40 years & Canada is still stuck in limbo between the USA & the rest of the world. Most things have switched, e.g. km, litres, Celsius. Recipes have not, though occasionally some are given with metric equivalents. A good cook just goes with his instincts.
A major problem is the power of business interests which like to scam consumers, like the dairy industry. A quart of milk went down to a litre (smaller), but a pound of butter did not become 1/2 a kilo. Still 454 gm (metric, eh?). Cheese ? Don't get me started.
Canned (tinned) & packaged goods are in all manner of crazy sizes (US containers). Ostensibly because it would cost too much to change. Bull. The real reason is, again, to confuse consumers.
When I was in Europe, it was easy - 100, 200, 500 gm; 1, 2, 5 kg.
Here, grocers display prices per pound but sales slips show it per kilo, or 100 gm if the $ amount looks too high. Therefore, salami is not $29.90 / kg !, but $2.99 / 100 gm. Much better, right?
This $X.99 nonsense is everywhere, from the price of a car to the smallest item. A penny less makes it seem
way cheaper. Ironic, as Canada finally got rid of the 1ยข coin, sort of:
http://en.wikipedia.org/wiki/Penny_%28Canadian_coin%29
Sorry, enough rant.
Aristo, that recipe would produce a rather poor biscuit, or scone, though after 2 cups of rum one might not care. Parsimonious Scots would make stuff like that but use water. Buttermilk & baking powder would go far.
Here are some better ones, though I'm sure you're probably well versed in the art:
http://www.canadianliving.com/food/baking_and_desserts/11_simple_scones_recipes.php
Ixion, you have to eat, & cooking doesn't have to be complicated. Go to your local library. I'm sure they have plenty of easy books to get you started. Ask at the reference desk.
Make it a group effort. Get friends to help you with a dinner. It will be fun,
Cheers, guys.