CHAPTER I
THE NEW DINNER APPETIZER
CHAPTER II
HOW TO IMPROVE DRESSINGS AND GRAVIES WITH LEA & PERRINS' SAUCE
DIFFERENT KINDS OF DRESSINGS
HOW AND WHEN TO SEASON DRESSINGS WITH LEA & PERRINS' SAUCE
BROWN DRESSINGS
WHITE DRESSINGS
DRAWN BUTTER DRESSINGS
MISCELLANEOUS DRESSINGS
CHAPTER III
CHOWDERS AND SOUPS
CHAPTER IV
CROQUETTES, TIMBALES, CASSEROLES, STEWS AND OTHER MEAT DISHES
TIMBALES
STEWS AND CASSEROLE DISHES
CHAPTER V
EGGS, OMELETS, SOUFFLES, CREOLE AND RICE DISHES
OMELETS AND SOUFFLES
RICE AND CREOLE DISHES
CHAPTER VI
CHAFING DISH SUPPERS
CHAPTER VII
SANDWICH FILLINGS
CHEESE SANDWICH FILLINGS
EGG SANDWICH FILLINGS
MEAT SANDWICH FILLINGS
FISH SANDWICH FILLINGS
CHAPTER VIII
SALAD DRESSINGS AND SALADS
SALADS
CHAPTER IX
CATSUPS, CHUTNEYS, PICKLES AND HOME-MADE RELISHES
