- 1Dedication
- 2Epigraph
- 3Preface to Seventh Edition
- 4The True Ideal in Diet
- 5A Plea for the Simple Life
- 6A Plea for Moderation
- 7Artistic Cookery
- 8What to Do When Travelling
- 9Advice for Beginners
- 10Commercial Dietetic Inventions
- 11Relative Values of Foods
- 12Food Chart
- 136 — Table of Food Values
- 14Vegetarian Soups
- 15Substitutes for Fish
- 16Substitutes for Meat Dishes
- 17Simple Savoury Dishes
- 18Cold Luncheon Dishes
- 19Gravies and Sauces
- 20Puddings and Sweets
- 21The Bread Problem
- 22Summer and Winter Drinks
- 23How to Feed Invalids
- 24What to Do at Christmas
- 25Menus for the Week
- 26Hints to Housekeepers
- 27Unfired and Vital Foods
- 28Some Suggestive Menus
- 29Useful Domestic Information
- 30How to Cook Vegetables
- 31Labour-Saving Appliances
- 32Medicinal and Dietetic Qualities
- 33Hygienic Information
- 34Epigraph
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