Stuffed Pumpkin is a unique and unknown dish. Since this meal consists of meat and vegetables it was most likely served at dinner and possibly some lunches. Assumedly after being cooked the pumpkin was probably then cut into and the meat stuffing served on top of the pumpkin on a dinner plate.

The instructions are vague as it does not include how big of a pumpkin is needed, how many onions or eggs are needed, as well as a measurement for the breadcrumbs. From this ambiguity one could probably add as many celery stalks for the intended amount of people. However, there are clear baking instructions of half an hour and the only real concern is to make sure the meat is fully cooked to avoid salmonella and other related food born diseases. Once this recipe has been tried once it should be a family classic. 

This recipe tells us that Canadian history in Saskatchewan heavily relied on agriculture. Most Jewish immigrants became farmers in Canada, and from the ingredients it can be inferred that Jewish farms were heavily vegetable based.

This recipe is part of the “Passover and Purim Dishes” section of the cookbook and is relevant to the author of this cookbook. This recipe is a staple as many individuals enjoy pudding.

An important ingrediant to this recipe includes matzo meal. Matzo meal is a cracker-like bread that is considered Kosher and is acceptable to be consumed at Passover. This food is served as a dessert. The instructions are clearer as there are exact measurements required however this recipe excludes baking time, yet it does give the temperature of the oven.

This recipe tells us that though many pudding recipes exist apple pudding is a favorite within Jewish culture during the twentieth century. Today pudding is hugely manufactured. When this cookbook was published this recipe also tells us of the importance of trying to control the consumption of sugar, even though sugar was not hugely studied during the 1930’s.