American Cooking: New England: Recipes
| Introductory Notes | Chapter 1 |
| Pure Maple Syrup and Maple Sugar | |
| New England Clams | |
| Appetizers | Chapter 2 |
| Moules Marinière (Quebec) (MUSSELS STEAMED IN WINE BROTH) | |
| Soups and Chowders | Chapter 3 |
| Shellfish | Chapter 4 |
| Fish | Chapter 5 |
| Meats and Poultry | Chapter 6 |
| Vegetables and Salads | Chapter 7 |
| Breads and Breakfast Cakes | Chapter 8 |
| Parker House Rolls | |
| Molasses Doughnuts | |
| Relishes and Jellies | Chapter 9 |
| Cakes, Cookies and Pies | Chapter 10 |
| Puddings and lce Cream | Chapter 11 |
| Candies | Chapter 12 |