Having someone else scrape off your hubby's tread marks... Priceless!

The Cheapest Luxury on Earth

THAT'S what you will say, too, once you try the swift service and dependable work of this up-to-the minute laundry. No luxury of life could be so great and cost so little. As a matter of fact you will really save money in the end. You will not only have more time to yourself, more happiness with your family, but you will look better.

Will You Let

Us Call This

Week

UNGAR'S

Laundry and Dye Works

FOUR-FORTY-FOUR * FOUR-TWO-EIGHT

Barrington St * Sackville

HALIFAX, N.S.

Have a look here and scroll down to 1921.

I can't figure out what they mean by the address. Do they mean the corner of Barrington and Sackville? Or were there two locations? Either way, these addresses don't exist. Barrington Street starts at 950. Which I can't even find on Google Maps. And I can't really find any history on when the street addresses may have been changed. I know I could go downtown to the library or public archives and research all this but in all honesty, I have a three year old. We need to be realistic here. At some point I may make it down there but as of yet, it isn't quite babysitter worthy. So sorry folks, thats all I have on this one.

It's Jelly Time. (Sorry no peanut butter)

I tried folks, I really really did. But I couldn't find any information on this at all. I Googled everything you see here. I tried the brand, the company, the product, I even typed in the ad word for word. I tried jelly powder, flavorings, etc. This one has beat me. And I am only on the inside of the cover!

So if anybody has any info on Pure Gold Jelly Powder or Flavoring from the Pure Gold Man'f'g Co., please let me know!

Chicken Satay, Potatoes, and Cold Soup

I always wanted to try chicken Satay. I worked at a restaraunt once that had it on the menu, and it looked really really good. But it was like $9 and I didn't get a staff discount on it so it didn't seem worth it for like three measly little bits of chicken on a stick. So I never tried it. Maybe I should have because then I would know what it is supposed to taste like.

I got the recipe from here. The only ingredient I changed was I added some frozen cilantro. I didn't follow the amounts closely. I barbecued the chicken and it was pretty good but I didn't like it with too much sauce. I may have used too much peanut butter. It would have been better thinner. Ian gobbled the sauce like it was going out of style. Weird.

I also got some really good baby Yukon Gold potatoes which I steamed for a bit before sticking them on the bbq in a foil pan with some butter, salt, pepper, and fresh thyme. Best. Potatoes. Ever.

Finally, I made Gazpacho which is absolutely the best on a really hot day. My own recipe which is as follows:

One can diced tomatoes
1 clove garlic, chopped fine
fresh thyme, basil, parsley and oregano. (Dried is fine. Don't make a fuss, it is too hot out. Also, you don't need all of them, just whatever you have. I didn't have any parsley today. Also, my basil was frozen.)
About 1/3 -1/2 of an English cucumber, in cubes
About 1/2 of a pepper (orange is yummy) in bite size pieces
Salt
Pepper
A glub of olive oil
A glub of Balsamic vinegar
A glub is about 1-2 tbsps. Don't worry about being precise here.
Maybe about half a cup or so of V8 or tomato juice, just to make it soupier. Not really necessary, I wouldn't go buy it just for this but if you have it, it's nice.

Just mix it all in a bowl and then put it in the fridge for an hour or two. If you want to get all fancy you could put sour cream on it and some chopped parsley or whatever. Or don't. Anyway, it is like liquid salad and very healthy. Also, as I said before, it tastes phenominal when it is very hot out.

Enjoy!

Yarmouth Line

YARMOUTH LINE

DIRECT SERVICE BE-

TWEEN YARMOUTH

AND BOSTON

The Land of Evangeline Route

STEEL STEAMSHIPS

PRINCE GEORGE and

PRINCE ARTHUR

The Shortest and Quickest Route

between points in Nova Scotia, New

Brunswick, Cape Breton, Prince

Edward Island, Newfoundland and

BOSTON

Running time between Yarmouth

and Boston about 17 hours

THE YARMOUTH LINE provides

most satisfactory service throughout the

entire year, its schedules being arranged

to answer the demands of travel at all

seasons

For staterooms and other information

apply to J.E. KINNEY, Supt.

Yarmouth N.S.

Boston & Yarmouth Steamship Co. Ltd.

And thus is the first ad in our tour of 1920's Halifax. Honestly, most of these ads are text only and I am too lazy to take pictures so unless it really makes the ad, I don't think I am going to bother. I will try to more or less stick to the text formatting. To some extent.

Boston & Yarmouth Steamship Co. was a subsidiary of Eastern Steamship Lines. That company was later part of Admiral Cruise Line and then later was taken over by Royal Carribean. So in essence, this company sorta still exists. You can see one of B&Y's pamphlets here. This one is from 1919. You can see a current picture here of the Boston Yarmouth building. Scroll to the bottom.

These days, you can't take a ship to or from Boston from anywhere in Nova Scotia. But you can fly from Boston to Halifax in about an hour and a half, and then if you really wanted to go to Yarmouth it is about a three hour drive. So you could round up and give yourself about 5 hours. Not too shabby.

As far as Mr. Kinney goes, (the guy you have to see about the tickets) I did Google that guy as well. It seems he gave a speech!

In the days of the sailing ships / J.E. Kinney. An address given at a mariners'
night entertainment, Zion Baptist Church School Room, Yarmouth, N.S., May
20,
1930. 22 x 28 cm., folded to 22 x 14 cm

I got this info from: http://www.westerncounties.ca/banks/misc.htm and it would appear to be a description of a pamphlet. Of course, we can't know for sure if it is the same dude, but hey. Same name. In Yarmouth. Giving a speech on ships. 10 years later. I would say it is a pretty safe bet.

It also seems likely the guy wrote a book:

J E KINNEY {CA} (?: ? - ?) The Port Of Yarmouth [Canada] And Its Development
[n1931]

But I can't really find out anything about that. And I am not going to Yarmouth to find out. Although I am now insanely curious.

Real cookery going on here, eh? Stay tuned next week when we discuss...insurance! Woo Hoo!

New Feature

I am so excited to announce a new feature here at Chop til you Drop. I was down in Value Village today and I got this great cookbook called The Modern Cook Book for Nova Scotia and Prince Edward Island. As you can imagine, it is not particularly modern. Here is a link to the closest think I could find: http://www.resourcebooks.net/si/014066.html

That book looks exactly the same as mine, other than mine does not have New Brunswick on the cover. It is blank in that spot. So I guess I got the Nova Scotia version. The other difference is that mine has 151 pages. As near as I can gather, the book is probably from the same year, 1920, although there is not a year to be found in the entire book. I have only surmised that based on some of the ads in the book.

The book was "published in co-operation with the various Women's Organizations in Nova Scotia and Prince Edward Island". The list of "Women's Organizations Interested" includes the Red Cross, I.O.D.E, various hospitals throughout the two provinces, and the Ladies' Auxiliary of the GWVA (which although we all know still exists, is really hard to find a single website for. In case you are wondering, GWVA stands for Great War Veterans Association, which is what the Legion was before it became the Legion. There is a good story here.)

With regards to the advertisements, I will quote the introduction from page seven:

"The Publishers of the Modern Cook Book for Nova Scotia and Prince Edward Island
cannot help but feel highly gratified with the reception which the idea of this
work has met, both from the women's organizations interested in the sale and on
the part of the thrifty housewife who appears to welcome the opportunity of an
exchange of tried and tested recipes with neighbors in her own town and with
women in other parts of Nova Scotia and Prince Edward Island. We believe the
recipes found within the coves of this book will be found practical and
economical and are guaranteed to be the best of their kind."

and from page 9:

A WORD AS TO OUR ADVERTISERS

When the idea of a Modern Cook Book to be issued in aid of the various
hospitals and women's organizations throughout Nova Scotia and Prince Edward
Island was proposed it seemed a hopeless task to meet all expenses in connection
with the preparation and printing of the book, and also to leave any substantial
amount for the use of the various philanthropic causes to which this work is
dedicated. Through willing co-operation of practically all Nova Scotia and
Prince Edward Island firs of importance, however, it has been found possible to
defray the printing cost through advertising, and a very gret debt is due all
taking space in this book. We ask all of those using the book that they study
the advertisements believing that thye will find suggestions of value in the
advertising pages as well as those devoted to the recipes.

Believe, me. I will be studying the advertisements.

So basically my plan is to do a regular feature here, The Modern Cookbook Mondays. I chose Monday because I like alliteration. What I plan on doing is to have a look at the ads in the book, several of which are for Knox Gelatine. I will provide witty commentary and have a look into the companies to see if they still exist. I will also attempt to recreate some of the recipes, and if possible look into the ladies who provided them. I am hoping to go cover to cover on this. I don't have a scanner, so I will try to take pictures with my camera that don't suck, and post them along with the feature. But I can't guarantee any quality.

I will also try to keep up with my (admittedly scarce) normal posting. I am not going to try and post more or anything, since I mostly keep this for myself as a kind of online cook book. But maybe this will make it worth looking at for other people.

So why am I doing this? Well, I think because I really like to feel a connection with Women who have gone before. Women who knit socks, not because they wanted to, but because they had to. Women with hard hands from scrubbing laundry. Women who had ten kids, six of whom did not make it to age five. The women for whom this book was written were living in quite the age, they lived in a time populated both by horses and by cars, by hand-delivered letters and telephones, they could make their own soap or buy their own bread, they bought goods from the farmer and brand name items from all over the world. They had electricity. But they didn't depend on it. They had just lived through a war that made what we go through when we send our boys overseas seem very pale in comparison. They could finally vote, (and show their ankles in public). These were are grandmothers and great grandmothers, who really did the work. I feel in touch with these ladies every time I knead bread or knit socks. I look at how these women did things and feel grateful for so many things we take for granted these days and can't live without. Not just the fancy stuff like computers, cell phones, and microwaves. But also the basic "essentials". A heated house. Reliable electricity. A stove that doesn't burn wood to bake with. A washer and dryer. Birth control.

I know some of these recipes and ads are going to be wierd and ridiculous in this day and age, but I think the contrast might help bring into focus how lucky we are to live in the 2000's, and not the 20's.