CANADIAN COOK BOOK Hardcover - 1936

Toronto: The Ryerson Press, 1936. (CAD) This is the 3rd printing of March 1936 ( Erronesly called the :eighth edition" on the cooyright page) of the revised and enlarged eidtion of May 1930 (erroneously called the "Sixth edition" on the copyright page. There is a three word notation in ink to the recipe on page 62, no other markings, the front hinge paper has been repaired with adhesive, thus about Very Good only with a touch of rubbing to cover corner tips, no dust jacket. 20 x 14 cm, blue cloth with gold titles, [i-iv], v-xii, 1-416pp, index. B&W frontis showing a Reception Table, and 6 other B&W pagillustrations showing Table settings and ways ofcarving ham and roasts. Line diagrams of meat cuts and B&W photos of meat cuts onpages 22-27. The First edition was December,1923. The book went into 4 subsequent printings (erroneously called "editions" on the earlier copyright pages. The book was revised and enlarged in May 1930, so this 1930 edition is the Second Edition (erroneously called the Sith edition in the copyright pageas of the earlier books). It then went to 12 more printings to November 1945. This book appeared in the US as NORTH AMERICAN COOK BOOK published by Thomas Bouregy & Co. (1954?) and later reissued by the Ladies home Journal Cookbook Club.This is a venerable Canadian cookbook with recipes laid out with the ingredients list first and with very brief instructions. This started as a prescriptive textbook, and eventually became a staple in Canadian households Nellie Pattinson, was the Director of Domestic Science at Toronto’s Central Technical School. This cookbook, the authority of which was confirmed by Pattinson's affiliation with the school, was a Canadian addition to the "rational school"of domestic science, which gained popularity with Fannie Farmer’s Boston Cooking-School Cook Book (1896). Reflecting on the book in a 5 December 1942 article in Toronto’s Star Weekly, Jean Brodie noted that “The recipes for desserts and other sweet dishes call for less sugar than many American recipes—to suit the tastes of Canadians who do not like their foods as sweet or as rich as the folks who live ‘South of the border.’” Measurements used the Canadian 40-ounce (rather than 32-ounce) quarts, and flour was measured in keeping with Canadian milling practices (2.0 JM HOQ101/2. Second Edition. Hard Cover. Very Good (-)/No Dust Jacket. 8vo - over 7¾" - 9¾".