Description Western Canada Flour Mills, Toronto, 1923. Soft cover, 183 pages followed by blank pages to write your own recipes (3 recipes written). Green card covers with green cloth spine, rear cover missing; raised lettering and decorations on front, some losses and creases. Hole at top spine for hanging cord. Tear to cloth at upper rear spine edge, small loss at lower spine edge with tear and some fraying. All pages secure. Prior owner’s info inked on second and third pages; some pages are more toned than others, a few pages have sections darkened due to colour photos opposite; edge tears to some pages, occasional age spots and light creases; loss to lower corner and a bit along fore-edge of last personal recipe page. Personal recipes in pencil on p. 14 at end of front Index and p. 44. Colour illustrations. ‘Contains the best recipes of our last book to which have been added the carefully tested and selected recipes of experts adapted to the changes and improvements in culinary methods and apparatus.’ (from title page)

Historical and Culinary Significance

This 1923 edition of Western Canada Flour Mills' recipe book provides a fascinating glimpse into early 20th-century Canadian cooking and baking practices. The collection not only preserves traditional recipes but also reflects the evolving culinary techniques of the era, adapted to new kitchen appliances and methods. The inclusion of both printed and personal handwritten recipes adds a unique personal touch, illustrating how home cooks interacted with and personalized their cookbooks.

Physical Description and Condition

The book’s green card covers with a green cloth spine are characteristic of the period, with raised lettering and decorative elements enhancing its visual appeal. Despite the rear cover being missing and some wear along the spine edges, the book remains structurally sound with all pages firmly attached. The hole at the top of the spine suggests it may have been hung in a kitchen for easy access during meal preparation.

Content Overview

Spanning 183 pages, the book offers a comprehensive collection of recipes ranging from everyday staples to more elaborate dishes, accompanied by colour illustrations that bring the culinary instructions to life. The title page’s promise of “carefully tested and selected recipes” underscores the reliability and quality expected from this publication.

Personalization and Usage

The presence of handwritten recipes and notes within the book’s margins and blank pages reveals its active use by previous owners.

Collector’s Note

For collectors and culinary historians, this volume represents a valuable artefact that captures both the commercial and domestic aspects of baking culture in early 20th-century Canada. While some wear and damage are evident, the book’s overall condition and unique personal additions make it a compelling piece for study or display.