Hard times pudding is a reflection of the societal context of the war-time period. While Canada was already experiencing a recession and then the First World War beginning in 1914, many Canadians were likely adapting to rationing. Being faced with less ingredient availability may have been troubling for some families and having recipes that catered to this struggle could likely have been well-received. The ingredients used in this pudding would have been found in most households of the time. Molasses was a common war-time substitute for white sugar, which would make this recipe a good one during times of rationing. Cream of tartar was a very common ingredient, and therefore not likely to have been expensive. This recipe is a dessert and was likely intended to be eaten after a dinner meal. Perhaps leftovers may have been served at lunch the next day. This recipe continues to fit the theme of the cook boo, being ease, accessibility, and some room for personal flair within the methods of cooking/baking.

Parsnip fritters is a simple, cheap and easily adjustable recipe. Listed in the “entrées, etc.” section of the cookbook, it was probably served as a side dish during the evening meal. Parsnips were still easily accessible during war-time and would have been useful during times of food conservation/rationing. Homemaker’s could add or change ingredients in this recipe in order to make it fit their meal time needs. While mostly straightforward, there are a few details left to the cook such as giving a four-person serving suggestion, but no measurement/number of parsnips advised to use. Nor is the measurement of ½ a salt-spoon entirely clear. Notwithstanding this, it would likely still have been quick and easy to prepare, as typically not much preparation goes into fritters. This would have been useful for women with busy schedules, and not a lot of money to spend on the evening meal.