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| Introductory Note | |
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| A Note on the Recipes | |
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| Starters and Soups | |
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| George Armitage settles in to prawn cocktail; Emma Howick and Adam Prince discuss the slicing of cucumber Salmon or Tuna Mousse | |
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| Potted Ham | |
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| Rollo Gaunt recalls Asparagus Mousse | |
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| Barbara remembers lunching with Philip Larkin Kipper P�t� | |
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| Daphne Dagnall and Adam Prince discuss Greek food Dolmadhes | |
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| Tsatsiki | |
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| Dulcie Mainwaring reflects on "love apples" Tomatoes � La Proven�ale | |
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| Leonora Eyre welcomes Humphrey Boyce with Consomm� Mousse | |
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| The Harveys introduce Carrot Soup with Orange | |
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| On the Greek border, Barbara and Hilary enjoy a comforting Avgolemono Soup | |
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| Main Dishes | |
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| Catherine Oliphant speaks of the bay leaf for her Boeuf � La Mode | |
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| … and Basil Branche reflects on one in a Boeuf Bourguignon | |
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| Belinda Bede prepares dinner for the Archdeacon and considers curates and chicken; Mrs. Bone speaks of "The Dominion of the Birds"; Leonora Eyre also serves "poulet" Chicken with Tarragon | |
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| Poulet Minerva | |
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| … and Letty partakes of one of Father Lydell's favourite chicken dishes Poulet Ni�oise | |
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| Belinda Bede speculates on Archdeacon Hoccleve's Judgment Day meal Duck With Olives | |
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| Rupert Stonebird and Dulcie Mainwaring reflect (very differently) on roasts Roast Dijon Lamb | |
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| Graham Pettifer has high expectations of Emma Howick, perhaps thinking of Pork Chops with Apple | |
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| Pork or Veal Fillet with Peppers and Tomatoes | |
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| Mark and Sophia Ainger discuss the proper wine to serve with what might have been Beef Casserole with Lentils | |
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| Rupert Stonebird has an experience with Oxtail | |
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| Leonora and the Italian Conte enjoy Steak and Kidney Pudding | |
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| Adam Prince remembers the recipe for Sole Nantua, but Dulcie Mainwaring Jails to recall Turbot, Halibut, or Sole Dugl�r� | |
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| Wilmet Forsyth imagines Wilf Bason preparing Sole V�ronique | |
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| Mildred Lathbury partakes humbly of Cod Fillets with Cheese | |
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| At the vicarage, Wilf Bason creates a Souffle Fish Pie | |
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| A good accompaniment to any main dish is Pommes Anna | |
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| Lunch And Supper Dishes | |
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| Mildred Lathbury, Emma Howick, and Norman from Quartet in Autumn all make good use of eggs Pip�rade | |
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| …and Letty is convinced to order Oeufs Florentine | |
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| Belinda Bede serves Miss Prior an unsuccessful cauliflower cheese Pain De Chou-Fleur | |
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| Jane Cleveland and Edwin have mixed reactions to Shepherd's Pie | |
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| Emma Howick realizes that the Greek version of that dish is Moussaka | |
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| Another Greek favourite in the Pym household was Keftedhes | |
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| The fish fingers that Phoebe Sharpe imagines the vicar will dine on might be less acceptable to her than Curried Fish Cakes | |
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| Frequent comment is made on Toad-in-the-Hole | |
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| Spaghetti is the food under discussion in A Few Green Leaves and in An Unsuitable Attachment, where Penelope Grandison has prepared what may have been Spaghetti Bolognese | |
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| Catherine Oliphant and Beatrice prepare Risotto | |
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| Mervyn Cantre11 introduces the subject of Italian food Gnocchi Alla Romana | |
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| Venetian Pancakes | |
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| Adam Prince considers the authenticity of a celery sauce Ham And Celery Au Gratin | |
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| … and Emma Howick wonders how he will respond to her French Onion Tart | |
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| In An Unsuitable Attachment, Ianthe Broome is credited for her Sausage Rolls | |
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| Tea | |
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| The "golden rules of tea making" are surely followed at Flora Cleveland s tea, where she serves Victoria Sandwich Cake | |
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| Emma Howick wins a bag of Rock Buns | |
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| Father Anstruther ruminates on Fairy Cakes | |
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| Humphrey Boyce offers Leonora a slice of Date and Walnut Loaf | |
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| … and imagines her partaking of scones Sultana Scones | |
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| Wholemeal Scones | |
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| Sister Dew provides an excellent Plum Cake | |
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| Mrs. Killigrew's imminent arrival prompts a search for, perhaps, a Parkin Cake | |
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| Barbara often made Plum Jam | |
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| … and she recalls a glorious tea with Lord David Cecil | |
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| Puddings and Desserts | |
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| Viola Dace and Dulcie Mainwaring discuss marmalade; Barbara offers her own recipe for Cheesecake | |
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| Miss Lord polishes glasses in which to serve Orange Mousse | |
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| Piers Longridge exclaims in horror over a custard-based dessert Poires Religieuses | |
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| Rodney Forsyth and James Cash discuss the appropriate wine to accompany Gooseberry Pie | |
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| "Tried Favourites" | |
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| … taking its title from a cookery book "by turns practical and didactic, m and also used by Belinda Bede Barbara's "strange fancies" during the war Rabbit with Forcemeat Balls | |
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| Irish Stew | |
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| Kedgeree | |
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| Steamed Apple Pudding | |
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| Railway Pudding | |
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| Trifle | |
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| Irena Pym's Queen of Puddings | |
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| The dish that so dismayed Mildred Lathbury when she dined on Mrs. Jubb's cooking at the vicarage "An Improved" blancmange Baked Custard Pudding | |
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| Irena Pym's "Gertrude" Cake | |
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| Belinda Bede imagined just such a Mocha Cake | |
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| Summer Pudding | |
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| Treacle Tart | |
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| Baked Apples with Mincemeat | |
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| "A Favourite Nursery Delight" | |