SOUPS
      Value of soup as an article of diet
      Superiority of soups made from grain and legumes
      Economical value of such soups
      Digestibility of soups
      Cooking of material for soups
      Use of a colander in preparing soups
      Quantity of salt required
      Flavoring soups
      Seasoning of soup
      Chinese soup strainer
      Whole grains, macaroni, shredded vegetables, etc., for soups
      Milk in the preparation of soups
      Consistency of soups
      Preparation of soups from left-over fragments
      Croutons
      Recipes: 
        Asparagus soup
        Baked bean soup
        Bean and corn soup
        Bean and hominy soup
        Bean and potato soup
        Bean and tomato soup
        Black bean soup
        Black bean soup No. 2
        Bran stock
        Brown soup
        Canned green pea soup
        Canned corn soup
        Carrot soup
        Celery soup
        Chestnut soup
        Combination soup
        Combination soup No. 2
        Another
        Another
        Cream pea soup
        Cream barley soup
        Green corn soup
        Green pea soup
        Green bean soup
        Kornlet soup
        Kornlet and tomato soup
        Lentil soup
        Lentil and parsnip soup
        Lima bean soup
        Macaroni soup
        Oatmeal soup
        Parsnip soup
        Parsnip soup No. 2
        Pea and tomato soup
        Plain rice soup
        Potato and rice soup
        Potato soup
        Potato and vermicelli soup
        Sago and potato soup
        Scotch broth
        Split pea soup
        Sweet potato soup
        Swiss potato soup
        Swiss lentil soup
        Tomato and macaroni soup
        Tomato cream soup
        Tomato and okra soup
        Tomato soup with vermicelli
        Vegetable oyster soup
        Vegetable soup
        Vegetable soup No. 2
        Vegetable soup No. 3
        Vegetable soup No. 4
        Velvet Soup
        Vermicelli soup No. 2
        White celery soup
      Table topics.

    BREAKFAST DISHES
      Importance of a good breakfast
      Requirements for a good breakfast
      Pernicious custom of using fried and indigestible foods for breakfast
      Use of salted foods an auxiliary to the drink habit
      The ideal breakfast
      Use of fruit for breakfast
      Grains for breakfast
      An appetizing dish
      Preparation of zwieback
      Preparation of toast
      Recipes: 
        Apple toast
        Apricot toast
        Asparagus toast
        Banana toast
        Berry toast
        Berry toast No. 2
        Celery toast
        Cream