Back to Sponsors Page

Lucy Maud Montgomery & Eggs

Proud Sponsor of the Conference and the LMMRC

Egg Farmers of Ontario (PNG – 16kb)

Growing up on a farm, L.M. Montgomery was very familiar with chickens for her family, as most farm families, kept a few chickens for meat and eggs. Canadian farmers, or more particularly farm women, realized the importance of these two essential products as a vital source of "pin money" for the farm and an important part of their diet.

For Montgomery, as for families today, eggs, were essential — as a quick snack, an easy meal, or as a key ingredient in many different dishes. Her many recipes for eggs survive today in her manuscript cookbook, the treasured family heirloom of the Crawford family of Norval, Ontario.

From Montgomery's Journals

Oct 6, 1922
Stuart is very indignant because the hens won't lay as fast as he wants them to. Today he came in and said despairingly, "Mother, can't you make those hens lay?"

"I can't make them lay!" I said. "Why don't you make Paddy lay you some? eggs?"

Stuart looked at me in disdain.

"Why, mother, Pat can't lay eggs," he explained. "He lays kittens."

March 7, 1892 — Eggs as a Snack
Getting hungry ... we put some slices of pork ham and a couple of eggs in the oven to bake for a snack.

Oct. 18, 1911
Ewan went down to the store and got a box of crackers. We went down to the manse, lighted the oil stove, boiled a couple of eggs, broke them into cups, as we had not egg cups and with the aid of salt and the dry crackers ate what was quite as delicious and satisfying a meal as I have ever enjoyed.

Jan. 2, 1932 — Eggs as Meal in Themselves
We awoke as aforesaid to find Old Man Ontario in the grip of one of the worst ice-storm [storms?] of years. Trees—wires—fences—everything coated with ice and a pouring, freezing rain persisting. At ten o'clock just as I put our New Year's dinner in the oven—pop went the Hydro. It has never come on since—and the days have been almost as dark as the nights. We make shift with two old coal oil lamps and candles. But we have had a New Year's dinner of boiled eggs!!

We have an old coal range but the oven is rusted out and quite useless. We can cook on top of it, of course. But—it was New Year's. The shops were shut so nothing could be got. Accordingly—eggs!! Thanks are, we had plenty in the house!

June 25, 1927 — Eggs as a Key Ingredient for Special Recipes
Tomorrow is our anniversary Sunday and today I made a certain pudding which I make on special occasions—and on special occasions only, it being rather merciless on the eggs. It is an old Park Corner recipe and as it was nameless I have christened it "New Moon pudding." It is delicious and is, for me, associated with old banquets at Park Corner and those who meet there no more. I'm going to copy it here, that it may not be lost from the earth. And I can cordially recommend it to my descendants—if I have any and if they are not sustaining existence on chemical tabloids alone.

Egg Recipes from the Montgomery Kitchen

The Recipes are used from Aunt Maud's Recipe Book from the Kitchen of LM Montgomery by Elaine Crawford and Kelly Crawford and used with their permission. Copies of the book are available by mail:

2869 Bovaird Drive West,
Brampton, Ontario, L6X 0G4

. . . or from Crawford's Village Bakeshop in Norval, Ontario where you can enjoy delicious home baked treats from "Aunt Maud's" own recipe book” and visit the Lucy Maud Montgomery Museum located in the bakeshop.

O.A.C. Dressing

Background
L.M. Montgomery’s favorite cousin, Frede Campbell took a food science course at the O.A.C. — the Ontario Agricultural College, one of the founding colleges of the University of Guelph.

Mix dry ingredients together (in the top of a double boiler); add beaten eggs, then melted butter and milk. Stir over simmering water in double boiler for about 15 minutes. When it starts to thicken, add vinegar very gradually. Keep on stirring until it thickens to prevent curdling. This recipe makes a large amount. Halve it for ordinary occasions. Equal quantities of this dressing and whipped cream combined make a nice dressing for all kinds of salads.

Makes 3½ cups of dressing, which keeps very well in the refrigerator. The whipped cream is not a necessary addition.

New Moon Pudding

Background
L.M. Montgomery was particularly fond of New Moon Pudding and made it for special occasions.

Combine all ingredients and pour into a buttered 8x8x2 inch pan. Set into a larger pan and pour into the outer pan hot water to a depth of inch. Bake in a 350 F oven until a silver knife stuck into the centre comes clean, about 45 minutes.

Beat egg whites still with sugar and lemon juice. Put on top of the pudding, return to oven and barely brown the meringues. Serve with cream. Serves six.