Montgomery Place 75th Anniversary –  1946-2021

2022 Celebrations

Although our community reached the 75-year landmark in 2021, COVID-19 forestalled our celebrations.
Finally, we could mark
September 16-17-18, 2022 on our calendars to gather and commemorate the milestone in Montgomery Park.

Photo Gallery

Photo Gallery – Kids’ Activities

2021 Celebrations

2021 was Anniversary Year for Montgomery Place! When families moved into the first 28 homes in our community in 1946, little did they know that 75 years later the residents of Montgomery Place would hope to gather in celebration. A weekend date to celebrate had been set – September 17-19, 2021. Sadly, the COVID-19 pandemic put an end to our plans for our in-person event to celebrate the 75th anniversary of Montgomery Place in September 2021. In May 2021, the Anniversary Committee made the difficult decision to postpone the celebration event until September 16-17-18, 2022. In the meantime, we celebrated online and organized projects for the next year.

A big thank you to Cookiehat Design for designing the 75th Anniversary logos for our community newsletter, website, Facebook page, and commemorative merchandise.

Online Art Show & Sale of Poppy Paintings

Featuring Poppy Paintings by artists from Montgomery Brushstrokes.
Thank you to Katie & Wendy Rosen for organizing this art event, and to all the other artists for their beautiful paintings!

Online Violin Concert Featuring 1940s Songs

Knitted/Crocheted Poppy Wall Hanging Project

This Poppy Wall Hanging was displayed in the church garden today to commemorate the 75th Anniversary of our community! Thank you to members of Montgomery Stitch & Chat, and everyone else who contributed knitted or crocheted poppies, and to Agnes Scotland for initiating this project and knitting over 400 poppies! They plan to have it on display again on November 11th.

Online Merchandise

Thanks to Katie Rosen (Cookiehat Design), we have an online shop for 75th Anniversary of Montgomery Place souvenirs and merchandise!
The shop was setup using Redbubble,
Redbubble will produce and sell merchandise with MP 75th Anniversary logos and images that Katie designed. A percentage of the sales goes to the MPCA. There are currently 5 designs to choose from. When you go to the main page of the shop, it should have one item from each design featured. You can click on “Shop all products” under the item to view all the products for that particular design.

Montgomery Place Saskatoon Residents Past & Present Facebook group

As part of the celebrations of the 75th Anniversary of Montgomery Place we have decided to create a Facebook group for past and present residents!  Join this group to reconnect and reminisce with old friends, or find new friends who love this community as much as you do!
This is a private group, so only members of this group can see the posts, and the list of members. When requesting to join the group, you must answer all 3 questions to verify your connection to Montgomery Place, in order to become a member of this group.
Only the MPCA will be able to see your answers.

Wartime Recipes

The Montgomery Place 75th Anniversary Committee thought it would be fun to look at some recipes from the war years (1939-1945) and shortly afterwards as Montgomery Place was being settled. Share your favourite recipes and photos from the 1940s and 1950s that were handed down to you at

Lemon Meringue Pie from the Purity Flour Cookbook, 1945

Barb and Roger Biddle contribute this first recipe from Barb’s mother’s wartime cookbook.

Purity Pastry – yields two 9” shells
Blend or sift together two cups of Purity all-purpose flour & 1 teaspoon salt
Using a pastry blender or two knives, cut in ¾ cup shortening.
Sprinkle with 4-5 tablespoons of cold water.
Add the water one tablespoon at a time with a fork until all the flour is dampened. Turn dough onto a piece of waxed paper and form into a ball. Chill if desired.
Roll – Use a lightly floured surface, preferably a pastry cloth and a covered rolling pin. Divide pastry in two and form each half into a flattened ball. Roll one ball lightly from the centre to the edge each time until the pastry is about 1 inch larger than inverted pie plate. Fold rolled pastry in half and transfer it into the pie plate. Unfold and ease loosely into place being careful not to stretch the pastry. Trim off excess pastry with scissors. Flute the edge of the pastry in your favourite way. Prick with a fork at 1inch intervals. Bake in a preheated 450 F oven for 10-12 minutes or until golden brown. Cool before adding cooked filling.
1 cup granulated sugar
6 tablespoons flour (Purity of course)
½ teaspoon salt
2 egg yolks
1 lemon, grated rind and juice
2 cups boiling water
1 tablespoon butter
2 egg whites
2-3 tablespoons fine granulated sugar
Mix flour, sugar and salt together. Beat egg yolks until creamy. Stir in the flour mixture and mix until smooth. Add boiling water gradually and cook in a double boiler 10 minutes or until thickened. Add lemon juice and rind. Now add butter, stir until melted, then pour into baked pie shell.
2 egg whites
2-3 tablespoons fine granulated sugar
Few grains salt
Beat egg white with rotary beater until it becomes frothy. Add sugar and salt gradually and continue beating until mixture is stiff and will stand up in peaks. The coarser the sugar granules, the less sugar can be used to give a good meringue. Pile lightly on the pie.
Bake in slow oven at 300 F for 12-15 minutes or until meringue is delicately brown. Cool at room temperature.

Pauline Larson’s Lemon Loaf
Submitted by Kristine Larson

Harold and Pauline Larson and their children moved to Dieppe Street in April 1966. This recipe is from a post-war Watkins cookbook and was a family favourite.

3 cups sifted cake flour
4 teaspoons baking powder
1⁄2 tsp salt
3⁄4 cup shortening
1 1⁄2 cups sugar
1 tsp Watkins lemon extract
4 egg whites
1 cup milk
1 tsp grated orange or lemon rind

Mix and sift flour, baking powder and salt. In a separate bowl, cream shortening until soft and smooth. Gradually add sugar, creaming until very fluffy. Add flavouring. Beat in thoroughly one egg white at a time. Add flour alternately with milk, beating until smooth after each addition. Turn into a well-greased tube or loaf pan and bake in a moderate 350 oven about one hour. Split the cake and use Watkin’s lemon dessert filling between the layers. Cover with Watkin’s seven minute frosting.

Bar-B-Que Sauce

This recipe from a Legion cookbook was labelled too hot. Carl Sedgwick’s family said their Dad would have left out the tabasco sauce and the chili powder.

1 cup ketchup
1 cup vinegar
1⁄4 cup brown sugar
1⁄4 tsp. dry mustard
dash of hickory (optional)
2 tbsp. worcestershire sauce
dash tabasco sauce
1 tbsp. soya sauce
1 tbsp. chili powder

Put all ingredients in a pot and bring to a boil. Pour over meat. This is excellent for spareribs and chicken cooked in the oven. This can also be brushed on for barbeque sauce.

Caramel Icing
In September 1959 on Caen Street, Larry Newman celebrated his birthday with neighbourhood kids. Larry’s Mom, Evelyn Newman, made birthday cupcakes covered with everyone’s favourite caramel icing.

1 cup brown sugar
5 tablespoons butter or hard margarine
1⁄4 tsp salt
1⁄4 cup milk
Some people like to add vanilla
Icing sugar

Melt first four ingredients in a saucepan on the stove to make a syrup.
Keep on a low boil for about 5 minutes.
Add icing sugar until mixture reaches a good spreadable consistency.
Work fast to pour over the cake since it hardens quickly.
To keep icing soft longer, reduce sugar to 3⁄4 cup and add 1⁄4 cup corn syrup.

Pumpkin Pie

In 1990, twenty-six years after the church formed, the women of Trinity United Church organized their fifth cookbook. They noted “In the 26 years since the church has been in existence, cooking has been a major part of our lives.” Dorothy Hendricks, who moved with husband Gordon to 3207 11 th Street West in the mid-1950s, submitted a recipe for pumpkin pie.

1 cup cooked pumpkin
1 cup sugar
1 tbsp flour
1 cup milk
1 beaten egg
Dash of salt
1⁄2 tsp each of ginger, nutmeg, cinnamon

Mix well together. Cook over medium heat until thick. Pour into baked pie shells. Serve with whipped cream.