| PAGE | | The Philosophy of Breakfast | 1 | | How to Set the Table | 9 | | The Kitchen Rubaiyat | 15 | | Fruits | 20 | | Cereals | 39 | | Salt Fish | 58 | | Breakfast Meats | 72 | | Substitutes for Meat | 87 | | Eggs | 91 | | Omelets | 111 | | Quick Breads | 121 | | Raised Breakfast Breads | 147 | | Pancakes | 160 | | Coffee Cakes, Doughnuts, and Waffles | 173 | | Breakfast Beverages | 186 | | Simple Salads | 191 | | One Hundred Sandwich Fillings | 228 | | Luncheon Beverages | 235 | | Eating and Dining | 241 | | Thirty-five CanapÉs | 244 | | One Hundred Simple Soups | 252 | | Fifty Ways to Cook Shell-Fish | 281 | | Sixty Ways to Cook Fish | 297 | | One Hundred and Fifty Ways to Cook Meat and Poultry | 316 | | Twenty Ways to Cook Potatoes | 366 | | One Hundred and Fifty Ways to Cook Other Vegetables | 373 | | Thirty Simple Sauces | 423 | | One Hundred and Fifty Salads | 431 | | Simple Desserts | 459 | | Index | 531 | The Myrtle Reed Cook Book
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