elm tea
        Toast water
        Tamarind water
      Bread
      Recipes;
        Diabetic biscuit
        Diabetic biscuit No. 2
        Gluten meal gems
      Jellies and other desserts for the side
      Recipes: 
        Arrowroot jelly
        Arrowroot blancmange
        Currant jelly
        Iceland moss jelly
        Iceland moss blancmange
        Orange whey
        White custard
      Table topics.

    FOOD FOR THE AGED AND THE VERY YOUNG
      Requisites of food for the aged
      Stimulating diet not necessary
      Flesh food unsuitable
      Bill of fare
      Quantity of food for the aged
      Heavy meals a tax upon digestion
      Cornaro’s testimony
      Diet for the young
      Causes of mortality among young children
      Best artificial food
      Use of sterilized milk. 
      Difference between cows’ milk and human milk
      Common method of preparing cows’ milk
      Artificial human milk
      Artificial human milk No. 2
      Artificial human milk No. 3
      Peptonized milk
      Mucilaginous food excellent in gastro-enteritis
      Preparation of food for infants
      Time required for digestion of artificial food
      Quantity of food for infants
      Rules for finding the amount of food needed
      Table for the feeding of infants
      Interval between feeding
      Intervals for feeding at different ages
      Manner of feeding artificial foods
      Danger from unclean utensils
      Diet of older children
      An abundance of nitrogenous material important
      Flesh food unnecessary
      Experiments of Dr. Camman
      Testimony of Dr. Clouston
      Candy and similar sweets
      Eating between meals
      Education of the appetite
      Inherited appetites and tendencies
      Table topics.

    FRAGMENTS AND LEFT-OVER FOODS
      Preserving and utilizing the left-over fragments
      Precautions to be observed
      Uses of stale bread
      To insure perfect preservation of fragments
      Preparation of zwieback and croutons
      Left-over grains
      Left-over vegetables
      Left-over meats
      Left-over milk
      Table topics.

    THE ART OF DINING
      Pleasant accessories essential
      The dining room
      Neatness an essential
      Care of the dining room
      Furnishings of the dining room
      Table talk
      A pleasant custom
      Table manners
      Suggestions for table etiquette
      The table
      Its appearance and appointments
      The table an educator in the household
      A well ordered table an incentive to good manners
      Ostentation not necessary
      Setting the table
      The sub-cover