This recipe for Egg Plant Casserole is very simple and easy to follow. The list of ingredients is quite short and only requires 1 eggplant peeled and sliced, 1 small onion, ½ cup of breadcrumbs, 2 tablespoons of butter, and salt and pepper. These ingredients would not have been difficult to find in 1920 and the instructions are straight forward,  advising the cook how to prepare the eggplant and when they would have to add the onion, breadcrumbs, and salt/pepper. For the busy housewife or waged worker, this recipe would have been ideal because it only required twenty minutes of cooking time. This recipe suits the overall theme of the cookbook as it is cooked in the waterless method and did not require a lot of additional ingredients or flavourings. 

The Creamed Chicken with Mushrooms recipe is another simple dish to make with easy-to-follow instructions. The ingredients list is straight forward and includes 1½ cups cooked chicken, 2 tablespoons flour, ¼ teaspoon salt, 1/8 teaspoon celery salt, 2 tablespoons butter, ½ cup chicken stock, ½ cup milk, and ½ pound mushrooms. The ingredients would have been affordable and easy for most Canadians to access. This recipe does not indicate how long the dish would take to prepare, other than to "cook until tender." Interestingly, the recipe concludes by suggesting various ways that the recipe can be served, including "in Swedish timbales" and "on toast," suggesting it could be quite versatile. This would have appealed to many women who struggled to vary the dishes they served and were pressured to offer dishes that were pleasing to the eye, tasty, and healthy.