Eating

This guide provides rules for post-war healthy eating, approved by the Canadian Council on Nutrition.

To reduce the stress on resources, families were encouraged to increase the shelf life of their perishable foods by canning them at home. This is a guide to preparing and preserving fruits and vegetables, including berries, peaches, plums, and pears.

This book sought to provide meal solutions for larger institutions, rather than homemakers. During the Second World War it was consulted by a Guelph, Ontario, food distribution company.

The staff of the Canadian Discharge Depot at Buxton made the 1918 Christmas festivities as pleasant as possible, in the full knowledge that the soldiers were desperately keen to get home.

Soldiers on leave were issued with ration books so that they did not have to consume the rations of their civilian hosts.

This book of food ration coupons was issued to a Canadian soldier on leave in 1944.

A Second World War pamphlet describing alternative garnishes in light of wartime restrictions on the use of sugar.

A Second World War guide to safe preserving, to guard against waste or loss of food.

Proper procedures for food preservation and storage are outlined in this Second World War pamphlet.

A Second World War pamphlet on making creative use of peaches, apples, and other late summer fruits.