sauce
        Egg sauce
        Pease gravy
        Tomato gravy
        Tomato cream gravy
      Sauces for desserts and puddings
      Recipes:
        Almond sauce
        Caramel sauce
        Cocoanut sauce
        Cream sauce
        Cranberry pudding sauce
        Custard sauce
        Egg sauce
        Egg sauce No. 2
        Foamy sauce
        Fruit cream
        Fruit sauce
        Fruit sauce No. 2
        Lemon pudding sauce
        Mock cream
        Molasses sauce
        Orange sauce
        Peach sauce
        Plain pudding sauce
        Red Sauce
        Rose cream Sago sauce
        Whipped cream sauce
      Table topics.

    BEVERAGES
      Large quantities of fluid prejudicial to digestion
      Wholesome beverages
      The cup that cheers but not inebriates
      Harmful substances contained in tea
      Theine
      Tannin
      Use of tea a cause of sleeplessness and nervous disorders
      Tea a stimulant
      Tea not a food
      Coffee, cocoa, and chocolate
      Caffein
      Adulteration of tea and coffee
      Substitutes for tea and coffee
      Recipes:
        Beet coffee
        Caramel coffee
        Caramel coffee No. 2
        Caramel coffee No. 3
        Caramel coffee No. 4
        Mrs. T’s caramel coffee
        Parched grain coffee
        Wheat, oats, and barley coffee
      Recipes for cold beverages:
        Blackberry beverage
        Fruit beverage
        Fruit beverage No. 2
        Fruit cordial
        Grape beverage
        Lemonade
        Mixed lemonade
        Oatmeal drink
        Orangeade
        Pineapple beverage
        Pineapple lemonade
        Pink lemonade
        Sherbet
        Tisane
      Table topics.

    MILK, CREAM, AND BUTTER
      Milk, chemical composition of
      Proportion of food elements
      Microscopic examination of milk
      Casein
      Casein coagulated by the introduction of acid
      Spontaneous coagulation or souring of milk
      Adulteration of milk
      Quality of milk influenced by the food of the animal
      Diseased milk
      Kinds of milk to be avoided
      Distribution of germs by milk
      Proper utensils for keeping milk
      Where to keep milk
      Dr. Dougall’s experiments on the absorbent properties of milk
      Washing of milk dishes
      Treatment of milk for cream rising
      Temperature at which cream rises best
      Importance of sterilizing milk
      To sterilize milk for immediate use
      To sterilize milk to keep
      Condensed milk
      Cream, composition of
      Changes produced by churning
      Skimmed milk, composition of