This recipe for All-Bran Waffles Supreme uses eggs, milk, flour, baking powder, salt, sugar, fat and, of course, Kellogg’s All-Bran cereal. The method of preparation for this recipe is to separate the eggs, beat the egg yolks with milk and All-Bran, add the dry ingredients together (the flour, baking powder, salt, and sugar) and then add this to the All-Bran mixture. Finally, the recipe requires the cook to beat the egg whites from the separated eggs until stiff and add this and the melted fat to the batter. The recipe requires a waffle iron to create the signature waffle shape. This tells us that home cooking required some expertise, as the process of separating the egg whites from the yolks and beating the whites could be considered a specialized skill. This also shows that there were specialty appliances that some housewives had on hand, such as waffle irons, even though the Great Depression had depleted many families of little luxuries. 

The All-Bran Refrigerator Rolls recipe requires eggs, flour, salt, sugar, fat, water, compressed yeast, and Kellogg’s All-Bran cereal. All of the recipes in this cookbook require the same base ingredients. The rolls are made by putting the All-Bran, sugar, fat, and salt in a bowl, then adding boiling water to the bowl and mixing. After this, the eggs and yeast are added. The flour is then added, and the rolls are meant to be covered and sit in the refrigerator overnight. After this, the cook would have to form balls with the dough, let it rest in a warm place for two hours, and then the rolls would get baked in a moderately hot oven, which is roughly 425 degrees, for about 15 minutes. This recipe sheds light on the standard appliances found in a housewife’s kitchen, namely refrigerators and ovens. This recipe also shows that, by not working, women may have had the time to make more time-consuming recipes, with this one having to be made over the span of multiple days.