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 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