This recipe is called Dream Cake. The measurements of the ingredients are easy to follow, but the instructions are difficult. It says to beat the batter by hand for 300 strokes and then again for 150 strokes, it would be next to impossible to do this exact. Another issue with the instruction is that it just says to cream Margene and doesn’t say how to do so, anyone who doesn’t have the knowledge of how to do this already may be confused. It is a very general type of cake with ingredients that would have been easy to find at any grocery store at the time. From this, we can learn that the Margene cookbook was trying to appeal to a wide variety of people, with easy to find and affordable ingredients, which is significant because Canada was becoming an increasingly diverse country, and the Margene cookbook was trying to appeal to that growing diversity.

This recipe is for Southern Fried Chicken, it is a clear example of the influence that American culture was having on Canadian culture at the time. This would be considered traditional American cuisine, but its true origins are a mix from Europe and Africa and it was brought to America in the 1800s. This recipe would be the main course meal served with other side dishes for dinner. Instructions and measurements for the meal are very easy to follow and the language seems the same here as would be found in a present-day cookbook. The only difficult thing about the recipe may be when the recipe calls for the cook to brown both sides of the chicken. It says to melt the Margene in a skillet, but it does not give a temperature to do this at, thus if you put the temperature to high you may burn the chicken and Margene or if it is too low the chicken may take a long time to brown.