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.
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.
Meringue
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.

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.

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.

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.

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.