I chose to highlight Cowan's “Baked Chocolate Soufflé,” as this recipe as an example of one of the more standard dessert recipes featured in the cookbook. However, in the context of the First World War, the instructions for the recipe would have been difficult to follow. Soufflés are known to be more difficult desserts to put together, and the ingredients required in this recipe—vanilla, sugar, cocoa powder—would have either been difficult to find or expensive to purchase for the average Canadian at that time. That aside, the instructions are clear and appear easy to follow, and in a time when the ingredients required would have been more easily accessible, it likely would have been quite doable for the average person to bake this soufflé.

Cowan's “Chocolate Molasses Kisses,” a recipe for a candy. This recipe again shows the use of ingredients like molasses, corn syrup, vanilla, sugar, and chocolate, which would have been unrealistic to expect the average person to have access to in the time of the war. This recipe also appears to be more complex and involved than the more basic cake recipes that the Cowan's cookbook provides, as this recipe requires a number of steps to prepare the candies before actually cooking them. This amount of effort and decadence seen in this recipe means that at the time the book was published, it was likely that individuals owning this book would have chosen not to use it, as it was time consuming in an era where everyone was working and did not have the time to pursue difficult tasks of confectionary, unless they were very well off.