100 Glorified Recipes was published in Canada during the interwar period and aims to provide practical recipes for middle and lower class families. The book is comprised of 100 of Mary Blake’s favourite recipes, each containing Carnation Condensed Milk as a key ingredient. The company that created Carnation Condensed Milk was initially called the Pacific Coast Condensed Milk Co. It was founded in 1899 in Kent, Oregon and its products were quite popular in Canada by the outbreak of the First World War. In the 1920s, the Carnation Milk company was one of the three primary producers of condensed milk in Canada, operating plants in the small communities of Aylmer and Springfield, Ontario. Interest in canned food products had increased during the First World War when soldiers relied on them and other packaged foods while on the front lines. As more and more Canadians began using packaged products, cookbooks like 100 Glorified Recipes were needed. The purpose of the book is quite clear -- to encourage women to cook using Carnation Milk as a substitute for other milk products, and provide them with accessible and easy recipes to use. The book assumes that milk was an essential part of one’s diet and, thus, a critical addition to recipes. Included in the cookbook are recipes for various dishes, such as soups, sauces, red meat, desserts, salads, and vegetables, all showcasing the wide range of uses for Carnation Milk.