1977 - Home Economics Class, Reynolds       
            Secondary School, Victoria BC

1950 - Grade 9 Home Economics Class, Victoria
            High School

Many secondary school foods classes in 2001 are just as likely to make pad thai as they are to make baking powder biscuits or white sauce.  The current ethnic composition of classrooms reflects the changes in British Columbia as a whole.  In addition, many home economics professionals in British Columbia, most notably Dr. Linda Peterat and Dr. Gale Smith have developed a large global education component to home economics.  I would argue, however, that many home economics teachers include a great amount of what I would consider "white culture recipes".  In addition, many course outlines are called "foreign foods" even though most of the students in the room would eat those foods on a regular basis.  At the same time, students whose usual home food does not include flour mixtures or white sauce often want to learn how to make such foods in order to fit in to white culture.

One of the best-known recipe books in British Columbia is the Foods, Nutrition and Home Management Manual, first published in 1937 under the direction of Jessie McLenaghen, Director of Home Economics for the Province of British Columbia.  The following recipes are copied from the 1944 edition.

Method:
1.  Melt fat, being careful not to brown
2.  Remove from the fire and add flour and seasonings; stir until smooth
3.  Add heated milk slowly.  (Milk should be heated in a double boiler)
4.  Bring to a boil, stirring constantly, and cook 10 min. in the double boiler

1 tbsp. cocoa 
1-2 tbsp. sugar
f.g. salt
1 c. water
1 c. milk
1/4 tsp. vanilla

1.  Using the top of the double boiler, mix cocoa, sugar and salt, and add boiling water; mix thoroughly.
2.  Boil gently 5 minutes to cook the starch.
3.  Add cold milk and heat over hot water in double boiler.
4.  Beat until a thick froth forms, to prevent a scum; add vanilla if desired.
5.  A marshmallow or a little whipped cream adds to the attractiveness.
6. Serve hot.

2 c. bread flour
4 tsp. baking powder
1/2 tsp. salt
2-4 tbsp. fat
2/3 c. milk or water

1.  See to oven
2.  Prepare pans.
3.  Sift flour once before measuring; add baking powder and salt
4.  Sift two or three times.
5. Cut shortening in with a knife, or work in with tips of fingers until mixture is fine.
6.  Add milk gradually.  This should be done with as little mixing as possible.
7.  Turn out on lightly floured board; knead for a few seconds; roll 3/4 in. thick.
8.  Cut with floured biscuit-cutter; place on greased or floured pan; bake in a hot oven, 425° - 450° F. for 15-20 min.