American Cooking: Southern Style: Recipes
| Introductory Notes | Chapter 1 |
| Techniques for Home Canning | |
| How to Handle Chilies | |
| Extra Mileage for Lard and Oil | |
| Hors d'Oeuvre | Chapter 2 |
| Benne-Seed Cocktail Biscuits | |
| Beer Cheese | |
| Salted Pecans | |
| Pickled Shrimp | |
| Breakfast Dishes | Chapter 3 |
| Shrimp Paste | |
| Country-Style Sausage with Fried Apple Rings | |
| Scrambled Brains | |
| Kentucky Scramble | |
| Boiled Grits | |
| Fried Grits | |
| Hominy Grits Soufflé | |
| Turkey Hash | |
| Lacy-edged Batty Cakes | |
| Soups and Stews | Chapter 4 |
| She-Crab Soup | |
| Virginia Peanut Soup | |
| Conch Chowder | |
| Fish and Shellfish | Chapter 5 |
| Poultry and Game | Chapter 6 |
| Maryland Fried Chicken with Cream Gravy | |
| Oven-fried Chicken | |
| Kentucky Fried Chicken | |
| Southern Fried Chicken with Onion Gravy | |
| Meat | Chapter 7 |
| Salads | Chapter 8 |
| Vegetables and Grains | Chapter 9 |
| Sauces and Dressings | Chapter 10 |
| Pickles and Preserves | Chapter 11 |
| Breads and Biscuits | Chapter 12 |
| Desserts and Candies | Chapter 13 |
| Cakes and Pies | Chapter 14 |
| Beverages | Chapter 15 |