The first recipe that will be highlighted is the Daisy Sandwich. It has the least amount of ingredients in the entire cookbook but is one of the more labour-intensive recipes. The recipe calls for just three ingredients: whole wheat bread, butter, and hard-cooked eggs, and asks the reader to devil the yolks of the eggs and then create a daisy pattern on the buttered bread by thinly slicing the whites of the eggs and arranging them to form flower petals. It looks almost too pretty to eat, and I imagine it might be hard to eat because the flower petals would probably fall off when you lifted up the toast! This recipe tells us that high protein sandwiches were popular at the time and eggs were an easily accessible, affordable ingredient. We can also assume that people likely had more time on their hands to make interesting sandwiches like this at the time the cookbook was published in Canada. This kind of recipe may also indicate that a lot of people valued fun and aesthetic appeal when preparing foods.

The second recipe that will be highlighted is a classic that many Canadians have likely had before; the Salmon Sandwich. As can be expected, the recipe calls for salmon, mayonnaise, bread, and butter. There are also some more unusual ingredients listed, including a choice of chopped capers, nasturtium seeds, or piccalilli. One question that came to mind was how easy or accessible these ingredients may have been for readers to find and purchase, especially if they were told to use fresh salmon. In terms of the instructions and measurements, they appear to be pretty easy to follow. Preparation of the recipe also seems fairly straightforward and simple. This recipe tells us that Canadians were enjoying hearty salmon sandwiches even back then, which are again high in protein and more health-conscious, and also that canned salmon was widely available. Canadian cuisine, in some ways, has not changed that much up until today.