American Cooking: The Eastern Heartland: Recipes
| Introductory Notes | Chapter 1 |
| Homemade Egg Noodles | |
| Short-Crust Pastry - SWEET | |
| Short-Crust Pastry - NONSWEET | |
| Homemade Mayonnaise - Eastern Heartland | |
| Soups | Chapter 2 |
| Wild Elderberry Soup | |
| Shaker Potato-Leek Soup | |
| Philadelphia Pepper Pot | |
| Philadelphia Snapper Soup | |
| Consommé Bellevue | |
| Shaker Herb Soup | |
| Clam Bisque | |
| Manhattan Clam Chowder | |
| Chicken-Corn Soup | |
| Dried-Mushroom Soup | |
| Vegetables and Salads | Chapter 3 |
| Meats | Chapter 4 |
| Poultry and Game Birds | Chapter 5 |
| Fish and Shellfish | Chapter 6 |
| Breads, Biscuits and Breakfast Cakes | Chapter 7 |
| Pickles, Preserves and Relishes | Chapter 8 |
| Nuts | Chapter 9 |
| Desserts | Chapter 10 |
| Cookies | Chapter 11 |