Front Cover -- Title Page -- Copyright Page -- Table of Contents. -- Chapter I. -- Food -- Correct Proportions of Food -- Water -- Salts -- Starch -- Sugar -- Gum Pectose and Cellulose -- Fats and Oils -- Milk -- Milk for the Sick -- Butter -- Cheese -- Fruits -- Vegetable Acids, and where found -- Condiments -- Flavoring Extracts -- Chapter II -- Cookery -- Fire -- How to Build a Fire -- Ways of Cooking -- Various Ways of Preparing Food for Cooking -- How to Bone a Bird -- How to Measure -- How to Combine Ingredients -- Ways of Preserving -- Table of Measures and Weights -- Time Tables for Cooking -- Chapter III -- Beverages -- Tea -- How to Make Tea -- Five o'clock Tea -- Russian Tea -- Iced Tea -- Coffee -- Filtered Coffee -- Boiled Coffee -- After-Dinner Coffee (Black Coffee, or Café Noir) -- Kola -- Cocoa and Chocolate -- Cocoa shells -- Cracked Cocoa -- Breakfast Cocoa -- Reception Cocoa -- Brandy Cocoa -- Chocolate -- Fruit Drinks -- Lemonade -- Pineapple Lemonade -- Orangeade -- Mint Julep -- Claret Punch -- Fruit Punch I -- Fruit Punch II -- Ginger Punch -- Unfermented Grape Juice -- Chapter IV -- Bread and Bread Making -- Yeast -- Bread Making -- Baking of Bread -- Care of Bread after Baking -- Water Bread -- Milk and Water Bread -- Entire Wheat Bread -- Entire Wheat and Flour Bread -- Graham Bread -- Third Bread -- Quaker Oats Bread -- Rye Bread -- Boston Brown Bread -- Indian Bread -- Steamed Graham Bread -- Parker House Rolls -- Salad or Dinner Rolls -- Sticks -- Swedish Rolls -- Sweet French Rolls -- Luncheon Rolls -- French Rusks -- Rusks (Zwieback) -- German Coffee Bread -- Coffee Cakes (Brioche) -- Buns -- Hot Cross Buns -- Raised Muffins -- Grilled Muffins -- Raised Oatmeal Muffins -- Squash Biscuits -- Dry Toast -- Water Toast -- Milk Toast I -- Milk Toast II -- Brown Bread Milk Toast -- Cream Toast -- Tomato Cream Toast.

German Toast -- Brewis -- Bread for Garnishing -- Uses for Stale Bread -- Chapter V -- Biscuits, Breakfast Cakes, and Shortcakes -- Batters, Sponges, and Doughs -- Baking Powder Biscuit I -- Baking Powder Biscuit II -- Emergency Biscuit -- Fruit Rolls (Pin Wheel Biscuit) -- One Egg Muffins I -- One Egg Muffins II -- Twin Mountain Muffins -- Queen of Muffins -- Berry Muffins I -- Berry Muffins II -- Rice Muffins -- Oatmeal Muffins -- Quaker Muffins -- Graham Muffins I -- Graham Muffins II -- Rye Muffins I -- Rye Muffins II -- Corn Meal Gems -- Berkshire Muffins -- Golden Corn Cake -- Corn Cake (Sweetened with Molasses) -- White Corn Cake -- Susie's Spider Corn Cake -- Pop-overs -- Graham Pop-overs -- Breakfast Puffs -- Fadges -- Maryland Biscuit -- Griddle Cakes -- Sour Milk Griddle Cakes -- Sweet Milk Griddle Cakes -- Entire Wheat Griddle Cakes -- Corn Griddle Cakes -- Rice Griddle Cakes I -- Rice Griddle Cakes II -- Bread Griddle Cakes -- Buckwheat Cakes -- Waffles -- Rice Waffles -- Virginia Waffles -- Raised Waffles -- Fried Drop Cakes -- Rye Drop Cakes -- Doughnuts I -- Doughnuts II -- Raised Doughnuts -- Crullers -- Strawberry Short Cake I -- Strawberry Short Cake II -- Rich Strawberry Short Cake -- Fruit Short Cake -- Chapter VI -- Cereals -- Table Showing Composition -- Table for Cooking Cereals -- Oatmeal Mush with Apples -- Cereal with Fruit -- Fried Mushes -- Fried Corn Meal Mush, or Fried Hominy -- Boiled Rice -- Steamed Rice -- Rice with Cheese -- Rice à la Riston -- Turkish Pilaf I -- Turkish Pilaf II -- Boiled Macaroni -- Macaroni with White Sauce -- Baked Macaroni -- Baked Macaroni with Cheese -- Macaroni with Tomato Sauce -- Macaroni à l'Italienne -- Macaroni à la Milanaise -- Spaghetti -- Chapter VII -- Eggs -- Composition -- Boiled Eggs -- Dropped Eggs (Poached) -- Eggs à la Finnoise -- Eggs à la Suisse -- Baked or Shirred Eggs.

Scrambled Eggs -- Scrambled Eggs with Tomato Sauce -- Scrambled Eggs with Anchovy Toast -- Eggs à la Buckingham -- Buttered Eggs -- Buttered Eggs with Tomatoes -- Fried Eggs -- Eggs à la Goldenrod -- Eggs au Gratin -- Eggs in Batter -- Curried Eggs -- Scalloped Eggs -- Stuffed Eggs in a Nest -- Egg Farci -- Omelets -- Plain Omelet -- To Fold and Turn an Omelet -- Omelet with Meat or Vegetables -- Oyster Omelet -- Orange Omelet -- Jelly Omelet -- Bread Omelet -- French Omelet -- Spanish Omelet -- Omelet Rich -- Chapter VIII -- Soups -- Soup Making -- How to Clear Soup Stock -- How to Bind Soups -- Soups With Meat Stock -- Brown Soup Stock -- Bouillon -- Macaroni Soup -- Julienne Soup -- Tomato Soup with Stock -- Turkish Soup -- Crécy Soup -- Ox-tail Soup -- White Soup Stock I -- White Soup Stock II -- White Soup Stock III -- White Soup -- Chicken Soup -- Turkey Soup -- Hygienic Soup -- Farina Soup -- Spring Soup -- Duchess Soup -- Potage à la Reine -- St. Germain Soup -- Imperial Soup -- Veal and Sago Soup -- Asparagus Soup -- Cream of Celery Soup -- Spinach Soup -- Cream of Lettuce Soup -- Cream of Watercress Soup -- Cream of Cauliflower Soup -- String Bean Soup -- Chestnut Purée -- Mulligatawny Soup -- Mock Turtle Soup -- Consommé -- Consommé à la Royal -- Consommé au Parmesan -- Consommé aux Pâtes -- Consommé Colbert -- Consommé with Vegetables -- Consommé Princess -- Soups With Fish Stock -- Clam Bouillon -- Oyster Stew -- Scallop Stew -- Oyster Soup -- French Oyster Soup -- Oyster Gumbo -- Clam Soup with Poached Eggs -- Clam and Oyster Soup -- Cream of Clam Soup -- Lobster Bisque -- Chapter IX -- Soups Without Stock -- Black Bean Soup -- Baked Bean Soup -- Cream of Lima Bean Soup -- Celery Soup -- Corn Soup -- Halibut Soup -- Pea Soup -- Split Pea Soup -- Kornlet Soup -- Potato Soup -- Swiss Potato Soup -- Salmon Soup -- Squash Soup.

Tomato Soup -- Cream of Tomato Soup (Mock Bisque) -- Vegetable Soup -- CHOWDERS -- Corn Chowder -- Fish Chowder -- Connecticut Chowder -- Clam Chowder -- Lobster Chowder -- Chapter X -- Soup Garnishings and Force-meats -- Crisp Crackers -- Croûtons (Duchess Crusts) -- Imperial Sticks -- Egg Balls -- Egg Custard -- Royal Custard -- Noodles -- Fritter Beans -- Pâte au Chou -- Parmesan Pâte au Chou -- White Bait Garnish -- Fish Force-meat -- Clam Force-meat -- Salmon Force-meat -- Oyster Force-meat -- Chicken Force-meat I -- Chicken Force-meat II -- Quenelles -- Chapter XI -- Fish -- White and Red Blooded Fish -- Shellfish -- I. Bivalve Mollusks -- II. Crustaceans -- To Prepare Fish for Cooking -- Ways of Cooking Fish -- Table Showing Composition of the Various Fish Used for Food -- Boiled Haddock -- Boiled Salmon -- Broiled Scrod -- Broiled Chicken Halibut -- Broiled Swordfish -- Broiled Shad Roe -- Baked Halibut with Stuffing -- Fish Stuffing I -- Fish Stuffing II -- Baked Bluefish -- Bluefish à l'Italienne -- Baked Cod with Oyster Stuffing -- Oyster Stuffing -- Baked Haddock with Oyster Stuffing -- Baked Halibut with Tomato Sauce -- Baked Halibut with Lobster Sauce -- Baked Mackerel -- Planked Shad or Whitefish -- Baked Stuffed Smelts -- Baked Shad Roe with Tomato Sauce -- Baked Fillets of Bass or Halibut -- Fillets of Halibut with Brown Sauce -- Halibut à la Poulette -- Halibut à la Rarebit -- Sandwiches of Chicken Halibut -- Fried Cod Steaks -- Fried Smelts -- Fried Fillets of Halibut or Flounder -- Fried Eels -- Fried Stuffed Smelts -- Fried Shad Roe -- Soft Shell Crabs -- Frogs' Hind Legs -- Terrapin -- Washington Terrapin -- Terrapin à la Baltimore -- Terrapin à la Maryland -- Ways of Using Remnants of Cooked Fish -- Fish à la Crême -- Turban of Fish -- Fish Hash -- Fish Croquettes -- Scalloped Cod -- Salmon Box -- Ways of Cooking Salt Fish.

Creamed Salt Codfish -- Fish Balls -- Salted Codfish Hash -- Toasted Salt Fish -- Baked Finnan Haddie -- Broiled Finnan Haddie -- Ways of Cooking Shellfish -- Oysters on the Half Shell -- Raw Oysters -- Panned Oysters -- Fancy Roast -- Oyster Fricassee -- Creamed Oysters -- Oysters in Brown Sauce -- Broiled Oysters -- Oyster Toast -- Oysters and Macaroni -- Scalloped Oysters -- Sautéd Oysters -- Fried Oysters -- Fried Oysters in Batter -- Batter -- Little Neck Clams -- Steamed Clams -- Roasted Clams -- Fried Scallops -- Plain Lobster -- Fried Lobster -- Buttered Lobster -- Scalloped Lobster -- Devilled Lobster -- Curried Lobster -- Lobster Farci -- Stuffed Lobster à la Béchamel -- Broiled Live Lobster -- Lobster à la Américaine -- Chapter XII -- Bdeef -- Division and Ways of Cooking A Side of Beef -- The effect of Different Temperatures on the Cooking of Meat -- Table Showing Composition of Meats -- Broiled Beefsteak -- Beefsteak with Maître-d'Hôtel Butter -- Porterhouse Steak with Mushroom Sauce -- Porterhouse Steak with Tomato and Mushroom Sauce -- Beefsteak with Oyster Blanket -- Broiled Fillets of Beef -- Cutlets of Tenderloin with Chestnut Purée -- Sautéd Mignon Fillets of Beef with Sauce Figaro -- Sautéd Mignon Fillets of Beef with Sauce Trianon -- Broiled Meat Cakes -- Hamburg Steaks -- Cannelon of Beef -- Roast Beef -- Yorkshire Pudding -- Larded Fillet of Beef -- Braised Beef -- Beef à la Mode -- Beef Stew with Dumplings -- Corned Beef -- Boiled Dinner -- Boiled Tongue -- Braised Tongue -- Broiled Liver -- Liver and Bacon -- Bacon -- Braised Liver -- Broiled Tripe -- Tripe in Batter -- Lyonnaise Tripe -- Tripe à la Creole -- Tripe à la Provençale -- Calf's Head à la Terrapin -- Heart -- Ways of Warming Over Beef -- Roast Beef with Gravy -- Cottage Pie -- Beefsteak Pie -- Cecils with Tomato Sauce -- Corned Beef Hash.

Corned Beef Hash with Beets.