This recipe is located on page 8 of the text called Apple Sauce-I-. There is no author for the recipe, but it is grouped into the larger recipe section titled Practical Apple Recipes. Because of the title one cooking this recipe should be able to make this dish without a high level of difficulty or skill in the kitchen, being useful to a wide range of cooks not bias by skill. The recipe calls for ten apples, ¾ cup of cold water and ½ cup of sugar. This is one of the ten applesauce recipes in the cookbook. The ingredients themselves are quiet practical because all of the ingredients could be easily available for purchase as they could be produced in Canada. According to the Canadian Sugar Institute in the novel, The Canadian Sugar Industry: a basic study, the first refinery was established in 1818 with advertisements in newspapers dating back 175 years ago. In addition, sugar was a popular commodity with it being a staple in the Canadian working class diet by the 20th century. With regards to drinking water in the 1930’s, Jaime Bendickson, Faculty of law at the University of Ottawa argued, “Purification and treatment techniques extending from chlorination through aeration to water softening were increasingly sophisticated and widespread” Although this is true, drought in Canada created desperate drought conditions for water in some parts of Canada such as Manitoba, Saskatchewan and Alberta making survival more difficult. This would have made households react to the use of water differently in those drought stricken areas with water conservation of utmost importance. The dish itself could of been eaten at any time of the day being deemed nutritious by popular company Motts whom started selling apple sauce and marketing it as a nutritious snack in 1930. The recipe itself only differs slightly from modern apple recipes as, according to Kendall Pope of the Uwire newswire report, the apple recipe discussed includes only three more ingredients not included in the 1934 recipe which are apple cider/apple juice, lemon juice and sugar as being mandatory ingredients. Because of this, the apple recipe has not changed much overtime, but may incorporate a wider arrangement of ingredients, for taste benefits, today. Although other recipes in the cookbook for applesauce call for cinnamon and other spices this one does not which would probably lack in flavour. In the 1934 applesauce recipes description, sour apples are mentioned as an apple of choice with no reference to an exact type of sour apple. Although some leading Canadian apple varieties are included on pages 6 and 7 of the cookbook which could be used as reference for the choice of apple. In terms of difficulty, this recipe would be extremely easy to construct due to the fact that it contains very little ingredients, but their is some ambiguity as the recipe. Words such as pan are not used making it difficult to know if the dish should be cooked on stovetop or in the oven, although a strainer is mentioned for use in order to press the sauce. In addition, the description says to ‘cook’ the ingredients, but does not say what cooking application to use.

This recipe is titiled Apple Pie-I- on page 19 of the cookbook. The recipe is not quoted with having an author. Pie is a staple dessert that can be hard to create, which is why this recipe. Apple pie is a staple dessert and deserves to be analyzed further in respect to has the recipe was chosen. This dish shows the importance pastries and desserts had in Canadian society in the 1930’s as Canadian dessert cookbooks were popular during this decade. This recipe is completed with general rules to follow when considering to make apple pie in order to help the preparer create a proper pie. These general rules include; using good shortening such as lard, butter or a combination or butter and beef drippings, the ingredients must be mixed cold, using pastry flour will make a more tender crust compared to bread flour because of its starch content, salt will add flavour, baking powder will make the pastry lighter and proportioning ingredients is emphasized when using shortening, flour and water in order to make a stiff doe. The recipe itself contains seven ingredients calling for; four to five sour Canadian grown apples, ¼ teaspoon of grated nutmeg, 1 teaspoon of butter, a few gratings of lemon rinds, ⅓ cup of sugar, ⅛ teaspoon of salt and one teaspoon of lemon juice. Below the recipe is a description on how to prepare the ingredients which include; how to cut the apples (cut them into eighth), how to position the apples on the plate (a row around the plate), to mix the sugar, nutmeg, salt, lemon juice and lemon rinds, apply this to the apples, wet edges of under crust and cover with the upper press, press these pieces together and bake in a moderate oven for forty to forty-five minutes. No temperature on the oven is included in the recipe. In order to make the crust one must follow the recipe above titled Plain Pastry. The recipe is flexible in some cases as it is noted that one can substitute nutmeg for cinnamon and can even be made without butter, lemon juice and grated rind. In Publishers Weekly article “How to Make the Perfect Apple Pie” there are tips included before the actual recipe, such as in the 1934 recipe, such as the importance of temperature and letting the filling cool. This article agrees with the 1934 recipe in the choice for using acidic apples for baking. A modern recipe contains quite similar sections calling for ingredients to make; the pie crust, apple filling and a glaze (not included in 1934 version). The modern version calls for additional ingredients such as; vanilla extract, cornstarch, milk and specific sugars such as cane sugar and granulated. The Canadian Cookbook 1934 version lacks in giving the preparer the exact times for stirring the ingredients as well as oven time, which could create trial and error with regards to baking this pie. This dish would of traditionally been seen as a dessert and historically could of been served at get-togethers and parties as a symbol of hospitality.