Name: Canadian cook book
Author: Nellie Lyle Pattinson

NADIA COOK BOOK CANADIAN COOK BOOK JT. CMtAM or CARBOT SOW. 2 C OUTOl I anull onion 4 tb. Bour 1 T nit Ml T. whtt« pepp>r 3 tb. txiUer. 2 e. earrot stock tnd pulp. 3 c milk. I Wash and scrape oarroU; grnl* or cut in BomU pieces. 2. Cook with onion, in boiling water, until tender. 3. Press through a sieve; then- shouJf! be 2 c. stock and 4. Finish according to general method. CSBAM OF CSLBRY SO0P. IMe. orJery 4 lb. eour. 1 T. salt. HT. pepper 2 tb. butter. Sc-i Specimen page showing method of presenting recipes features of Particular Interest Jn the Firsl Complete Cook Book to be compiled in Canada m4 IHIS New Cook'Book was arranged primarily to satisfy a demand for a book of recipes conven- iently arranged for the use of teachers in tech- nical schools. For this reason a number of I distinctive features characterize it. For instance, a resume of foods is included in which is iven a brief explanation of terms such as are met in many tides in magazines and newspapers, and following this, ractical suggestions as to principles underlying diets and lenus. The author, Miss NeUie Lyle Pattinson, is Director of Domestic :ience at the Central Technical School, Toronto. Assistance was ven by Miss Lexa Denne, B.A., Miss Myrtle Gardiner, B.A., Miss nnie Gray, Miss Ethel Stockwell, B.A., and Miss Helene Wilkinson, eachers in the Domestic Science courses in the same schooL Toronto echnical School has achieved an enviable reputation for its courses in omestic Science and food preparation, and these teachers have given their best to both theory and practice in the book. The recipes offered have been carefully tested for use in school and orae, and wherever possible temperatures used in cooking have been ated. In cases where circumstances allow, a tabulated plan has been ied, as for example, the tables which enumerate cuts of meats, and uces for meats and vegetables. In addition to excellent diagrams, lowing cuts of meat, there are photographic illustrations. These com- ined should be a very great help to the novice in the selection and uying of meats. While a large edition of the book has already been sold, especially school purposes, it has proved particularly popular in the home, he recipes have been prepared from the standpoint of food in relation health and are economical rather than extravagant. The book is ■ne which will be most helpful to a child just learning to cook or to the atron who wishes to introduce scientific methods into her cookery. 'sented to the 3RARY of the SITY OF TORONTO hy ohn E. Langdon CANADIAN COOK BOOK By Nellie Lyle Pattinson Director of Domestic Science Assisted by Lexa Denne, B.A, Myrtle Gardiner, B.A. Annie Gray Ethel Stockwell, B.A. Helene Wilkinson Teachers in Domestic Science Central Technical School, Toronto TORONTO THE RYERSON PRESS First Edition, December, 1923 Second Edition, December, 1924 Copyright, Canada, 1923, By The Ryeeson Press. Printed and Bound in Canada PREFACE

AI-modernized reading of the original text

CANADIAN COOK BOOK JT. CREAM OF CARROT SOUP. 2 C. butter 1 small onion 4 tb. Bour 1 T. salt 1 T. white pepper 3 tb. txiUer. 2 c. carrot stock and pulp. 3 c milk. 1. Wash and scrape carrots; grate or cut in small pieces. 2. Cook with onion, in boiling water, until tender. 3. Press through a sieve; there should be 2 c. stock and pulp. 4. Finish according to general method. CREAM OF CELERY SOUP. 1 head celery 4 lb. eour. 1 T. salt. HT. pepper 2 tb. butter. Salt Specimen page showing method of presenting recipes features of Particular Interest Jn the Firsl Complete Cook Book to be compiled in Canada m4 IHIS New Cook'Book was arranged primarily to satisfy a demand for a book of recipes conveniently arranged for the use of teachers in technical schools. For this reason a number of I distinctive features characterize it. For instance, a resume of foods is included in which is iven a brief explanation of terms such as are met in many tides in magazines and newspapers, and following this, ractical suggestions as to principles underlying diets and lenus. The author, Miss NeUie Lyle Pattinson, is Director of Domestic :ience at the Central Technical School, Toronto. Assistance was given by Miss Lexa Denne, B.A., Miss Myrtle Gardiner, B.A., Miss Annie Gray, Miss Ethel Stockwell, B.A., and Miss Helene Wilkinson, Teachers in the Domestic Science courses in the same school. Toronto Technical School has achieved an enviable reputation for its courses in Domestic Science and food preparation, and these teachers have given their best to both theory and practice in the book. The recipes offered have been carefully tested for use in school and home, and wherever possible temperatures used in cooking have been stated. In cases where circumstances allow, a tabulated plan has been ied, as for example, the tables which enumerate cuts of meats, and Sauces for meats and vegetables. In addition to excellent diagrams, showing cuts of meat, there are photographic illustrations. These comined should be a very great help to the novice in the selection and buying of meats. While a large edition of the book has already been sold, especially school por home, it has proved particularly popular in the home. The recipes have been prepared from the standpoint of food in relation health and are economical rather than extravagant. The book is one which will be most helpful to a child just learning to cook or to the matron who wishes to introduce scientific methods into her cookery. Presented to the LIBRARY of the VERSITY OF TORONTO hy ohn E. Langdon CANADIAN COOK BOOK By Nellie Lyle Pattinson Director of Domestic Science Assisted by Lexa Denne, B.A, Myrtle Gardiner, B.A. Annie Gray Ethel Stockwell, B.A. Helene Wilkinson Teachers in Domestic Science Central Technical School, Toronto TORONTO THE RYERSON PRESS First Edition, December, 1923 Second Edition, December, 1924 Copyright, Canada, 1923, By The Ryeeson Press. Printed and Bound in Canada PREFACE