 During 1939, Rombauer published "Streamlined Cooking", a collection of recipes that could be prepared in less than 30 minutes, with an emphasis on use of canned and frozen foods.This book was not a commercial success, but many of the recipes it contained became part of a new edition of "Joy of Cooking" published during 1943.This edition also included material intended to help readers deal with wartime rationing restrictions, including alternatives to butter in some recipes.