Veal Birds were a popular entrée in the mid-20th century and typically eaten on special occasions and viewed as a delicacy. The word 'bird' is misleading as they do not contain any poultry! They are made in a similar fashion to stuffed breasts of veal but use smaller, individual pieces of veal called cutlets. The recipe calls for 2 lbs of veal cutlets, 8 slices of whole wheat bread for breadcrumbs, some sage, 2 tbsp of grated onions, and 1 tsp of salt and nutmeg. The ingredients are mixed and spread on each piece of veal. The veal is then rolled, and secured with a toothpick. The 'birds' are then cooked for 45 minutes until tender. Interestingly, the recipe recommends adding a bit of water to the cooking pot despite the fact that the cookbook advertises a 'waterless' cookware set! Referred to as Kalbsvögerl in German, this recipe shows evidence of European culture in Canadian cookery. Stuffed Veal Cutlets were also popular in French and Italian homes.

According to many food historians, the later 19th century is when the term “Upside Down Cake” first appeared. Until that time, this type of cake was referred to as a Skillet Cake. The Pineapple Upside Down Cake is believed to have first appeared in the 1920s, though it did not become popular until the 1950s. This recipe should be made in a large, waterless skillet and begins with melting butter and sugar. Even though the recipe neglects to mention it, the cake batter would be added next and then topped with the maraschino cherries and pineapple and baked. The recipe also doesn't indicate how long the cake should be baked and at what temperature. The omission of these details may reflect the fact that cooks were expected to know this sort of information and be well-versed in the art of cake-baking.