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The Art of German Cooking and Baking

 

THE ART

 

OF

 

GERMAN COOKING AND BAKING

 

Revised and Enlarged Edition.


 

Compiled and Published by

Mrs. LINA MEIER,

German Cooking Teacher.

 

 

MILWAUKEE, U. S. A.

1922.

 

 

The Art of German Cooking and Baking - Frontispiece.png

Mrs. Lina Meier

Teacher of Cookery, German Cooking School,

Milwaukee, Wis.

 

COPYRIGHT 1922.

By Mrs. LINA MEIER, Milwaukee, Wis.

 

PREFACE TO REVISED EDITION.


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
....................................................................................................................................................................................................................................................
68
2
....................................................................................................................................................................................................................................................
36
3
....................................................................................................................................................................................................................................................
42
4
....................................................................................................................................................................................................................................................
32
5
....................................................................................................................................................................................................................................................
35
6
....................................................................................................................................................................................................................................................
56
7
....................................................................................................................................................................................................................................................
25
8
....................................................................................................................................................................................................................................................
61
9
....................................................................................................................................................................................................................................................
12
10
....................................................................................................................................................................................................................................................
58
11
....................................................................................................................................................................................................................................................
26
12
....................................................................................................................................................................................................................................................
74
13
....................................................................................................................................................................................................................................................
47
14
....................................................................................................................................................................................................................................................
15
15
....................................................................................................................................................................................................................................................
58
16
....................................................................................................................................................................................................................................................
23
17
....................................................................................................................................................................................................................................................
128
18
....................................................................................................................................................................................................................................................
29
19
....................................................................................................................................................................................................................................................
111
20
....................................................................................................................................................................................................................................................
27
21
....................................................................................................................................................................................................................................................
53
22
....................................................................................................................................................................................................................................................
20
23
....................................................................................................................................................................................................................................................
115
24
....................................................................................................................................................................................................................................................
5
 
....................................................................................................................................................................................................................................................
8
25
....................................................................................................................................................................................................................................................
63
26
....................................................................................................................................................................................................................................................
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.


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 coffee cups, level 1 lb.
Sugar, powdered 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 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



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
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.
389
386
387
391
389
386
387
388
388
388
389
390


This work is in the public domain in the United States because it was published before January 1, 1924.


The author died in 1960, so this work is also in the public domain in countries and areas where the copyright term is the author's life plus 50 years or less. This work may also be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.