Did you know that meat rationing for the Canadian population was more of a burden than a hardship. Food guidelines were newly incorporated by the government to help facilitate the breaking down of mental barriers of consuming alternative cuts of meats.The cookbook demonstrates on page twenty-five how, for example, certain cuts of meats such as; the brain, tongue, kidneys, tail, etc. were to be used. The recipes attempted to use all portions of the animal in case of meat rationing, thus the cookbook offered various recipes. The recipes of the cookbook taught people they would be able to have a wide varied diet even with the rationed ingredients. However, when they did not have those luxuries due to the war, Canadians had to be conservative about the ingredients they bought and used because of getting the most ‘‘adequate food value for the outlay’’. The overall outcome was that Canadian society was adaptable when the government provided guidance.