Molasses ham and pumpkin pie

Baked Beans · Canadian Farm Cook Book, 1911

A historic Canadian dish of beans (lima, salt pork, molasses, sugar and mustard. Adapted from Baked Beans, from Canadian Farm Cook Book (1911).

Celeried Chicken (Entree) · The Canadian Family Cook Book, 1914

A historic Canadian dish of cold cooked chicken, milk, butter, heaping tablespoonful flour and celery salt. Adapted from Celeried Chicken (Entree), from The Canadian Family Cook Book (1914).

Potato Soup (Version 4) · Canadian Farm Cook Book, 1911

A historic Canadian dish of potatoes, milk, onion, butter and flour. Adapted from Potato Soup (Version 4), from Canadian Farm Cook Book (1911).

Toad in the Hole · Canadian Farm Cook Book, 1911

A historic Canadian dish of beef, mutton, butter, egg, flour and milk. Adapted from Toad in the Hole, from Canadian Farm Cook Book (1911).

Scalloped Cabbage · Canadian Farm Cook Book, 1911

A historic Canadian dish of firm cabbage, butter, eggs well beaten, cream and pepper and salt. Adapted from Scalloped Cabbage, from Canadian Farm Cook Book (1911).

Kedgerel · Canadian Farm Cook Book, 1911

A historic Canadian dish of cooked and flaked fish, cooked rice, lemon juice, egg and butter. Adapted from Kedgerel, from Canadian Farm Cook Book (1911).

Rice with Tomatoes · Canadian Farm Cook Book, 1911

A historic Canadian dish of rice, stock, tomatoes, parsley and thyme. Adapted from Rice with Tomatoes, from Canadian Farm Cook Book (1911).

Jugged Beef · Canadian Farm Cook Book, 1911

A historic Canadian dish of thin beef, onions, carrot, mixed herbs and onion stuck with dozen cloves. Adapted from Jugged Beef, from Canadian Farm Cook Book (1911).

Split Pea Soup · Canadian Farm Cook Book, 1911

A historic Canadian dish of split peas, onion, butter, flour and milk. Adapted from Split Pea Soup, from Canadian Farm Cook Book (1911).

Blanquette of Turkey · The Canadian Family Cook Book, 1914

A historic Canadian dish of cooked turkey cut in small pieces, cup stock, butter, heaping tablespoonful of flour and lemon juice. Adapted from Blanquette of Turkey, from The Canadian Family Cook Book (1914).

German Red Cabbage · The Canadian Family Cook Book, 1914

A historic Canadian dish of red cabbage, onion, apples, allspice and wine glass sherry. Adapted from German Red Cabbage, from The Canadian Family Cook Book (1914).

Noodles With Cheese · Canadian Farm Cook Book, 1911

A historic Canadian dish of noodles, butter, flour, hot milk and cheese. Adapted from Noodles With Cheese, from Canadian Farm Cook Book (1911).

Salt Cod With Egg Sauce · The Canadian Family Cook Book, 1914

A historic Canadian dish of salt cod soaked, cup milk, flour, eggs beaten light and butter. Adapted from Salt Cod With Egg Sauce, from The Canadian Family Cook Book (1914).

Buttermilk Biscuit · The Canadian Family Cook Book, 1914

A historic Canadian dish of sour milk, soda, soft lard and flour to make dough. Adapted from Buttermilk Biscuit, from The Canadian Family Cook Book (1914).

Savory Duck · The Canadian Family Cook Book, 1914

A historic Canadian dish of duck, shin of beef, onion, bay-leaf and thyme. Adapted from Savory Duck, from The Canadian Family Cook Book (1914).

Corn Chowder 3 · Canadian Farm Cook Book, 1911

A historic Canadian dish of corn, potatoes cut in 1/2-inch slices, -inch cube fat salt pork, onion and scalded milk. Adapted from Corn Chowder 3, from Canadian Farm Cook Book (1911).

Scalloped Oysters (Second Recipe) · The Canadian Family Cook Book, 1914

A historic Canadian dish of oysters, oyster liquor, butter, flour and hot milk. Adapted from Scalloped Oysters (Second Recipe), from The Canadian Family Cook Book (1914).

Beef Loaf (2) · Canadian Farm Cook Book, 1911

A historic Canadian dish of raw beef, suet, bread crumbs, sweet cream and eggs. Adapted from Beef Loaf (2), from Canadian Farm Cook Book (1911).

Baked Squash · The Canadian Family Cook Book, 1914

A historic Canadian dish of squash, butter, egg, milk and bread-crumbs. Adapted from Baked Squash, from The Canadian Family Cook Book (1914).

Devilled Crabs · Canadian Farm Cook Book, 1911

A historic Canadian dish of crab meat (8-10 crabs), milk, butter, flour and paprika. Adapted from Devilled Crabs, from Canadian Farm Cook Book (1911).

Macaroni and Cheese · Canadian Farm Cook Book, 1911

A historic Canadian dish of macaroni, cheese, dry bread crumbs and cream sauce. Adapted from Macaroni and Cheese, from Canadian Farm Cook Book (1911).

Chicken Pie 3 · Canadian Farm Cook Book, 1911

A historic Canadian dish of chicken, chicken broth, flour, baking powder and butter. Adapted from Chicken Pie 3, from Canadian Farm Cook Book (1911).

Gumbo Soup · The Canadian Family Cook Book, 1914

A historic Canadian dish of bacon, onion, fresh tomatoes, okra and parsley. Adapted from Gumbo Soup, from The Canadian Family Cook Book (1914).

Liver and Mushrooms · The Canadian Family Cook Book, 1914

A historic Canadian dish of calf's liver, bacon, mushrooms, flour and stock. Adapted from Liver and Mushrooms, from The Canadian Family Cook Book (1914).

Stuffed Green Peppers · The Canadian Family Cook Book, 1914

A historic Canadian dish of sweet green peppers, peppers, onion, tomato and stale breadcrumbs. Adapted from Stuffed Green Peppers, from The Canadian Family Cook Book (1914).

Turkish Pilaf · Canadian Farm Cook Book, 1911

A historic Canadian dish of rice, butter and stewed tomatoes. Adapted from Turkish Pilaf, from Canadian Farm Cook Book (1911).

Steamed Salmon · The Canadian Family Cook Book, 1914

A historic Canadian dish of salmon, fine breadcrumbs, parsley, eggs and butter. Adapted from Steamed Salmon, from The Canadian Family Cook Book (1914).

Maple Cream Pudding · Canadian Farm Cook Book, 1911

A historic Canadian dish of maple syrup, milk, eggs, cornstarch and walnuts. Adapted from Maple Cream Pudding, from Canadian Farm Cook Book (1911).

Braised Breast of Lamb · The Canadian Family Cook Book, 1914

A historic Canadian dish of breast of lamb,, turnip, onion, tomatoes and pepper and salt. Adapted from Braised Breast of Lamb, from The Canadian Family Cook Book (1914).

Stewed Rabbit · The Canadian Family Cook Book, 1914

A historic Canadian dish of rabbit, onions, lemon peel, forcemeat balls and mushroom catsup. Adapted from Stewed Rabbit, from The Canadian Family Cook Book (1914).

Corn Pudding · Canadian Farm Cook Book, 1911

A historic Canadian dish of canned corn chopped fine, cornstarch, well-beaten eggs, rich sweet milk and sugar. Adapted from Corn Pudding, from Canadian Farm Cook Book (1911).

Indian Bread · The Canadian Family Cook Book, 1914

A historic Canadian dish of indian meal, milk, graham flour, wheat flour and butter. Adapted from Indian Bread, from The Canadian Family Cook Book (1914).

Rice Pudding · The Canadian Family Cook Book, 1914

A historic Canadian dish of teacupful rice, butter, sugar, cream and wine. Adapted from Rice Pudding, from The Canadian Family Cook Book (1914).

Baked Cod · The Canadian Family Cook Book, 1914

A historic Canadian dish of middle part of large fresh cod,, teacup of breadcrumbs peppered and salted, salt pork, herbs (parsley, marjoram and thyme) and suspicion of onion. Adapted from Baked Cod, from The Canadian Family Cook Book (1914).

Christmas Plum Pudding · Canadian Farm Cook Book, 1911

A historic Canadian dish of raisins, currants, suet, sugar and flour. Adapted from Christmas Plum Pudding, from Canadian Farm Cook Book (1911).

Boiled Ham (Virginia Style) · The Canadian Family Cook Book, 1914

A historic Canadian dish of twelve-pound ham, molasses, vinegar, stick cinnamon and breadcrumbs. Adapted from Boiled Ham (Virginia Style), from The Canadian Family Cook Book (1914).

Scotch Broth · The Canadian Family Cook Book, 1914

A historic Canadian dish of the scraggy part of a neck of mutton, slice of turnip, carrot, onion and celery. Adapted from Scotch Broth, from The Canadian Family Cook Book (1914).

Soles in Batter · The Canadian Family Cook Book, 1914

A historic Canadian dish of pair of soles, flour, pepper and salt, butter and lard. Adapted from Soles in Batter, from The Canadian Family Cook Book (1914).

Baked Tamale · Canadian Farm Cook Book, 1911

A historic Canadian dish of chicken, lard, flour, broth and chili powder. Adapted from Baked Tamale, from Canadian Farm Cook Book (1911).

Cauliflower (Parisian Style) · The Canadian Family Cook Book, 1914

A historic Canadian dish of good-sized cauliflower, butter, flour, strained tomato-juice and onion. Adapted from Cauliflower (Parisian Style), from The Canadian Family Cook Book (1914).

Potatoes Baked In The Half Shell · Canadian Farm Cook Book, 1911

A historic Canadian dish of potatoes, butter, hot milk, eggs and cheese. Adapted from Potatoes Baked In The Half Shell, from Canadian Farm Cook Book (1911).

Pumpkin Pie · The Canadian Family Cook Book, 1914

A historic Canadian dish of pumpkin, milk, eggs, molasses and butter. Adapted from Pumpkin Pie, from The Canadian Family Cook Book (1914).