The recipe for "Waffles" was chosen to highlight because it is still an extremely popular dish today. Waffles are a popular dish to eat and make because they only require basic ingredients and a simple preparation method. This recipe only requires ingredients that would have been found in most Canadian kitchens in the 1930s. It is also a cost effective recipe because no special ingredients needed to be purchased. This recipe is important and relevant to Why and How to Use Milk because its main ingredients are milk products, especially one half cup of milk, one cup of buttermilk, and 2 tablespoons of butter. 

Unlike Waffles, "Salmon Soup" is not as common or popular today. The recipe has six ingredients, so it would have been fairly easy to make in any kitchen. The main ingredient, canned salmon, would have been affordable and easy to find. The rest of the recipe includes basic ingredients like milk, butter, flour, salt, and pepper. The instructions state that the first step is to make a cream sauce using "Method No. 2." Above the list of soups, the cookbook provides two methods for preparing the soup base and they are called "Method No. 1" and "Method No. 2." The method suggested for the Salmon Soup  instructs the reader to mix the flour with cold milk, heat the milk in a double boiler, add more flour, and then continually stir until the mixture thickens. A note underneath indicates that Method No. 2 requires less butter and then tells the reader which recipes require each soup base.