As it appeared in the October 1974 Restoration newspaper

By Catherine Doherty

For over twenty five years, spent in the apostolate, I have been cooking in its various kitchens. Starting with the foundation of Portland Street, Toronto, on to the one in Ottawa, then to the Harlems of America, and back again to Combermere, the kitchen and I knew all about each other. For we spent many hours of each day together.

However this is not the only reason why this column is born. The real reason is our “budget.” Our rules provide that all members of the apostolate must use as a yardstick for their day-by-day life of poverty (which we embrace under promise) the same sum of money for food, fuel, etc., as that given by official relief agencies.

But often the money in our “kitty” was nowhere near that standard. Therefore a special ingenuity of love was needed to stretch food and dollars to their ultimate limits – and a little beyond. For this reason, slowly, over a period of many years, with constant prayers to Our Lady of the Kitchen, the patroness of all housewives and lay apostles – for wasn’t she a lay woman? – I and those whom I trained in the art of cooking have devised recipes that really fill young hungry stomachs at the least possible cost.

Many of our visitors have asked about these recipes. Gladly we share them.

In the year of grace 1955 we fed, all year round, some forty-odd people on less than ten cents per meal per person – and sometimes for twenty cents a day – a day of three regular meals – per person. All were pleased with the food and are still healthy and happy and working hard for the glory of God.

Thus it is evident that the budgets can be kept low if one has a fundamental knowledge of cooking, plus love and ingenuity.

Lately many friends have entreated us to write a cook book. I have been praying about that. Since I have so little time to sit down and write a book, or books, I cannot oblige at once. But what prevents my writing one or more recipes a month in Restoration? Nothing that I can see. Eventually maybe, by gathering them up, a book may be “amassed.”

Since the real inspiration behind the cooking, the loving and the stretching is Mary, the gracious Mother of God, I want to dedicate this humble column to her. Hence the title. Well – here’s the first “Cooking With Mary” recipe.

Carrot Loaf

Boil enough carrots to figure on half a cup (when mashed) per adult in your family. And the same amount of finely-cut onions.

Mash carrots well. Add shredded boiled onions.

For each half a cup of mashed carrots, add half a cup of mashed potatoes.

Add grated American cheese, the cheapest variety, to taste.

If eggs are in season, and cheap, add well-beaten eggs to the mixture; figuring on one egg per four cups of mashed vegetables. If eggs are expensive, forget them.

Add enough milk (powdered) to moisten well the whole mixture.

Add pepper, salt and favorite spices to taste.

Shape into a loaf.

Sprinkle with a wee bit of grated cheese.

Bake until firm at 350 degrees. Serve with sour white sauce or gravy.

Sour White Sauce or Gravy
For a family of four

One tablespoon of Lard, or any other fat you use in your cooking.
½ cup of white flour
½ cup of shredded onions
Salt, pepper, etc. to taste

Use enough pickling juice from any of your pickles to make a smooth gravy. If need be, it can be diluted with water. We save all our “pickling juices” in a specially-labelled jar and keep in the refrigerator until needed, using them for all sour sauces and gravies; also using them instead of vinegar for salads. Nice? Mmmmm!

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