Canadian Cook Book


Pattinson, Nellie Lyle (1878-1953); Helen Wattie (Foreword); Elinor Donaldson (Foreword)

Out of stock


Pattinson, Nellie Lyle (1878-1953); Helen Wattie (Foreword); Elinor Donaldson (Foreword). Canadian Cook Book. Toronto: The Ryerson Press, 1959. Revised and Enlarged Edition. pp. viii, 529. Small 8vo., measuring 19.5 x 13.5 cm. Bright yellow cloth over boards with navy-blue lettering and illustration to the spine, and front board. Replete with many leaves of photographs, figures, illustrations, charts, tables, et al. – all collated and accounted for. Sections include: Food and Its Use; Meal Planning; Table Service; Carving of Meat, Fish and Fowl. A plethora of recipes including for: Meats (Beef, Veal, Lamb, Pork, Venison, Poultry, Fish), Vegetables, Sauces for Fish, Meat, and Vegetables; Eggs, Cheese, Salads, Salad Dressings, Sandwiches, Foods Cooked in Deep Fat; Cereals, Desserts, Sauces for Desserts, Beverages, Confectionary, Special Diet Foods and Beverages. Light rubbing, fraying to the cloth extremities, a few hand-written recipes to the rear endpapers under the heading of ‘Favourite Recipes’. Text-block remains quite bright, clean, and unmarked. Overall, a very good copy of an increasingly scarce Canadian cookery title. See Driver, p. 620, O 506.19. “Historians hail the Canadian Cook Book as a landmark. Lorne Bruce, head of archival and special collections at the University of Guelph, which houses Canada’s foremost archival cookbook collection, says: “It was Canada’s first mass-produced cookbook, emphasized nutrition, [reflected] the pre-World War I development of household science economics courses, which combined arranging menus, home administration, budgeting, finance, and efficiency with cooking and serving, and … the postwar liberation of women through related workplace positions. Using ‘Canadian’ was inspired, tying it to Canada’s growing independence from England.” Hardcover. (#1662) $75.00