The Art of German Cooking and Baking

by Lina Wachtelborn Meier

 

THE ART

 

OF

 

GERMAN COOKING AND BAKING

 

---

Revised and Enlarged Edition.

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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
Raspberry 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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