The Art of German Cooking and Baking

by Lina Wachtelborn Meier

 

THE ART

 

OF

 

GERMAN COOKING AND BAKING

 

---

Revised and Enlarged Edition.

---

 

Compiled and Published by

Mrs. LINA MEIER,

German Cooking Teacher.

 

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MILWAUKEE, U. S. A.

1922.

 

 

Mrs. Lina Meier

Teacher of Cookery, German Cooking School,

Milwaukee, Wis.

 

COPYRIGHT 1922.

By Mrs. LINA MEIER, Milwaukee, Wis.

 

PREFACE TO REVISED EDITION.

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This cook-book consists of about 1,250 recipes which have been tested and prepared. It is divided into 26 Chapters, as follows:

Chapter

Recipes

1

Soups ....................................................................................................................................................................................................................................................

68

2

Beef ....................................................................................................................................................................................................................................................

36

3

Veal ....................................................................................................................................................................................................................................................

42

4

Mutton ....................................................................................................................................................................................................................................................

32

5

Pork ....................................................................................................................................................................................................................................................

35

6

Poultry and Game Birds ....................................................................................................................................................................................................................................................

56

7

Game ....................................................................................................................................................................................................................................................

25

8

Fish ....................................................................................................................................................................................................................................................

61

9

Headcheese and Gelatines ....................................................................................................................................................................................................................................................

12

10

Dressings or Gravies ....................................................................................................................................................................................................................................................

58

11

Potatoes ....................................................................................................................................................................................................................................................

26

12

Vegetables ....................................................................................................................................................................................................................................................

74

13

Salads ....................................................................................................................................................................................................................................................

47

14

Eggs ....................................................................................................................................................................................................................................................

15

15

Omelets, Pancakes, Waffles, Noodles and Pies ....................................................................................................................................................................................................................................................

58

16

Jams and Sauces ....................................................................................................................................................................................................................................................

23

17

Desserts ....................................................................................................................................................................................................................................................

128

18

Beverages ....................................................................................................................................................................................................................................................

29

19

Wheat and Rye Bread, Yeast Cakes, Baking Powder Cakes and Tarts ....................................................................................................................................................................................................................................................

111

20

Fillings and Frostings ....................................................................................................................................................................................................................................................

27

21

Cookies ....................................................................................................................................................................................................................................................

53

22

Confectionery ....................................................................................................................................................................................................................................................

20

23

Preserves ....................................................................................................................................................................................................................................................

115

24

Menu ....................................................................................................................................................................................................................................................

5

Sandwiches ....................................................................................................................................................................................................................................................

8

25

Cookery for Invalids ....................................................................................................................................................................................................................................................

63

26

Miscellaneous ....................................................................................................................................................................................................................................................

12

In giving to the public this second edition I am glad to be able to offer a revised and improved cook book. It has been my aim to improve it in every way and to make it as clear, practical and helpful as possible.

The previous material has been carefully revised and changes made in the wording where it was believed that the language could be improved upon to make the author's meaning more clear and comprehensible. A radical change has also been made in the construction and arrangement of the pages, which I trust will be an advantage.

In recognition of the friendly attitude of the great public toward my first book, I wish to say that the entire edition of about 5,000 copies is scattered all over the country and many assurances of appreciation have come to me. I therefore feel encouraged to send this new edition out upon the world, knowing that it is the same excellent cook book, only improved and augmented, and I hope that the book will contribute materially to the happiness and attractiveness of many homes and help to solve many problems, especially for brides and beginners.

Respectfully,

MRS. LINA MEIER,

Author.

Milwaukee, Wis., U. S. A.

Reliable Weights and Measures as used in this Book.

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			Are equal to
Flour	1	quart or 4 teacups	1 lb.
Flour (sifted)	3	coffee cups, level	1 lb.
Flour	2	tablesps., well-rounded	1 oz.
Flour	1	teaspoonful, heaped	½ oz.
Sugar, granulated	2	measuring cups, level	1 lb.
Sugar, "A" coffee	1¾	coffee cups, level	1 lb.
Sugar, powdered	2½	coffee cups, level	1 lb.
Sugar, powdered	2	tablesps., well-rounded	1 oz.
Sugar, best Brown	2	coffee cups, level	1 lb.
Sugar, granulated, "A" or brown	1	tablesp., well-heaped	1 oz.
Butter, soft	2	full cups, well-pressed	1 lb.
Butter, soft	1	tablesp., well-rounded	2 ozs.
Butter, soft		Piece size of an egg	1 oz.
Lard	2	cups	1 lb.
Eggs	10,	but if quite large 9	1 lb.
Cornstarch	3	cups	1 lb.
Indian meal	2¾	coffee cups, level	1 qt.
Coffee, ground	4	cups	1 lb.
Chocolate, sweet	3	grated tablespoons	1 oz.
Rice	2	cups, heaped	1 lb.
Rice	2	tablespoons	1 oz.
Sago	2	cups, heaped	1 lb.
Barley	4	cups	1 lb.
Bread crumbs	1	cup, grated	2 ozs.
Chopped meat	2	cups, heaped	1 lb.
Suet	1	pint	1 lb.
Nutmeg	2	cups	1 lb.
Almonds	5	medium-sized	1 oz.
Figs	2	cups	1 lb.
Dates	2	cups	1 lb.
Raisins	2	cups	1 lb.
Prunes	2	cups	1 lb.
Citron	2	cups, heaped	1 lb.
1 cup			4 ozs.
2 rounded tablespoons			1 oz.

INDEX

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			Page.
Preface			3
Reliable Weights and Measures			4

Chapter 1, Nos. 1–68.

SOUPS.

		No.	Page.
Apple Soup		50	19
Asparagus Soup with Bouillon.		38	15
Barley Gruel Soup		26	12
Barley" Gruel" Soup with Bouillon		25	11
Barley" Soup with Bouillon		24	11
Bean-Puree Soup with Crab or Lobster Butter		34	14
Bean Soup with Bouillon		33	13
Beer Soup		49	19
Bouillon		1–2	5
Bouillon" made of Roast Bones or Meat Remnants		6	6
Bouillon		1–6	5
Bouillon" of Meat Extract		4	5
Bouillon" Rice Soup with Tomatoes		21	10
Breadsticks for Bouillon		16	9
Butter-Dumpling Soup		8	6
Buttermilk Soup or Sour Milk Soup		67	25
Cauliflower Soup with Bouillon		39	15
Celery Soup with Milk		41	16
Cheesesticks for Bouillon		17	9
Cheese Pastry		18	9
Chicken Bouillon to drink		59	22
Chicken" Soup		62	23
Chocolate Soup		55	21
Cold Rice Soup with Apples		23	11
Crawfish or Crab Soup with Marrow-Dumplings or Liver-Dumplings		57	22
Curdle Soup		14	8
Dumplings for Bouillon, Marrow-Dumpling Soup		7	6
Farina-Dumpling Soup		12	7
Farina" Soup with Bouillon		30	13
Fish Soup with Fish-Dumplings		56	21
Flour Dumplings		19	10
Flour" Soup (Wheat)		52	20
Fresh Vegetable Soup with Bouillon		37	15
Green Corn Soup with Bouillon		31	13
Lentil Soup		36	14
Liver-Dumpling Soup		9	7
Marrowstrips for Soup		15	8
Meat-Dumpling Soup		10	7
Milk Soup		54	21
Mock-Turtle Soup		44	17
Oatmeal Soup		32	13
Ox-tail Bouillon		3	5
Oyster Soup		58	22
Oysterplant Soup		68	26
Partridge Soup		63	24
Pea Soup with Bouillon		35	14
Pigeon Bouillon to drink		60	23
Pigeon" Soup		61	23
Potato Soup		46	18
Potato" Soup" with Bouillon		45	18
Red Wine Soup		48	19
Red" Wine" Soup" with Sago		65	24
Rice Soup with Bouillon		20	10
Rice" Soup" with Milk		22	10
Rye Bread Soup		51	20
Rye" Flour Soup		52	20
Sago Soup with Bouillon		28	12
Sago" Soup" with Red Wine or Raspberry Juice		29	12
Sorrel Soup with Bouillon		40	16
Sponge-Dumpling Soup		11	7
Stirred Sponge-Dumplings		13	8
Sweet Barley Gruel Soup		27	12
Tomato Soup		42	16
Tomato" Soup" with Milk		43	17
Tomato" Soup" with Small Meat or Potato-Dumplings		66	25
White Wine Soup		47	18
Wild Game or Poultry Soup		64	24

Chapter 2, Nos. 1–36.

BEEF.

Beef Cutlets of Roastbeef		18	36
Beef" Fillet Beefsteak		4	29
Beef" Fillet" Roast		3	29
Beef" Fillet" Steaks with Champignons and fried Gooseliver		5	30
Beef Gulash		16	35
Beef" Hash		20	37
Beef" Pot Roast		11	33
Beef" Roulade		15	35
Beef" Salad		24	38
Beef" with Onions		22	37
Boiled Beef		19	36
Boiled Beef Slices fried with Eggs and Onions		23	37
Braised Beef Slices		12	33
Broiled Steak of Roast Beef		6	30
Chopped German Steak or Hamburg Steak		8	31
Chop Suey		36	43
Corned Beef		30	40
Corned" Beef" for Cooking		31	40
Cow Udder		29	40
Croquettes		25	38
Fillet Beefsteak for Breakfast.		10	32
Fried Beef Liver with Breakfast Bacon		28	39
Hash with Potatoes		21	37
Königsberger Klops		27	39
Meat Pudding—How to Utilize Roast Beef. Roastbeef with Rice Covering		2	28
Meat Pudding No. 2		26	39
Pickled Beef Tongue		33	41
Ragout of Ox Tongue		35	42
Raw Beefsteak a la Tartare		9	32
Roast Beef		1	28
Roasted Rib-Piece		13	33
Smoked Corned Beef		32	41
Smoked" Pickled or Fresh Beef for Cooking and Frying		34	41
Sour Roast		14	34
Steak from the Beef Round		7	31
Steamed Beef-Brisket		17	35

Chapter 3, Nos. 1–42.

VEAL.

		No.	Page.
Breaded Veal Chops		22	55
Breaded" Veal" Cutlets		19	53
Breast of Veal with Beer		12	50
Calf's Brains		15	51
Calf's" Head Ragout		13	50
Calf's" Tongue		14	51
Chopped Veal Cutlets		21	54
Croquettes from Veal Remnants		31	59
Croquettes" of Sweetbreads		30	58
Stuffed Breast of Veal		11	49
Larded and Baked Calf's Liver		36	61
Larded" Braised Calf's Liver		37	61
Leg of Veal		1	45
Liver Dumplings		34	60
Meat Balls from Veal Remnants		32	59
Puff-Paste Patties filled with Sweetbread Ragout		29	58
Roasted Fricandeau of Veal		10	49
Roast Veal Loin with Kidney		9	49
Saddle of Veal		8	48
Shells filled with Veal Roast		5	47
Stewed Veal or Calf's Tongue with Raisins		41	63
Stuffed Veal Crown Roast		42	63
Sweetbreads		27	57
Sweetbreads" in Shells or other Small Molds		28	57
Unbreaded Veal Cutlets (Chops)		18	53
Veal Cutlets as a fine Side-Dish		20	54
Veal" Cutlets" in White Wine		25	56
Veal" Cutlets" or Schnitzel a la Holstein		24	55
Veal Fricassee		16	52
Veal" Gulash		17	52
Veal" Hash from Remnants		33	60
Veal Kidneys		38	62
Veal" Kidneys" with Bread or Rolls		39	62
Veal" or Calf 's Liver with Breakfast Bacon		35	60
Veal or Calf's Tripe		40	62
Veal" Roast Pudding		6	47
Veal" Roast" Ragout—Brown		4	46
Veal" Roast" Salad		7	48
Veal" Roast" with Potatoes		3	46
Veal" Steak from the Leg		26	56
Vienna Veal-Schnitzel (Veal Cutlets)		23	55
Warmed up Veal Roast		2	45

Chapter 4, Nos. 1–32.

MUTTON.

		No.	Page.
Baked Mutton Kidneys		19	71
Breaded Lamb Roast		28	75
Broiled Breaded Mutton Chops		15	70
Irish Stew. Mutton Cutlets in all kinds of Vegetables and Potatoes		18	71
Lamb Crown Roast		32	76
Lamb" Roast		27	74
Lamb" Stew		30	76
Larded Saddle of Mutton, Mock Venison		7	67
Leg of Mutton, English Style		1	65
Leg" of" Mutton" in Milk		2	65
Leg" of" Mutton" with Red Wine		3	66
Mutton Chops with Potatoes		16	70
Mutton" Cutlets Broiled		14	69
Mutton" Cutlets" or Chops		13	69
Mutton" Kidney Pudding		20	72
Mutton" or Lamb Ragout		29	75
Mutton" Pie		25	73
Mutton" Pie" Prepared Simply		26	74
Mutton" Ragout		21	72
Mutton" Roast Salad		24	73
Mutton" Steak		12	69
Mutton" Stew		6	67
Mutton" Stew with White Cabbage		11	69
Mutton" Tenderloin		9	68
Mutton" with Pickles		23	73
Mutton" with Potatoes		22	72
Plain Ragout of Mutton or Lamb		31	76
Roasted Leg of Mutton with Champignons		4	66
Saddle of Mutton a la English Style		8	68
Stewed Mutton Cutlets		17	70
Stewed" Rack of Mutton		10	68
Stuffed Roasted Leg of Mutton		5	67

Chapter 5, Nos. 1–35.

PORK.

		No.	Page.
Boiled Ham with Macaroni		13	82
Boiled" Ham" with" Noodles		12	82
Braised Pork Roast		4	79
Breaded Ham		14	82
Leg of Pork		3	79
Cabbage Sausages		30	89
Chopped Pork Cutlets		18	84
Fresh Young Leg of Pork for Roast		2	78
Fried Ham with Eggs		11	81
Fried" Sausage		26	87
Fried" Sausages		28	88
Ham in Burgundy Wine		10	81
Meat Salting and Pickling		34	90
Mock-Rabbit		22	85
Pickled Ham		35	90
Pork Kidneys		20	85
Pork" Ragout or Pork Pepper		21	85
Pork" Ribs and Sauerkraut		24	87
Pork" Stew		6	80
Pork" Roast		1	78
Roasted Pork Outlets		17	84
Roasted" Pork-Fillet		15	83
Sausage		25	87
Sausages		27	88
Salt Pork or Hip-bone for stew		7	80
Smoked Ham Boiled, Breaded with Rye Bread Crumbs		9	80
Smoked Ham for Cooking		8	80
Sour Pork Roast		5	79
Spanferkel or Roast Little Pig		31	89
Spanferkel" a la French Style		33	90
Stewed Pork Cutlets		19	84
Stuffed Hog's Head		23	96
Stuffed" Pork-Fillet called Mock Duck		16	83
Stuffed Spanferkel or Roast Little Pig		32	90
White Cabbage Pie with Pork.		29	88

Chapter 6, Nos. 1–56.

POULTRY AND GAME BIRDS.

		No.	Page.
Blackbirds		43	110
Chicken Croquettes		9	95
Chicken" or Pigeon Cutlet		12	90
Chicken" Pie		6	94
Chicken" Pie" English Style		13	97
Chicken" Ragout in Shells or other small Molds		8	95
Duck Ragout		56	115
Fat Goose Stuffed with Apples.		21	100
Fat" Goose" Stuffed" with" Chestnuts		22	101
Fine Chicken Fricassee		10	95
Fine" Ragout of Partridge ....		42	109
Fried Capon Ragout		51	113
Fried" Duck Liver		31	105
Fried" Goose Liver		23	101
Fried" Old Pheasant		34	106
Fried" Partridge		40	109
Fried" Pheasant		33	105
Fried" Pigeon		15	98
Fried" Pigeons with Sweet Stuffing		17	98
Fried Snipes		45	111
Fried" Woodcock		47	112
Fried" Woodcock, Another Form of		48	112
Goose and Duck Schwartz-sauer		32	105
Goose" Giblets		24	101
Goose" Liver Pie		25	102
Goose" Liver Pudding		26	102
Grouse Pie		39	108
Leipzig Larks		44	111
Old or Young Chicken with Rice		5	93
Partridge with Sauerkraut		41	109
Pheasant Patties in Shells or other Small Molds		35	106
Pheasant Pie		37	107
Pigeon Pie, English Style		14	97
Poulard Fricassee		55	115
Puff-Paste Patties, Filled with Chicken Ragout		7	94
Red Grouse and Guinea Hen		38	108
Re" Grouse" Cutlets		53	114
Roast Capons		50	113
Roast" Duck		29	104
Roast" Poulard		54	114
Roast" Spring Chicken		1	91
Roast" Turkey		18	99
Roast" Wild Duck		49	112
Roasted and Stuffed Turkey		19	99
Roasted" Wild Goose		27	103
Roasted" Young Goose		20	100
Smoked Goose Breast		28	103
Snipe on Toast		46	111
Stewed Capon		52	113
Stewed" Chicken with Champignons		4	93
Stewed" Pheasant		36	107
Stuffed Chicken, Another Form of		3	92
Stuffed Duck, Another Form of		30	104
Stuffed" Roasted Chickens		2	92
Stuffed" Fried Pigeons		16	98
Vienna Baked Chicken		11	96

Chapter 7, Nos. 1–25.

GAME.

		No.	Page.
Chopped Steak of Game. Deer, Doe, Boar or Wild Rabbit Meat is used		10	120
Cold Game Pie. Made from Deer, Doe, Boar or Rabbit Meat		11	120
Deer or Doe Liver		4	118
Domestic Rabbit Roast		23	126
Game Ragout made from Remnants		12	121
Hasenpfeffer (Rabbit Pepper)		19	124
How to Skin a Rabbit		14	124
Lapins		25	127
Leg or Saddle of Wild Boar		13	121
Leg" of Venison		2	117
Leg" of" Venison"		8	119
Leg" of" Venison" Another Form of		9	119
Rabbit Cutlets		18	123
Rabbit" Liver		20	125
Rabbit" Pie		22	125
Rabbit" Roast		15	122
Rabbit" Salad		21	125
Roast Saddle of Venison		1	116
Saddle of Venison		7	119
Stuffed Domestic Rabbit Roast		24	126
Stewed Rabbit		16	123
Stewed" Rabbit" Another Form of		17	123
To Carve a Leg of Venison		6	118
Venison Cutlets		3	117
Venison" Ragout		5	118

Chapter 8, Nos. 1–61.

FISH.

		No.	Page.
Baked Eel		12	133
Baked" Gurnet		36	143
Baked" Lobster		52	148
Baked" Red Snapper		22	138
Baked" Sole		35	143
Boiled Codfish		32	142
Boiled" Crawfish or Crabs		53	149
Boiled" Lobster		48	147
Boiled" Red Snapper		26	139
Boiled" Salmon		5	131
Boiled" Salmon" Trout		9	132
Boiled" Turbot		24	139
Codfish Hash		42	145
Codfish" Ragout		33	142
Cold Eel Roulade		15	134
Cold" Lobster		49	148
Crab Cutlets with Vegetables		54	149
Crab" Ragout		55	150
Eel, Blue		11	133
Eel" in Beer		13	133
Eel" with Rice (Fricassee)		14	134
Fillet of Shellfish, Whitefish, Cabeljou, Sole, with Dressing		29	140
Fish, Boiled		1	129
Fish," Broiled or Roasted		4	130
Fish," Baked		2	129
Fish," Steamed or Stewed		3	130
Fish," and Potato Pudding		40	144
Fish," Croquettes		38	144
Fish," Cutlets		39	144
Fish," Fricassee from Pickerel or Whitefish		19	136
Fried Fresh Herring		43	145
Fried" Mackerel		30	141
Fried" Oysters or Clams		58	150
Fried" Smelt or Sparling		28	140
Fried" Sole		34	142
Fried" Trout		10	132
Herring Salad		47	147
Larded and Stuffed Pickerel		17	136
Larded" Pickerel		16	135
Lobster Croquettes or Cutlets		50	148
Lobster" Ragout in Shells or on Toast		51	148
Marinated Salt Herring		45	146
Marinated" Salt" Herring" a Simple Way		46	146
Oysters		56	150
Oyster or Clam Pudding with Rice		60	151
Oyster or Clam Salad		59	151
Oyster„ Patties		57	150
Pickerel or Codfish Salad		21	138
Pickerel" or Whitefish with Sauerkraut		23	138
Pickerel with Tomato Sauce		20	137
Red Snapper with Red Wine Dressing		27	140
Rolled, Stuffed Fish Fillets		31	141
Salmon, Blue		6	131
Salmon" Salad		7	131
Salmon" Steak		61	385
Salted Codfish Croquettes		41	145
Sliced Salmon Broiled		8	132
Small Fish Ragouts in Shells or Small Molds; Utilizing Remnants of Fish		37	143
Stuffed and Larded Pike		18	136
To Marinate or Pickle Herring		44	146
Turbot Fricassee		25	139

Chapter 9, Nos. 1–12.

HEAD-CHEESE AND GELATINES.

		No.	Page.
Eel in Jelly		9	156
Fish in Jelly		8	155
Gelatine or Head-Cheese from Poultry Bouillon		3	153
Goose-Liver in Jelly		12	157
Head-Cheese from Goose or Duck		6	154
Head-Cheese from Ox-Tongue		5	154
Head" Cheese" from" Partridge		7	155
Head" Cheese" from" Pigs' Feet and Calf's Tongue		4	153
How to Prepare Gelatine		1	152
Heat Gelatine for Patients		2	152
Oysters and Caviar in Jelly		11	157
Salmon in Jelly		10	156

Chapter 10, Nos. 1–58.

DRESSINGS OR GRAVIES.

		No.	Page.
Apricot Sauce		54	174
Arrack Sauce		46	173
Asparagus Gravy		7	161
Bacon Gravy		26	167
Brown Champignon Sauce		28	167
Burgundy or Madeira Sauce for Ham, Fish or Tongue		25	166
Cocoa Sauce		48	173
Caper Sauce		17	164
Cauliflower Gravy		6	161
Cherry, Currant, Blueberry Sauce		57	175
Cherry Sauce		52	174
Chocolate Sauce		49	173
Cold Caviar Dressing		40	171
Cold" Chive Dressing for Beef		39	171
Cold" Herb Dressing		37	170
Cold" Mustard Dressing for Cold Lamb or Veal Roast		35	170
Cold Remoulade Dressing, very fine		38	171
Cooked Mayonnaise Dressing, very good with Lobster or Chicken Salad		43	172
Crab or Lobster Gravy for Fish, Chicken and Fricassee		19	164
Dill, Chive or Tarragon Gravy.		32	169
Dutch Gravy		2	159
Pine Bearnaise Sauce, for Fillets, Saddle of Mutton, Mutton Cutlets		10	162
Fine Dutch Gravy for Fish or Veal		3	160
Fine Gravy, for Poultry, Meat and Fish		13	163
Fine Mustard Gravy, for Beef and Fish		8	161
Fine Tomato Dressing		12	162
Fruit Puree Sauce		58	175
Good Fish Gravy		5	160
Herb Gravy		27	167
Horse Radish Dressing, Raw		15	163
Horse" Radish" Gravy		14	163
Lemon Sauce		50	174
Maraschino Sauce		51	164
Mayonnaise Dressing No. 1 (Cold)		41	171
Mayonnaise Dressing No. 2		42	172
Mayonnaise Dressing No. 3 for Poultry Salad		44	172
Morel Sauce		30	168
Oil Dressing a la Tartare, for Hard Boiled Eggs, Cold Beef and Head-Cheese		34	169
Onion Gravy, for Boiled Beef		22	165
Oyster Dressing		18	164
Parsley Gravy		31	168
Pearl Onion Gravy		23	166
Pickle Gravy		24	166
Plain Mustard Dressing, for Fish and Beef		9	161
Prune Sauce		53	174
Raspberry Sauce		56	175
Remoulade Sauce		20	165
Sardine Gravy, for Meat and Fish		16	163
Sorrel Gravy		33	169
Strawberry Sauce		55	174
Whipped Dutch Gravy, for Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera		4	183
Tartare Dressing		36	170
Tomato Gravy		11	162
Truffle Sauce		29	168
Vanilla Sauce		47	173
Whipped Dutch Gravy, for Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera		4	160
White Fricassee Sauce, for Chicken or Veal Fricassee		21	165
White Gravy		1	159
White Wine Sauce		45	172

Chapter 11, Nos. 1–26.

POTATOES.

		No.	Page.
Baked Potatoes		3	176
Baked" Potato Pudding		15	180
Bouillon Potatoes		18	181
Creamed Potatoes		14	180
French Fried Potatoes, Pomme Souffle		8	178
Fried Raw Potatoes		21	182
New Potatoes in their Jackets.		2	176
Parsley Potatoes		7	177
Peeled Potatoes		4	177
Potato Balls, Fried		12	179
Potato" Chips		9	178
Potato" Croquettes		11	179
Potato" Dumplings from Boiled Potatoes		23	182
Potato Dumplings, Another kind of		24	183
Potatoes in their Skins or Jackets		1	176
Potato Pancakes		17	180
Potatoes with Crackers		20	182
Raw Potato-Dumplings		25	183
Sardine or Herring Potatoes		19	181
Small Potato Balls, for Fish		5	177
Sour Potatoes		13	179
Steamed Potato Pudding		16	180
Stuffed Potatoes		10	178
Sweet Potatoes		22	182
Utilizing Remnants of Potato Dumplings		26	184
Utilizing Remnants of Potato Balls, Mashed Potatoes		6	177

Chapter 12, Nos. 1–74.

VEGETABLES.

		No.	Page.
Asparagus		8	187
Asparagus" and Cauliflower Omelet		23	192
Asparagus" with Brown Butter		1	185
Asparagus" with Cream Dressing		3	186
Asparagus" with Creamed Butter		2	185
Artichokes with Butter		13	189
Beets		51	200
Brussels Sprouts		32	194
Brussels" Sprouts" Another Way of Preparing		33	194
Canned Artichokes		15	189
Canned" Asparagus		4	186
Canned" Green Beans		47	199
Canned" Sweet-sour Beans		50	199
Canned" Wax Beans		48	199
Cauliflower		9	187
Cauliflower" with Butter Sauce..		10	188
Cauliflower" with Crab or Lobster Dressing		11	188
Champignon Puree		63	204
Champignons		62	203
Chanterelles, Another Species of Mushrooms		68	205
Chestnut Puree		73	207
Filled or Stuffed Olives with Champignons		71	206
Fried Chestnuts		74	207
French Asparagus with Cream Dressing		5	186
Fresh Green Peas		19	191
Fresh" Green" Peas" Another Way		20	191
Fresh" Green" Peas" and Carrots		26	192
Fresh" Green" Peas" with Crab Meat		21	192
Fresh" Wax Beans		49	199
Gardi and Finocci as Vegetables.		60	203
Green Asparagus		7	187
Green" String Beans, Prepared Another Way		45	198
Kale or Borecole		34	195
Kohlrabi		41	197
Lettuce		29	193
Marrow Peas		24	192
Mixed or Leipzig Vegetables		61	203
Morels		66	205
Mushrooms		67	205
Olives as Vegetables		69	208
Oyster Plants, Salsify		17	190
Pea Omelet		22	192
Preserved Asparagus with Cream		6	187
Roasted Chestnuts		72	206
Salted Green Beans		46	198
Savoy Cabbage		31	194
Scalloped Artichokes with Cheese		16	190
Scalloped" Cauliflower, an gratin.		12	188
Scorzonera		18	190
Sorrel		28	193
Spinach		27	193
Spinach" in Individual Molds		30	193
Stewed Artichokes		14	189
Stewed" Cucumbers		58	202
Stewed" Green String Beans . .		44	198
Stewed" Red Cabbage		35	195
Stewed" White Cabbage		37	196
Stuffed Root Celery or Celeriac au jus		59	202
Stuffed" Cucumbers		57	201
Stuffed" Olives		70	206
Stuffed" Onions		53	200
Stuffed" Tomatoes		55	201
Teltow Turnips		43	197
Tomatoes		54	201
Tomatoes" Filled with Meat		56	201
Truffle Puree		65	204
Truffles in Brown Dressing		64	234
Turnips		42	197
White Cabbage		36	195
White" Cabbage" Prepared like Cauliflower		38	196
White" Cabbage" Sausages		39	196
White" Cabbage" with Lamb		40	197
Young Carrots		25	192
Young" Onions		52	200

Chapter 13, Nos. 1–47.

SALADS.

		No.	Page.
Asparagus Salad		17	212
Asparagus" Salad" with Mayonnaise		18	212
Bean Salad		22	213
Bean" Salad"		26	214
Beef Salad		33	216
Carrot Salad		21	212
Cauliflower Salad		19	212
Cauliflower" with Cooked Mayonnaise		20	212
Celeriac or Boot Celery Salad		23	213
Celery Salad mixed with Potato Salad with Mayonnaise Dressing		24	213
Celery Salad with Mayonnaise Dressing		25	213
Champignon Salad		30	215
Chicken Salad		35	217
Cold Slaw		32	216
Cucumber Salad		10	210
Cucumber" Salad" with Sour Cream		12	210
Cucumbers and Head Lettuce Mixed		13	211
Fine Mixed Vegetable Salad		28	214
Fruit Salad No. 1		44	219
Fruit" Salad" No." 2		45	219
Fruit" Salad" No." 3		46	219
Fruit" Salad" No." 4		47	219
Fruit" Salad" Dressing		43	219
Fruit" Salad" as Dessert		41	218
Green Lettuce		1	208
Green" Lettuce" Prepared Sweet, Head Lettuce		5	209
Green Lettuce with Bacon, Head, Endive Lettuce		4	209
Green Lettuce with Egg Dressing		2	208
Green Lettuce with Mayonnaise Dressing, Head, Endive, Escariol Lettuce		3	208
Herring Salad		36	217
Lettuce Combination Salad		42	218
Lobster Salad		40	218
Mixed Salad		27	214
Mixed" Salad" with Meat		29	215
Oyster or Clam Salad		39	218
Pike Salad		38	217
Potato Salad		6	209
Potato" Salad" with Bacon		9	210
Potato" Salad" with Sour Cream		8	210
Potato" Salad" with Spiced Dressing		7	209
Rabbit Roast Salad		34	216
Salmon Salad		37	217
Sweet Cucumber Salad		11	210
Tomato Salad		14	211
Tomato" Salad" with Cooked Mayonnaise		16	211
Tomato Salad with Mayonnaise Dressing		15	211
Truffle Salad		31	216

Chapter 14, Nos. 1–15.

EGGS.

		No.	Page.
Boiled Eggs in Brine		8	221
Brine Eggs in Cream Sauce		8	221
Fried Eggs		4	220
Fried" Eggs" in Tomato Sauce		6	221
Hard Boiled Eggs		2	220
Hard" Boiled" Eggs" for Garnishing		3	220
Poached Eggs		5	221
Scrambled Egg Pancake		10	222
Scrambled" Eggs		9	222
Scrambled" Eggs" English Style		11	222
Scrambled" Eggs" with Chives		13	222
Scrambled" Eggs" with Red Herring		12	222
Soft Boiled Eggs		1	220
Stuffed Eggs, (Deviled Eggs)		14	223
Stuffed" Eggs," Another Form of		15	223

Chapter 15, Nos. 1–58.

Omelets, Pancakes, Waffles, Noodles and Pie.

		No.	Page.
Apple Fritters		51	234
Apple" Pie		17	228
Apple" Pie" Another kind of		18	229
Apple" Strudel		49	235
Asparagus Omelet		3	224
Baked Macaroni		53	237
Chicken Patties		36	234
Chicken" Pie		30	232
Chocolate Pie with Whipped Cream		58	238
Cold Game Pie, Venison, Doe, Boar, Rabbit		41	234
Cooked Noodles		45	235
Filled Pancakes		11	227
Fish Macaroni		55	237
Goose Liver Pie		38	234
Grape Pie		27	232
Ham Noodles		47	235
Lemon Pie		16	228
Macaroni Pudding		56	237
Macaroni" with Ham		54	237
Macaroni" with Parmesan Cheese		52	236
Mince Pie		24	231
Mince" Pie" Another Kind of		25	238
Muffins		57	238
Noodle Pudding with Apples as Dessert		48	235
Noodles		44	234
Omelet for Breakfast		1	224
Omelet" with Meat or Champignons		6	225
Omelet with Parmesan Cheese or Oysters		5	225
Oyster Patties		43	234
Pancakes		10	226
Patty Paste		31	233
Peach Pie		21	230
Pea Omelet		4	225
Pheasant Pie		39	234
Pie made from Grouse, Hazelhen, Snowhen, Snipe, Quail, Partridge		40	234
Pieplant Pie, Rhubarb		26	231
Pigeon Pie, English Style		37	234
Potato Pancakes			226
Puff Paste Scallops		33	233
Puff" Paste" Tarts		34	233
Pumpkin Pie		23	330
Rabbit Pie		42	234
Rolled up Apples		50	236
Sand Cake Waffles		14	227
Soup Noodles		46	235
Sour Cream Pie		28	232
Squash Pie		22	230
Strawberry or Huckleberry Pie		19	229
Strawberry" Pie with Whipped Cream		20	229
Sweetbread Patties		35	233
Sweet Omelet as Dessert		2	224
Sweet" Puff Paste		32	233
Tanilla Cream Pie		29	232
Waffles		12	227
Waffles" Another Form of		13	227
Whipped Cream Omelet		7	225
Whipped" Cream" Omelet" as Dessert		8	226
Whipped Cream Omelet with Frosting		9	226
Yeast Waffles		15	228

Chapter 16, Nos. 1–23.

SAUCES.

Apple Sauce		1	239
Apricot Sauce		12	241
Stewed Sliced Apples for Sauce		18	243
Black Mulberry Sauce		7	240
Blueberry Sauce		10	241
Cherry Sauce		2	239
Currant Sauce		5	240
Dried Apples for Sauce		19	243
Fresh Plum Sauce		8	240
Gooseberry Sauce		9	241
Greengage Sauce		14	242
Melon Sauce		16	242
Orange and Apple Sauce		17	242
Peach Sauce		11	241
Pear Sauce		22	244
Pineapple Sauce		15	242
Plum Sauce		13	241
Prunes for Sauce		20	243
Baspberry Sauce		4	240
Rhubarb Sauce		21	243
Strawberry Sauce		3	239
Tomato Sauce		23	244
Whortleberry or Huckleberry Sauce		6	240

Chapter 17, Nos. 1–128.

DESSERTS.

Apple Fritters or Banana Fritters		54	259
Apple Rice Pudding		2	245
Apple" Strudel		55	259
Apricot Ice		120	275
Apricot" Ice" Cream		109	273
Apricot" Rice Pudding		5	246
Arrack Cream with Whipped Cream		73	265
Baked Almond Pudding		36	254
Baked" Apple and Farina Pudding		39	255
Baked" Apple" Stew Pudding		40	255
Baked" Charlotte Pudding		35	254
Baked" Cherry Pudding		31	253
Baked" Chocolate Pudding		38	254
Baked" Cream Pudding		27	252
Baked" Cream" Pudding"		43	256
Baked" Farina Pudding with Fruit		30	253
Baked Flour Pudding		44	256
Baked" Lemon Pudding		32	253
Baked" Macaroon Pudding		51	258
Baked" Noodle Pudding		49	257
Baked" Omelet Pudding		42	256
Baked" Potato Pudding		33	253
Baked" Potato" Pudding" to be served with Meat		34	254
Baked Quince Pudding		50	258
Baked" Rice Pudding		28	252
Baked" Rice" Pudding with Fruit Layers		29	252
Baked Bye Bread Pudding with Apples		48	257
Baked Sponge Pudding		45	256
Baked" Sweet Pudding with Wine Frosting		47	257
Baked Veal Boast Pudding		46	256
Baked" Yorkshire Pudding		37	254
Biscuit Tortoni, Macaroon Mousse		60	261
Black Pudding		25	251
Cabinet Pudding		8	247
Carthusian Dumplings with Wine Sauce		53	258
Champagne Cream		100	271
Champagne" Frappe		124	276
Champagne" Sherbet		123	276
Cherry Jelly		70	264
Cherry" Pudding		22	250
Cherry" Pudding"		103	272
Cherry" Rice Pudding		3	246
Chocolate Cream		88	268
Chocolate" Cream" Prepared Cold		87	268
Chocolate" Ice Cream		112	274
Chocolate" Mousse		89	268
Chocolate" Pudding		11	248
Chocolate" Strudel		56	259
Chocolate" Strudel" with Dressing		57	260
Coffee Cream Prepared Cold		86	268
Coffee" Ice Cream		113	274
Coffee" Mousse		91	269
Cold Apple Cream		78	266
Cold" Apple" Pudding		79	266
Cold" Chocolate Pudding with Farina		97	270
Cold Lemon Cream		82	767
Cold" Lemon" Cream"		85	265
Cold" Rice Pudding with Peaches		98	270
Cold" Rice" Starch Pudding		96	270
Corn Starch Pudding		81	267
Count Pueckler or Layer Mousse		95	269
Currant and Raspberry Pudding		101	271
Farina Pudding No 1		14	249
Farina" Pudding" No" 2		23	251
Pine Baked Apple Pudding		41	255
Flour Pudding		12	248
French Toast		52	258
Fried Apple Pockets		59	260
Froth or Foam Pudding		7	247
Gooseberry Pudding		102	272
Goose Liver Pudding		21	250
Hazelnut Mousse		92	269
Hill Cream		104	272
Layer Pudding		13	249
Lemon Ice Cream		110	273
Lemon" Ice" Garnished with Fruit		128	277
Lemon" Jelly		67	263
Macaroni Pudding		15	250
Maple Syrup Ice		125	276
Meat Pudding with Rice Layers		17	250
Meat" Pudding" Another Form of		18	250
Mutton Kidney Pudding		19	250
Nectar		80	267
Nut Ice Cream		114	274
Orange Cream Prepared Cold		84	267
Orange" Gelatine		72	264
Orange" Jelly		68	263
Peach Ice		119	275
Peach" Cream		108	273
Peach" Rice Pudding		4	246
Pineapple Cream		76	265
Pineapple" Ice		121	275
Pineapple" Ice" Cream		111	274
Pineapple" Jelly		69	264
Pineapple" Mousse		93	269
Plain Cold Rice Pudding		99	271
Plain" Rice Pudding		6	247
Plum Pudding		10	248
Potato Pudding		16	250
Pudding a la Brandenburg		26	252
Raspberry Cream		75	265
Raspberry" Ice		118	275
Raspberry" Ice" Cream		107	273
Rice Pudding		1	245
Roll Dumplings		126	277
Roll" Dumplings" Better Kind of		127	277
Rum Cream with Cherry Sauce		61	261
Rum" or Cognac Mousse		94	269
Russian Cream		83	267
Sour Cream Pudding		24	251
Steam Noodles		58	260
Strawberry Cream		74	265
Strawberry" Ice		117	275
Strawberry" Ice" Cream		106	272
Strawberry" Jelly		71	264
Tea Ice Cream		115	274
Tutti-Frutti Ice		122	276
Vanilla Cream		77	266
Vanilla" Ice Cream		105	273
Vanilla" Ice" Cream" with Fruit		116	275
Vanilla" Mousse		90	269
Veal Roast Pudding		20	250
Wheat Bread Pudding		9	247
Whipped Cream Pudding		62	261
White Wine Jelly with Fruit Layers		66	263
Wine Cream		64	262
Wine" Jelly with Rice Layers		65	262
Wine" Pudding		63	261

Chapter 18, Nos. 1–29.

BEVERAGES.

		No.	Page.
Almond Milk		21	281
Bishop		9	279
Cardinal, (Cold)		10	279
Chocolate		22	282
Chocolate" Iced		23	282
Cocoa		24	282
Coffee		28	283
Cold Lemonade		19	281
Cold" Punch		1	278
Cream Punch		11	279
Currant Wine		17	281
Egg Punch		5	278
Pine Lemonade		20	281
Gooseberry or Currant Wine		29	283
Grog		8	279
Hot King's Punch		3	278
Hot" Punch		2	278
Hot" Wine		7	279
Iced Tea		27	283
May Bowl or Woodruff Punch.		16	280
Peach Punch		15	280
Pineapple Punch		12	280
President's Punch, cold or warm		4	278
Raspberry Wine		14	280
Strawberry Punch		13	280
Tea		25	282
Tea" with Vanilla		26	282
Warmbeer		18	281
Warm Burgundy Punch		6	279

Chapter 19, Nos. 1–111.

BREAD AND CAKES.

		No.	Page.
Apple Cake		16	288
Biscuit		7	285
Bread Sticks		6	285
Cheese Cake		19	289
Cherry Cake		17	289
Coffee Cake		8	286
Coffee" Cake" with Egg Cream		24	290
Currant Cake		20	289
Filled Berliner Pancakes or Stuffed Doughnuts		11	287
Health Bread or Groats Bread		5	285
Huckleberry Cake		22	290
Onion Cake		23	290
Plum Cake		18	289
Poppy Seed Cake		21	289
Round Coffee Cake No. 1		13	287
Round" Coffee" Cake" with Raisins		14	287
Rye Bread with Leaven		3	284
Rye" Bread" Yeast		4	285
Schnecken (Snails)		10	286
Stollen		15	288
Streusel Coffee Cake		9	286
Wheat Bread No. 1		1	284
Wheat" Bread" No." 2		2	284
Wreath Cake		12	287
Baking Powder Cakes.
Almond Tart Filled with Cream		72	304
Angel Cake		111	315
Angel Food		101	312
Angel's Food		42	295
Apple Tart		62	301
Biscuit Tart		81	307
Blitz-Kuchen		107	314
Bread Tart		65	302
Bremer Block		49	297
Brown Spice Cake No. 1		51	298
Brown" Spice" Cake" No." 3		86	308
Caraway Cake		54	299
Cheese Tart		61	301
Cherry Tart		67	303
Chocolate Tart		91	310
Chocolate" Tart" No. 2		94	311
Coffee Cake with Almond Frosting		25	290
Coffee Cake with Chocolate Frosting		26	291
Cream Puffs		103	313
Cream" Puffs"		104	313
Date Cake with Whipped Cream		84	308
Devil's Food		41	295
Emperor Tart		69	304
English Cake		56	299
English" Bride's Cake (Fruit Cake)		92	310
Farina Tart		85	308
Fence Tart		97	311
Fig Cake		44	296
Filled Biscuit Rolls		83	308
Filled" Sand Tart		95	311
Fire Tart		74	305
Flat Cake		37	293
Fruit Cake		48	297
Fruit" Cake"		102	313
Frit" Tart		98	312
Gold Cake		34	293
Good Tart Dough		93	310
Heaven's Food		77	306
Heaven's" Tart		76	306
Hunter's Tart		73	305
Lard Cake		89	309
Layer Cake with Banana Pilling		31	292
Layer" Cake" with Chocolate Filling"		29	291
Layer" Cake" with Cocoanut Filling"		32	292
Layer" Cake" with Cocoanut No. 2		45	296
Layer" Cake" with Jelly Filling.		30	292
Lightning Cake		53	298
Love Chocolate Cake		100	313
Meringue Tart		78	307
Mouth Pockets		70	304
Natron Cake		52	298
Orange Tart		63	301
Plain Fruit Cake		50	297
Potato Tart or Cake		38	294
Puff Paste Strips		71	304
Puff" Paste" Tart with Cream		66	302
Rice Cake or Tart		39	294
Rice" Tart with Oranges		64	302
Round Coffee Cake No. 2		27	291
Sand Tart		82	307
Scotch Tart		88	309
Sexton's Cake		90	309
Silver Cake		35	293
Sour Cream Cake		59	300
Sour" Cream" Doughnuts		105	314
Spice Cake No. 2		58	300
Spiece" Cake" No." 4		87	309
Spice" Cake"		108	314
Sponge Cake		33	292
Sponge" Cake"		79	307
Stirred Cake		28	291
Strawberry or Raspberry Puff Tart		68	303
Strawberry Short Cake		40	294
Sunshine Cake		47	297
Sunshine" Cake"		99	312
Tea Cake		46	296
Theater Cake		36	293
Thousand Puff Tart		60	300
Tree Tart		96	311
Walnut Cake		57	299
Walnut" Caje"		110	315
Walnut" Tart		80	307
Whipped Cream Cake		109	315
White Almond Tart		75	305
Wit Cake		55	299
Yellow Angel's Food		43	295

Chapter 20, Nos. 1–27.

FILLINGS AND FROSTINGS FOR CAKES.

		No.	Page.
Almond Filling		5	316
Almond" Frosting for Fruit Tart No. 1		23	319
Almond Frosting No. 2		24	319
Banana Filling		10	317
Caramel Frosting		20	319
Chocolate Filling		8	317
Chocolate" Frosting No. 1		12	317
Chocolate" Frosting" No." 2		13	317
Chocolate" Frosting" No." 3		14	318
Cocoanut Filling		9	317
Cream Frosting for Fruit Cake		26	319
Date Filling		11	317
Fruit Frosting		25	319
Glaze Frosting for Honey Cake		21	319
Lemon Filling		6	316
Lemon" Frosting		16	318
Nut Filling No. 1		2	316
Nut" Filling" 2		4	316
Plain Almond Frosting		27	320
Plain" Frosting		19	318
Raisin Filling		3	316
Rum Frosting		22	319
Tutti-Frutti Frosting No. 1		17	318
Tutti-"Frutti" Frosting" No." 2		18	318
Vanilla Filling		1	316
Vanilla" Frosting		15	318
Walnut Filling		7	317

Chapter 21, Nos. 1–53.

COOKIES.

		No.	Page.
Almond Bread		46	331
Almond" Heaps		5	322
Almond" Macaroons		6	322
Almond" Puffs		11	323
Almond" Straws No. 1		12	323
Almond" Strips No. 2		49	332
Anise Cookies		14	324
Brown Cookies No. 1		18	324
Brown" Cookies" No." 2		20	325
Brown" Cookies" No." 3		21	325
Brown" Cookies" No." 4		22	325
Brown" Cookies" No." 5		23	426
Brown" Peppernuts No. 1		41	440
Brown" Peppernuts" No." 2		42	330
Butter Cookies		1	321
Butter" Cookies"		19	324
Butter" Straws with Almonds..		27	327
Chocolate Cookies		28	327
Chocolate" Macaroons with Almonds		7	322
Chocolate Macaroons with Cocoanut		8	322
Cinnamon Stars		52	332
Cocoanut Kisses		51	332
Cocoanut" Drop Cakes		31	328
Egg Cracknels		45	331
Flawns		10	323
Ginger Snaps		40	330
Hazelnut Cookies		2	321
Hickory Drop Cakes		32	328
Honey Cakes		50	332
Kisses		3	321
Lady Fingers		53	332
Molasses Cookies		30	327
Mother's Cookies		35	329
Nut Chocolate Cookies		29	327
Oatmeal Cookies No. 1		16	324
Oatmeal" Cookies" No." 2		17	324
Peanut Drop Cakes		36	329
Peanut" Straws		37	329
Plain Peppernuts		48	331
Raisin Cake		39	329
Sand Cookies		4	321
Small Hermit Cakes No. 1		33	218
Small" Hermit" Cakes" No." 2		34	328
Small" Plain Cookies		38	329
Springele		47	331
Sugar Peppernuts		43	330
Vanilla Flawns		15	324
Vanilla" Stars		44	331
Vanilla" Straws		13	323
Walnut Macaroons		9	322
White Cookies No. 1		24	326
White" Cookies" No." 2		25	326
White" Cookies" No." 3		26	326

Chapter 22, Nos. 1–20.

CONFECTIONERY.

Bon-Bons		7	334
Butter Scotch		4	333
Caramels		19	336
Chocolate Candy		8	334
Chocolate" Caramels No. 1		6	334
Chocolate" Caramels" No." 2		12	335
Chocolate" Fudge		3	333
Chocolate" Fudge"		18	336
Cocoanut Drops		11	335
Cracker Jack		16	336
Fudge		20	337
Ice Cream Candy		15	336
Lemon Candy		5	334
Molasses Candy		1	333
Nut Candy		9	334
Peanut Candy		13	335
Popcorn Balls		17	336
Popcorn Candy		10	335
Pulled Taffy		14	335
Vinegar Taffy		2	333

Chapter 23, Nos. 1–115.

PRESERVES.

		No.	Page.
Apple Jelly		44	348
Apricot Marmelade		48	349
Apricots in Jelly		6	339
Apricots" or Peaches in Brandy		9	340
Asparagus		66	353
Blackberries		29	344
Blackberry Juice		64	352
Black Currant Jelly		41	348
Blueberries, Huckleberries		24	343
Blueberry Jelly		43	348
Blueberry" Juice		60	352
Canned Fried Chicken, Duck or Wild Game		107	363
Canned Salmon or other Large Fish		106	363
Canned Spring Chicken		105	363
Champignons in Vinegar		89	358
Champignons" or Mushrooms		88	358
Cherry Syrup		57	351
Chili Sauce		111	364
Chili" Sauce"		113	365
Cognac Cherries		14	341
Corn		74	355
Crab Apple Jelly		45	348
Cranberries		27	344
Currants		28	344
Currant Jelly		40	347
Currant" Juice		63	352
Dill Pickles		114	365
Dried Apples		99	362
Dried" Pears		98	361
English Chow Chow		112	364
Glazed Chestnuts		102	362
Gooseberries		21	343
Grapes		37	347
Grape Jelly		54	350
Green Almonds		36	346
Green" Beans		69	854
Green" Color for Coloring Ices or Garnished Dishes		101	362
Green Gages		25	343
Green" or Small Yellow Oranges		34	346
Green" Peas		73	355
Large Sweet Cherries		13	341
Melons		30	345
Mince Meat		108	363
Mirabelle Plums No. 1		15	341
Mirabelle" Plums" No." 2		16	341
Mustard Pickles		95	360
Mustard" Pickles"		115	365
Orange Juice		61	352
Parsley		84	357
Parsley" Carrots, Celery and Borage for the Winter		86	357
Peaches and Apricots		4	339
Peaches" in Jelly		5	339
Peach Marmelade		47	349
Pear Jam		52	350
Pearl Onions		87	358
Peeled Green Gages		26	344
Plums		18	342
Piccalilli		76	355
Pickled Apricots		8	340
Pickled" Crab Apples		23	343
Pickled" Peaches		7	339
Pickled" Pears		22	343
Pickled" Plums		20	342
Pickled" Walnuts		35	346
Pine Apple		3	338
Plain Tomatoes for Soup		78	356
Plums		17	342
Plum Jam		51	350
Plum" Marmelade		49	349
Plums in Red Wine		19	342
Pumpkin		33	845
Quinces		31	345
Quinces" in Cognac		32	345
Quince Jelly		46	349
Quince" Juice		62	352
Raspberries		2	338
Raspberries" in Jelly		11	340
Raspberry Jelly		39	347
Raspberry" Marmelade		50	3449
Raspberry" Syrup		55	361
Raspberry" Wine		58	351
Red Beets		72	354
Rhubarb		81	356
Rhubarb" Marmelade		82	357
Roasted Almonds		103	362
Rose Jelly		42	348
Salted Almonds		104	373
Salted" Green Beans		70	354
Salt Pickles No. 1		91	359
Salt" Pickles" No." 2		92	359
Sauerkraut		83	357
Spiced Pickles		96	361
Spiced" Green Tomatoes		109	364
Stoned Sour Cherries		12	340
Strawberries		1	338
Strawberries" in Jelly		10	340
Strawberry Marmelade		38	347
Strawberry" Syrup		56	351
Sugared Lemon and Orange Rind		100	362
Sweet-Sour Sliced Cucumbers		110	364
Sweet Tomatoes		79	356
To keep Red and White Cabbage		85	357
Tomato Catsup		80	356
Tomato" Marmelade		77	356
Truffles		90	359
Tutti Frutti in Arrack		65	353
Vinegar Pickles No. 1		93	360
Vinegar" Pickles" No." 2		94	360
Wax Beans No.		1	67
Wax" Beans" No." 2		68	354
Whole Tomatoes		75	355
Wild Strawberry Wine		59	351
Young Carrots		71	453

SANDWICHES.

		No.	Page.
Celery Sandwiches		2	366
Chicken Sandwiches		4	366
Corned Beef Sandwiches		8	366
Egg Sandwiches		1	366
Egg" Sandwiches"		6	366
Olive Sandwiches		3	366
Peanut Sandwiches		7	366
Veal Sandwiches		5	366

Chapter 24.

THE MENU.

			Page.
Everyday Dinner			369
Family Dinner			367
Fine Dinner			368
Fine" Supper			368
Large Buffet			369

Chapter 25, Nos. 1–63.

For Invalids, Convalescents, etc.

		No.	Page.
Apple Drink		62	385
Baked Apples		44	381
Barley Gruel		13	374
Barley" Soup with Sweetbreads and Asparagus		15	375
Barley Water		61	384
Beaten Egg		46	381
Beaten" Yolks of Egg		47	381
Beef Bouillon		3	372
Beef" Tea		4	373
Beef" Ttea" with Cognac		5	373
Bouillon of Game		9	373
Breast of Chicken with White Gravy		32	378
Breast of Pigeon with White Gravy		33	379
Breast of Partridge with Madeira Sauce		34	379
Calf's Tongue		31	378
Chicken Puree Soup		17	375
Chocolate Cream with Red Wine		41	380
Cream of Almonds as a Beverage		58	384
Egg Foam		45	381
Fig Sauce		50	382
Fish Cutlet		37	379
Fish" for Invalids		36	379
Foam with Red Wine		48	382
Fried Calf's Brain		30	378
Fruit Soup		24	376
Ice Cream		49	382
Iron and Wine		54	383
Lamb Bouillon		8	373
Lung Tea with Malt Sugar ...		53	383
Meat Puree for the Seriously 111.		27	377
Milk Jelly		40	380
Milk" Lemonade		59	384
Minced Meat, Veal or Lamb Steak		29	377
Noodle or Grits Soups made of clear Bouillon		10	374
Pearl Barley Soup		22	376
Pigeon or Partridge Bouillon		7	373
Pigeon" or" Partridge" Puree Soup		19	375
Plain Barley Gruel		16	375
Plain" Soup for Invalids		20	376
Poultry Bouillon		6	373
Puree of Game Roast; for a severely ill patient		28	377
Raw Ham with Egg		35	379
Red Wine Soup		25	377
Rhubarb Jelly		42	380
Rice Gruel		14	374
Rice" in Milk		39	380
Rice" with Bed Wine		43	381
Roll Soup with Bouillon		12	374
Ryebread Soup		23	376
Ryeflour Soup and Milk Soup		26	377
Sago Soup with Game Bouillon		11	374
Strong Beet Tea		1	372
Tea from Medicinal Herbs		52	383
Thin Rice Soup		21	376
Toast and Water		60	384
Veal Puree Soup		18	375
Vegetables for Invalids		38	379
Warm Milk with Cognac		56	383
Water with Lemon Juice		63	385
Weak Veal Bouillon		2	372
Whey		55	383
Yolk of Egg and Wine		57	384
Zwieback (Sweet Toast)		51	382

Chapter 26.

Miscellaneous.

		Page.
Broiling		389
Bums, Treatment of		386
Carving Poultry in the Kitchen		387
Comparative Table of Weights and Measures		391
Flour		389
Meat Carving		386
Meats, Time Required for Broiling or Frying		387
Meats, Time Required on the Stove or in the Oven		388
Roasting		388
Roasting in the Pan—Frying		388
Roasting in the Oven		389
Yeast		390

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