Montgomery Place 75th Anniversary –  1946-2021

2021 is 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 has been set – September 17-19, 2021. Fingers crossed that the pandemic allows us to gather this fall. A big thank you to Communications Director Katie Rosen for designing the 75th Anniversary banner for our community newsletter and for the MPCA website and Facebook page.

Check back here for updates.

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.  Links to all our Facebook groups can be found on our Facebook page, under the “Groups” tab, or

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.