Wartime Cookbook

Edith Adams Wartime Cook Book, The Vancouver Sun’s 9th annual cookbook publication, offered its readers recipe substitutions, sugar saving ideas, canning on a ration and other tidbits for the war weary homemaker. The original preface read… The Ninth Annual Cookbook goes forth into a world of homemakers facing more stringent food shortages than they have [...]

Cottage Price List

Once upon a time, Edith Adams Cottage sold cooking and information books, patterns and other household helpers directly from the original Sun Tower location or later at 2350 Granville Street. Items for sale included ‘Wild Game Cookery’, ‘Successful Pickling’ and ‘Change Your Weight for Health and Beauty’s Sake’. Any of these gems could be your [...]

Come Out Of The Kitchen!

By Helen Gougeon ~ August 1955 Weekend Magazine ~ A Hostess can feel just like the honored guest when meals are cooked and eaten out-of-doors There’s one luxury connected with food which most women can’t manage, and their inability to achieve it is something which most men can’t understand. That’s the one of sitting down [...]

80 Years Of Fun With Bleach

If the Edith Adams homemaker files from the 1920′s to 1990′s were a universe, we’ve so far only managed to explore from Burnaby to Burquitlam. But even with that tiny segment of this vast treasure trove revealed, we’re finding some amazing things. Today’s fun comes from an index card file, buried deep in the Edith [...]

Ask Edith: Silk Stocking Maintenance from the 50′s

Dear Edith Adams: My dear aunt Felicity used to tell me when I was younger about an old Edith Adams trick she used to keep silk stockings in ship shape. The years have not been kind to the details of her advice, so I wondered if you know of any silk stockings maintenance tips from [...]

How to Make a Home-Made Foot Scraper

August 3, 1950: Dear Edith Adams: I was wondering if you could use an idea for a foot scraper in your paper. I made a foot scraper out of the end of an apple box. The board should be a thick one about 1 inch through. I saved up my bottle caps and tacked them [...]

Misguided Advice Column Letters #1: World’s Worst Husband

As Valentine’s Day neared in 1940, with the world at war and Hitler on the march, one could be forgiven for thinking the women of Vancouver could use some kind words, loving embraces and maybe the odd box of chocolates from their husbands. Whether or not they got those things, the bar on what would [...]

1930′s Omelet: Do you like your eggs with orange juice or sugar?

A breakfast staple today, the humble omelette (or ‘omelet’, as was the tradition of the time) starts out as bearen eggs, cooked and flipped in a frying pan, but what goes into those eggs has many forms. The Denver Omelette, with diced onions, peppers and ham is a favourite seen on just about every diner [...]

How to make a pressman’s hat

We have no idea what year this is from, but buried deep in a box of recipe index cards this morning we found a folded flyer from the Vancouver Sun pressmen, offering trivia facts about the printing process and a handy how-to guide on making your own pressman’s hat. For the uninitiated, those hearty Sun [...]

1931 Salmon Advertorial: Moulded Salmon Salad!

From The Vancouver Sun’s earliest days, advertisers have understood the power of being associated with our expert editorial content. Burgeoning industries have paid for the right to be seen in our pages alongside the wisdom of Edith Adams going all the way back to 1924. Going through the archives is like taking a guided tour [...]

Recent News

Ground Cherries, Cape Gooseberries or Strawberry Tomatoes

Presumedly there’s water involved in this recipe, given the boiling requirement, but we’ve no idea how much. The BCER at the bottom of the recipe refers to the British Columbia Electric Railway. How that organization, which eventually became BC Transit, applies to pickled fruit recipes stems from the company also being a major supplier of [...]

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Twelve-Day Pickles

Some Edith recipes seemed like good ideas at the time but, upon later testing, or changing standards in what was considered an acceptable ingredient or cooking practice, the ominous red line would appear, striking it from further use. We’re not sure whether it’s the alum in the recipe, the diabetes-inducing amounts of sugar, or the need to [...]

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Queen Of Pickles

Odd to think this recipe card is 76 years old! Mrs. H. Long’s recipe was reprinted several times in subsequent years.

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Watermelon Rind Pickles

In the 40′s and 50′s, pickling was at its peak due to wartime shortages influencing post-war habits. For most people, watermelon rind is something you toss away, but when times are tough nothing should go to waste. Thankfully, this piece of thrifty ingenuity

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Pickled Nasturtium Seeds (Mock French Capers)

Otherwise known as watercress, nasturtium seeds aren’t something that have carried over to the 21st century as a popular snack, but were big in the UK for use in fish sauces, not to mention something that one could gather in the yard at a time when the 24-hour supermarket had yet to be created. Pickled [...]

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Million Dollar Pickles

Frankly, these better be darn good pickles considering the work put into them. Anyone feel like giving Mrs. G. M. Morton’s pickles a try? Send us details of your experience.  

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Icicle Pickles

According to Wikipedia, alum is ”hydrated potassium aluminum sulfate”, and it’s used in blood coagulants, depilatory waxes, deodorants, toothpastes, skin whiteners, flame retardants, animal skin tanning, and as a method of reducing the inflammation from haemorrhoids. It was used in baking in the early 19th century until it was outlawed, but has continued to this day to be a [...]

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Caulipick

Sometimes a recipe in the Edith Adams archive has a ton of dates written down the side, indicating they’ve been used again and again. Not this one, from Mrs. Otho L. Barnes. A lack of water in the recipe, either by accidental omission or by design, had post-1948 Adamians concerned enough to write “do not use” across [...]

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Fermented Dill Pickles

The editors of the time called this “the best dills yet”, but we’re a little suspicious of any food that has to be left in the sun to ferment for days on end. Take caution, and enjoy!

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1956 PNE Prize-Winning Orange Marmalade

There are marmalades and then there are prize-wining marmalades. This simple treat won the ribbon for Mrs. K. Van de Veen in ’56.  

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Brown Velvet Marmalade

Not too many takers around the newsroom when we asked if anyone was interested in testing this recipe, with most citing the prunes as being a hard sell. But add enough butter and sugar and it’ll be great!

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Apple Marmalade III

If you can’t imagine the bursting of flavours when you combine apples, apple cider, sugar, lemons and almonds, you’re just not trying! Admittedly, to follow this recipe, you’re going to be cleaning out the fruit grocer, but it’ll be worth it!

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2-4-6-8 Marmalade

You have to give it to Mrs. Roy Alexander of New West, she sure knew how to turn a basic recipe into a memorable one. And her “It’s delicious” quote is a study in minimalism!

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Vancouver Island Crabapple Jelly

Let’s be clear: 10 lbs of crabapples is going to make a heck of a lot of jelly. But when the apocalypse comes, you’ll be glad you filled the tool shed with it!

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Mountain Ash Berry Minted Jelly

The Rowan, or Mountain Ash Berry, is a fruit of the European Rowan tree and has a slightly bitter taste. It’s traditionally eaten, in jelly or jam form, alongside game meat. It is also used in alcohol as an element in liqueurs and in country wine.

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Parsley Jelly

One of the earliest recipe index cards we discovered in the archives, this recipe involves a LOT of preparation over a long time period. But it’s such a unique combination of foods, we had to highlight it.

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Gooseberry Jelly II

No source of gooseberry where you live? Edith says it’s best to use cuttings rather than seed to grow your own bush. Plant them in autumn and they’ll take root in quick time. Mulch heavily and within a few years you’ll have a regular source of green goosies.  

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Strawberry Jam Deluxe

One of the recipe cards showing the most use over time is this recipe, a longtime favourite that, if the markings on the card are to be taken as evidence, was reprinted every few years from the 1950 to the mid-60′s.

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Raspberry-Apple Jam

Edith liked this Raspberry-Apple Jam recipe, but clearly thought it adaptable to strawberries as well, for those with a sweet tooth. This card is undated, but the card stock is often found on 1930′s recipes in our collection.

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Jiffy Berry Jam

Another long time favourite, this ‘Jiffy Berry’ Jam recipe found a place in print at The Sun many times from the late 40′s through to the 60′s, perhaps due to its simplicity (equal parts fruit and sugar) and speed (Nine minutes, start to finish). The lack of pectin is also a plus, as the berries [...]

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