The Cooking of Scandinavia: Recipes
| Appetizers, First Courses and Luncheon Dishes | Chapter 1 |
| Varm Krabbsmörgås (HOT CRAB-MEAT CANAPÉS) | |
| Soups | Chapter 2 |
| Spinatsuppe (SPINACH SOUP) | |
| Salads | Chapter 3 |
| Karrysalat (CURRIED MACARONI AND HERRING SALAD) | |
| Fish | Chapter 4 |
| Poultry | Chapter 5 |
| Meats | Chapter 6 |
| Äppel-fläsk (SMOKED BACON WITH ONIONS AND APPLE RINGS) | |
| Sauces | Chapter 7 |
| Vegetables and Garnishes | Chapter 8 |
| Desserts | Chapter 9 |
| Bread, Cakes, and Cookies | Chapter 10 |
| Beverages | Chapter 11 |
| Professors Glogg (THE PROFESSORS GLOGG) | |
| Sima (Lemon-Flavored Mead) |