The ‘French Omelet’ recipe was chosen not necessarily for its uniqueness as omelets seemed to be a common recipe in the 1940s and continues to be so today. Rather, the recipe was selected because it is one of the two mentioned by Driver that overlaps with The Handbook of Practical Cookery for the Use of Household Science Classes in the Public Schools of Toronto. This fact, in addition to the information provided in the cookbook pertaining to suggested breakfast menus and health facts, eggs and milk were becoming very important staples. With the increase in nutritional awareness eggs were seen as an important source of protein, especially during the Second World War food rationing where meat was diverted to the front line. Similarly, milk was considered to be incredibly healthy despite the number of illnesses one could get from drinking the unpasteurized product. Furthermore, with straightforward instructions and measurements, this recipe could be easily duplicated today.

The second recipe, under the ‘Salad Dressing’ heading is ‘Mayonnaise’, which may seem to be an unusual choice. Nevertheless, this recipe is unique as it is not commonly found in North American cookbooks today. In particular, it would be more likely addressed as a sauce or ingredient rather than a salad dressing. Generalizations, however, should not be made, and in fact recreating this recipe would not be difficult for those interested in tasting a piece of Canadian history. While mayonnaise production in factories was already underway in the 1910s, many people were still choosing to make their own products from scratch. This very well could have been due to affordability and accessibility, especially considering that The Handbook of Home Economics from published at the tail end of the Second War World, during a period of food rationing. Moreover, societal norms pushed for women to represent a perfect mother, wife and homemaker, which could be shown through homemaking every family meal.