welcome friends welcome back to Sunday
morning in the old cook book show today
we're going to do something out of this
cookbook the hostess blue book and this
one's a little bit exciting because it's
it it's a snapshot of Canada at a time
that it just doesn't make sense at all
so this was published by the hostess
corporation in 1934 and so hostess was a
subsidiary of a large Canadian
manufacturing firm and they made
refrigerators and not just refrigerators
but high-end refrigerators the kind of
refrigerator that in 1934 in the height
of the depression mind you right so the
Great Depression is happening they're
building super expensive refrigerators
for a very tiny market in Canada you
know the number of people who would be
able to buy this is very small of course
during the Depression people with money
are always going to have money and
during the Depression there are people
who had money who then made more and
more and more money just because the
Great Depression was on didn't mean
everybody was poor so they had a market
so this cookbook is very interesting in
the types of recipe that it has in it
they're very fancy they're meant for
high-end dining experience and it also
has color photographs and I don't know
if these were taken as color photographs
because color photography did exist at
that point or they could be
black-and-white photos that were hand
colored and then printed in color in
this book either way time consuming and
expensive so this is a snapshot of the
upper upper upper part of Canadian
society during the Great Depression and
today we're gonna make something called
maple mousse obviously most of the
recipes in this book have a
refrigeration component they are about
how to use your new expensive
refrigerator and then show off to your
friends that you have this appliance so
the first thing we need to do to make
maple mousse is dissolve its some
gelatin in warm or hot water so I just
want to mix this in
and it's going to bloom well that's
blooming I need to heat some maple syrup
so I'm gonna use I'm going to use this
dark maple syrup it is late Harv it's
very late in the SAP season the syrup
that you get is much darker and I'm much
more concentrated flavor because the SAP
has more minerals in it and less sugar
so you get this dark really deeply
flavored syrup it is my favorite to cook
with and eat this stuff's really good if
you can find this okay so a small pot
here and we just want to heat it it
doesn't say to make it too hot it just
says to heat it and I think that's just
to get the chill off because you've kept
it in your refrigerator so into a pot
okay I think we're warm enough so I'm
going to pour this into the gelatin and
I'm just gonna stir it into the gelatin
now the instructions say stir it in
allow it to cool and partially set
before moving on to the next step okay
while the maple and the gelatin is
setting up
we need to whip some cream so
[Music]
okay that looks good cream is whipped so
now it says to fold the cream and the
nuts into this maple mixture okay so I'm
going to toss the nuts in first and then
we'll start it with maybe a third of the
whipped cream and fold that in okay now
it tells me to pour this into a glass
mold and freeze it into a brick in the
evaporator I imagine there would have
probably been a very fancy mold and
probably people still have them out
there in their in their china cabinets
are really nice fancy mold for something
like this and judging by the table
setting in one of the photographs you
can be guaranteed that there was a fancy
fancy mold to put it in I'm just gonna
leave it in this bowl I'm gonna stick it
in the freezer for an hour and a half
like it tells me and then scoop it right
into this bowl but I could see how if
you were having a fancy dinner party
even putting it in individual servings
it says it serves six putting this in
individual servings and then presenting
your guests with the serving would be
absolutely just an incredible experience
for your guests so into the freezer hey
Jules hey Glen hey run where you going
mm-hmm look in the scoop I know I'm
gonna put this back in the freezer so I
just get one little scoop oh well you
know you might have to share like a
chair so this is a maple mousse whoa not
quite an ice cream but Mabel but maple
yeah really good isn't it the texture is
really nice it does have that wonderful
maple ice cream
flavor and it's got but not but fluffier
yeah so this is pecans because that's
what I had with pecans mm-hmm you were
supposed to use walnuts so this is
probably the best maple walnut ice cream
that isn't ice cream ever yeah cuz it's
not it's yeah but it's it's good it's
got all that joyful flavors to it so
this is a crazy cookbook I mean this is
a 1934 middle of the depression yet the
height of ostentatious decadent it's
funny cuz they're frozen in thing
freezing things would be well it's from
a company but this is from a company
that makes refrigerators oh that makes
sense then yeah ha there's this so yeah
that would explain so it's a company
that makes refrigerators high-end
refrigerators that they probably
couldn't have sold to many in Canada
during the Depression no but I guess it
games through something named - mm-hmm
you know when all this has changed you
too will have a refrigerator mm-hmm okay
so this is really good this is a winner
give this one a try
and if you can't find pure maple syrup
you could use sorghum you could make it
a lot of different flavors yeah any kind
of it's something to make something that
brings you joy yeah but joy any sort of
any sort of sugary syrup what would work
in this for sure yeah thanks for
stopping by so you can soon
you