I chose the Chili Soybeans because this recipe seems appropriate for the wartime era, due to the many nutritional benefits this one dish has incorporated for the active Canadian population at home. Overall, chili is a comfort food, and I assume, like today, many people that made the dish would have made it during the more colder months of the year. In addition, I can assume that this dish would have been welcomed when there were many people invited to the home of the homemaker. The instructions are very simple and straight forward making this recipe very easy to prepare. However, anyone preparing this dish for the first time might be intimidated by the fact that this dish must be started forty-eight hours in advance and requires three hours for the soybeans to simmer.

I chose this recipe because of the strong possibility that the homemaker would bake bread to accompany the above chili recipe. Bread can be used in all meals of the day. It is full of carbohydrates that can quickly give the instant feeling of being full, which was necessary during the wartime rationed society. The measurements are clear; however, the instructions are only easy to follow if a person is familiar with making bread. The homemaker needs to understand the steps required for bread-making for the instructions to be clear to them. The bread recipe yields four loaves which would entice people to make their own bread instead of buying it in order to save money and food stamps for their families. Lastly, since the instructions are moderately difficult to prepare the bread, the homemaker can gather with neighbours and friends during the day so that they can all help eachother prepare the bread.