Front Cover -- Half-Title Page -- Title Page -- Copyright Page -- Table of Contents -- Foreword -- Preface -- Part I Introduction -- Food Values -- How to Plan Meals -- How to Buy Economically -- How to Tell the Age of an Egg -- Kitchen Equipment -- Arranging an Attractive Table -- Dangers of the Kitchen -- Part II Recipes and Menus -- I. Recipes and How to Use Them -- II. Beverages -- III. Bread, Biscuits, Rolls, Muffins, Etc -- IV. Batters -- V. Cake -- VI. Canning and Preserving -- VII. Casserole Cooking -- VIII. Cereals -- IX. Chafing Dish Cookery -- X. Cheese -- XI. Confections -- XII. Decorations -- XIII. Eggs -- XIV. Fish -- XV. Frying -- XVI. Fruits -- XVII. Frozen Desserts -- XVIII. Macaroni and Other Italian Pastas -- XIX. Meat-Game-Poultry -- XX. Milk -- XXI. Nuts -- XXII. Pies -- XXIII. Puddings and Sauces -- XXIV. Relishes -- XXV. Salads and Dressings -- XXVI. Sandwiches -- XXVII. Soups -- XXVIII. Special Cooking -- XIX. Vegetables -- Bibliography -- Menus for All Seasons -- Part III Miscellaneous -- Government Bulletins -- Government Charts -- Breads, Etc -- Cereals -- Milk and Cream -- Eggs and Cheese -- Meats -- Butter, Lard and Oils -- Fish -- Vegetables -- Fruits -- Sweets -- How to Read the Gas Meter -- A Comparative Study of Fuels for the Housewife -- Managing a Gas Range -- Glossary -- Birth Month Gems, Flowers, etc -- Wedding Anniversaries -- Table of Abbreviations -- Table of Weights and Measures -- Time Table for Cooking -- Household Hints.