This recipe, "Easy Sunday Dinner," is incredibly conscious of food costs and emphasizes that all of the ingredients needed for the recipe are affordable. The cooking instructions provided are rather interesting; the reader is instructed to put the jar containing the meat on an asbestos mat over a slow coal fire or gas burner, resulting in a slow cooker effect. The recipe also accounts for several different types and cuts of meat, including beef, pork, lamb, chicken, and both tame and wild duck. The ability to use several different cuts of meat in one recipe suggests the popularity of the nose-to-tail philosophy as tougher, less desirable, and cheaper cuts of meat could still be "tender and delicious." Finally, this recipe also mentions preparing this meal for after church, showcasing the importance of religion and weekly church attendance. 

This recipe for "Oyster Omelette" stands out because it is so different from the standard omelette that is cooked today, largely due to the inclusion of oysters. Oysters appear throughout this cookbook, including eight different recipes that highlight their use. This is not surprising considering there was an oyster craze in the later 19th and early 20th centuries. The oyster craze was due to the massive number of oysters being harvested between 1880 and 1910. With the increased supply, they were incredibly cheap to purchase. As a result, their popularity rose dramatically and many cookbooks strove to provide readers with new and inventive ways for preparing them.