On vacation, found an old cook book, Vancouver Island, Edith Adams
On vacation and found this in a used book store in Nanaimo, BC.
by chris45576
2 Comments
icephoenix821
*Image Transcription: Book Pages*
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#edith adams’ thirteenth prize cook book
readers’ tested recipes
basic cookery
by **edith adams**
director edith adams’ cottage homemakers’ service
the vancouver sun
35c
—
#HOME MADE WINES ##MAKE YOUR OWN WINES Successful wine making in the home is assured by following rules carefully.
1. The first rule to follow is that of cleanliness. All utensils and containers should be sterile. The fruit must be sterilized too. If this rule is not followed, bacteria, especially those which form acetic acid, may cause the juice to become vinegar. 2. The second rule is that fermentation must be started quickly, before other bacteria can get into action. Too little yeast allows acetic acid bacteria to work, so that enough yeast must be added to prevent this. Use the dehydrated yeast, two packages to each gallon of liquid. Soften it in lukewarm water with sugar as directed on package and wait until it foams before adding it. The Brewers’ Yeast carried in drug stores has been inactivated, but live Brewers’ Yeast may be obtained from breweries. Use about 8 oz. (1 cup) to a gallon of liquid. 3. The third rule is to watch that temperature! 60 deg. F. is what you want. Cool the sterilized juice **quickly** to 60 deg. F. and add the yeast at this temperature. The slow cooling of the fruit and water mass allows acetic acid bacteria to establish themselves. Fermentation should take place at this heat too, an important factor for the best product. 4. Bottle your wine **immediately** upon cessation of fermentation, to prevent contamination. Let the wine age for six months for fine flavor.
To make a sparkling wine or beer, add a lump of sugar to each bottle and then cork tightly. This will form the gas, but not enough to “blow.”
##APRICOT WINE 12 pounds ripe apricots 2 gallons water ¾ cup sugar to each quart liquor
Cut clean apricots and boil in the water until flavor impregnates it. Strain through fine sieve, and measure and add sugar as needed. Boil again, skim, cool quickly and proceed as above, adding yeast.
##APPLE WINE 1 gallon apple juice 2 pounds sugar
To each gallon of juice immediately as it comes from the press, add sugar. Boil as long as any scum arises, strain and cool quickly. Proceed as in general rules, adding yeast as required. To every 8 gallons, a pint of French Brandy makes a delicious wine.
##APPLE CIDER Sour or tart apples are preferred. The apples should not be collected until they are sufficiently matured, and then should be left 14 to 16 days to mellow. The juice is next extracted, usually by pulping or grinding. The pulp is then pressed with heavy weights so as to extract all the juice, which is then placed in a large tub and kept at 60 deg. F. Let it stand 2 to 3 days for mild, 7 for medium and 8 to 9 days for strong cider. Drain off clear liquor into casks (must be sweet). Store in a cellar or other cool place, under 60 deg. F. and keep at a regular or even temperature. (It can be canned, sealed, while boiling hot. Skim first.)
Wash beets well and mash in water. Boil until tender. Strain next day and add sugar and cayenne. Boil 10 minutes, strain, cool quickly, and proceed as in general rules, adding yeast.
##CURRANT WINE 1 gallon juice 3 pounds sugar (add ½ pound for sweeter wine) 2 gallons water
Use fully ripe currants, crush well and strain off juice. Measure. Add water and sugar as required, and bring to a boil. Cool quickly and follow rules, adding yeast.
##DANDELION WINE 3 quarts blossoms 1 gallon boiling water 5 pounds sugar 2 lemons, 2 oranges, juice and ring
Pour boiling water over blossoms. Let stand 24 hours, strain and add sugar, fruit juice and rind. Boil 10 minutes, strain, cool quickly and proceed as in general rules, adding yeast.
Cut figs and raisins small. Add boiling water and sugar. Bring to a boil. Proceed as above, adding yeast.
—
#EDITH ADAMS’ THIRTEENTH PRIZE COOK BOOK “Good homemaking” and “Edith Adams” have become almost synonymous in the consciousness of British Columbia women. The Vancouver Sun established its homemaking adviser in her own friendly Cottage in January, 1947, hundreds of thousands of requests for information and advice have come to her by telephone, letter and personal interview. Women have also shared with her their own recipes and housekeeping lore, and in this Thirteenth Prize Cook Book, Edith Adams has culled some of the most popular recipes from The Sun’s newspaper columns in which she first published them. But this Cook Book is more than a collection of good recipes. It’s also a summary of balanced, low-cost menus (with recipes) for the four seasons of the year. Advising women on how to give their families good meals in the face of high food costs has become one of the most important phases of The Sun’s homemakers’ service.
The art of entertaining graciously in one’s own home is another very real interest of women, Edith Adams has discovered, and in this book she outlines the various forms such entertaining may take, adding good recipes for easy preparation. Last of all is “Getting Ready for Christmas”, summarizing the spirit which makes Edith Adams’ Cottage one of the friendliest spots in Western Canada during the four busiest weeks of a homemaker’s year her preparations for the Yuletide season.
COPYRIGHT, CANADA, 1950
Ooutoout
Oh that’s gorgeous and as a Nanaimoite I’m super jealous! What store?
2 Comments
*Image Transcription: Book Pages*
—
#edith adams’ thirteenth prize cook book
readers’ tested recipes
basic cookery
by **edith adams**
director edith adams’ cottage homemakers’ service
the vancouver sun
35c
—
#HOME MADE WINES
##MAKE YOUR OWN WINES
Successful wine making in the home is assured by following rules carefully.
1. The first rule to follow is that of cleanliness. All utensils and containers should be sterile. The fruit must be sterilized too. If this rule is not followed, bacteria, especially those which form acetic acid, may cause the juice to become vinegar.
2. The second rule is that fermentation must be started quickly, before other bacteria can get into action. Too little yeast allows acetic acid bacteria to work, so that enough yeast must be added to prevent this. Use the dehydrated yeast, two packages to each gallon of liquid. Soften it in lukewarm water with sugar as directed on package and wait until it foams before adding it. The Brewers’ Yeast carried in drug stores has been inactivated, but live Brewers’ Yeast may be obtained from breweries. Use about 8 oz. (1 cup) to a gallon of liquid.
3. The third rule is to watch that temperature! 60 deg. F. is what you want. Cool the sterilized juice **quickly** to 60 deg. F. and add the yeast at this temperature. The slow cooling of the fruit and water mass allows acetic acid bacteria to establish themselves. Fermentation should take place at this heat too, an important factor for the best product.
4. Bottle your wine **immediately** upon cessation of fermentation, to prevent contamination. Let the wine age for six months for fine flavor.
To make a sparkling wine or beer, add a lump of sugar to each bottle and then cork tightly. This will form the gas, but not enough to “blow.”
##APRICOT WINE
12 pounds ripe apricots
2 gallons water
¾ cup sugar to each quart liquor
Cut clean apricots and boil in the water until flavor impregnates it. Strain through fine sieve, and measure and add sugar as needed. Boil again, skim, cool quickly and proceed as above, adding yeast.
##APPLE WINE
1 gallon apple juice
2 pounds sugar
To each gallon of juice immediately as it comes from the press, add sugar. Boil as long as any scum arises, strain and cool quickly. Proceed as in general rules, adding yeast as required. To every 8 gallons, a pint of French Brandy makes a delicious wine.
##APPLE CIDER
Sour or tart apples are preferred. The apples should not be collected until they are sufficiently matured, and then should be left 14 to 16 days to mellow. The juice is next extracted, usually by pulping or grinding. The pulp is then pressed with heavy weights so as to extract all the juice, which is then placed in a large tub and kept at 60 deg. F. Let it stand 2 to 3 days for mild, 7 for medium and 8 to 9 days for strong cider. Drain off clear liquor into casks (must be sweet). Store in a cellar or other cool place, under 60 deg. F. and keep at a regular or even temperature. (It can be canned, sealed, while boiling hot. Skim first.)
##BEET WINE
6 beets
1 gallon water
3 pounds sugar
⅛ teaspoon cayenne pepper
Wash beets well and mash in water. Boil until tender. Strain next day and add sugar and cayenne. Boil 10 minutes, strain, cool quickly, and proceed as in general rules, adding yeast.
##CURRANT WINE
1 gallon juice
3 pounds sugar (add ½ pound for sweeter wine)
2 gallons water
Use fully ripe currants, crush well and strain off juice. Measure. Add water and sugar as required, and bring to a boil. Cool quickly and follow rules, adding yeast.
##DANDELION WINE
3 quarts blossoms
1 gallon boiling water
5 pounds sugar
2 lemons, 2 oranges, juice and ring
Pour boiling water over blossoms. Let stand 24 hours, strain and add sugar, fruit juice and rind. Boil 10 minutes, strain, cool quickly and proceed as in general rules, adding yeast.
##FIG WINE
4 pounds figs
8 quarts boiling water
5¼ pounds Demerara sugar
1 pound raisins
Yeast
Cut figs and raisins small. Add boiling water and sugar. Bring to a boil. Proceed as above, adding yeast.
—
#EDITH ADAMS’ THIRTEENTH PRIZE COOK BOOK
“Good homemaking” and “Edith Adams” have become almost synonymous in the consciousness of British Columbia women. The Vancouver Sun established its homemaking adviser in her own friendly Cottage in January, 1947, hundreds of thousands of requests for information and advice have come to her by telephone, letter and personal interview. Women have also shared with her their own recipes and housekeeping lore, and in this Thirteenth Prize Cook Book, Edith Adams has culled some of the most popular recipes from The Sun’s newspaper columns in which she first published them. But this Cook Book is more than a collection
of good recipes. It’s also a summary of balanced, low-cost menus (with recipes) for the four seasons of the year. Advising women on how to give their families good meals in the face of high food costs has become one of the most important phases of The Sun’s homemakers’ service.
The art of entertaining graciously in one’s own home is another very
real interest of women, Edith Adams has discovered, and in this book she outlines the various forms such entertaining may take, adding good
recipes for easy preparation.
Last of all is “Getting Ready for
Christmas”, summarizing the spirit which makes Edith Adams’ Cottage
one of the friendliest spots in Western Canada during the four busiest
weeks of a homemaker’s year her preparations for the Yuletide season.
COPYRIGHT, CANADA, 1950
Oh that’s gorgeous and as a Nanaimoite I’m super jealous! What store?