Mary Sibeon submitted the Golden Glow Salad recipe. This recipe was in the Salads, Soups and Vegetables section. Jell-O salads were popular from the 1950’s to the 1970s since the flavoured gelatin powders allowed a cook to create vibrant coloured dishes that retained their shape and layers. This recipe would be served during gatherings and celebrations such as funerals, potlucks, family reunions, wedding showers, Christmas, and Thanksgivings. Jell-O salad molds would have been an elegant presentation of a traditional food. This recipe reinforces the idea that during the 1950s women in society were primarily homemakers with a primary role of being domestic experts and showcasing their cookery skills. 

Jae Lawson submitted the Laura Secord Candy recipe from the Candy, Jelly and Preservatives section of the cookbook. The food is a confection and would be eaten as either a treat or dessert. It would be served as a special indulgence. With the instructions being non-existent it makes it difficult to determine the level of difficulty. This recipe tells us that during the 1950s some Canadian home cuisine could be more intricate since women were primarily homemakers and had more time in the kitchen to devote to details and effort of dishes. The missing instructions also suggest that women during this time period were well-versed in food preparation skills and assumed that others would know exactly what to do with the ingredients listed in the candy recipe. Since this recipe title contains the name of a famous Canadian icon, it also suggests that Canadians were patriotic during the 1950s.