SANDWICHES
Anchovy
Brown Bread
Celery
Cheese and Nut
Chestnut
Chicken
Chicken with Mayonnaise
Date and Fig
Deviled Tongue
Egg
Egg and Olive
Fig
Fish
Lettuce
Minced Goose
Mustard Sardine Paste
Nut and Raisin
Olive
Poached Egg
Ribbon
Russian
Salmon and Caviar
Salmon and Brown Bread
Sandwiches, How to make
Sardine
Surprise
Toasted Cheese
Tongue
Veal
White and Brown Bread
SOUPS
Artichoke
Barley
Barley and Vegetable
Beer
Beer (Parve)
Beet—Russian Style
Beet—Russian Style (Fleischig)
Black Bean
Borsht
Bouillon
Brown Flour
Brown Stock
Cherry
Chicken, No. 1
Chicken, No. 2
Chicken Broth
Cold Sour
Consommé
Cream Soup
Cream Soup—How to Make
Cream of Almond
Cream of Asparagus
Cream of Cauliflower
Cream of Celery
Cream of Corn
Cream of Herring (Russian Style)
Cream of Lettuce
Cream of Lentil
Cream of Tomato
Cream Wine
Dried Pea
Farina
Fish Chowder
Fruit
Green Kern
Green Pea
Green Pea Purée
Julienne
Leek
Lentil (Linzen) No. 1
Lentil (Linzen) No. 2
Milk
Milk and Cheese
Mock Fish Chowder
Mock Turtle
Mulligatawny
Mushroom and Barley
Mutton Broth
Noodle
Okra Gumbo (Southern)
Onion
Oxtail
Pigeon
Potato
Potato (Fleischig)
Red Wine
Rice Broth
Schalet or Tscholnt (Shabbas Soup)
Sour Milk
Sour Soup (for Purim)
Soup Stock, Directions
Spinach
Split Pea (Milchig)
Tchorba (Turkish)
Tomato
Tomato with Rice
Turkey
Turnip
Veal
Vegetable
Vegetable (Milchig)
White Stock
GARNISHES AND DUMPLINGS FOR SOUPS
Baking Powder
Croutons
Drop
Dumplings for Cream Soups
Egg
Egg Custard
Egg Drop (Einlauf)
Farina
Flour Balls with Almonds
Force-meat for Kreplech
Fritter Beans
Grated Irish Potato
Kreplech or Butterflies
Liver Kloesse
Noodles
Pfärvel or Grated Egg
Plaetchen
Schwem Kloesse
Spatzen
Sponge
FISH
Baked—Directions
Baked Bass à la Wellington
Baked Black Bass
Baked Chopped Herring
Baked Fish—Turkish Style
Baked Flounders
Baked Mackerel
Baked Shad
Boiled—Directions
Boiled Salt Mackerel
Boiled Trout
Boned Smelts, Sautéd
Broiled—Directions
Broiled Salt Mackerel
Cod Fish Balls
Cream Salmon
Croquettes of Fish
Directions:
How to Bone
How to Clean
How to Open
How to Skin
Filled Fish—Turkish Style
Fillet of Sole à la Creole
Fillet of Sole à la Mouquin
Finnan Haddie
Finnan Haddie and Macaroni
Fish for Stock
Fish with Garlic
Fish with Horseradish Sauce
Fish with Sauerkraut
Fresh Cod or Striped Bass
Fritada
Frying Fish—Jewish Method
Frying Fish—Another Method
Gefillte Fisch
Gefillte Fisch with Egg Sauce
Hecht (Pickerel)
Kedgeree
Lemon Fish
Marinirte
Marinirte Herring (Pickled)
Paprika Carp
Pickle for Salmon
Pike with Egg Sauce
Piquant
Remarks and Directions
Redsnapper with Tomato Sauce
Russian Fish Cakes
Salmon Cutlet
Salmon Loaf
Salt Herring
Sautéd—Directions
Scalloped, No. 1
Scalloped, No. 2
Scalloped Fish Roe
Shad Roe
Soused Herring
Stuffed Herring
Sweet and Sour
Sweet Sour
Sweet Sour with Wine
Swiss Creamed Fish
Turkish Sauces for Fish
Agristoga
Ahilado
Zuemimo
SAUCES FOR FISH AND VEGETABLES
General Remarks
Anchovy
Bernaise
Cream Mustard
Cucumber
Curry
Drawn Butter
Hollandaise
Maître d'Hôtel Butter
Mustard
Pickle
Piquante
Quick Bernaise
Sardellen or Herring
Spanish
Tartare
Tomato
Vinaigrette
White (for Vegetables)