| PART I |
| | PAGE |
| Value of Food to the Body | [3] |
| Methods of Cooking | [7] |
| Just How | [10] |
| Carving | [15] |
| Marketing | [18] |
| Dinners and Luncheons | [25] |
| Butler’s Duties | [31] |
| Garnishings | [32] |
| Weights and Measures | [33] |
| |
| PART II. RECEIPTS |
| CHAPTER |
| I. | First Course Dishes | [37] |
| II. | Soups | [42] |
| III. | Fish | [69] |
| IV. | Meats | [82] |
| V. | Vegetables | [103] |
| VI. | Cereals | [115] |
| VII. | Eggs | [118] |
| VIII. | Sauces for Meat and Vegetables | [124] |
| IX. | Entrées | [134] |
| X. | Bread | [164] |
| XI. | Salads | [181] |
| XII. | Sandwiches | [197] |
| XIII. | Desserts | [203] |
| XIV. | Cake and Cookies; Frostings and Fillings | [258] |
| XV. | Frozen Dishes | [293] |
| XVI. | Beverages | [306] |
| XVII. | Fruits and Nuts and Candy | [313] |
| XVIII. | Preserving | [318] |
| XIX. | Chafing Dish Delicacies | [340] |
| XX. | Cookery for the Sick and Convalescent | [349] |
| XXI. | Creole Dishes | [360] |
| XXII. | Economical Receipts | [372] |
| |
| Bibliography | [385] |
| Glossary | [387] |
| Index | [389] |
