General directions for making pies
_Recipes_
Paste for pies
Corn meal crust
Granola crust
Paste for tart shells
Cream filling
Grape tart
Lemon filling
Tapioca filling
Apple custard pie
Banana pie
Bread pie
Carrot pie
Cocoanut pie
Cocoanut pie No. 2
Cream pie
Cranberry pie
Dried apple pie
Dried apple pie with raisins
Dried apricot pie
Farina pie
Fruit pie
Grape jelly pie
Jelly custard pie
Lemon pie
Lemon meringue custard
One crust peach pie
Orange pie
Peach custard pie
Prune pie
Pumpkin pie
Pumpkin pie No. 2
Pumpkin pie without eggs
Simple custard pie
Squash pie
Squash pie without eggs
Sweet apple custard pie
Sweet potato pie
Cake
General suggestions for preparation of
Cake made light with yeast
Cake made light with air
_Recipes:_
Apple cake
Cocoanut custard cake
Cream cake
Delicate cup cake
Fig layer cake
Fruit jelly cake
Gold and silver cake
Icing for cakes
Orange cake
Fruit cake
Loaf cake
Pineapple cake
Plain buns
Sponge cake
Sugar crisps
Variety cake
Table topics.

GRAVIES AND SAUCES
Importance of proper preparation
Accuracy of measurement
Proportion of material necessary
The double boiler for cooking gravies
Flavoring of gravies for vegetables
Gravies and sauces for vegetables
_Recipes:_
Brown sauce
Cream and white sauce
Celery sauce
Egg sauce
Pease gravy
Tomato gravy
Tomato cream gravy
Sauces for desserts and puddings
_Recipes:_
Almond sauce
Caramel sauce
Cocoanut sauce
Cream sauce
Cranberry pudding sauce
Custard sauce
Egg sauce
Egg sauce No. 2
Foamy sauce
Fruit cream
Fruit sauce
Fruit sauce No. 2
Lemon pudding sauce
Mock cream
Molasses sauce
Orange sauce
Peach sauce
Plain pudding sauce
Red Sauce
Rose cream Sago sauce