This corn fritter recipe was added to the Cobalt Souvenir and Cookbook by S.H. Logan. It is an easily prepared recipe, requiring simple and local ingredients. The hardest to obtain ingredient would be fresh corn, but the recipe can easily be made with canned corn. This recipe represents a significant portion of the other recipes featured in this cookbook. Most focus on easily prepared recipes, using local, inexpensive ingredients, while also being hearty and filling. On the technical side, this recipe reveals that the imperial cup had not been fully accepted yet, relying on older measurements like pints, and some ingredients were not given measurements at all. It also reveals that ovens did not have temperature controls, as the heat and cooking time was left up to the person preparing the meal. It is still possible to remake this recipe today, it just requires patience to get the right measurements.

This lemon pudding recipe was submitted by Mrs. Presley. It is also a fairly easy recipe to follow, save the merengue, but unlike the corn fritters, requires more exotic ingredients, specifically lemon. The other ingredients, sugar, egg, flour, and water, are all easily accessible, but the lemons would have been impossible to acquire that far north in Canada without the aid of Canada’s growing rail system and advancements being made to refrigeration technology. As well, unlike the corn fritter recipe, this one uses imperial measurements, but still no exact temperatures or cooking times. Due to the more complicated preparation techniques and requirement of citrus fruit, this recipe would have been used for special occasions rather than being eaten regularly. This recipe represents changes being made to food culture and the food market in Canada. Exotic foods were becoming readily available, and with them came new recipes to capitalize on them.