THE PHILOSOPHY OF BREAKFAST
HOW TO SET THE TABLE
THE KITCHEN RUBAIYAT
FRUITS IN SEASON
APPLES
APRICOTS
BANANAS
BLACKBERRIES
BLUE PLUMS
CHERRIES
CURRANTS
FIGS
GOOSEBERRIES
GRAPES
GRAPEFRUIT
GREEN GAGES
HUCKLEBERRIES
MUSKMELONS
ORANGES
PEACHES
PEARS
PINEAPPLE
PRUNELLES
PRUNES
QUINCES
RASPBERRIES AND STRAWBERRIES
RHUBARB
TANGERINES
WATERMELON
CEREALS
SALT FISH
BREAKFAST MEATS
SUBSTITUTES FOR MEAT
EGGS
OMELETS
QUICK BREADS
RAISED BREAKFAST BREADS
PANCAKES
COFFEE CAKES, DOUGHNUTS, AND WAFFLES
BREAKFAST BEVERAGES
SIMPLE SALADS
ONE HUNDRED SANDWICH FILLINGS
LUNCHEON BEVERAGES
EATING AND DINING
THIRTY-FIVE CANAPÉS
ONE HUNDRED SIMPLE SOUPS
BEEF SOUPS
BISQUES AND PURÉES
CHICKEN SOUPS
CREAM SOUPS
FISH SOUPS
FRUIT SOUPS
MUTTON SOUPS
VEAL SOUPS
MISCELLANEOUS SOUPS
FIFTY WAYS TO COOK SHELL-FISH
CLAMS
CRABS
LOBSTER
OYSTERS
SCALLOPS
SHRIMPS
SIXTY WAYS TO COOK FISH
ONE HUNDRED AND FIFTY WAYS TO COOK MEAT AND POULTRY
BEEF
MUTTON AND LAMB
PORK
VEAL
CHICKEN
DUCK
GOOSE
TURKEY
PIGEON
TWENTY WAYS TO COOK POTATOES
ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES
THIRTY SIMPLE SAUCES
SALADS
SALADS AND DRESSINGS
FISH SALADS
VEGETABLE SALADS
FRUIT SALADS
EGG SALADS
CHEESE AND NUT SALADS
SIMPLE DESSERTS
FROZEN DAINTIES
JELLIED DESSERTS
PIES
PUDDING SAUCES
SHORTCAKES
TARTS
INDEX
