This recipe for Italian Spaghetti is straightforward with ingredients that reflect the foodstuffs popular at the time, including meat, preserved tomatoes, and onions. All the ingredients would have been relatively inexpensive and easy to acquire. Bacon is a cheaper pork product, onions can be grown in home gardens, and the preserved tomatoes reflect the rise of home canning during the Great Depression. Similar to the other recipes in the cookbook, the Italian Spaghetti requires the use of the Duro Waterless Cooker and instructs cooks on the exact measurements needed, the methodology, and how long to cook the dish. The instructions, however, seem to assume that anyone making the recipe has prior knowledge of cooking. As well, the recipe reflects the rise in Italian immigration to North America after the First World War and the influence of Italian culture on Canadian cuisine. 

The Irish Stew recipe featured in the cookbook is a 1930s spin on an Irish classic. The recipe itself assumes that the cook has experience searing meat and creating a stock. The recipe requires root vegetables such as carrots and turnips, which were popular in the Great Depression and were accessible, nutritious, and low-cost for Canadian families. Through this recipe, the circumstances of the Great Depression and the rationing of resources are demonstrated by the use of just 2 tbsp. of flour to thicken the stew. During the early 1930s, foodstuffs such as wheat and dairy products drastically increased in price and, resultingly, had to be rationed carefully. The suggestion of a minimal amount of flour indicates that the authors of the cookbook understood the circumstances of the period and strove to make the recipes as affordable as possible. Similar to other recipes in the book, the Irish Stew was to be cooked in the Duro Waterless Cooker. Interestingly, this recipe also includes paprika, which is not typically found in a traditional Irish Stew.