| Ready to pour the jelly | Frontispiece |
| | PAGE |
| Preparing to make biscuit | 3 |
| Creamed eggs | 7 |
| Table set for Valentine luncheon | 15 |
| Fresh vegetable salad | 16 |
| Heart salad | 20 |
| Green pepper salad | 24 |
| Tossing up a salad | 29 |
| Creamed codfish and coffee for Father's breakfast | 35 |
| Veal cutlet as reed birds | 38 |
| A standing roast of beef | 43 |
| Cleaning up | 51 |
| Cucumber jelly | 59 |
| Table set for an Easter luncheon | 64 |
| Creamed oysters in baskets | 67 |
| Tray arranged for Welsh rarebit | 69 |
| Compote of rice | 75 |
| Icing the cake | 83 |
| Tea cakes baked in heart shape | 85 |
| Afternoon tea for two | 92 |
| Fruit jelly with whipped cream | 97 |
| Cornstarch pudding, small moulds | 103 |
| Dinner table with fruit centerpiece. Nuts and raisins in individual baskets | 109 |
| Making pies | 113 |
| Delicious home-made candies | 126 |
| Marking the preserves | 132 |
| Marshmallow cream | 145 |
| Charlotte Russe | 148 |
