Table of Contents
Cereals
4 recipes
Eggs
7 recipes
Soups
15 recipes
Fish & Oysters
6 recipes
Entrees
9 recipes
Meats
35 recipes
Croquettes & Sauces
29 recipes
Sandwiches
15 recipes
Breads
25 recipes
Salads
33 recipes
Vegetables
52 recipes
Fruits
9 recipes
Cakes
40 recipes
Small Confections
18 recipes
Icings & Fillings
15 recipes
Puddings & Sauces
29 recipes
Pastries
15 recipes
Jellies & Creams
10 recipes
Frozen Desserts
12 recipes
Beverages
11 recipes
Candy
12 recipes
Pickles
6 recipes
Preserves
1 recipe
Front Matter & Restored Chapters
These chapters are printed in the book but were missing from this site until 2026 — they have been restored from the original scans.
Introductory Instructions
Mrs. Wilson's opening argument: you cannot make good things out of poor materials.
French Words in Cooking
The glossary the book opens with — au gratin, bisque, blanch, consommé, croustades and the rest.
Weights and Measures
Proportions, weights and equivalents used throughout the book.
Suggestions
Small kitchen economies and fixes, as Mrs. Wilson listed them.
Bread to Serve with Soups
Croutons, bread sticks and the rest of what Mrs. Wilson sends to the table with soup.
Box Lunches
Sandwiches, cakes and packing notes for the lunch box, from picnics to auto and yachting parties.
Canning
Mrs. Wilson's canning and jelly chapter, restored from the original scans: jelly from any berry or fruit, and vegetables packed and processed the 1922 way.
Leftovers
What to do with cold meats, vegetables and odds and ends — Mrs. Wilson's leftovers chapter, restored from the scans.