Explore the culinary history of Freedom Seekers in St. Catharines, focusing on the significance of sweet potatoes in their diet.
Artifact of the Week: Cream Whipper
This week’s artifact is a cream whipper used locally in St. Catharines c. 1915. 1978.59.14 Find more information and other […]
Food, Glorious Food! Part 8: Peach Pie Ontario
Throughout the series, Curator Kathleen Powell and Public Programmer Abbey Stansfield (both the expert bakers here at the Museum), have been exploring Victorian-era recipes and local food history to help us all appreciate the importance of food and its history in our daily lives.
Please enjoy the final installation of the series, Part 7: Peach Pie, baked by Abbey Stansfield.
Thank you to Abbey and Kathleen for an engaging and tasty blog series. And a big thank you to all of our readers for their support, participation, and sharing food memories with us!
Family Dinners: Serving More Than Food
Family culinary traditions tie us not only to each other, but to our family heritage as well. Often, the recipes we use to prepare specific dishes for family meals have been passed down through generations. Learn why family food traditions matter.
My Year with Mrs. Beeton – Part 10 – Invalid Cookery
As we approach the end of our year of adventures with Mrs. Beeton’s Book of Household Management, for our second to last post, let’s take a look at what Mrs. Beeton has to say about cooking for the sick.
My Year with Mrs. Beeton Part 9 – Milk, Butter, Cheese and Eggs, Oh My!
This month, the watchful eye of Mrs. Beeton takes us into the realm of the dairy and a look at milk, butter, cheese and eggs, both how to keep them and how to cook with them.
My Year with Mrs. Beeton – Part 8 – Carving at Table
As we approach Canadian Thanksgiving, we look to Mrs. Beeton to provide us some helpful advice on an important part of the traditional Thanksgiving dinner – how to carve the bird!
In the 19th and early 20th centuries, the head of the household would be responsible for carving the meat in front of their guests and serving to those seated around the table. It is not unusual then that Mrs. Beeton devotes chapter 39 to the Art of Carving at Table.
My Year with Mrs. Beeton – Part 7 – Harvest and Preserving
Summer and Fall in Niagara are the time for harvest and to enjoy the bounty of nature. At the same time, the smart cook is looking for ways to extend the harvest so that it’s produce will last into the late fall and winter when fruits and vegetables would not have been easy to come by locally.
Mrs. Beeton has reserves two chapters of her book – chapters 36 and 37 – to all things related to preserves, jams, pickles and store sauces.
Searching for Family History – Kids Scavenger Hunt
This kid’s activity is part of the St. Catharines Museum’s Museum Week, is a global festival celebrating cultural institutions across the online world. In celebration of #ChildrensEyesMW day, we’ve created this scavenger hunt to spark children’s curiosity in their family history.
My Year with Mrs. Beeton – Part 4 – Final Prep to Cook
As we continue our household adventures with Mrs. Beeton, we are now finally getting closer to feeling somewhat prepared to actually cook something! But not yet! First we must learn the fundamentals of proper marketing or shopping as we would say here in North America and then we must understand the fundamentals of cookery before we stoke up the trusty kitchen range and pick up our first pot!
Museum at Home: Fruit Crisps, Crumbles and Cobblers
This week’s Museum at Home blog post is inspired by a photo from the St. Catharines Standard Collection of a bountiful peach harvest at the Taylor Farm in 1939. This photo has inspired us to make peach crisp and to consider baked fruit desserts!