Relation of condiments to intemperance
Variety in food
Table topics.

THE DIGESTION OF FOODS
The digestive organs
The digestion of a mouthful of bread
Salivary digestion
Stomach digestion
Intestinal digestion
Other uses of the digestive fluids
Absorption
Liver digestion
Time required for digestion
Dr. Beaumont's table made from experiments on Alexis St. Martin
Hygiene of digestion
Hasty eating
Drinking freely at meals
Eating between meals
Simplicity in diet
Eating when tired
Eating too much
How much food is enough
Excess of certain food elements
Deficiency of certain food elements
Food combinations
Table topics.

COOKERY
Evils of bad cookery
The principles of scientific cookery
Fuels
Making fires
Care of fires
Methods of cooking
Roasting
Broiling or grilling
Baking
The oven thermometer
Boiling
The boiling point of water
How to raise the boiling point of water
Action of hot and cold water upon foods
Steaming
Stewing
Frying
Evaporation
Adding foods to boiling liquids
Measuring
Comparative table of weights and measures
Mixing the material
Stirring
Beating
Kneading
Temperature
Cooking utensils
Porcelain ware
Granite ware
Galvanized iron ware
Tests for lead
Adulterated tin
Table topics.

THE HOUSEHOLD WORKSHOP
Description of a convenient kitchen
The kitchen furniture
Cupboards
A convenient kitchen table
The kitchen sink
Drainpipes
Stoves and ranges
Oil and gas stoves
The "Aladdin Cooker"
Kitchen utensils
The tin closet
The dish closet
The pantry
The storeroom
The refrigerator
The water supply
Test for pure water
Filters
Cellars
Kitchen conveniences
The steam cooker
The vegetable press-The lemon drill
The handy waiter
The wall cabinet
The percolater holder
Kneading table
Dish-towel rack
Kitchen brushes
Vegetable brush
Table topics.

THE GRAINS, OR CEREALS, AND THEIR PREPARATION
General properties of grains
Cooking of grains