This week, in addition to sharing a recipe, I am seeking assistance in locating some special cookbooks for a reader who lost her copies in a move back to Moose Jaw from British Columbia.
“When we moved back the moving company seemed to have trouble returning all our possessions to us and I lost all my cookbooks in the move. I have been slowly trying to replace them but Canadian cookbooks are hard to come by. I am still missing my Canadian Cook Book Nellie Lyle Pattinson published 1943 and 1969,” the reader explained in her e-mail.
“The Canadian Cook Book was the text for home economics for all of Canada from 1921-91 so people cherish the book if they have it,” she said.
I went through my stash of my much loved older cookbooks but unfortunately the Canadian Cook Book was not in my collection. I am wondering if I had it but shared it with others when I donated to the hospital book sale a few years ago.
At any rate, I am now in search of the Canadian Cook Books to help a reader in her quest. I would welcome calls from anyone who has the books and is willing to share in some way with another collector. I can be reached at [email protected] or at 306-692-7357.
In my own search I came across the Canadian Cook Book online, selling for a high of $132.05 or a similar edition for $33.35. All are used and considered in good condition.
While browsing online, it soon became evident why home economists relied so much on this book. The table of contents noted the reader would discover eight principles underlying the planning of diets. In addition the book covered daily food requirements, meal planning, how to carve meat, fish and fowl, how to tell the cuts of meat and how to prepare large amounts of food for home catering.
And inside would be details on how to prepare sauces, soups, sandwiches, salads, foods cooked in deep fat and making white and brown bread.
Using a type enlarger and a miniature magnifying glass, I was drawn to a recipe for Swiss steak in one of these used books. I offer it this week.
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Swiss Steak
2 lb. round steak, cut 1-1 1/2 inch thick
1/3 cup flour
1 tsp. salt
1/8 tsp. pepper
2 tbsps. dripping
1 sliced onion
2 cups boiling water OR
1 cup boiling water and 1 cup strained tomatoes
Wipe meat and place on board. Dredge with mixed flour and seasonings. Pound flour into meat using a wooden potato masher or the edge of a heavy plate.
Heat frying pan to very hot and put in drippings. Brown meat on both sides. Add onion, boiling water and tomatoes.
Cover tightly and cook below boiling point for two hours. Green peppers and carrots may be added.
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Thank you in advance to anyone who might be able to help me in my latest search.
Joyce Walter can be reached at [email protected]
