The question of what kind of meal should be furnished to transient guests in Almonte lock-up was discussed at the council meeting on Tuesday night. At the present time the caretaker, Ed. Little, gives these men a breakfast that costs the town 35 cents. It was felt they should get plainer grub at not more than 25 cents and after a good deal of talk Thomas Reid, the new chairman of the police committee, was asked to interview Mrs. Little on the subject and report back to council at a special meeting, Friday night.
This matter was brought up by Councillor Montgomery who was on the police committee last year. He pointed out that many of the men who were out of employment and sought a night’s lodging in the local jail went around saying they did not get the kind of breakfast they were entitled to when they honoured a town such as Almonte with a night’s patronage.
This caused talk that was unfair to Mr. and Mrs. Little. Mr. Montgomery thought some set bill of fare should be arranged so as to relieve the caretaker and his wife of any responsibility and criticism. Someone suggested that Mr. Reid was the very man to draw up a menu for the unwelcome overnight/ guests the town is forced to entertain.
It was hinted that if he made it plain enough the word might spread and there would be fewer calls on Almonte’s hospitality. Mr. Reid refused to accept responsibility. for arranging what the transients were going to eat. He thought though that a meal suitable for them could be served for .25 cents and still leave enough to reimburse Mr. and Mrs Little for their trouble. Mayor Comba felt there should be nothing fancy about the food served to these gentlemen of the road. While he did not believe in turning them out in the winter months with nothing to eat. He couldn’t see why the town should go to needless expense in the matter. His Worship instanced the case of Smiths Falls where it was decided that such transients spending a night in the lock up should get tea without milk and sugar, bread and butter. “Yes and in the end they didn’t get anything,” said Former Councillor LeMalstre who was sitting In the audience. “I guess that’s right, ” replied Mayor Comba amidst laughter. Jan 1933
In 1935, the Star published a recipe for coffee “cream” that combined egg yolk, sugar and water. The Canadian Woman’s Cook Book of 1939 contains six recipes for fake foods, including almonds made of croutons, a bisque with tomatoes but no shellfish, cherry pie with cranberries and raisins, and a mock sausage filled with mashed beans and bread crumbs.
One of Kraft Food’s most requested recipes is Mock Apple Pie, which substitutes 36 crushed Ritz crackers for apples, baked in a pie crust along with two cups of sugar, butter, lemon, cream of tartar and cinnamon. It was introduced in 1935, one year after the Ritz cracker, according to Jean Anderson’s American Century Cookbook.
Dough for double-crust pie
18 saltines, halved
1-1/2 cups sugar
1-1/4 cups water
2 tablespoons lemon juice
1 teaspoon cream of tartar
1/2 to 1 teaspoon ground cinnamon
1/2 to 1 teaspoon ground nutmeg
Preheat oven to 400°. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate.
Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown, 25-30 minutes. Cool on a wire rack. click for more here..