not only in Ontario but within the culinary history of Canada are mentioned in this book, such as, Emily Pauline Johnson Tekahionwake (poet & crackerjack cook), Dora Fairfield (who at 26yrs old wrote a 311 page cookbook, Dora's Cook Book), Nellie Letitia (Mooney) McClung (food writer, MLA for Edmonton), Flora (McCrea) Eaton or Lady Eaton (nurse and heiress and director of the T. Eaton Company), Winnie Collver (awarded the Excellence in Food and Cookery prize, 1930), Hariot Georgina Rowan Hamilton also known as Lady Dufferin (Governor General of Canada from 1872 to 1878), Isabella Lucy Bird Bishop (travel writer, global explorer, photographer and naturalist), Mary (Allen Clark) Moore (Canadian food columnist), Shirley Jack (beanery queen in the Canadian National Railway's Rainy River station, waitress and also famous for her legendary butter tart) and of course Mrs. Beeton and Queen Victoria get a honourable mention amongst many other predominant and well known women, families and men that helped shape and create either the culinary culture and or history of Ontario and Canada. Many of the recipes collected for this cookbook are familiar... bannock, corn bread, Irish soda bread, scones, Scotch broth, Mulligatawny, Tourtière, apple cake, ginger bread, Canada's War Cake and oatmeal date squares just to name a few.
Most of the book focuses on the 1800's and early 1900's and recipes are included from historic sources, while others are from private collections and seem to come to an end around the 1950's and or 1960's due to the changes in homestead life, farming, the introduction of supermarkets and prepared foods.
I'm sharing a simple yet charming recipe, that I look forward to making, from Ruth Marian (White) Redmond (Bachelor of Arts Degree and teaching diploma, Bachelor of Library Science Degree, and in the 70's was the chief buyer and cook for Meals on Wheels in Kingston, Ontario). It is noted that "despite this recipe being called a soufflé, the egg whites are not beaten separately, making this more like a savoury carrot pudding than a soufflé."
Carrot Soufflé
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2 cups cooked carrots, puréed
1 tsp salt
1/4 cup liquid honey
1 1/4 cups rich milk or thin cream
3 tbsp cornstarch
3 eggs, well-beaten
4 tbsp melted butter
Stir into puréed carrots the salt, honey, and milk with cornstarch disolved in it. Then add the well-beaten eggs and last, the melted butter. Pour into a buttered casserole dish and bake 45 minutes at 400ºF. (Done when table knife inserted into the centre comes out clean.) Serves 6 - 8
Notes: Tbsp = Tablespoon and tsp = teaspoon
