Intro -- Title -- Contents -- Preface to Revised Edition -- Introductory -- Chapter I - The House: Situation and Arrangement -- Chapter II - The House: Ventilation -- Chapter III - Drainage and Water-Supply -- Chapter IV - The Day's Work -- Chapter V - Fires, Lights, and Things to Work With -- Chapter VI - Washing-Day, and Cleaning in General -- Chapter VII - The Body and its Composition -- Chapter VIII - Food and its Laws -- Chapter IX - The Relations of Food to Health -- Chapter X - The Chemistry of Animal Food -- Chapter XI - The Chemistry of Vegetable Food -- Chapter XII - Condiments and Beverages -- Part II - Stock and Seasoning -- Soups -- Fish -- Meats -- Poultry -- Sauces and Salads -- Eggs, Cheese, and Breakfast Dishes -- Tea, Coffee, Etc. -- Vegetables -- Bread and Breakfast Cakes -- Cake -- Pastry and Pies -- Puddings Boiled and Baked -- Custards, Creams, Jellies, Etc. -- Canning and Preserving -- Candies -- Sick-Room Cookery -- Household Hints -- List of Utensils Required for Successful Working -- Hints to Teachers -- Questions for Final Examination at End of Year -- Bibliography.