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ARCHIVED - Bon appétit!
A Celebration of Canadian Cookbooks

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Browse The New Galt Cook Book

Cover of cookbook, THE NEW GALT COOK BOOK, featuring an illustration, in an orange frame surrounded by stalks of wheat, of a woman carrying a loaf of bread
Source
Margaret Taylor and Frances McNaught. The New Galt Cook Book. Toronto: McLeod and Allen, 1898

The New Galt Cook Book is a revised edition of a book that was popular in English Canada, particularly in the vicinity of Galt in south-western Ontario. The publishers also claimed that copies of the book were sent to China, Egypt, India, South Africa, Australia and the United States. Like many early cookbooks, this collection offered recipes as well as hints for simplifying domestic chores, and a list of cures for common illnesses.

You can browse The New Galt Cook Book by selecting one of the headings below, or return to the Search Cookbooks page in order to search for individual recipes and ingredients.

Table of Contents

Time for Cooking
Title Page
Preface
What Does Cookery Mean?
Soups
Fish
Oysters
Poultry
Game
Meats
Vegetables
Salads
Catsups
Pickles
Sauces
Eggs
Toast
Cheese
Pudding Sauces
Puddings
Jellies
Custards
Trifles
Creams
Ice-Creams
Pies
Bread
Sandwiches
Muffins
Buns
Rolls
Biscuits
Scones
Waffles
Fritters
Cakes
Icing and Decorating
Cookies
Doughnuts
Oatmeal
Drinks
Fruit
Candies
Cookery for the Sick
Simple Cures
Useful Hints
Dinner
Contents
Recipes: My friends' & my own