HOME COOKING IN CANADA

Press, Volume CII, Issue 30234, 12 September 1963, Page 2

HOME COOKING IN CANADA

“Renaissance In Elegant Dining” (By a Reuter Correspondent) MONTREAL Canada is enjoying a renaissance in good food and elegant dining, says Mrs Helen Gougeon SchuliL author of several best-seller cookery books. For many years, after food rationing of World War n, Canadian women considered home cooking was not “stylish” and preferred to take guests out to dinner.

Increased foreign travel has whetted appetites for the best of ooemopolitan food. The decreasing number of available servants has added to the arguments for eating at home. “Even wealthy Canadians living in 12-room houses now prefer to cook for guests at home,” she says. Mirs Schull found, at a cooking course which she gave last autumn, that her women students showed a “tremendous hunger for recipes and information.” Cooking helped to ease a girl’s tension and to make her a complete person. “It can be a bachelor girl’s best friend. She can become famous for her buffet dinners,” she says. Grandmother’s Recipes Mrs Scliull. whose husband is also a writer, believes teen-age girls should start collecting recipes from their grandmothers.

Her advice on entertaining with food is to “keep it simple.” She suggests a good stew or casserole which can be frozen ahead of time.

“Serve a nice soup at the table and have the rest of the food on a buffet where guests can help themselves.” To ensure the success of the dinner, Mrs Schull suggests a good wine and “a spectacular dessert.”