This recipe for Chocolate Fudge is found in the Delicious Candies section of the cookbook, which fits nicely within the theme of sweets and desserts. The recipe uses simple and standard ingredients that were commonplace at the time, such as sugar, milk, butter, and chocolate. These ingredients were found in many early-20th century desserts, as is shown throughout the cookbook. The structure of the recipe itself is very reflective of the time when it was created. There are very few instructions included with the recipe, and the methodology is quite straightforward. It uses techniques such as boiling and mixing, which were commonplace in the early 20th century.

This recipe for Strawberry Shortcake can be found in the "Cakes" section of the cookbook. Similar to other recipes in the section and throughout the book, the instructions lack specifics and detail. There is no temperature provided for the baking process, so readers would have been left to determine when the cake was ready. The recipe is somewhat unique compared to other cakes as it instructs the reader to create a dough instead of a batter and then slice it into bite-sized pieces.