Niagara Falls, Ontario

Following the War of 1812, the region began the slow process of rebuilding itself. Queenston became a bustling community, but Chippawa was the big centre, with distilleries and factories.

In the 1820's, a stairway was built down the bank at Table Rock and the first ferry service across the lower River began. By 1827, a paved road had been built up from the ferry landing to the top of the bank on the Canadian side. This site became the prime location for hotel development and the Clifton was built there, after which Clifton Hill is named.

Niagara has perhaps the most complex transportation history of any area in North America. The first Welland Canal was completed in 1829. Between 1849 and 1962, thirteen bridges were constructed across the Niagara River Gorge. Four of them remain.

The roadway between Niagara-on-the-Lake and Chippawa was the first designated King's Highway. The first stage coach in Upper Canada operated on this roadway between the late 1700s and 1896. The first railroad in Upper Canada opened in 1841 with horse-drawn carriages running between Chippawa and Queenston. In 1854 it was converted to steam and relocated to serve what was to become the Town of Niagara Falls.

Niagara Suspension Bridge In 1855, John August Roebling, the designer of the Brooklyn Bridge, built the Niagara Railway Suspension Bridge, the first bridge of its type in the world. Between the late 1700s and the middle 1800s, boats were the main way to get to Niagara Falls. By 1896, three boats plied the route between Toronto and Queenston.

One of the first electrified street car services was provided in Niagara, and in 1893 the Queenston/Chippawa Railway carried boat passengers from Queenston to Table Rock and beyond. In 1902, a railway was constructed across the Queenston Suspension Bridge. Later it was extended along the lower Gorge on the American side of the River, connecting back into Canada at the Upper Arch Bridge. This transit line, the Great Gorge Route, continued in service until the Depression. The use of boats declined as tourists increasingly chose to visit Niagara by automobile, bus or train.

Tourism travel to the Falls began in the 1820s and within 50 years it had increased ten-fold to become the area's dominant industry.

After World War 1, automobile touring became popular. As a response, attractions and accommodations sprang up in strip developments, much of which still survives.


Eclair Cake

1 c
1/2 c
1/4 tsp
1 c
2 c
2 tbsp
1 tsp
2 x 3.5 oz
2 c
1 c
1 c
all-purpose flour
cold heavy whipping cream
confectioners sugar
vanilla extract
pkg instant vanilla pudding mix
cold milk
bittersweet chocolate, chopped
heavy cream

Preheat an oven to 400 degrees F . Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill. Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish. Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack. Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding. Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate. Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.