This recipe is found on page 8 of the cookbook and is titled "Oyster Stew." This recipe was included in the soup section of the cookbook. As the name suggests, oysters are a key ingredient in the soup, indicating that the Carnation Company assumed that their audience would have direct access to fresh or canned oysters. Oyster fisheries played a significant role in Canada’s fishing industry; yields reached their height on the east coast around the 1890s. However, by the 1930s, it was reported in The First Annual Report of the Department of Fisheries that natural reproduction could not meet the demands of intensive fishing. Thus, there was a dramatic reduction in yield at this time. Consequently, this particular soup would not have been considered a basic recipe and would likely have been used by those living on the east coast or with the means to purchase the ingredient. During the Great Depression, simple soups composed of leftover ingredients provided a standard meal for Canadian families, while soup kitchens gave out basic meals for those in need. If one had access to oysters, the recipe appears very straightforward in its preparation, supporting the cookbook’s overall goal to provide practical recipes for women to follow using Carnation Company products. According to the recipe, the ingredients would be boiled together and served once the oysters were prepared in liquor. Other ingredients, such as salt, celery salt, and paprika are included, all of which were used in many other soups and recipes in the book. When some women were forced to enter the workforce to support their families, simple recipes such as Oyster Stew, composed of basic ingredients that were nutritious, would have been helpful given women's extra responsibilities. 

This recipe, found on page 22 of the cookbook, is called "Pineapple Pie" and was included under the heading "Pastry." It is clear that pastry making was viewed as a complicated task as the introduction to the section indicates that if the book’s directions are followed, the job would be simplified. The ingredients required for the pie are very straightforward, including flour, sugar, eggs, and water, all of which were the base for many other recipes in the book. Desserts had become more popular after advances in refrigerator technology, as ingredients could be stored more easily, and many pastry recipes, such as Pineapple Pie, called for chilled ingredients. Moreover, by the 1930s, sugar was considered a a vital energy source, and recipes like Pineapple Pie illustrate how much Canadians enjoyed sugar-filled recipes.