This recipe for Cream of Cucumber Soup is eye-catching because it involves cooking a vegetable that is typically thought of as a salad ingredient and meant to be eaten raw. Cream of Cucumber Soup is still somewhat popular today but is usually served cold. There are also many vegan options now available whereas this version utilizes dairy. What is especially interesting about this recipe is that it calls for 3 cups of canned chicken soup. It is somewhat of an odd combination to include canned soup with cucumbers! This recipe utilizes a lot of dairy as milk and heavy cream are used. 

This recipe for Corn and Cheese Souffle is interesting because while it does contain a few of the foods deemed essential by Canada’s Official Food Rules (i.e. milk and eggs), it doesn't really adhere to the cookbook's own nutritional guide. At the start of the book, it is stated that the body requires certain foods everyday to be healthy and beautiful. They are listed as: “milk-at least a pint; fruit - especially tomatoes, oranges, bananas, apples; vegetables - two, preferably of the leafy type.” The recipe included here certainly contains milk, but it only contains one vegetable - corn. While this would technically contribute to one’s daily intake of vegetables, a modern understanding of corn is that it is relatively low in protein, vitamins, and minerals when compared to other vegetables. Corn is also dually categorized as both a vegetable and a cereal crop. Given that the only vegetable in this recipe is a cup of corn, it is interesting that this cookbook categorizes it as a vegetable dish.