Mrs. Lina Meier,
Teacher of Cookery, German Cooking School,
Milwaukee, Wis.

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.

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	[Soups]	68
2	[Beef]	6
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