This recipe for Waffles is located under the "Griddle Cakes, Waffles, and Crullers" section of the cookbook. The recipe is found on pages 11-12 and takes up a third of the page. While all the ingredients are listed, the baking directions are quite brief. The lack of information could be problematic for some, but since the cookbook is geared towards housewives who were expected to have adequate knowledge of cookery, the book assumes that they wouldn't require much instruction. On page 13, there is a section dedicated to “Baking by Temperature,” which provides detailed descriptions about what temperatures different items in the cookbook should be baked at. It also clarifies the setting of the oven which should be used for each recipe, classifying it as moderate, slow, hot, or quick. While the recipe may be short, at least there are sections throughout the book that provide detailed information that benefits all readers, regardless of their level of knowledge. The recipe consists of flour, baking powder, salt, shortening, milk, eggs, and sugar. These are all very simple ingredients that a woman would have been able to find at a grocery store in the 1920s. 

The Lady Baltimore Cake is found under the third section of the cookbook titled "Cakes for All Occasions." Since this recipe was more complicated, the ingredients list is quite lengthy and the directions are more detailed, as well as providing instructions about baking the cake and the icing. The directions provided, combined with the “Baking by Temperature” section of the cookbook, are sufficient enough to be help the cook make the cake. This recipe includes several basic baking ingredients, such as butter, sugar, milk, flour, baking powder, egg whites, and vanilla. The cake's filling contains ingredients that would have been more difficult and pricier to acquire, including raisins, chopped figs, pecans, and almonds, combined into a fluffy white icing. More elite housewives or bakeries would have used an electric mixer to help achieve the rich, fluffy texture that is characteristic of the cake's icing.