American Cooking: Arcadia and Creole: Recipes
| Introductory Notes | Chapter 1 |
| Brown Roux | |
| Hollandaise Sauce | |
| Fish Stock | |
| Appetizers | Chapter 2 |
| Deep-fried Catfish Appetizers | |
| Crabmeat Crêpes | |
| Stuffed Crabs | |
| Shrimp Remoulade | |
| Soups and Gumbos | Chapter 3 |
| Eggs | Chapter 4 |
| Shellfish | Chapter 5 |
| Shellfish Boil | |
| Boiled Crawfish | |
| Crawfish Pie | |
| Crawfish Étouffée | |
| Crawfish Jambalaya | |
| Shrimp-and-Ham Jambalaya | |
| Shrimp Creole | |
| Stuffed Shrimp | |
| Oyster Pie | |
| Peacemaker (Poor Boy) (OYSTER LOAF SANDWICH) | |
| Crab Chops | |
| Fish | Chapter 6 |
| Creole Tartar Sauce | |
| Poultry and Meats | Chapter 7 |
| Vegetables, Pickles and Preserves | Chapter 8 |
| Breads | Chapter 9 |
| Desserts and Candies | Chapter 10 |
| Drinks | Chapter 11 |