This recipe is called Fish Croquettes on page eight of the cookbook. The author of this recipe is still Mary Blake. The unique thing about this recipe is the use of self-made sauce with the Carnation Milk which is included in the cookbook on page eleven. The food and ingredients that it listed are cold cooked fish, eggs, bread crumbs, pepper and salt. It is a main course dish with deep fried fish and covered with Carnation white sauce number two. The measurements for the fish croquettes is clear, there is a table of measurement level in the last page of the cookbook. For example, here the ingredients are measured by cups, which according to the cookbook, sixteen tablespoons is one cup. For the instruction, the cook time is vague, there is no cook time for the fish section on both the last page and instruction on page eight; so it is easy to over-cook the fish croquettes.  

The second recipe is called Rice Pudding on page seventeen of the cookbook. There is no additional author as well, Mary Blake is still the author of this recipe. The food and ingredients it listed are Carnation milk, water, butter, salt, sugar, lemon rind and rice. It is a dessert and usually served at the end of the meal.The instruction and measurement are clear and straight forward; for example, it used cups and tablespoon as the way of measurement, and the instruction suggested to use oven at 300 Fahrenheit for three hours and even provided with the trick to stir the rice first to prevent settling. The instruction is more accurate than the fish croquettes that have help the reader to avoid overcook. This recipe tells us that Canada in 1924 was using the baking oven to cook puddings or other food and the cooking instruction became more professional and more scientific which has revealed in the baking session of the rice pudding.