Buttermilk, composition of
      Digestibility of cream
      Sterilized cream
      Care of milk for producing cream
      Homemade creamery
      Butter, the composition of
      Rancid butter
      Tests of good butter
      Flavor and color of butter
      Artificial butter
      Test for oleomargarine
      Butter in ancient times
      Butter making
      Best conditions for the rising of cream
      Upon what the keeping qualities of butter depend
      Cheese
      Tyrotoxicon
      Recipes: 
        Hot milk
        Devonshire or clotted cream
        Cottage cheese
        Cottage cheese from buttermilk
        Cottage cheese from sour milk
        French butter
        Shaken milk
        Emulsified butter
      Table topics.

    EGGS
      Eggs a concentrated food
      Composition of the egg
      How to choose eggs
      Quality of eggs varied by the food of the fowl
      Stale eggs
      Test for eggs
      How to keep eggs
      To beat eggs
      Albumen susceptible to temperature
      Left-over eggs
      Recipes: 
        Eggs in shell
        Eggs in sunshine
        Eggs poached in tomatoes
        Eggs in cream
        Poached or dropped eggs
        Poached eggs with cream sauce
        Quickly prepared eggs
        Scrambled eggs
        Steamed eggs
        Whirled eggs
      Omelets
      Recipes: 
        Plain omelets
        Foam omelets
        Fancy omelets
        soft omelets
      Table topics.

    MEATS
      Character of meat
      Nutritive value
      Excrementitious elements
      Flesh food a stimulant
      Diseased meats
      Jewish customs in regard to meat
      Trichina
      Tapeworm and other parasites
      Meat unnecessary for health
      The excessive use of meat tending to develop the animal propensities
      Objections to its use
      Pork
      Calves’ brains and other viscera
      Meat pies
      Scallops
      Pates
      Comparative nutritious value
      Variation and flavor
      Composition and digestibility
      Selection of meats
      Preservation of meats
      Jerked beef
      Pemmican
      Preparation and cooking of meat
      Frozen beef
      Best methods of cooking
      Boiling
      Stewing
      Steaming
      Roasting
      Broiling
      Beef, economy and adaptability in selection of
      Recipes: 
        Broiled beef
        Cold meat stew
        Pan-broiled steak
        Pan-broiled steak No. 2
        Roast beef
        Smothered beef
        Vegetables with stewed beef
        Stewed beef
      Mutton
      Cause of Strong