In this Taffy Apples recipe, the list of ingredients is quite straight-forward and the items would have been found in almost any kitchen at the time the cookbook was published. Not listed in the ingredients list but also included in the recipe is red vegetable colouring to give the apple coating that classic red colour. This may have been less common, but still probably accessible. The instructions are simple and require the ingredients to be boiled together, followed by dipping the apples in the mixture, and then allowing them to cool and harden. This is a fun dessert that would have been enjoyed by young and old. This is the type of recipe that mothers and their children could do together as a family bonding activity and as a temporary distraction from the uncertainties of wartime. The ingredients required were likely included in the rations that were doled out to Canadians on the home front. 

This recipe for Apple Catsup is a little more complex and has more ingredients than the Taffy Apples. However, the method is still relatively simple and many of the ingredients are just spices for flavouring. The preparation is also very easy. The four steps of this recipe including cutting the apples and onions and then cooking, straining, and jarring the mixture. This is something that most women would have been able to do with ease. Catsup is another name for what is now usually called Ketchup. Catsup has been consumed as a condiment for centuries, and over time was known by many different names and was composed of many different ingredients. In China, it was often made with soybeans and, more recently, fruits. The modern Ketchup that we eat today is usually made with tomatoes, which originated in the 19th century. The simplicity and versatility of this Apple Catsup recipe would have made it perfect for any occasion, especially during wartime when foods like apples were plentiful for cooking.