For over two years, THE EQUITY has been sharing local recipes that were first published in various cookbooks created by church groups, women’s institutes, and ladies’ auxiliaries across this county. Some of these groups had the recipes typed out, while others, like the St. Matthew’s Anglican Church of Charteris, Que., had contributors write out every recipe by hand. Either way, these books are labours of love and offer a precious archive of the food around which people gathered for many years, some (but not all) of these dishes still regulars at community feasts today. Cooking, like telling stories, brings people together.
Ahead of this Labour Day weekend, the team at THE EQUITY’s Test Kitchen tried out five recipes from three different local cookbooks – all of them good for feeding a crowd on a budget. So if you’re hosting friends or family for the Shawville Fair, or just want to get out for a meal in some of the last summer sun, we hope these recipes can feed your bellies and maybe take you back to another time. If you do try them, write in to let us know how it went!
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Go to theequity.ca/recipes for more information.
From Eleanor’s Recipe Collection, by Eleanor Hayes, publication date unknown
This recipe is true to its name. You’ll likely have everything you need in the pantry already. THE EQUITY trusts readers can find their way through cooking and cubing potatoes, as those steps are not included in this recipe.
Peach Crisp
The Ladies’ Auxiliary of Saint Joseph’s Manor Cook Book – 1979
Peach crisp, pie, or cobbler is a must at the end of August, when peaches are in their prime. One may want to reconsider baking this in a cast iron skillet though if the ambition is to bring it on a picnic.
From The Little Guild Cook Book of St. Matthew’s Anglican Church, Charteris – 1965
This recipe for macaroni salad, written by Lucy Crawford, leaves the salad dressing to the creator. Choose your own adventure! Though a typical macaroni salad dressing is heavy on the mayonnaise and uses a splash of pickle juice and a dash of mustard to give it that je-ne-sais-quoi.
From Eleanor’s Recipe Collection, by Eleanor Hayes, publication date unknown
A staple at any event that involves food, these sandwiches are simple to make and come in many varieties – an easy crowd pleaser. But don’t take for granted that the grocery store will have the pre-cut bread. As the recipe indicates, best to head to your local bakery.
Pineapple Lime Velvet
From The Little Guild Cook Book of St. Matthew’s Anglican Church, Charteris – 1965
This recipe, admittedly, is less packable than the others, but as this newspaper’s editor had never made a Jell-O salad before, and was intrigued by the inclusion of chopped celery, she felt called to give it a try. How did it go? Not swimmingly, though the final Jell-O ring did end up swimming in its own juices. Apologies to Mrs. Fred Dagg, author of this recipe, for making a mess of what is sure to be a work of art if done well. If setting this “Pineapple Lime Velvet” in a regular sized bundt pan, it is recommended you triple the recipe.
