The first recipe under analysis is titled, “Spanish Rice with Peas and Carrots,” located in the “Tested Recipes” section of the cookbook. This recipe was chosen because upon first glance it does not appear to be a dish that would be categorized as “traditional” in Canada. However, closer analysis of Canadian society at the time demonstrates how influential multiple cultures were in defining what was to be considered traditional for Canada. The title of this particular recipe demonstrates the influence of ethnic enclaves that were common all over North America at the time. Ethnic enclaves are the formation of small neighborhoods defined by a common religion, race, ethnicity, or language. These enclaves sparked the development of Canadians’ curiosity surrounding foods that were considered traditional for other cultures, motivating a trend of trying dishes containing ingredients that other cultures considered to be authentic. Which explains why many recipes in the cookbook were named after the countries or cultures that they were inspired by.

The second recipe under analysis is titled, “Ham with Scalloped Potatoes”, also located in the “Tested Recipe” section with no indication of its author. Ingredients the recipe calls for includes a sliced onion, raw potatoes, and smoked ham. Ham and potatoes are two of Canada’s agricultural staples and thus not surprising popular within this time period. This dish would likely be considered a typical dinner meal in the 1920s. The simplicity of the required ingredients reflects that trend of a fast-paced society that was common in the twentieth century, leaving less and less time in a day for meal planning and preparation. In terms of the organization of the recipe, measurements themselves are very clear reflecting the circulation of information regarding food safety from the home economics movement making recipes more standardized.