Manuel de cuisine raisonnée - Adapté aux élèves des cours élémentaires de l'école normale classico-ménagère de Saint-Pascal

Collectif [sous la direction de soeur Sainte-Marie-Vitaline (Marie-Anne Fournier)], Québec, l'Action Sociale, 410 pages, 1919. Archives Congrégation de Notre-Dame - Montréal.

Book title in English: "Culinary Art and Recipes". "La cuisine raisonnée" is one of the most popular cook books published in French Canada. The first edition of 1919 was intended for the students of the domestic science school of Saint-Pascal de Kamouraska. There are recipes, and also advice on purchasing and preserving foods, planning a kitchen and choosing kitchen equipment, the art of entertaining, etc. In thirteen editions, this publication was often reworked. However, it is still today an important reference to Quebec’s regional culinary heritage.