The recipe, "Tuna Fish Casserole," incorporates simple ingredients that are still readily available in grocery stores today. The recipe and instructions for this casserole dish are listed four pages after the cookbook's initial title page. Its use of several canned ingredients such as tuna, mushroom soup, and milk suggests that during this era, readers of the book would have valued affordable, ready-to-purchase canned foods. The use of potato chips instead of actual potatoes suggests packaged ingredients were likely trendy during this time as well.
Although the instructions do not explicitly state the amount of labour required for the preparation of the recipe, it does include a timestamp. The estimated baking time of 1/2 hour at 350 degrees suggests that the dish was one that was both simple and speedy to make. This indicates that during the middle years of the 20th century, more women were living their lives outside of the home (whether working or socializing), and needed quick dishes to prepare at mealtimes.
The second recipe, "Stuffed Cabbage Rolls," requires several commonplace ingredients such as ground meat, rice, cabbage, and butter. The use of vegetables and rice highlights a dependence on agricultural products available locally. As Moose Jaw was known for being a wholesale agricultural service center, it is very likely that the vegetables were sourced locally.
Stuffed Cabbage Rolls are a dish enjoyed in many countries, and are believed to have arrived in Canada with Eastern European immigrants in the later 19th and early 20th centuries. By including the recipe in All-in-One Dishes, we see that foods not "born" in Canada were indeed being enjoyed by Canadians. As well, the recipe demonstrates that, increasingly, Saskatchewan was becoming home to a more multicultural population who enjoyed a variety of international dishes.