Historical Cooking Books – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker
Available in PDF, Text, JPG formats, and more
MESSAGE TO BRITISH HOUSEWIVES
HIGH COMMISSIONER FOR CANADA Canada House, London, S.W. 1
THIS little book contains recipes for a number of delectable dishes that can be prepared easily and quickly from preserved or packaged foods and is intended to provide several more links in the chain of distribution between the Canadian producer and the consumer.
The book tells you something of which Canadians are justly very proud: that no other country produces food under more hygienically perfect conditions. The same standards are maintained in our home and export markets: the former because the health of the people is a paramount concern; the latter because we jealously guard our good name.
The principal Canadian pure food products which the recipes cover are dealt with under separate headings and you are asked not only to use them but to give them a fair trial by preparing them in the most appetizing manner. They are good, wholesome, and delicious: each in its own class as near perfection as can be attained. You are urged to buy them because they are good, and not simply because they are Canadian. All things being equal, you are requested to give a logical preference to the Canadian product over the foreign.
The recipes given are quite comprehensive within the field that the book covers, and it is felt that they will prove extremely useful.
- Topic Formulas, recipes, etc
- Published London : High Commissioner for Canada
- Collection queens_university; toronto
- Digitizing sponsor Queen’s University – University of Toronto Libraries
- Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library
- Language English
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