Item [11] includes meat cooking times, serving suggestion illustrations, and menus. Sample recipes: beef chili patties, lamb croquettes, and smoked tongue rarebit.
Item [12] includes meat cooking times, serving suggestion illustrations, and index. Sample recipes: calypso pot roast, spice port tenderloin, and beef-zucchini casserole.
Item [13] includes meat cooking methods and times and index. Sample recipes: German beef brisket, ham and carrot spread, and lamb chops with curry.
Item [14] includes meat cooking times, menus, and index. Sample recipes: sausage and potato scallop, smoky sausage spaghetti sauce, and hash and green bean casserole.
Item [15] includes meat cooking times, serving suggestion illustrations, and index. Sample recipes: ham and broccoli combo, oriental pot roast and sweetbread casserole deluxe.
Item [16] guide to cooking beef outdoors includes grilling equipment and techniques, detailed illustrated instructions for pit and open pit beef barbecue, and serving suggestions illustrations. Sample recipes: broiled top loin steaks, steak strip kabobs, and curried sloppy Joes.
Item [17] includes lamb cut chart and facts, cooking techniques, serving suggestion illustrations, and menus. Sample recipes: lamb stew and dumplings, potted lamb shanks, and lamb trotters.
Item [18] Swift and Company tells the history of meat as food. Includes transportation, processing, and factory illustrations and company facts for 1900.
Item [19] is for visitors touring Swift and Company Chicago plant. Includes factory illustrations and card announcing season opening October 4, 1915.
Item [20] is Agricultural Research Bulletin No. 7 from Swift & Company, includes guide to identifying cuts of meat with detailed illustrations.