The Woodstock Cook Book, produced by the “Ladies” of Woodstock, Ontario’s St. Mary’s Roman Catholic Church, is a compilation of recipes, each bearing the name of its contributor. In the typical style of the early-twentieth century cookbook, each recipe consists of instructions but lacks a list of ingredients. Many recipes are duplicated with slight variations and show the growing diversity of Canadian cuisine, including recipes for “Chop Suey” and “Polish Balls.” The book is divided into sections based on type of dish, such as “Fish and Oysters” and “Pickles and Catsups.” Since it was published during the First World War in 1917, there are many references to food conservation, such as recipes for eggless cakes and organ meats.
Woodstock Cook Book (by the) Ladies of St. Mary's Church (Woodstock, Ont.). Woodstock: St. Mary's Church. 1917. Gift of Una Abrahamson. Archival & Special Collections, University of Guelph Library