| Page. | |
| Introduction | 5 |
| Cheese making | 7 |
| Kinds of cheese used in American homes | 8 |
| Cheddar and American full-cream cheese | 8 |
| English dairy cheese | 9 |
| Soft cream cheeses | 9 |
| Neufchâtel cheese | 9 |
| Parmesan cheese | 10 |
| Sap Sago | 10 |
| Gorgonzola and Roquefort | 10 |
| Potted or sandwich cheeses | 10 |
| Swiss cheese (Emmentaler, Gruyère, etc.) | 10 |
| Edam cheese | 10 |
| Brie and Camembert cheese | 11 |
| Cottage cheese | 11 |
| The care of cheese in the home | 11 |
| Cheese as a food | 11 |
| The flavor of cheese | 12 |
| Composition of cheese and some other foods compared | 12 |
| Nutritive value and cost of cheese and some other food materials | 14 |
| Amounts of protein and energy obtained for 10 cents expended for cheese and other foods at certain assumed prices per pound | 14 |
| The digestibility of cheese | 15 |
| The use of cheese in the diet | 16 |
| Bill-of-fare making with cheese as the central food | 17 |
| Homemade cheese | 19 |
| Curds and whey | 19 |
| Cottage cheese | 19 |
| Sour-cream cheese | 20 |
| Uncooked curd, or French cottage cheese | 20 |
| Junket | 20 |
| Buttermilk cheese | 20 |
| Buttermilk cream | 21 |
| Devonshire cream | 21 |
| Cheese dishes and their preparation | 21 |
| Cheese dishes which may be used in the same way as meat | 22 |
| Cheese sauce No. 1 | 22 |
| Cheese sauce No. 2 | 23 |
| Cheese sauce No. 3 | 23 |
| Cheese sauce No. 4 | 23 |
| Cheese fondue No. 1 | 24 |
| Cheese fondue No. 2 | 24 |
| Boiled fondue | 25 |
| Rice fondue | 25 |
| Corn and cheese soufflé | 25 |
| Welsh rabbit | 25 |
| Tomato rabbit | 26 |
| Green corn, tomato, and cheese | 26 |
| Macaroni and cheese No. 1 | 26 |
| Macaroni and cheese No. 2 | 26 |
| Macaroni and cheese and tomato sauce | 26 |
| Italian macaroni and cheese | 26 |
| Cheese and macaroni loaf | 27 |
| Baked rice and cheese No. 1 | 27 |
| Baked rice and cheese No. 2 | 27 |
| Baked crackers and cheese No. 1 | 27 |
| Baked crackers and cheese No. 2 | 28 |
| Cheese rolls | 28 |
| Boston roast | 28 |
| Pimiento and cheese roast | 28 |
| Nut and cheese roast | 28 |
| Cheese and spinach roll | 28 |
| Vegetable and cheese rolls | 29 |
| Cheese used in the stuffing of meat | 29 |
| Creamed cheese and eggs | 29 |
| Baked eggs with cheese | 29 |
| Scrambled eggs with cheese | 29 |
| Swiss eggs | 29 |
| Cheese omelet No. 1 | 30 |
| Cheese omelet No. 2 | 30 |
| Cheese omelet No. 3 | 30 |
| Breakfast cereals with cheese | 30 |
| Oatmeal with cheese | 30 |
| Cheese with mush | 31 |
| Fried bread with cheese No. 1 | 31 |
| Fried bread with cheese No. 2 | 31 |
| Roman gnocchi | 31 |
| Cheese soufflé | 31 |
| Cheese soufflé with pastry | 31 |
| Cheese croquettes | 32 |
| Fried cheese balls | 32 |
| Cheese soups and vegetables cooked with cheese | 32 |
| Milk and cheese soup | 32 |
| Cheese and vegetable soup | 32 |
| Scalloped potatoes with cheese No. 1 | 33 |
| Scalloped potatoes with cheese No. 2 | 33 |
| Scalloped cabbage or cauliflower with cheese | 33 |
| Cheese with potato puffs | 33 |
| Potatoes with cheese sauce | 33 |
| Cheese salads, sandwiches, and similar cheese dishes | 33 |
| Cheese with salads | 33 |
| Plain cheese salad | 34 |
| Olive and pimiento sandwich or salad cheese | 34 |
| Cheese and tomato salad | 34 |
| Cheese and pimiento salad | 34 |
| Cheese jelly salad | 34 |
| Cheese salad and preserves | 34 |
| Deviled eggs with cheese | 34 |
| Cheese and celery | 35 |
| Buttermilk cream salad dressing | 35 |
| Buttermilk cream horseradish salad dressing | 35 |
| Cheese sandwiches | 35 |
| Cheese and anchovy sandwiches | 35 |
| Pimiento, olive and cheese sandwiches | 35 |
| Cuban sandwiches | 35 |
| Toasted cheese sandwiches | 35 |
| Cheese pastry, cheese sweets, and similar dishes | 35 |
| Cheese pastries and similar dishes | 36 |
| Cheese biscuits No. 1 | 36 |
| Cheese biscuits No. 2 | 36 |
| Cheese drops | 36 |
| Cheese wafers | 37 |
| Cheese relish | 37 |
| Cheese straws | 37 |
| Salad biscuit | 37 |
| Cheese gingerbread No. 1 | 37 |
| Cheese gingerbread No. 2 | 37 |
| Cheese custard | 37 |
| Cheese cakes | 37 |
| Brown Betty with cheese | 38 |
| Conclusion | 38 |