In this recipe for "Flank Steak," beef, mushrooms, onion, bacon, canned tomato sauce, and Worcestershire sauce are a few of the required ingredients. The meat is marinaded, rolled up, fastened every two inches, and secured with a skewer. It is then cooked in a Dutch oven over moderately high heat. The recipe demonstrates the many different food products available to Canadians in the mid-20th century. The use of a tougher cut of beef like flank steak shows that though Canadians were living more affluently, thrift was still expected in the kitchen. A lower-priced cut of beef like flank steak could still be enjoyed when dressed up and prepared in the fashion described in the recipe.  

In this recipe for "Pumpkin Mincemeat," mincemeat, brown sugar, eggs, cream cheese, and canned pumpkin are used to create the dish. After the mincemeat is baked, the remaining components are mixed, placed on top of the pan, and baked again in a 350 degree oven. The formula for this dessert indicates the popularity of combining sweet and savoury flavours in one dish. It also showcases the importance of staple ingredients such as sugar and eggs, which are incorporated into several recipes throughout the cookbook. Mincemeat pies were originally a beneficial way to consume leftover bits of meat. Like the Flank Steak recipe, Pumpkin Mincemeat helped women to conserve food supplies and avoid waste.