| page |
| Introduction | [3] |
| The Dressing | [6] |
| Use of Dressings | [7] |
| Arrangement of Salads | [8] |
| Composition of Mayonnaise | [8] |
| Value of Oil | [8] |
| Boiled and Cream Dressings | [9] |
| Important Points in Salad-Making | [9] |
| When to serve Salads with French or Mayonnaise Dressing | [9] |
| When to serve a Fruit Salad | [10] |
| Salads with Cheese | [10] |
| How to make Aromatic Vinegars, keep Vegetables, and prepare Garnishes | [11] |
| How to boil Eggs hard for Garnishing | [11] |
| To poach Whites of Eggs | [11] |
| Royal Custard for Moulds of Aspic | [11] |
| How to use Garlic or Onion in Salads | [12] |
| How to shell and blanch Chestnuts and other Nuts | [12] |
| How to chop Fresh Herbs | [13] |
| How to cut Radishes for a Garnish | [13] |
| How to clean Lettuce, Endive, etc. | [13] |
| How to clean Cress, Cabbage, etc. | [14] |
| How to render Uncooked Vegetables crisp | [14] |
| How to blanch and cook Vegetables for Salads | [14] |
| How to cut Gherkins for a Garnish | [15] |
| How to Fringe Celery | [15] |
| How to shred Romaine and Straight Lettuce | [15] |
| How to keep Celery, Watercress, Lettuce, etc. | [16] |
| How to cook Sweetbreads and Brains | [16] |
| How to Pickle Nasturtium Seeds | [16] |
| Nasturtium and other Vinegars | [17] |
| To decorate salads with pastry bag and tubes | [18] |
| Recipes for French Dressing | [21] |
| Recipes for Mayonnaise Dressing | [22] |
| Boiled, Cream, and other Dressings | [26] |
| Vegetable Salads served with French Dressing | [29] |
| Salads largely Vegetable with Mayonnaise, etc. | [39] |
| Introduction to Fish Salads | [53] |
| Recipes for Fish Salads | [55] |
| Recipes for Various Compound Salads | [77] |
| Recipes for Fruit and Nut Salads | [89] |
| How to prepare and use Aspic Jelly | [97] |
| Consommé and Stock for Aspic | [98] |
| Cheese Dishes served with Salads | [105] |