Submitted by Jessie Pringle, the recipe titled "Delmonico Pudding" was chosen as it represents the many baked desserts in the cookbook. Similar to what is widely called Baked Alaska now, Delmonico pudding is a flavoured custard that is covered in egg whites and baked so that a light crust develops. Coconut is used as the primary flavouring in the custard, in combination with lemon or vanilla spread on before baking. This dessert gets its name from the famous Delmonico’s restaurant in New York City and is a rough re-creation of a similar dessert invented and served there in 1867. The inclusion of this recipe acts as a testament to the ever-increasing railways in Canada during the late 19th and early 20th centuries, bringing with them a wide variety of people. In turn, new foods, ingredients, and recipes popular around North America were introduced to towns such as Cobalt, cementing them in Canadian history through cookbooks such as this one. 

While ketchup is widely available and popular today, it has undergone many changes from its original form and its roots in Asian cuisine. Rather than tomatoes, the condiment was often made of whatever was available including fruits, nuts, and even seafood which was blended and seasoned with a variety of spices. The version in this cookbook is called "Catsup," as it was not until the 1880s when the H.J. Heinz Company’s tomato-based version was released as "Ketchup" and became an immensely popular product. As the name suggests, "Grape Catsup" – submitted by Mrs. Mortin – uses grapes as its base with clove, cinnamon, and black pepper added for additional flavour. The recipe is relatively simple though it requires a significant quantity of grapes, sugar, and vinegar. This likely means that the recipe was meant to create a large batch that could be preserved and stored for later use.