_Recipes_:
Scalloped egg plant
Baked egg plant
Cucumber, description of
Digestibility
Preparation and cooking
Salsify or vegetable oyster, description of
Preparation and cooking
_Recipes_:
Scalloped vegetable oysters
Stewed vegetable oysters
Green corn, peas, and beans, description of
General suggestions for selecting and cooking
_Recipes for corn_:
Baked corn
Baked corn No. 2
Boiled green corn
Stewed corn pulp
Corn cakes
Corn pudding
Roasted green corn
Stewed green corn
Summer succotash
Dried corn
_Recipe for peas_:
Stewed peas
_Recipes for beans_:
Lima beans
Shelled beans
String beans
Canning vegetables
_Recipes_:
Canned corn
Canned corn and tomatoes
Canned peas
Canned tomatoes
Canned tomatoes No. 2
String beans
Canned pumpkin and squash
Table topics.

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
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