| Ready to pour the jelly | [Frontispiece] |
| | PAGE |
| Preparing to make biscuit | [3] |
| Creamed eggs | [7] |
| Table set for Valentine luncheon | [15] |
| Fresh vegetable salad | [16] |
| Heart salad | [20] |
| Green pepper salad | [24] |
| Tossing up a salad | [29] |
| Creamed codfish and coffee for Father's breakfast | [35] |
| Veal cutlet as reed birds | [38] |
| A standing roast of beef | [43] |
| Cleaning up | [51] |
| Cucumber jelly | [59] |
| Table set for an Easter luncheon | [64] |
| Creamed oysters in baskets | [67] |
| Tray arranged for Welsh rarebit | [69] |
| Compote of rice | [75] |
| Icing the cake | [83] |
| Tea cakes baked in heart shape | [85] |
| Afternoon tea for two | [92] |
| Fruit jelly with whipped cream | [97] |
| Cornstarch pudding, small moulds | [103] |
| Dinner table with fruit centerpiece. Nuts and raisins in individual baskets | [109] |
| Making pies | [113] |
| Delicious home-made candies | [126] |
| Marking the preserves | [132] |
| Marshmallow cream | [145] |
| Charlotte Russe | [148] |