INTRODUCTION
I. Baked Apples—Dishwashing
II. Measurements—Stuffed and Scalloped Tomatoes
III. Fuels and Combustion—Sauted and Baked Squash
IV. Coal Ranges—Corn Dishes
V. Gas Ranges—Scalloped Fruit
VI. Stoves and Heating Devices—Stuffed Peppers, Butterscotch Apples