Canadian cuisine is recognized the world over as combining a unique array of fresh ingredients and a variety of cultural influences tempered by tradition. This third title in the Classic Canadian Cookbook series includes Canada''s most beloved recipes-think Nanaimo bars, matrimonial cake, maple fudge, tourtière, fish cakes, bannock, and wild blueberry jam. Known as "the first truly Canadian cookbook," this faithful replica of the original edition is essential for cooks anywhere.
The plucky spirit of 19th-century Canadian heroine Laura Secord permeates this collection, which was sponsored by the Laura Secord Candy Shops and created by the Canadian Home Economics Association to commemorate the Canadian centennial in 1967. Inspired by our national history and identity, it was destined to become an instant classic.
The regional and cultural diversity of Canadian cooking in the ''60s is wonderfully captured in these recipes:
o Fricandeau (a veal and pork loaf)
o Malpeque Oyster Stew
o Holubtse (Ukrainian stuffed cabbage rolls)
o Glazed Back Bacon
o Hot Cross Buns
o Blueberry Grunt
o Maplewood Doughnuts
o Quebec Sugar Pie
o Grape Jelly