CULINARY CHRONICLES INDEX

Spring 1994 (Number 1) to Spring 2002 (Number 32)

This index, compiled by Fiona Lucas, covers eight years of CHC newsletters,
from spring 1994 to spring 2002. There’s a lot of information on Ontario’s
culinary history packed into these pages!

In the listings, the numbers before the colons are the issues, and the
numbers following the colons are the pages. Dates of the cook books are
of first editions, not necessarily the edition mentioned in the text.
People with their dates indicated are authors of books used as primary
sources in researching Ontario’s (culinary) history.

We’ve endeavoured to be as accurate and complete as possible when compiling
this index of newsletters. If you notice any errors or omissions please
notify

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A Aberdeen, Lady 21:1,2
Abrahamson, Roy (publisher; Cdn) 29: 1,3,4
Abrahamson, Una (food writer; Cdn) 20:1 (obit) 29:3
adulteration of food 21:1-2,6
alcohol, social attitudes 27:6
anchovy 16:3
Appert, Nicolas 13:4
apple 3:1 6:5 16:7 18:5 31:2
almond 18:5
Armstrong, Julian (food writer; Cdn) 8:5
Armstrong, Wendy (museum staff; Cdn) 4:5
asparagus 16:2
B Babette’s Feast (1987) 27:1
Baird, Elizabeth (food writer; Cdn) 24:6
bake kettle 15:5
bake oven 5:5 19:4-5
baking techniques 15:5
banana 18:3
Barer-Stein, Thelma (food writer; Cdn) 24:4 27:4-6 32:6
barley 14:4
beans 14:6 19:5
bear 18:5
Beard, James (food writer; Amer) 16:3
beaver tail 7:4 9:4
beef 18:5
beekeeping 21:2
beer 18:2 30:4
Beeson, Patsy (food writer; Cdn) 1:3 7:4 9:4
beet, sugar 18:2
Bennett, Susan (museum staff; Cdn) 11:1,2
Benoit, Jehane (food writer; Cdn) 17:1
Berton, Pierre (historian; Cdn) & Janet 2:4
beverages:
alcohol 27:6
beer 18:2 30:4cider 25:7
claret punch 26:2
cocoa 17:3
coffee 18:2,5
cocktails 3:2 8:2
cream nectar 3:2
elderberry wine 31:7
ginger beer 10:4-5
hot italian 3:2
lemonade 22:3 25:2
orgeat 8:4 9:5
punch 3:2refresco 24:7
root beer 29:6
sasparilla 10:4
tea 7:5 9:4,5 12:5 18:2
bibliographies 4:3
Driver, Liz Bibliography of Canadian Cookery Books
(Toronto; 2003) 25:3
biscuits (see cakes and biscuits)
bladder (for preservation) 13:5
Blackburn, Cathy (museum staff; Cdn) 5:5
Blackstock, Carolyn (museum staff; Cdn) 5:2 8:1 9:4 12:6-7 5:6,7 5:2
8:1 9:412:6-7 15:6,7 16:3 18:4 22:3 24:6
blancmange 17:5
boiling 15:4
book reviews:
  • Allen, Bridget, ed. Food: An Oxford Anthology (Oxford: 1994) 9:1
  • Archbold, Rick & Dana McCauley Last Dinner on the Titanic (New York: 1997) 16:4
  • Barer-Stein, Thelma You Eat What You Are: People, Culture and Food Traditions (Willowdale, ON: 1999) 21:6
  • Beale, Galen & Mary Rose Boswell The Earth Shall Blossom: Shaker Herbs and Gardening (Woodstock, VT: 1991) 16:6
  • Bennett, Jennifer Lilies of the Field (Camden East, ON: 1991) 9:1
  • Bonnell, William & Willy Brand The Sherlock Holmes Victorian Cook Book: Favourite Recipes of the Great Detective and Dr. Watson (Toronto: 1997) 16:5
  • Bower, Anne Recipes for Reading: Community Cook Books, Stories, Histories (Amherst, 1998) 18:3
  • Cameron, Jim Good for What Ails You: Self Help Remedies from 19th Century Canada (Burnstown, ON: 1995) 16:4
  • Casselman, Bill Canadian Food Words (Toronto: 1998) 20:2
  • Chatto, James The Man Who Ate Toronto: Memoirs of a Restaurant Lover (Toronto: 1998) 20:2
  • Crawford, Elaine & Kelly Aunt Maud’s Recipe Book: From the Kitchen of Lucy Maud Montgomery (Norval, ON: 1996) 12:4
  • Crocker, Pat Healing Herbs Cookbook (1999) 21:6
  • Crocker, Pat The Juicing Bible (Toronto: 2000) 28:4
  • Derry, Margaret, “Gender Conflicts in Dairying: Ontario’s Butter Industry, 1880-1920”, Ontario History (spring 1998) 18:3
  • Downie, Jill Storming the Castle: Dora and the Duchess (Toronto: 1998) 20:2
  • Five Roses Cook Book (Vancouver: 2000) 24:6
  • Fraser, Sylvia Chatelaine: A Woman’s Place: 70 Years in the Lives of Women (Toronto: 1997) 16:6
  • Frayne, Jessie Great Food for Happy Kids (Toronto: 2001) 32:6
  • Gaertner, Erika Reap without Sowing: Wild Food from Nature’s Cornucopia(Burnstown, ON: 1995) 16:6
  • Gray, Charlotte Sisters in the Wilderness (Toronto: 1999) 26:7
  • Hoffman, Frances & Ryan Taylor Much to Be Done: Private Life in Ontario from Victorian Diaries (Toronto: 1996) 16:6
  • Humanities Research Group Food, Cookery and Culture (U of Windsor: 1997) 18:3
  • Ladouceur, Barbara & Phyllis Spence Blackouts to Bright Lights: Canadian War Bride Stories (Vancouver: 1995) 18:3
  • Luard, Elizabeth Sacred Food (Chicago: 2001) 32:6
  • Maher, Barbara The Ultimate Cake (Montreal: 1996) 9:1
  • Morton, Mark Cupboard Love: A Dictionary of Culinary Curiosities (Winnipeg: 1996) 16:6
  • Shephard, Sue Pickled, Potted and Canned: The Story of Food Preserving (London: 2000) 28:5-6
  • Smith, Andrew Pure Ketchup: A History of America’s National Condiment(Columbia, SC: 1996) 16:6
  • Steele, Pamela Great Canadian Cookies (Toronto: 2000) 28:4
  • Stewart, Anita Great Canadian Cuisine: The Contemporary Flavours of the Canadian Pacific Hotels (Vancouver: 1999) 21:6
  • von Baeyer, Edwinna & Pleasance Crawford Garden Voices: Two Centuries of Canadian Garden Writing (Toronto: 1995) 8:5
  • Woodhead, Eileen Early Canadian Gardening: An 1827 Nursery Catalogue(Montreal: 1998) 20:2
  • Zyvatkauskas, Betty and Sonia Eating Shakespeare: Recipes and More
    from the Bard’s Kitchen
    (Toronto: 2000) 28:4
brawn 16:3
Bray, Kelly (student; Cdn) 14:2
bread 19:5
bread, white 18:3 19:7
brewers (Toronto) 10:4-5
bridie 13:7
British foodways 20:2,4-5 21:4-5 23:2
broth 17:5
Brouse, Cindy (museum staff; Cdn) 25:4 26:7
buda 11:3 12:3
Burke, Susan (curator; Cdn) 19:1-2
butchering 15:7
butter 16:7 18:2,3
C cake moulds 2:2
cakes and biscuits:
Bay of Quinte 26:2
bride 21:3
chantilly 16:7
cherry 7:2
chocolate & macadamia nutloaf 3:1
cookies 28:4
cream pie 16:3
date square 3:1
gingerbread 2:2 3:1
johnny 7:5 18:5
Ontario 26:2
plumb 19:5
Portugal 19:6
Scottish beer 27:2
sponge 19:5
strawberry shortcake 13:2
camp cookery 21:1
Canadian Conservation Institute (CCI) 22:4
candy:
chocolate 3:1
fudge 3:1
Carleton Freenet 4:5 5:5
carrot 9:3 18:5
casado 24:7
caviar 16:3
castor oil 21:2
celery 18:5ceramics:
bottles 10:4-5
ceviche 24:7
Champlain, Samuel de (1567-1635) (explorer; Fr) 6:3
Charms of Tea (newsletter; Cdn) 9:5
Chatelaine (magazine; Cdn) 16:6 17:3 18:2
Chatto, James (food writer; Cnd) 20:2
cheese 31:2
cheese dreams 31:4
Chez Soleil (caterers; Cdn) 8:1 17:4
chicken 18:5
chicken fricassee 3:1
Child, Julia (food writer; Amer) 15:6
Christmas 8:4 9:4 10:1 18:5 23:2
cider 25:7
Cipriani, Anna Marie (student; Cdn) 14:1
citric acid 3:2
citron 5:2claret punch 26:2
clementine 16:7
cock-a-leekie soup 17:5
cocktails 3:2 8:2
cocoa 17:3
coffee 18:2,5
Coleman, John 26:1
condensed milk 21:7
coneflower 14:1
conferences, symposia & workshops:
ALHFAM (Dundurn Castle; Sept 1998) 14:3
ALHAFAM (Doon Heritage Crossroads; June 1998) 15:7 17:3,4,5
CHO: Give Us Our Daily Bread: A Leavening Response to Historic
Yeast and Bake Oven Cookery
(Schneider Haus; Apr 1999) 19:2 20:3
CHO: From Rations to Riesling: Remembering Ontario’s Culinary Heritage (Doon Heritage Crossroads; Sept 1996) 7:1 8:1 9:1 10:2
CHO: Butchering Bee (Schneider Haus; Oct 1998) 13:7 15:7
Cuisine Canada: Northern Bounty V (Guelph, ON; Oct 2002) 32:4
OHS: Celebrating 1000 Years of Ontario’s History (Toronto; Apr 2000) 24:1
Williams College, MA: Food History Symposium (Sept 2001) 30:3
conservation of cook books 22:4-7
cook books, bibliography 4:3 25:3
cook books, community 18:3 28:1
cook books, family 17:1,2 22:4 23:2 24:3
cook books, history 20:3 21:3-4
cook books:
  • A. B. of Grimsby The Frugal Housewife’s Manual (Toronto: 1840) 5:3 16:2 32:4
  • Acton, Eliza Modern Cookery for Private Families (London: 1845) 10:2 13:2 19:7 24:2 28:7
  • Andrews, Julia Breakfast, Tea and Dinner: Viewed Classically, Poetically and Practically (New York: 1859) 27:3
  • Apicius Coquinaria (ancient Rome) 3:1 16:2
  • Archbold, Rick & Dana McCauley Last Dinner on the Titanic (New York: 1997) 16:4
  • Art of Home Cooking (Stork Magazine Cookery Service, London: 1954) 31:3
  • Beeton, Isabella The Book of Household Management (London: 1861)1:2 26:1
  • Bryan, Lettice The Kentucky Housewife (1839) 12:6 21:3
  • Buckskin Cookery (BC: 1957) 9:4
  • Canadian Economist, The: A Book of Tried and Tested Recipes (Ottawa: 1881) 4:3,4 16:3
  • Canadian Farm Cook Book (Toronto: 1911) 28:7
  • Canadian Housewife’s Manual of Cookery (Hamilton, ON: 1860) 3:4 4:4 16:3
  • Carruthers, Frances The 20th Century Home Cook Book (Chicago: 1906) 9:4
  • Carter, Charles The Complete Practical Cook (London: 1730) 20:5 21:5
  • Cassel’s Cooking Dictionary (London: 1953) 31:2
  • Charles Cheerio! A Book of Punches and Drinks (New York: 1930) 3:2
  • Child, Lydia Maria American Frugal Housewife (Boston: 1833) 13:4,5 19:5 28:7
  • Clarke, Anne Dominion Cook Book (Toronto: 1899) 21:3
  • Collett, Elaine The Chatelaine Cookbook (Toronto: 1965) 17:3
  • Cook Not Mad, The (Kingston, Upper Canada: 1831) 2:2 3:1 4:2,45:3 6:2 13:2,4 14:7 15:1,2,4 29:1-5
  • Cottage Cook, The, or Mrs. Jones’ Cheap Dishes (1797) 21:5
  • Crawford, Elaine & Kelly Aunt Maud’s Recipe Book: From the Kitchen of Lucy Maud Montgomery (Norval, ON: 1996) 12:4
  • Crocker, Pat Riversong: Using Herbs in Lean Green Cooking (Norval, ON: 1996) 17:4
  • Crocker, Pat The Juicing Bible (Toronto: 2000) 28:4
  • Cunningham, Marion The Supper Book (New York: 1992) 32:5
  • Dictionary of Wants (1858) 13:5
  • Dods, Margaret The Cook and Housewife’s Manual (Edinburgh: 1826) 3:4 6:2 15:4 16:3 17:5 28:7 30:2
  • Dominion Encyclopedia (Toronto: 1878) 5:3
  • Dora’s Cook Book (Bath, ON: 1888) 26:1-2
  • Economy Recipes for Canada’s “Housoldiers” (WWII) 28:2
  • Escoffier, Auguste Le Guide Culinaire (Paris: 1903) 16:4
  • Evelyn, John Acetaria: A Discourse on Sallets (London: 1699) 16:2
  • Farley, John The London Art of Cookery (London: 1783) 3:4 9:2 20:2 21:5 28:7
  • Farmer, Fannie The Boston Cooking School Cook Book (Boston: 1896) 8:2
  • Farmer’s Everyday Book, The (1858) 12:6
  • Ferguson, Carol Canadian Living Cook Book (Toronto: 1987) 5:3
  • Five Roses Cook Book (Winnipeg: 1913) 8:2 12:7 17:3 21:3 24:6 32:5
  • Gaertner, Erika Reap without Sowing: Wild Food from Nature’s Cornucopia (Burnstown, ON: 1995) 16:6
  • Galt Cook Book, The (Toronto: 1898) 5:2
  • Glasse, Hannah The Art of Cookery Made Plain and Easy (London: 1747; 1796) 3:1,3 19:4,6 20:5 21:4-5 32:2
  • Grantham, Melinda Ansley, ms. (Toronto: c1869) 3:2
  • Hale, Sarah: Good Housekeeper, The (Boston: 1839) 28:7
  • New Household Receipt Book (New York: 1853) 5:4
  • Harland, Marion Common Sense in the Household: A Manual of Practical Housewifery (New York: 1881) 2:4 3:5
  • Henderson, William Augustus The Housekeeper’s Instructor; or Universal Cook (London: 1780s) 20:5 21:5
  • High Class Cookery Recipes as Taught in the School by Mrs. Charles Clarke (London: National Training School for Cookery, 1893) 21:5
  • Home Cook Book, The (Toronto: 1878) 3:5 15:2 25:2 28:2 32:5
  • Hoodless, Adelaide Public School Domestic Science (Toronto: 1898) 11:5
  • Inglenook Cook Book, The (1911) 12:6
  • Italian Confectioner, The (1861) 13:6
  • Johnson, Madame Madam Johnson’s Present: or, Every Young Woman’s Companion (1766) 21:5
  • Kettle, Phil & Leslie Grandma Kettle’s Pies and Cookies (Erin, ON: 1992) 13:6
  • Kingsmill, Louisa, regimental ms. (Upper Canada: c1839) 3:3 4:4 5:3
  • Kitchiner, Dr. William The Cook’s Oracle (London: 1817) 1:2 3:1 4:4 16:3 23:3
  • La Cuisinière Canadienne (Montreal: 1840) 16:3 32:5
  • Laura Secord Canadian Cook Book (Toronto: 1966) 32:5
  • Leslie, Eliza: Directions for Cookery (Philadelphia: 1828) 3:4 12:6,7
  • Seventy-Five Receipts for Pastry, Cakes and Sweetmeats (Boston: 1828) 15:5
  • Maher, Barbara The Ultimate Cake (Montreal: 1996) 9:1
  • Markham, Gervase The Good Huswife (1615) 16:2
  • May, Robert The Accomplisht Cook (London: 1760) 20:5
  • Mongrain-Dontigny, Micheline Traditional Eastern Townships Cooking (La Tuque, QU: 1996) 32:4
  • Traditional Québec Cooking (La Tuque, QU: 1995) 32:4
  • Moore, R. The Artizan’s Guide and Everybody’s Assistant (Montreal: 1873) 7:5
  • Naomi Cook Book (Toronto: 1934) 28:1
  • Nourse, Mrs. Modern Practical Cookery (Montreal & Edinburgh: 1845) 14:7
  • Perkins, J Every Woman Her Own House keeper; or, the Ladies Library (London: 1796) 21:5
  • Purity Cook Book (Toronto: 1967) 32:5
  • Purity Flour Cook Book, The (Toronto: 1917) 12:8
  • Randolph, Mary The Virginia Housewife (Virginia: 1826) 8:4 16:3
  • Recipes The United Farm Women of Alberta (1928) 28:2
  • Renouf, Edith The Black Whale Cook Book (1948) 28:2
  • Roberts, Robert The House Servant’s Directory (Boston : 1827) 25:2
  • Rombauer and Becker The Joy of Cooking (New York: 1931) 12:6
  • Rundell, Eliza Mary A New System of Domestic Cookery (London: 1806) 16:2 19:5 20:2
  • Simmons, Amelia American Cookery (Hartford, CT: 1796) 4:2 5:4 12:6
  • Skilful Housewife’s Guide (Montreal: 1848) 16:3
  • Smiley’s New and Complete Guide for Housekeeping (Toronto Star ed: 1903) 16:2
  • Smith, Eliza The Compleat Housewife (London: 1727) 20:5 21:4,5
  • Standard Encyclopedia of Recipes (Chicago: 1901) 5:3
  • Staebler, Edna 3:1
  • Staebler, Edna Food That Really Schmecks: Mennonite Country Cooking (Toronto: 1968) 2:3-4 31:3
  • Staebler, Edna More Food That Schmecks (Toronto: 1979) 2:4
  • Staebler, Edna Schmecks Appeal (Toronto: 1988) 2:4
  • Steele, Pamela Great Canadian Cookies (Toronto: 2000) 28:4
  • Stewart, Anita and Jo Marie Powers Farmer’s Market, The 24:4
  • Stewart, Anita Flavours of Canada (2000) 24:4
  • Stewart, Anita Great Canadian Cuisine: The Contemporary Flavours of Canadian Pacific Hotels (Vancouver: 1999) 21:6
  • Stewart, Anita Trader Vic’s Bartender Guide (Garden City, NY: 1947) 8:2
  • Traill, Catharine Parr: Backwoods of Canada, The (London: 1836) 13:2 Female Emigrant’s Guide, The (Toronto: 1854) 13:4,5
  • Tried and True Recipes Young Women’s Guild of St. Andrews Church (Kingston, ON: c1900) 28:7
  • Verral, A Complete System of Cookery (London: 1759) 21:5
  • Watkins Cookbook (Winona, ME: 1938) 17:3
  • Wimodausis Club Cook Book (Toronto: 1922) 2:4 3:5
  • Ye Old Miller’s Household Book (1899) 21:3 [by Anne Clarke]
Cooke, Nathalie (professor; Cdn) 31:4
cookies (see cakes and biscuits)
cooking techniques 15:4-5
corn 14:5,6 27:7
cornmeal 18:5
corn oil 22:3
Costa Rica, foodways 24:7
cottonseed oil 22:3
cows 10:2
crackers 12:6-7 16:3 17:2 18:5
cranberry 16:7 18:5
cream, mock 12:6
cream nectar 3:2
Crocker, Pat (food writer; Cdn) 17:4
crockpot 31:3
Cuisine Canada 4:5 5:3 9:3 24:4,5
Northern Bounty V (2002) 32:2
Culham, Jacey Ann (artist; Cdn) 26:5
culinary films (see films, culinary)
Culinary Historians of Canada:
  • back issues 20:6-7
  • culinary club 2:5 3:5 4:5 5:5 6:5 7:58:4 9:5 16:7 21:7
  • directory of members 25:4-5, 26:5
  • editorials 5:1 13:1 15:1 16:1
  • inaugural meeting 1:1 2:1 3:1
  • minutes 26:3
Culinary Historians of ____ 6:4
culinary history, approaches to researching 13:6 22:1-2 27:3 28:1-2 30:3 32:3
culinary literature 31:4
culinary poetry 4:3 26:6
culinary web pages (see Internet)
curds 10:2
curry 7:5 13:4 21:2
custards and creams 3:1 12:6
D da Silva, Mary (museum volunteer; Cdn) 3:1 4:1
dairying 18:3
date squares 3:1
David, Cynthia (food writer; Cdn) 2:5
Davidson, Alan (food writer; Brit) 4:3
Delineator Fashion Magazine 18:5
dinner 6:3 7:4 30:4 32:2
Dolly of the Chophouse 1:3 (illus)
domestic science (Ontario) 11:5
donut 23:7
Driver, Elizabeth (bibliographies; Cdn) 3:1 4:3 25:3 26:1-2 27:1 28:1-2 32:3,5
duck 12:6 18:5
Dorothy Duncan (food historian; Cdn) 9:3 12:6 29:3 32:4
dutch oven 15:5
E Early Canadiana Online (see Internet)
Easter 9:4
Eaton’s (dept. store; Cdn) 18:5
Edmison-Driedger, Marilyn (herbalist; Cdn) 17:4
eggs 2:2 11:2
elderberry wine
electricity 21:2
England, foodways 20:4-5 31:3
epsom salts 3:2
Escoffier, Auguste (chef; Fr) 20:2
essences 4:4
exhibits, museum: Patterns in Light (Todmorden Mills, Toronto: 2000) 25:3
extracts 4:4
F Family Fare column (Ed Lyons, ed) 27:7
28:7 29:7 30:5 31;7 32:7
farming 23:1 24:4
fasting 32:1
Feltoe, Richard (museum staff; Cdn) 3:1 4:1
Ferguson, Carol (food writer; Cdn) 5:3 8:5
films, culinary:
Babette’s Feast (1987) 27:1
Fiona’s Musings (see Lucas, Fiona)
First Nations, chefs:
Skye, Bertha 9:4 14:6
Wolfman, David 8:5
First Nations, foodways 9:4 14:1,3
Mi’kmaq (Micmac) 6:3 8:2 32:2
Mississauga 14:4-5
Ojibwa 1:3
fish:
anchovy 16:3
fish and chips 25:7
fishing, ice 14:4
flaxseed 22:3
flies 26:4
flour 4:5 6:1
food history (see culinary history)Food and Nutrition Chronicles, (Grimsby, ON) 25:6
Food Chronology 22:3
Food History Directory 7:4
Food History News (newsletter; Amer) 6:4 7:4 28:3,7
Food Network, The (TV station; Cdn) 15:6
food songs 23:6
forcemeat 14:7
Fortier, Paul (caterer; Cdn) 3:3
fowl:
chicken 18:5
duck 12:6 16:3 18:5
goose 18:5
France, foodways 20:4-5
Fraser, Margaret (food writer; Cdn) 5:3 17:1
Fraser, Sylvia (journalist; Cdn) 16:6
fruit:
apple 6:5 13:1 16:7 18:5
banana 18:3
citron 5:2
clementine 16:7
cranberry 16:7 18:5
grape 6:1 8:4 18:5
lemon 2:5 3:2,4 4:2,4 5:4 8:4
orange 8:4 16:7 18:5
plantain 16:4prickly pear 14:1
prune 17:5
pummelo 8:4
rhubarb 28:6,7,8,9
shaddock 5:4 8:4
strawberry 13:1 14:1tamarind 24:7
fudge 3:1
Fuller, Richard (museum conservator; Cdn) 22:4-7
G Gadski, Mary Ellen (museum volunteer) 16:7
Garrison, Melanie (re-enactor; Cdn) 6:5
gas cookery 21:2
ginger 10:5 18:5
ginger beer 10:4-5
gingerbread 2:1
glass 13:5 25:3
Goldsmith, Maggie (museum staff; Cdn) 22:3
goose 18:5
goose, mock 21:5
Gotlieb, Sondra (journalist; Cdn) 7:5
grapes 6:1 8:4 18:5
grapeseed oil 22:3
grains:
barley 14:4c
orn 14:5,6 25:7
oats 14:4 16:7 27:5
rice 11:4 14:4,5
wheat 14:4
gravy 31:3
Green, Molly (museum staff; Cdn) 11:3 13:3
griddle 15:5
Grocer’s Handbook and Directory (1866) 22:3
H Haber, Barbara (curator; Amer) 18:3 30:3haggis 7:1 27:5-6
Hall, April (journalist; Cdn) 18:4
Hamilton, Trevor (chef; Cdn) 14:3
harvest 7:3
hazlenut oil 22:3
headcheese 15:7
hearth cookery 15:1,4-5
hearth death 15:1
herbs 17:4,5 16:6
coneflower 14:1
nettle 14:2,3 (illus)
oregano 7:5
Herkimer, Chris (student; Cdn) 14:4-5
Herzog, Caroline (student; Cdn) 22:3
Higgins, Laura (museum staff; Cdn) 9:4 12:2-3,4 15:3
Hoffman, Frances (writer; Cdn) 12:5
Hollands, Mara (museum staff; Cdn) 8:1
Hoodless, Adelaide Hunter (1857-1910)
(domestic scientist; Cdn) 11:1,5
Howard, John George (1803-1890) (surveyor & farmer; Cdn) 13:3 16:2
Hovey, Florence (19th century) 7:4
I ice 13:3
Grenadier Ice Company 13:3
ice cream 9:2 19:3icing, cake 18:1
immigrant groups to Ontario:
Croatian 23:2English 3:1 23:2
Finnish 1:3
German 2:2
Italian 1:3
Jewish 3:1
Mennonite 2:3-4 3:1 6:3 7:5
Polish 1:3
Portugese 3:1
Internet:
culinary web pages 23:4 24:5
Early Canadiana Online 32:5
invalid cookery 16:4-5
Irvine, Linda (museum staff; Cdn) 14:3
Iveson, Peter (Cdn) 29:7
J Jamieson, Lori (journalist; Cdn) 14:3
Jarvis, Hannah (1763-1845; Cdn) 5:4jelly 6:5
Jewish foodways 27:7 30:5
johnny cake 7:5 18:5
journals and magazines:
Canadian Agriculturist (Toronto) 31:2
Canadian Farm Magazine 28:7
Food and Foodways: Explorations in the History and Culture of Human
Nourishment
28:3
Food and Nutrition Chronicles (Grimsby, ON) 25:6
Food History News (newsletter; Amer) 6:4 7:4 28:3,7
Gastronomica: The Journal of Food and Culture (U of CA) 26:2 28:3
New Dominion Monthly, The (Montréal) 26:6
Petits Propos Culinaires (England) 28:3
K kail (kale) 17:5
ketchup 13:4
kitchen history, Ontario 26:4-5
kitchenware, reproduction 9:4 15:3
L lamb 7:2 18:5
Landsberg, Michelle (journalist; Cdn) 28:1-2
Langton, Anne (1804-1893; Cdn) 13:2,4 31:2
Lapell, Susan (museum staff; Cdn) 3:1
leavening agents:
eggs 2:2
pearlash 2:2
yeast 6:2 20:7
leek 17:5
lemon 2:5 3:2,4 4:2,4 5:4 8:4
lemonade 22:3 25:2
lemon pudding 4:2
Lent 32:1,2
lentils 3:1
Leo, Colleen 13:7 14:7
Lewis, Joyce (writer; Cdn) 8:1 25:7
libraries:
University of Guelph 20:1
Lightfoot, Brenda (re-enactor; Cdn) 15:2
linseed oil 22:3
L’Ordre du Bon Temps (1605) 6:3 32:4
Lucas, Dione (food writer; Amer) 5:3
Lucas, Fiona (co-founder CHO; museum staff; Cdn) 1:1 2:2 3:1,2,4 4:3,4 5:1,4 6:5 7:5 8:5 9:1 11:5 13:2-3 14:3 15:4 16:2,5,6 17:1-2 18:1-2 19:4-5 20:2 23:2
Fiona’s Musings 27:3 28:3 29:4 30:3 31:3 32:3
Luno, Nancy (museum staff; Cdn) 8:5
Lupton, Christine (see Ritsma, Christine)
M macadamia 3:1
macaroni, mock 16:3
MacDonald, Eva (archaeologist; Cdn) 10:4-5 24:3Macdonnell, Tracy (museum staff; Cdn) 20:4-5 21:4-5 22:7 23:4
Macnab, Sophia (Cdn; 1832-1917) 8:4 30:4
magazines (see journals and magazines)
maple sugar 8:2
maple syrup 8:2
Malagón, René 32:1
marmalade 8:4 11:4 27:5
Martin, Larry (U of Guelph) 8:5
Mason jars 13:1(illus),4
Masterson, Cathy (museum staff; Cdn) 6:5 8:1 14:3 19:2
McCullough, Robert (publisher; Cdn) 32:5
meat (general) 18:2
Melega, Jan (museum staff; Cdn) 19:2
Mennell, Stephen (historian; Brit) 21:4
Mennonite foodways 2:3-4 3:1 6:3 7:5 24:6 31:3
menu 18:4
Mi’kmaq foodways (see First Nations)
milk 10:2 11:1,5 18:2,3
mills, flour 4:5
Mississauga foodways (see First Nations)
Mitchell, Beth (re-enactor; Cdn) 15:2
mock recipes 12:6-7 16:3 21:5
Mongrain-Dontigny, Micheline (food author; Québecoise) 32:4
Montgomery, Lucy Maud (1875-1942) (novelist; Cdn) 12:1-5
Moodie, Susannah (1803-85) (writer; Cdn) 3:5 26:7 30:2
moose mouffle 7:4 9:4
Mountain, Liz (chef; Cdn) 8:1
Murray, Rose (food writer; Cdn) 18:5 19:3 28:6
muscovado sugar 6:5
museum exhibits (see exhibits, museum)
museums, Newfoundland:
L’Anse aux Meadows 32:5
museums, Ontario (see also Culinary Calendar
on back of each issue):
Battlefield House (Stoney Creek) 6:4
Black Creek Pioneer Village (Toronto) 4:5 6:5 23:7
Colborne Lodge (Toronto) 13:3
Doon Heritage Crossroads (Kitchener) 5:2 7:1 15:7 17:4
Dundurn Castle (Hamilton) 6:5 14:3 30:4
Enoch Turner Schoolhouse (Toronto) 1:3
Farm Museum, The (see OntarioAgricultural Museum)
Fort George (Niagara-on-the-Lake) 15:2
Fort Henry (Kingston) 3:3 9:5
Fort William (see Old Fort William)
Fort York (see Historic Fort York)
Fortress Louisbourg (Cape Breton) 31:3
Gibson House Museum (Toronto) 2:1 3:1 19:5 26:5
Grange, The (Toronto) 8:4
Heritage Toronto (Toronto) 13:3 17:7
Historic Fort York (Toronto) 17:5 31:3
John Parker Homestead (Harrow) 6:5
MacLachlan Woodworking Museum (Kingston) 4:5 5:5
Montgomery’s Inn (Toronto) 7:2
Moore Museum (Mooretown) 29:6
Myrtleville House Museum (Brantford) 4:5 5:5 9:5
Old Fort William (Thunder Bay) 4:5
Ontario Agricultural Museum aka The Farm Museum (Milton) 7:5
Pickering Museum Village 13:6
Redpath Sugar Museum (Toronto) 4:1
Seagram Museum (Kitchener; closed 1996) 3:2
Schneider Haus, Joseph (Kitchener) 14:1 17:4 22:3 25:6
Spadina Historic House (Toronto) 22:1
Steckle Heritage Homestead (Kitchener) 14:1 17:4 26:5
Todmorden Mills Heritage and Arts Centre (Toronto) 25:3
Toronto Historical Board (see Heritage Toronto)
Woodside National Historic Site (Kitchener) 11:3 22:3 25:6
Upper Canada Village (Morrisburg) 4:5
museums, United States:
Johnston Food Museum (Johnston, PA) 5:5
mustard 3:5
N Neeb, Sue (writer; Cdn) 28:5-6
Nelson-Raffaele, Elizabeth (museum staff; Cdn) 3:1 9:5 17:4,5 19:2
nettle 14:2,3
Neuland, Sigrid (museum staff; Cdn) 19:2
Newman, Becky (museum staff: Cdn) 29:6New Year’s Eve 9:4
Newell, Maggie (museum staff; Cdn) 7:2 19:2
newsletters (see journals and magazines)
Nightingale, Marie (food writer; Cdn) 8:5
nuts:
almond 18:5
macadamia 3:1
O oatmeal 7:5oats 14:4 16:7 27:5
oats, rolled 14:4
obituaries:
Abrahamson, Una (cook book collector; Cdn) 20:1
Synder, Beatrice (food writer; Cdn) 18:4
oils, cooking 22:3
castor 21:2
olive 21:2 22:3
rapeseed 22:3 25:7
sunflower 22:3 25:7
Ojibwa foodways (see First Nations)
Oliver, Sandy (culinary historian; Amer) 8:1,3
onion 3:5
Ontario, geographical locations:
Niagara Peninsula 6:1
Waterloo County 2:3
Ontario Historical Society 24:1
orange 8:4 16:7 18:5
Order of Good Cheer (see L’Ordre du Bon Temps)
oregano 7:5orgeat 8:4 9:5
orehnjaca (walnut roll) 23:2
Osche, Esther (Ojibwa storyteller; Cdn) 24:1
oysters 12:6 18:5 30:4
P paprika 7:5
Parloa, Maria (home economist; Amer) 21:2
pasta:
egg noodles 3:1
maccaroni 1:2
pastry 17:3
Patrick, Anna (museum staff; Cdn) 19:2,5
peanut oil 22:3
pearlash 2:2
pease pudding 3:1
peels, candied 3:4
Penfold, Steve (student; Cdn) 23:7
Penner, Marilyn (librarian; Cdn) 23:7
pepper, black 3:5
pickles & preserves 3:4,5 13:2,4-5 23:1
pieplant (see fruit: rhubarb)
pies:
apple 3:1 31:2carrot 9:3
chicken 18:5
cream 16:3
lemon meringue 2:4
mince 18:5
mock cherry 12:6-7
mock lemon 12:6
mock mince 12:6
sour cream & raisin 3:1
pigeon 18:5 30:4
pillau 21:2
plantain 16:4
plum 31:2
poetry 4:4 26:6
poppyseed oil 22:3
pork 18:5 21:5
potato 3:5 7:4 18:5 25:7
Powers, Jo Marie (university professor & mentor; Cdn) 4:3 6:3
9:4 14:6 16:4 24:4 32:4-5
preservation of food 13:4-5 28:5-6
prickly pear 14:1
Proulx, Amy (grad student; Cdn) 32:5
prune 17:5
pudding cloth 15:4
puddings:
boiled 15:4
cornstarch 31:3
Eve’s 15:2
flour 15:4
Malvern 31:4
new moon 12:2
pease 3:1
plum 7:4 18:5
rhubarb 28:7,9
suet 31:3
Yorkshire 31:3
pummelo 8:4
pumpkin 3:1
punch 3:2 25:2
Pure Food Show (Toronto; 1897) 21:1,2,6
Q quintessence 4:4
Québec, foodways 5:2 6:3
R rabbit 14:4
Radcliffe, Thomas (1794-1841) (diarist; Cdn) 3:5 13:4
rapeseed oil 22:3 25:7
rations, civilian (WWII) 18:1-2
recipe books (see cook books)
recipes:
Almond Icing (1915) 21:3
Asparagus Soup (1903) 16:2
Apple Jelly (1831) 6:5
Bordyke Bread (1845) 19:7
Bran Muffins (1930s) 32:7
Bride’s Cake (1915) 21:3
Bridies, Forfar (1929) 13:7
Butter Tarts (1915) 17:3
Candied Lemon Peel (1800) 3:4
Carrot Pudding (late 19th c) 9:3
Cherry Cake (1992) 17:2
Chili Sauce (early 20th c) 11:4
Chopped Liver (early 20th c) 30:5
Chutney Sauce, Indian (late 20th c) 14:5
Citron Preserves (1898) 5:2
Cock-a-Leekie (1833) 17:5
Cocoa, Iced (1938) 17:3
Corn Soup (late 20th c) 14:5,6
Cream Nectar (1869) 3:2
Cup Cake (1831) 4:4
Dried Apple Pie (1855) 31;2
Eggs a la King (1949) 11:4
English Salad (1845) 24:2
Eve’s Pudding (1831) 15:2,4
Flour Pudding (1831) 15:4
French Salad Dressing (1845) 24:2
Ginger Beer (19th c) 10:5
Gingerbread, Soft, with Fruit (1831) 2:2 3:1
Glorified Rice (1949) 11:4
Gooseberries, Damsons or Plums, To Preserve (1831) 13:4
Haggis (mid 19th c) 7:2
Honey-Rice Krisps, Ricky’s (mid 20th c) 17:2
Hot Italian (1930) 3:2
Ice Cream (1800) 9:2
Jumbles No. 115 (1831) 29:5
Lemon Essence (1881) 4:4
Lemon, Pickled (1833) 3:4
Lemon Pudding (1796; 1831) 4;2
Lemon Syrup (1889) 3:4
Indian Flappers (1828) 15:5
Maple Leaf Cocktail (1947) 8:2
Maple Sugar Candy (1914) 8:2
Maple Syrup Pie (1915) 8:2
Maccaroni Soup (1818) 1:2 3:1
Mince Pies (1833) 30:2
Mock Cherry Pie (1913) 12:7
Mull Wine, To (1831) 6:2
New Moon Pudding (1927) 12:2
Parkin’s Biscuit 27:2
Pastry, Edna’s Speedy Pat-In (1968) 2:4
Pastry, Rich Short (1915) 17:3
Pears, To Stew (1796) 32:2
Peas, How to Keep Green till Christmas (1831) 13:4
Pickle Puffs (1965) 17:3
Pillau of Fowl (1893) 21:6
Portugal Cake (1796) 19:6
Pound Cake (1890s) 29:7 30:5
Rhubarb and Ginger Jam (c1900) 28:8
Rhubarb Marmalade (early 20th c) 11:4
Rhubarb Pie (1857) 28:9
Rhubarb Relish (c1900) 28:8
Rhubarb Stir-Cake 28:6
Salad Dressing (early 20th c) 11:4
Schmaltz 27:7
Scotch Barley Broth (1817) 23:3
Scottish Beer Cake 27:2
Spring Fruit Soups (1829) 28:9
Stinging Nettle Soup (1985) 14:3
Strawberry Preserve (1831) 13:2
Strawberry Tartlets (1845) 13:2
Stuffing a Beef (1845) 14:7
Stuffing a Turkey (1831) 14:7
Syllabub (1861) 10:2
Wild Rice Tarts (late 20th c) 14:5
Wine Biscuit (1833) 6:2
Yeast (1806) 20:7
recipes, philosophy of 18:3 22:1-2
recipes, sources of 1:3
recipes, writing of 2:3 28:1-2
Rennie, Karen (museum staff; Cdn) 19:2Repka, Joanna (museum volunteer; Cdn) 3:1 13:6
reproduction kitchenware 15:3
restaurants, British Columbia:
Sooke Harbour House (Victoria) 24:4
restaurants, Ontario:
La Scala (Toronto) 25:3
On-the-Twenty (Jordan) 6:1
Royal York Imperial Room (Toronto) 18:4
Simpson’s Arcadian Court (Toronto) 18:4
rice 11:4 14:4,5
Rieger, Jenny (museum staff; Cdn) 19:2,5
Ritsma, Christine (formerly Lupton) (co-founder CHO; teacher; Cdn)
1:1,2 2:1,3-
4 3:1,2 5:1 9:1 10:2,3 11:2,3 13:1 4:1,3,5 15:4 16:4-5,6 17: 4 18:3
19:3 20:2 21:3 23:1 24:1 25:7 31:7 32:6rosewater 32:2
Rumford Baking Powder Co. 21:2
rural cookery 2:3-4
rutabaga 18:5
S sace 3:5 13:4
Sager, Susan (museum staff; Cdn) 4:5 5:5salads & salad dressings 2:3,4
Sangster, Mya (museum volunteer; Cdn) 3:1
sasparilla 10:4
sauce, golden syrup 31:3
sausages:
headcheese 15:7
schwadamahga 15:7
schmaltz 27:7 30:5
schnitzhaus 19:1
schwadamahga sausage 15:7
scotch 7:4Scott, Amy (museum volunteer; Cdn) 27:3 28:9 30:4
Scotland, foodways 17:5 27:4-6
sesame oil 22:3
Shaker foodways 16:6
shaddock 5:4 8:4
shepherd’s pie 31:3Sinclair, Janet (caterer; Cdn) 8:1
Slow Food 12:3
Simcoe, Elizabeth (1762-1850) (diarist; Cdn) 5:4 7:4 8:2,5 9:1 16:2
28:7
Skye, Bertha (chef; Cdn) 9:4 14:6
Snyder, Beatrice (food writer; Cdn) 18:4 (obit)
soups:
corn 14:5
maccaroni 1:2 3:1
mock bisque 12:6mock turtle 12:6,7 16:3
moose mouffle 7:4
nettle 14:2,3
oyster 18:5
sour cream 31:3
soyabean oil 22:3
Speck, Paul (vintner; Cdn) 8:5
spices 7:5 21:2
curry 7:5 13:4
ginger 10:5 18:5
mustard 3:5
paprika 7:5
pepper, black 3:5turmeric 1:3 3:5
spirits 18:2
Sproutt, Henry (brewer; 19th c) 10:4-5
squash 14:6squirrel 14:4
Staebler, Edna (food writer; Cdn) 2:3-4 31:3
Stewart, Anita (food writer; Cdn) 4:5 8:5 24:4-5
stinging nettle 14:2,3
Stockade Barracks 3:3
stove 21:2strawberry 13:1 14:1
Strickland, Sam (1805-1867) (settler; Cdn) 31:2
sugar beet 18:2
sugar, production 4:1
sugars:
brown 16:7
maple 8:2
muscovado 6:5
white 3:2 4:1 18:2
sunflower oil 22:3 25:7
syllabub 10:2
syrup 3:4
T tea (meal) 7:5 9:4,5 12:5 18:2 30:4
tarts:
lemon 18:5rhubarb 28:7
tartaric acid 3:2
Thanksgiving 7:3 21:2 23:2 31:3
tincture 4:4Titanic 16:4 28:8
tomato 18:5
Toronto Pure Food Show (1897) 21:1-2,6
Toronto Retail Grocers Association 12:1-2,6
Traill, Catharine Parr (1802-99) (writer; Cdn) 7:3 25:7 26:7 28:7
31:2
turkey 18:5turmeric 1:3 3:5
turnip 18:5
turnovers 28:7
Two Fat Ladies (food writers; Brit) 15:6
U Ukraine, foodways 6:3
V vegetables:
asparagus 16:2 28:8
carrot 9:3 18:5
celery 18:5cucumber 23:1
kail (kale) 17:5
leek 17:5
nettle 14:2,3 27:5
onion 18:5
potato 3:5 7:4 18:5 25:7pumpkin 3:1
rutabaga 18:5
squash 14:6
sugar beet 18:2
tomato 18:5
turnip 18:5
vegetarianism 21:2 22:3
venison 7:4 14:4 18:5
vinegar 3:5 25:7
Volunteer Historic Cooking Group (Toronto) 32:5Vranic, Barbara 3:1 20:3
Vranic, Manda 13:4-5
W Wallace Haxworth, Lily (1870-1953) (cook
book writer; Brit) 21:2
war brides (WWII) 18:3
web pages (see Internet)weights & measures 7:5 21:5
Weiler, Barbara (writer; Cdn) 26:4-5
wheat 14:4
Wheaton, Barbara (culinary historian; Amer) 18:3
whiskey 12:5White, Doug (chef; Cdn) 1:1
Wildfong, Bob (historic gardener; Cdn) 5:2 7:3 8:1 17:4
Williams, Alan (culinary teacher; Cdn) 32:5
Williamson, Mary (cook book collector; Cdn) 7:5 12:3 16:3 21:1-2,6
26:6 28:7 29:1-2 31:2 32:5,7
wine 28:7
Wine, Cynthia (food writer; Cdn) 7:5 17:5wine, Ontario 6:1 18:2
wineries, Ontario:
Cave Springs (Jordan) 6:1Chateaux des Charmes (Niagara-on-the-Lake) 6:1
Henry of Pelham (St. Catharines) 6:1 8:5
wok 31:3Wolfman, David (chef; Cdn) 8:5
Women’s Culinary Network (association; Cdn) 1:3 2:5
Women’s Institute 11:1,2-3,5
Woolworth’s (dept store) 18:5
Wranich, Bridget (CHO co-founder; museum staff; Cdn) 1:1 2:1 3:1,3
5:1,3 9:1,2,3 12:1,514:3,5 15:1 18:3 19:2,4-5 20:2 23:2 32:1
Wren, Melody (tea entrepreneur; Cdn) 9:4,5 12:5
X
Y yeast 6:2 20:2
yoghurt 10:2
Yorkshire pudding 31:3
Z zucchini 31:3

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