This recipe for Corn and Cheese Scallop is comprised of canned corn mixed with white sauce, then topped with cheese and cracker crumbs and baked in the oven. This dish is listed in the cookbook under the category “Supper Dishes”, which would lead the reader to believe that this dish would commonly be served at the evening meal, or could have been served on its own in order to save money.

With regards to Canadian culture, it seems that this recipe would be easy to prepare, and also affordable, which is especially important since this cookbook was published during the Great Depression. The recipe only has 5 ingredients, which are: canned corn, cracker crumbs, white sauce, grated cheese, and an egg. These seem like ingredients that would be common during this time period. Additionally, white sauce was used very frequently during this time because it was inexpensive to prepare.

The recipe for “Supper Dish” involves slicing a potato in half, putting a sausage in the middle, topping it with a slice of bacon, and then baking it in the oven. This seems like something that would have been a very typical dish during the Great Depression, as during this time period, meals were typically simple, and potatoes were eaten frequently. Additionally, sausage would have been a cheaper cut of meat, as it is often made with scraps leftover from other meats. This dish is unique because it does not sound like something that would be made today, and it is so basic that it is surprising that it has a recipe at all. However, this could have been a good idea for how to make a different meal out of ingredients that were frequently consumed.