| PAGE |
| Our American Resources and Foreign Allies | 13 |
| The Hostess | 22 |
| Breakfast | 35 |
| The Lunch | 49 |
| Afternoon Tea | 59 |
| The Intellectual Components of a Dinner | 68 |
| Conscientious Diners | 79 |
| Various Modes of Gastronomical Gratification | 94 |
| Soups | 105 |
| Fish | 113 |
| Salad | 124 |
| Desserts | 134 |
| German Eating and Drinking | 143 |
| The Influence of Good Cheer on Authors and Geniuses | 152 |
| Bonbons | 162 |
| Famous Menus and Receipts | 176 |
| Cookeries and Wines of Southern Europe | 185 |
| Some Oddities in the Art of Entertaining | 197 |
| The Servant Question | 206 |
| Something About Cooks | 221 |
| Furnishing a Country House | 233 |
| Entertaining in a Country House | 241 |
| A Picnic | 253 |
| Pastimes of Ladies | 260 |
| Private Theatricals | 271 |
| Hunting and Shooting | 280 |
| Golf | 288 |
| Games | 299 |
| Archery | 313 |
| The Season—Balls and Receptions | 321 |
| Weddings | 331 |
| How Royalty Entertains | 340 |
| Entertaining at Easter | 353 |
| How to Entertain Children | 361 |
| Christmas and Children | 371 |
| Certain Practical Suggestions | 381 |
| The Comparative Merits of American and Foreign Modes of Entertaining | 389 |
