These directions, provided within the HBC’s hostess guide, provide a unique demonstration on how one was to host a simple yet specific gathering within her home. This was an event, which took the form of an early luncheon, and is suggested for when one was hosting a group of neighbours or ladies from a local club. The recommended menu is made up of simple dishes that would be served from morning into the afternoon. Alongside bite-sized foods, a host is expected to provide one hot dish served with salad and rolls, followed by a light dessert of her choice. Although the instruction for food preparation is vague, one can assume that the process is made easy through the services of the HBC department store. This recipe thus provides insight to the specific yet informal gathering that would have occurred within Winnipeg’s homes, as well as the goals of the Hudson’s Bay Company’s influence.

The Hostess guide also acknowledged the events that took place during the evening. Instructions on how to host a cocktail party allow a hostess to ensure that the event she was holding for her friends and associates went perfectly. It is clear that when hosting a cocktail party the beverages were the duty of the men, and that women were responsible for organizing the rest. Food preparation for this event included providing cocktail dainties, or bite sized foods, that could be easily passed around throughout the party. At most these items were to be warmed or baked in the oven. The measurement for these dishes  were clear in terms of serving size, as it lists the quantity of a single item as well as the price per dozen when purchased from the local HBC hostess shop. This recipe touches on many aspects of Winnipeg’s society in 1948 such as, the social and cultural norms and what was deemed appropriate by the HBC.