flavor of
      Recipes: 
        Boiled leg of mutton
        Broiled chops
        Pot roast lamb
        Roast mutton
        Stewed mutton
        Stewed mutton chop
        Stewed mutton chop No. 2
        Veal and lamb
      Poultry and game
      To dress poultry and birds
      To truss a fowl or bird
      To stuff a fowl or bird
      Recipes: 
        Birds baked in sweet potatoes
        Boiled fowl
        Broiled birds
        Broiled fowl
        Corn and chicken
        Pigeons
        quails
        and partridges
        Roast chicken
        Roast turkey
        Smothered chicken
        Steamed chicken
        Stewed chicken
      Fish, two classes of
      Difference in nutritive value
      Flavor and wholesomeness
      Poison fish
      Parasites in fish
      Fish as a brain food
      Salted fish
      Shellfish (Oysters, Clams, Lobsters, Crabs)
      Not possessed of high nutritive value
      Natural scavengers
      Poisonous mussels
      How to select and prepare fish
      Frozen fish
      Methods of cooking
      Recipes: 
        Baked fish
        Broiled fish
      Meat soup
      Preparation of stock
      Selection of material for stock
      Quantity of materials needed
      Uses of scraps
      Extracting the juice
      Temperature of the water to be used
      Correct proportion of water
      Time required for cooking
      Straining the stock
      To remove the fat
      Simple Stock or broth
      Compound stock or double broth
      To clarify soup stock
      Recipes: 
        Asparagus soup
        Barley
        rice
        sago
        or tapioca soup
        Caramel for coloring soup brown
        Julienne soup
        Tomato soup
        White soup
        Vermicelli or macaroni soup
        Puree with chicken
        Tapioca cream soup
      Table Topics.

    FOOD FOR THE SICK
      Need of care in the preparation of food for the sick
      What constitutes proper food for the sick
      Knowledge of dietetics an important factor in the education of
        every woman
      No special dishes for all cases
      Hot buttered toast and rich jellies objectionable
      The simplest food the best
      Scrupulous neatness in serving important
      To coax a capricious appetite
      A “purple” dinner
      A “yellow” dinner
      To facilitate the serving of hot foods
      Cooking utensils
      Gruel
      Long-continued cooking needed
      Use of the double boiler in the cooking of gruels
      Gruel strainer
      Recipes: 
        Arrowroot gruel
        Barley gruel
        Egg