This recipe for Pulling Taffy involves a short list of ingredients including brown sugar, molasses, water, and butter. Aside from the simple requirement to boil the ingredients, the process would have proven to be quite strenuous considering the physical labour required in the "pulling" process. The fact that a recipe such as this would be included in a cookbook of this period is unusual and can definitely reveal a more specific estimate as to when this text was published. During the Great Depression, Canadians were facing a lot of economic hardship, so rationing was recommended for foods such as butter and sugar.  Pulling Taffy would have been considered an unrealistic treat due to the fact that it included an entire pound of brown sugar and has no nutritional value. Therefore, this recipe may suggest that the cookbook was actually published before the Great Depression or after the worst of it had passed, or recipes such as this were targeted at readers with more disposable income. 

The recipe for Chocolate Fudge is similar to the Pulling Taffy because in that it also contains ingredients that would have been less available during the Great Depression. It requires two full cups of granulated sugar and brown sugar, as well as butter for the dish and for greasing the pans. What is particularly interesting about this recipe are the creative ways in which the instructions are presented. In terms of measurements, the amount of butter suggested is compared to the size of an egg. Even more amusing is the way in which the quantity of chocolate is described, that being an amount half the size of a cake worth $0.10. In addition, there is an interesting tip that aids in determining the correct temperature of the fudge, which is achieved when the substance gets to the point that it will harden when submerged in cold water. All of these elements within the recipe reveal the lack of standardized systems for baking during this period, a time when women were expected to have a vast knowledge of cookery tips and tricks.