The first recipe that is going to be analyzed is the "Savory Baked Ham Slice" is located on page 29 on The Bee Hive Cookbook. This recipe has no identified author attached to this recipe. This recipe is unique to other recipes that I have witnessed due to the fact that this recipe uses milk as the main substance to surround and glaze the ham. This recipe is one of few recipes that the author had written in this book that was not categorized or grouped in the sweets or dessert department. This is also one of the very few savory recipes that are offered in this book which also makes this recipe unique from the majority of the recipes that could be seen in this book. This recipe is most likely served as a main dish to people. This recipe in my opinion is in the easy to medium range difficulty to complete due to the fact that this recipe does not require the person to put too much effort in preparing this meal/dish. The ingredients used in this recipe are important because it explains the dire circumstances that Canadian individuals had to overcome during the mid 1900's. For instance according to Ian Mosby book  Food Will Win the War: The Politics, Culture, and Science of Food on Canada's Home Front as well as the War Time Canada website (Food on the Home Front during the Second World War), Ian states how due to the rationing system, Canadians back home had certain ingredients limited to them. One of those main ingredients that was rationed out was meat. It is due to the limited supply of meat that Canadians had during the 1940's that writers and authors had to invent recipes that would coordinate well with the limited food supply they had. The lack of meat could be the reason for the creation of this particular recipe. 

The second recipe that is going to be analyzed is “The Butter Tart” recipe that is located on page 27 on The Bee Hive Cookbook. This particular recipe is unique due to the fact that the person who wrote this particular recipe gave the reader the opportunity to refer to another recipe within the book. This type of dish would most likely be served as a dessert dish or a side dish that could possibly be served with tea. If served as a dessert dish, this would mean that this dish would most likely be served after the main entrée. The measurements and instructions that the author had provided are pretty clear and easy to read, understand and refer to. This particular recipe is one of the more time consuming recipes that are in this cookbook this is why I believe that this particular recipe should be rated as an average to medium type of difficulty to cook. This recipe could tell viewers how important the consumption of sugar was to Canadians. For instance according to Diane Tye article "A Poor Man's Meal: Molasses in Atlantic Canada" she explains how important sugar was to a person's diet. In her article Tye explained how important sugar was in a person's diet by stating that "sugar was used as a ingredient to not only reenergize a person strength, but to also supply individuals with the recommended amount of food they need in order to survive" (p.338- 339). This recipe therefore explains how important the consumption of sugar was during the mid 1940's.