Whipped cream sauce
Table topics.

BEVERAGES
Large quantities of fluid prejudicial to digestion
Wholesome beverages
The cup that cheers but not inebriates
Harmful substances contained in tea
Theine
Tannin
Use of tea a cause of sleeplessness and nervous disorders
Tea a stimulant
Tea not a food
Coffee, cocoa, and chocolate
Caffein
Adulteration of tea and coffee
Substitutes for tea and coffee
_Recipes:_
Beet coffee
Caramel coffee
Caramel coffee No. 2
Caramel coffee No. 3
Caramel coffee No. 4
Mrs. T's caramel coffee
Parched grain coffee
Wheat, oats, and barley coffee
_Recipes for cold beverages:_
Blackberry beverage
Fruit beverage
Fruit beverage No. 2
Fruit cordial
Grape beverage
Lemonade
Mixed lemonade
Oatmeal drink
Orangeade
Pineapple beverage
Pineapple lemonade
Pink lemonade
Sherbet
Tisane
Table topics.

MILK, CREAM, AND BUTTER
Milk, chemical composition of
Proportion of food elements
Microscopic examination of milk
Casein
Casein coagulated by the introduction of acid
Spontaneous coagulation or souring of milk
Adulteration of milk
Quality of milk influenced by the food of the animal
Diseased milk
Kinds of milk to be avoided
Distribution of germs by milk
Proper utensils for keeping milk
Where to keep milk
Dr. Dougall's experiments on the absorbent properties of milk
Washing of milk dishes
Treatment of milk for cream rising
Temperature at which cream rises best
Importance of sterilizing milk
To sterilize milk for immediate use
To sterilize milk to keep
Condensed milk
Cream, composition of
Changes produced by churning
Skimmed milk, composition of
Buttermilk, composition of
Digestibility of cream
Sterilized cream
Care of milk for producing cream
Homemade creamery
Butter, the composition of
Rancid butter
Tests of good butter
Flavor and color of butter
Artificial butter
Test for oleomargarine
Butter in ancient times
Butter making
Best conditions for the rising of cream