This recipe for Hot Cross Buns is quite complex. As noted, first you must heat 1/4 cups of milk until lukewarm and then add one “yeastcake” that has been dissolved in 1 1/4 cups of lukewarm water. Add 3 3/4 cups of flour, cover, and let rise. Next add 1/2 cup of sugar, one teaspoon of cinnamon, salt, butter, and lard each followed by two well-beaten eggs. Once this is done, cover the dish again and let it rise. Once it has risen, knead the dough into a 1/2 cup of currants and then cut the dough into the shape of a biscuit, placing them one inch apart on a baking sheet while letting them rise again. Following this, brush the tops with milk and bake them in a hot oven. Once complete garnish a cross on the top of the buns. This recipe is one that uses many ingredients and reflects a society with ready access to a variety of foods, including flour. 

Raisin Bread is another complicated recipe in this cookbook. To start this recipe, you dissolve yeast and one tablespoon of sugar in lukewarm water, add two cups of flour, four tablespoons of butter or lard, three-quarters of a cup of sugar, and beat the mixture until smooth. Next, let the mixture sit in a warm place to rise for around 1 1/2 hours. Once it has risen add 3/4 cup of raisins as well as four cups of flour and one teaspoon of salt to make a soft dough. Knead this dough and then place it in a well-greased bowl and let it rise for about 1 1/2 hours, or until it has doubled in size. At this point mould the dough into loaves and fill greased pans halfway with the loaves. Let the loaves rise again and then glaze the outside with diluted egg whites. Finish by baking the loaves for forty-five minutes. Much like the Hot Cross Buns recipe, the Raisin Bread requires ingredients that would have been difficult to acquire in Canada during the First World War but coveted items like flour would still have been available to consumers in the United States until it was recommended that citizens begin limiting their usage in 1917.