This recipe utilizes staples as well as slightly less common ingredients, like walnuts and cinnamon, to produce a biscotti-like cookie, with crisp exterior and a chewier interior. It would have been eaten/served as a dessert or treat, more commonly around Passover and other Jewish holidays. While not a difficult recipe in terms of ingredients, the lack of instruction on how to make it would indicate that it was a commonly made item for the author, and knowledge of its preparation would be common sense for the housewives and other women recreating the cookies in their own kitchens.

This reflects the knowledge expected of most women in the mid-twentieth century, which essentially was how to be a proper housewife: providing for her family by running her home well while her husband worked and acted as bread-winner and leader of the home, the patriarch.

This savoury and salty chicken fried rice would be served at lunch or dinner time, as either a small portion to complement the rest of the meal or as the focus of the meal. It is a very simple recipe, with common ingredients, easy preparation instructions, and the straightforward cooking method of stir-frying.

This recipe lacks authentic Chinese ingredients, including only soy sauce and Asian rice, Oryza sativa, as sources of authentic Chinese flavour. The author attempted to recreate Chinese flavours using cooked rice and chicken, canned peas and mushrooms, onions, celery, an egg, salt, pepper, and soy sauce. When using a modern perspective to analyze this recipe, it becomes apparent that the goal was not to replicate any particular Chinese delicacy but, to create an “exotic” dish which would not offend the palates of the family or community as a whole. Using easily recognizable ingredients and flavours was the most common way to create inoffensive and inexpensive foreign dishes, a prime example being this very domestic Chicken Fried Rice Recipe.