TABLE OF CONTENTS
| Chapter | Page | |
| I. | Food | 1 |
| II. | Cookery | 15 |
| III. | Beverages | 32 |
| IV. | Bread and Bread Making | 46 |
| V. | Biscuits, Breakfast Cakes, and Shortcakes | 70 |
| VI. | Cereals | 85 |
| VII. | Eggs | 94 |
| VIII. | Soups | 109 |
| IX. | Soups without Stock | 135 |
| X. | Soup Garnishings and Force-meats | 145 |
| XI. | Fish | 151 |
| XII. | Beef | 191 |
| XIII. | Lamb and Mutton | 214 |
| XIV. | Veal | 226 |
| XV. | Sweetbreads | 232 |
| XVI. | Pork | 235 |
| XVII | Poultry and Game | 240 |
| XVIII. | Fish and Meat Sauces | 265 |
| XIX. | Vegetables | 280 |
| XX. | Potatoes | 309 |
| XXI. | Salads and Salad Dressings | 322 |
| XXII. | Entrées | 348 |
| XXIII. | Hot Puddings | 390 |
| XXIV. | Pudding Sauces | 406 |
