The Art of German Cooking and Baking / Revised and Enlarged Edition

by Lina Meier

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 Gruel Soup with Bouillon	[24]	[11]
Bean-Puree Soup with Crab or Lobster Butter	[34]	[14]
Bean Soup with Bouillon	[33]	[18]
Beer Soup	[49]	[19]
Bouillon	[1–2]	[5]
Bouillon made of Roast Bones or Meat Remnants	[6]	[6]
Bouillon	[1–6]	[5]
Bouillon of Beef	[5]	[5]
Bouillon of Meat Extract	[4]	[5]
Bouillon Rice Soup with Tomatoes	[21]	[10]
Bread Sticks 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]
Cheese sticks 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]
Marrow Strips for Soup	[15]	[8]
Meat-Dumpling Soup	[10]	[7]
Milk Soup	[54]	[21]
Mock-Turtle Soup	[44]	[17]
Oatmeal Soup	[32]	[13]
Oxtail Bouillon	[3]	[5]
Oyster Soup	[58]	[22]
Oyster plant 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	[53]	[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.]
	No.	Page.
Beef Cutlets of Roast beef	[18]	[36]
Beef Fillet Beefsteak	[4]	[29]
Beef Fillet Roast	[3]	[29]
Beef Fillet Steaks with Champignons and fried Goose liver	[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 Roast beef 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 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]
Breaded 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 Cutlets	[17]	[84]
Roasted Pork-Fillet	[15]	[83]
Sausage	[25]	[87]
Sausages	[27]	[88]
Salt Pork or Hip-hone 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 ala French Style	[33]	[90]
Stewed Pork Cutlets	[19]	[84]
Stuffed Hog’s Head	[23]	[86]
Stuffed Pork-Fillet called Mock Duck	[16]	[83]
Stuffed Spanferkel or Roast Little Pig	[32]	[89]
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]	[96]
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]
Red 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]
Roast Wild Goose	[27]	[103]
Roast 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]	[122]
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 Rad Wine Dressing	[27]	[140]
Rolled, Stuffed Fish Fillets	[31]	[141]
Salmon, Blue	[6]	[131]
Salmon Salad	[7]	[131]
Salmon Steak	[61]	[151]
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 Pig’s Feet and Calf’s Tongue	[4]	[153]
How to Prepare Gelatine	[1]	[152]
Meat 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]
Fine 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]	[174]
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]
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 Paw 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 Oran 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]	[206]
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 Root 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	[7]	[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]	[236]
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]	[231]
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]	[230]
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]
Vanilla Cream Pis	[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.]
	No.	Page.
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.]
	No.	Page.
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 Pudding with Fruit Layers	[29]	[252]
Baked Rye Bread Pudding with Apples	[48]	[257]
Baked Sponge Pudding	[45]	[256]
Baked Sweet Pudding with Wine Frosting	[47]	[257]
Baked Veal Roast 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]	[267]
Cold Lemon Cream	[85]	[268]
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]
Fine 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 Ice 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]
Fine 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]
Fruit 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 Filling	[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	[106]	[314]
Spice Cake No. 2	[58]	[300]
Spice 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 Cake	[110]	[315]
Walnut Tart	[80]	[307]
Whipped Cream Cake	[109]	[315]
White Almond Tart	[75]	[305]
Wit Cake	[55]	[299]
Yeast Doughnuts	[105]	[314]
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 No. 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 Stripe 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]	[326]
Brown Peppernuts No. 1	[41]	[330]
Brown Peppernuts No. 2	[42]	[330]
Butter Cookies	[1]	[321]
Butter Cookies	[19]	[325]
Butter Straws with Almonds	[27]	[327]
Chocolate Cookies	[28]	[327]
Butter 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]	[328]
Small Hermit Cakes No. 2	[34]	[328]
Small Plain Cookies	[38]	[329]
Springels	[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.]
	No.	Page.
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 Marmalade	[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]	[354]
Green Color for Coloring Ices or Garnished Dishes	[101]	[362]
Green Gages	[25]	[34]
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]
Mixed Marmalade	[53]	[350]
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 Marmalade	[47]	[349]
Pear Jam	[52]	[350]
Pearl Onions	[87]	[358]
Peeled Green Gages	[26]	[344]
Peeled 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 Marmalade	[49]	[349]
Plums in Red Wine	[19]	[342]
Pumpkin	[33]	[345]
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 Marmalade	[50]	[349]
Raspberry Syrup	[55]	[351]
Raspberry Wine	[58]	[351]
Red Beets	[72]	[354]
Rhubarb	[81]	[356]
Rhubarb Marmalade	[82]	[357]
Roasted Almonds	[103]	[362]
Rose Jelly	[42]	[348]
Salted Almonds	[104]	[363]
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]
Strawberries Marmalade	[38]	[347]
Strawberries 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 Marmalade	[77]	[356]
Truffles	[90]	[359]
Tutti-Frutti in Arrack	[65]	[353]
Vinegar Pickles No. 1	[93]	[360]
Vinegar Pickles No. 2	[94]	[360]
Wax Beaus No. 1	[67]	[353]
Wax Beaus No. 2	[68]	[354]
Whole Tomatoes	[75]	[355]
Wild Strawberry Wine	[59]	[351]
Young Carrots	[71]	[354]

[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. [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 Tea 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 Ill	[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 Red Wine	[43]	[381]
Roll Soup with Bouillon	[12]	[374]
Rye bread Soup	[23]	[376]
Rye flour Soup and Milk Soup	[26]	[377]
Sago Soup with Game Bouillon	[11]	[374]
Strong Beef 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]

MEMORANDA.

Just a Reminder.

“Lina Meier’s Genuine German Cooking and Baking,” when first published, appeared in one volume, in English-German combined.

To meet a great demand of the public, the publishers have decided to publish this, the second, revised and enlarged editions, in three different volumes:

• One in the English language,
• One in the German language,
• One in English-German combined.

The books are all bound in full cloth and either one or all of the different editions can be secured at any time through book stores or from the publishers, by addressing:

WETZEL BROS. PRINTING CO.,
324–328 Broadway,
Milwaukee, Wis.