The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc

About this eBook

Author

Greenbaum, Florence Kreisler

Title

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Credits

Produced by Paul Murray, Sander van Rijnswou and PG Distributed Proofreaders. Produced from images from Feeding America: The Historic American Cookbook Project at Michigan State University ( digital.lib.msu.edu/cookbooks/index.cfm)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Jewish cooking

Category

Text

eBook-No.

12350

Project Gutenberg

https://www.gutenberg.org/ebooks/12350

Release Date

May 1, 2004

Copyright

Public domain in the USA.

Contents

1. 1.*PUBLISHERS' NOTE* — *PREFACE*
2. 2.*REMARKS*
3. 3.*RULES FOR KASHERING*
4. 4.*CONTENTS* — PUBLISHERS' NOTE PREFACE REMARKS RULES FOR KASHERING APPETIZERS SANDWICHES SOUPS GARNISHES AND DUMPLINGS FOR SOUPS FISH SAUCES FOR FISH AND VEGETABLES SAUCES FOR MEATS FRYING ENTRÉES MEATS POULTRY STUFFINGS FOR MEAT AND POULTRY VEGETABLES TIME TABLE FOR COOKING SALADS AND SALAD DRESSINGS FRESH FRUITS AND COMPOTE MEHLSPEISE (FLOUR FOODS) CEREALS EGGS CHEESE BREAD COFFEE CAKES (KUCHEN) MUFFINS AND BISCUITS PANCAKES, FRITTERS, ETC. CAKES ICINGS AND FILLINGS FOR CAKES PIES AND PASTRY COOKIES DESSERTS STEAMED PUDDINGS PUDDING SAUCES FROZEN DESSERTS CANDIES AND SWEETS BEVERAGES CANNED FRUITS JELLIES AND PRESERVES BRANDIED FRUITS CANNED VEGETABLES VEGETABLES PRESERVED IN BRINE PICKLES AND RELISHES PASSOVER DISHES INDEX
5. 5.*APPETIZERS* — CANAPÉS — SARDINE CANAPÉS — WHITE CAVIAR — CAVIAR CANAPÉS — ANCHOVY CANAPÉS — ANCHOVY CANAPÉS WITH TOMATOES — CHOPPED ONION AND CHICKEN FAT — BRAIN (APPETIZER) — BLACK OLIVES — IMITATION PATE DE FOI GRAS — CHOPPED HERRING — CHEESE BALLS — EGG APPETIZER — DEVILED EGGS WITH HOT SAUCE — STUFFED YELLOW TOMATOES — A DELICIOUS APPETIZER — CELERY RELISH — SARDELLEN — STUFFED EGGS — NUT AND CHEESE RELISH — GRAPE-FRUIT COCKTAIL — AMBROSIA — PEACH COCKTAIL — RASPBERRY COCKTAIL — PINEAPPLE AND BANANA COCKTAIL — STRAWBERRY COCKTAIL — MUSK MELONS — FILLED LEMONS — RED PEPPER CANAPÉS — SALTED PEANUTS — SALTED ALMONDS
6. 6.*SANDWICHES* — ANCHOVY SANDWICHES — CELERY SANDWICHES — FISH SANDWICHES — NUT AND RAISIN SANDWICHES — BROWN BREAD SANDWICHES — CHEESE AND NUT SANDWICHES — LETTUCE SANDWICHES — OLIVE SANDWICHES — SARDINE SANDWICHES — DATE AND FIG SANDWICHES — FIG SANDWICHES — EGG SANDWICHES — CHESTNUT SANDWICHES — SALMON AND BROWN BREAD SANDWICHES — WHITE AND BROWN BREAD SANDWICHES — TOASTED CHEESE SANDWICHES — POACHED EGG SANDWICHES — MUSTARD SARDINE PASTE FOR SANDWICHES — CAVIAR AND SALMON SANDWICHES — RIBBON SANDWICHES — EGG AND OLIVE SANDWICHES — RUSSIAN SANDWICHES — SURPRISE SANDWICHES — CHICKEN SANDWICHES — CHICKEN SANDWICHES WITH MAYONNAISE — DEVILED TONGUE SANDWICHES — MINCED GOOSE SANDWICHES — VEAL SANDWICHES — BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES
7. 7.*SOUPS* — SOUP STOCK — WHITE STOCK — BROWN STOCK — BEET SOUP—RUSSIAN STYLE (FLEISCHIG) — BORSHT — SCHALET OR TSCHOLNT (SHABBAS SOUP) — BOUILLON — CONSOMMÉ — CHICKEN BROTH — JULIENNE SOUP — RICE BROTH — MOCK TURTLE SOUP — MUTTON BROTH — MULLIGATAWNY SOUP — FARINA SOUP — GREEN KERN SOUP — NOODLE SOUP — MUSHROOM AND BARLEY SOUP — OXTAIL SOUP — GREEN PEA SOUP — PIGEON SOUP — TURKEY SOUP — OKRA GUMBO SOUP (SOUTHERN) — TCHORBA—TURKISH SOUP — BARLEY SOUP — DRIED PEA SOUP — SOUR SOUP (FOR PURIM) — TOMATO SOUP — VEAL SOUP — VEGETABLE SOUP — HOW TO MAKE CREAM SOUPS — CREAM OF ALMOND SOUP — CREAM OF CELERY SOUP — CREAM OF ASPARAGUS SOUP — CREAM OF CAULIFLOWER SOUP — CREAM OF CORN SOUP — CREAM OF HERRING SOUP (RUSSIAN STYLE) — MILK, OR CREAM SOUP — FISH CHOWDER — MOCK FISH CHOWDER — GLOBE ARTICHOKE OR TURNIP SOUP — SPINACH SOUP — CREAM OF LETTUCE SOUP — CREAM OF TOMATO SOUP — CREAM OF LENTIL SOUP — ONION SOUP — CREAM WINE SOUP — VEGETABLE SOUP (MILCHIG) — BEER SOUP — SOUR MILK SOUP — POTATO SOUP — GREEN PEA PURÉE — LEEK SOUP — RED WINE SOUP — SPLIT PEA SOUP (MILCHIG) — TOMATO SOUP WITH RICE — MILK AND CHEESE SOUP — BLACK BEAN SOUP — BARLEY AND VEGETABLE SOUP — BEER SOUP (PARVE) — BEET SOUP (RUSSIAN STYLE) — CHERRY SOUP — FRUIT SOUP — COLD SOUR SOUP
8. 8.*GARNISHES AND DUMPLINGS FOR SOUPS* — NOODLES — PLAETCHEN — KREPLECH OR BUTTERFLIES — FORCE-MEAT FOR KREPLECH — BAKING POWDER DUMPLINGS — CROUTONS — PFÄRVEL OR GRATED EGG FOR SOUP — SPATZEN — EGG CUSTARD — GRATED IRISH POTATO — FARINA DUMPLINGS — BOILED FLOUR BALLS WITH ALMONDS — EINLAUF (EGG DROP) — EGG DUMPLINGS FOR SOUPS — SCHWEM KLOESSE — DUMPLINGS FOR CREAM SOUPS — DROP DUMPLINGS — LIVER KLOESSE (DUMPLINGS) — FRITTER BEANS — SPONGE DUMPLINGS
9. 9.*FISH* — TO CLEAN FISH — TO OPEN FISH — TO SKIN FISH — TO BONE FISH — BOILED FISH — BAKED FISH — BROILED FISH — JEWISH METHOD OF FRYING FISH — ANOTHER METHOD OF FRYING FISH — SAUTÉD FISH — LEMON FISH — SWEET SOUR FISH — SWEET AND SOUR FISH — SWEET SOUR FISH WITH WINE — FISH STOCK — PIKE WITH EGG SAUCE — GEFILLTE FISCH — RUSSIAN FISH CAKES — GEFILLTE FISCH WITH EGG SAUCE — FILLED FISH—TURKISH STYLE — FRITADA — HECHT (PICKEREL) — FRESH COD OR STRIPED BASS — AHILADO SAUCE (TURKISH) — BOILED TROUT — FISH PIQUANT — SALMON CUTLETS — PAPRIKA CARP — REDSNAPPER WITH TOMATO SAUCE — BONED SMELTS, SAUTÉD — FISH WITH HORSERADISH SAUCE — FISH WITH SAUERKRAUT — FILLET OF SOLE À LA MOUQUIN — FILLET DE SOLE À LA CREOLE — BAKED BLACK BASS — BAKED FLOUNDERS — BAKED BASS À LA WELLINGTON — BAKED FISH—TURKISH STYLE — SAUCE AGRISTOGA — ZUEMIMO SAUCE — SHAD ROE — BAKED SHAD — SCALLOPED FISH ROE — BAKED MACKEREL — STUFFED HERRING — FISH WITH GARLIC — BAKED CHOPPED HERRING — MARINIRTE (PICKLED) HERRING — SALT HERRING — BROILED SALT MACKEREL — BOILED SALT MACKEREL — MARINIRTE FISH — SOUSED HERRING — SALMON LOAF — CREAM SALMON — PICKLE FOR SALMON — KEDGEREE — SWISS CREAMED FISH — COD FISH BALLS — FINNAN HADDIE — FINNAN HADDIE AND MACARONI
10. 10.*SAUCES FOR FISH AND VEGETABLES* — DRAWN BUTTER SAUCE — BEARNAISE SAUCE — CUCUMBER SAUCE — SAUCE HOLLANDAISE — MUSTARD SAUCE — MAÎTRE D'HÔTEL BUTTER — PICKLE SAUCE — SARDELLEN, OR HERRING SAUCE — SAUCE VINAIGRETTE — ANCHOVY SAUCE — SAUCE PIQUANTE — SAUCE TARTARE — WHITE SAUCE (FOR VEGETABLES) — CREAM MUSTARD SAUCE — CURRY SAUCE — SPANISH SAUCE — TOMATO SAUCE
11. 11.*SAUCES FOR MEATS* — APPLE SAUCE — BROWN SAUCE — CRANBERRY SAUCE — STEWED CRANBERRIES — SAUCE BORDELAISE — CARAWAY, OR KIMMEL SAUCE — ONION SAUCE — LEMON SAUCE — MINT SAUCE — RAISIN SAUCE — KNOBLAUCH SAUCE (GARLIC) — MAÎTRE D'HÔTEL SAUCE
12. 12.*FRYING* — PREPARED BREAD CRUMBS FOR FRYING — FRYING — TO RENDER GOOSE, DUCK OR BEEF FAT — TO MAKE WHITE HARD SOAP
13. 13.*ENTRÉES* — CROQUETTES — CROQUETTES OF CALF'S BRAINS — MEAT CROQUETTES — MEAT AND BOILED HOMINY CROQUETTES — SWEETBREAD CROQUETTES — VEAL CROQUETTES — CAULIFLOWER CROQUETTES — EGGPLANT CROQUETTES (ROUMANIAN) — CROQUETTES OF FISH — POTATO CROQUETTES — SWEET POTATO CROQUETTES — PEANUT AND RICE CROQUETTES — CALF'S BRAINS (SOUR) — CALF'S BRAINS FRIED — BRAINS (SWEET AND SOUR) — DEVILED BRAINS — BRAINS WITH EGG SAUCE — JELLIED CHICKEN — PRESSED CHICKEN — HOME-MADE CHICKEN TAMALES — CHICKEN FRICASSEE, WITH NOODLES — SWEETBREAD GLACÉ, SAUCE JARDINIÈRE WITH SPAGHETTI — CHICKEN À LA SWEETBREAD — SWEETBREADS — SWEETBREAD SAUTÉ WITH MUSHROOMS — VEAL SWEETBREADS (FRIED) — CALF'S FEET, PRUNES AND CHESTNUTS — CALF'S FEET, SCHARF — ASPIC (SULZ) — GANSLEBER IN SULZ (GOOSE-LIVER ASPIC) — GANSLEBER PURÉE IN SULZ — GOOSE LIVER — GOOSE LIVER WITH GLACÉD CHESTNUTS — GOOSE LIVER WITH MUSHROOM SAUCE — SPANISH LIVER — STEWED MILT — GEFILLTE MILZ (MILT) — CALF'S LIVER SMOTHERED IN ONIONS — CHICKEN LIVERS — KISCHKES—RUSSIAN STYLE — KISCHKES — HASHED CALF'S LUNG AND HEART — TRIPE À LA CREOLE — TRIPE, FAMILY STYLE — BOILED TONGUE, (SWEET AND SOUR) — FILLED TONGUE — SMOKED TONGUE — SMOTHERED TONGUE — PICKLED BEEF TONGUE
14. 14.*MEATS* — PAN ROAST BEEF — AN EASY POT ROAST — POT ROAST. BRAISED BEEF — BRISKET OF BEEF (BRUSTDECKEL) — BRISKET OF BEEF WITH SAUERKRAUT — SAUERBRATEN — ROLLED BEEF—POT-ROASTED — MOCK DUCK — MARROWBONES — ROAST BEEF (RUSSIAN STYLE) — WIENER BRATEN—VIENNA ROAST — TO BROIL STEAK BY GAS — BROILED BEEFSTEAK — FRIED STEAK WITH ONIONS — FRIED BEEFSTEAK — BRUNSWICK STEW — BREAST FLANK (SHORT RIBS) AND YELLOW TURNIPS — MEAT OLIVES — SHORT RIB OF BEEF, SPANISH — BRAISED OXTAILS — HUNGARIAN GOULASH — RUSSIAN GOULASH — BEEF LOAF — HAMBURGER STEAK — BITKI (RUSSIAN HAMBURGER STEAK) — CHOPPED MEAT WITH RAISINS (ROUMANIAN) — CARNATZLICH (ROUMANIAN) — BAKED HASH — SOUP MEAT — LEFT-OVER MEAT — SPAGHETTI AND MEAT — MEAT PIE — PICKLED MEAT—HOME-MADE CORNED BEEF — BOILED CORNED BEEF — ENCHILADAS — VIENNA SAUSAGE — SMOKED BEEF — ROAST VEAL — BREAST OF VEAL—ROASTED — STEWED VEAL — FRICASSEED VEAL WITH CAULIFLOWER — STUFFED SHOULDER OF VEAL — VEAL LOAF — SHOULDER OR NECK OF VEAL—HUNGARIAN STYLE — CALF'S HEARTS — IRISH STEW — LAMB AND MACARONI — LAMB STEW—TOCANE — CURRIED MUTTON — GEWETSH (SERVIAN) — ROAST MUTTON WITH POTATOES — BREAST OF MUTTON STEWED WITH CARROTS — MUTTON OR LAMB CHOPS — SHOULDER OF MUTTON STUFFED
15. 15.*POULTRY* — TO DRESS AND CLEAN POULTRY — TO TRUSS A CHICKEN — ROAST CHICKEN — CHICKEN CASSEROLE — BOILED CHICKEN, BAKED — BROILED SPRING CHICKEN — FRIED SPRING CHICKEN — GIBLETS — CHICKEN FRICASSEE — CHICKEN WITH RICE — CHICKEN (TURKISH STYLE) — AMASTICH — CHICKEN WITH SPAGHETTI EN CASSEROLE — STUFFED CHICKEN (TURKISH STYLE) — SMOTHERED CHICKEN — CHICKEN CURRY — CHICKEN PAPRIKA WITH RICE — CHILI CON CARNE — PILAF (RUSSIAN STYLE) — PILAF (TURKISH STYLE) — SPANISH PIE — CHICKEN À LA ITALIENNE — ROAST GOOSE — GESCHUNDENE GANS — GAENSEKLEIN — STUFFED GOOSE NECK (RUSSIAN STYLE) — STUFFED GOOSE NECK — GOOSE CRACKLINGS (GRIEBEN) — ROAST GOOSE BREASTS — GOOSE MEAT, PRESERVED IN FAT — SMOKED GOOSE BREAST — SMOKED GOOSE — STEWED GOOSE, PIQUANTE — MINCED GOOSE (HUNGARIAN STYLE) — DUCK — ROAST DUCK — DUCK À LA MODE IN JELLY — SQUABS, OR NEST PIGEONS — BROILED SQUABS — PIGEON PIE — SQUAB EN CASSEROLE — ROAST TURKEY — STUFFED TURKEY NECK (TURKISH STYLE)
16. 16.*STUFFINGS FOR MEAT AND POULTRY* — TO STUFF POULTRY — CRUMB DRESSING — BREAD DRESSING FOR FOWL — MEAT DRESSING FOR POULTRY — POTATO STUFFING — CHESTNUT STUFFING — RAISIN STUFFING
17. 17.*VEGETABLES* — ASPARAGUS — CANNED ASPARAGUS — ARTICHOKES (FRENCH OR GLOBE) — JERUSALEM ARTICHOKE — FRENCH ARTICHOKES WITH TOMATO SAUCE — BEET GREENS — BOILED BEETS — BAKED BEETS — SOUR BUTTERED BEETS — CELERIAC — PURÉE OF CELERIAC — CAULIFLOWER — SPANISH CAULIFLOWER — CAULIFLOWER WITH BROWN CRUMBS — CAULIFLOWER OR ASPARAGUS (HUNGARIAN) — SCALLOPED CAULIFLOWER — CAULIFLOWER (ROUMANIAN) — CREAMED CELERY — LETTUCE — BOILED LETTUCE — GREEN LIMA BEANS — CARROTS — LEMON CARROTS — SIMMERED CARROTS — FLEMISH CARROTS — CARROTS WITH BRISKET OF BEEF — COMPOTE OF CARROTS (RUSSIAN STYLE) — CORN ON THE COB — CORN OFF THE COB — SUCCOTASH — CANNED CORN — DANDELIONS — STUFFED CUCUMBERS — FRIED CUCUMBERS — COLD SLAW — BOILED SAUERKRAUT — TO BOIL CABBAGE — FRIED CABBAGE — CREAMED NEW CABBAGE — HOT SLAW — CARROTS BOILED WITH CABBAGE — STEWED CABBAGE — FILLED CABBAGE — KAL DOLMAR — SAVOY CABBAGE WITH RICE — BELGIAN RED CABBAGE — RED CABBAGE — RED CABBAGE WITH CHESTNUTS AND PRUNES — VEGETABLE HASH — BAKED EGGPLANT — BROILED OR FRIED EGGPLANT — BROILED EGGPLANT — EGGPLANT FRIED IN OIL (TURKISH STYLE) — EGGPLANT (ROUMANIAN) — FRIED EGGPLANT — GREEN PEAS — SUGAR PEAS — CARROTS AND PEAS — GREEN PEAS AND EGG BARLEY (PFÄRVEL) — GREEN PEAS AND RICE — GREEN PEPPERS — STUFFED PEPPERS — PEPPERS STUFFED WITH MEAT — STUFFED PEPPERS (ARDAY-INFLUS) — GREEN PEPPERS STUFFED WITH VEGETABLES — PEPPERS STUFFED WITH NUTS — STEWED PEPPERS — BROILED GREEN PEPPERS — RADISHES — BROILED MUSHROOMS — CREAMED MUSHROOMS — SCALLOPED MUSHROOMS — SAUTÉD MUSHROOMS — BOILED OKRA — BOILED ONIONS — SPANISH ONION RAREBIT — SCALLOPED ONIONS — STEWED SQUASH — PARSNIPS — SPINACH — SPINACH WITH CREAM SAUCE — SPINACH—FLEISCHIG — SAVOY CABBAGE — BRUSSELS SPROUTS — OYSTER PLANT—SALSIFY — SCALLOPED SALSIFY — PLUMS, SWEET POTATOES AND MEAT — TSIMESS — TURNIPS — BOILED TURNIPS — HASHED TURNIPS — KOHL-RABI WITH BREAST OF LAMB — KOHL-RABI — KALE — SWISS CHARD — STEWED TOMATOES — CANNED TOMATOES, STEWED — FRIED TOMATOES — FRIED GREEN TOMATOES — TOMATO PURÉE — SCALLOPED TOMATOES — STUFFED TOMATOES — TOMATOES WITH RICE — TOMATO CUSTARDS — BAKED TOMATO AND EGG PLANT — CREOLE TOMATOES — STRING BEANS WITH TOMATOES — STRING BEANS WITH LAMB — STRING OR WAX-BEANS, SWEET AND SOUR — SWEET SOUR BEANS — STRING OR GREEN SNAP BEANS — POTATOES — POTATOES BOILED IN THEIR JACKETS — POTATOES FOR TWENTY PEOPLE — BOILED POTATOES — POTATO BALLS WITH PARSLEY — NEW POTATOES — MASHED POTATOES — ROAST POTATOES — CREAMED POTATOES — POTATOES AU GRATIN — GERMAN FRIED POTATOES — SARATOGA CHIPS — HASHED BROWN POTATOES, LYONNAISE — CURRIED POTATOES — POTATO CAKES — POTATOES AND CORN — FRENCH FRIED POTATOES — POTATOES WITH CARAWAY SEEDS — POTATOES AND PEARS — IMITATION NEW POTATOES — POTATO RIBBON — STEWED POTATOES WITH ONIONS — STEWED POTATOES, SOUR — STEWED POTATOES — STUFFED POTATOES — BOHEMIAN POTATO PUFF — POTATOES (HUNGARIAN STYLE) — POTATO PUFF — POTATO SURPRISE — BOILED SWEET POTATOES — FRIED SWEET POTATOES — FRENCH FRIED SWEET POTATOES — ROAST SWEET POTATOES — ROAST SWEET POTATOES WITH MEAT — SWEET POTATOES AND APPLES — CANDIED SWEET POTATOES — DRIED BEANS — SWEET SOUR BEANS AND LINZEN — BAKED BEANS WITH BRISKET OF BEEF — HARICOT BEANS AND BEEF — BEANS AND BARLEY — DRIED LIMA BEANS, BAKED — FARSOLE — FARSOLE DULCE — SLAITTA (ROUMANIAN) — BAKED LENTILS (LINZEN) — MEAT SUBSTITUTES — LENTIL SAUSAGES — MOCK CHILE CON CARNE — SPANISH BEANS — PEA PURÉE — KIDNEY BEANS WITH BROWN SAUCE — NAHIT (RUSSIAN PEAS) — BOILED CHESTNUTS — CHESTNUT PURÉE — ROASTED CHESTNUTS — CHESTNUTS WITH CELERY (TURKISH) — CHESTNUTS AND PRUNES — CHESTNUTS AND RAISINS — BOSTON ROAST — NUT LOAF — NUT ROAST — VEGETABLE MEAT PIE
18. 18.*TIME TABLE FOR COOKING* — ROASTING — BROILING — BOILING — VEGETABLES
19. 19.*SALADS AND SALAD DRESSINGS* — *SALAD DRESSINGS* — MAYONNAISE DRESSING — MAYONNAISE WITH WHIPPED CREAM — COLORED MAYONNAISE — WHITE MAYONNAISE — RUSSIAN DRESSING — BOILED DRESSING WITH OLIVE OIL (PARVE) — MUSTARD DRESSING — SOUR CREAM DRESSING — BOILED DRESSING — FRENCH DRESSING — DRESSING FOR LETTUCE — *SALADS* — GREEN SALADS — LETTUCE — CHIFFONADE SALAD — ASPARAGUS SALAD — BEET SALAD — BEET AND CAULIFLOWER SALAD — STRING BEAN SALAD — BOHEMIAN SALAD — BOILED CELERY ROOT SALAD — CELERY ROOT BASKETS — CHESTNUT SALAD — COLD SLAW OR CABBAGE SALAD — DRESSING FOR COLD SLAW — CUCUMBER SALAD — CAULIFLOWER SALAD — SALAD OF EGGPLANT (TURKISH STYLE) — EGGPLANT SALAD (ROUMANIAN) — TOMATO SALAD (FRENCH DRESSING) — MAYONNAISE OF TOMATOES (WHOLE) — STUFFED TOMATOES — STUFFED TOMATOES, CHEESE SALAD — LIMA BEAN SALAD — PEPPER AND CHEESE SALAD — GREEN PEPPERS FOR SALAD — PEPPER SALAD — SQUASH SALAD (TURKISH STYLE) — WALDORF SALAD — WATER-LILY SALAD — MARSHMALLOW SALAD — COTTAGE CHEESE SALAD — CREAM CHEESE SALAD — CREAM CHEESE SALAD WITH PINEAPPLES — FRUIT SALAD — FRUIT AND NUT SALAD — GRAPE-FRUIT SALAD — BANANA DAINTY — HUNGARIAN FRUIT SALAD — NUT SALAD — RUSSIAN FRUIT SALAD — FISH SALAD — FISH SALAD FOR TWENTY PEOPLE — MAYONNAISE OF FLOUNDER — HUNGARIAN VEGETABLE SALAD — SALMON SALAD — MAYONNAISE ESPECIALLY FOR SALMON — MACKEREL SALAD — MONTEREY SALAD — RUSSIAN SALAD — NIAGARA SALAD — CHICKEN SALAD — CHICKEN SALAD FOR TWENTY PEOPLE — BRAIN SALAD — SWEETBREAD SALAD — VEAL SALAD — NEAPOLITAN SALAD — POLISH SALAD, OR SALAD PIQUANT
20. 20.*FRESH FRUITS AND COMPOTE* — BLUEBERRIES — RASPBERRIES — RASPBERRIES AND CURRANTS — STRAWBERRIES — BANANAS — CHILLED BANANAS — GRAPE FRUIT — ORANGES — PINEAPPLE — PEACHES — WATERMELONS — SNOWFLAKES — TUTTI-FRUTTI — RIPE TOMATOES — PINEAPPLE SOUFFLÉ — FROSTED APPLES — APPLE FLOAT — APPLE DELIGHT — APPLE COMPOTE — BAKED APPLES — STEAMED SWEET APPLES — FRIED APPLES — APPLE SAUCE VICTORIA — PEACH COMPOTE — COMPOTE OF RASPBERRIES — COMPOTE OF PINEAPPLE — COMPOTE OF PEARS — HUCKLEBERRY COMPOTE — RHUBARB SAUCE — BAKED RHUBARB — FIG SAUCE — DRIED FRUITS — STEWED PRUNES — BAKED PRUNES — PRUNES WITHOUT SUGAR — STEAMED PRUNES — PRUNE SOUFFLÉ — SWEET ENTRÉE OF RIPE PEACHES
21. 21.*MEHLSPEISE (FLOUR FOODS)* — NOODLES — BROAD NOODLES — NOODLES WITH BUTTER — NOODLES WITH CHEESE — NOODLES AND APPLES — SCALLOPED NOODLES AND PRUNES — NOODLES AND MUSHROOMS — GEROESTETE FERVELCHEN PFÄRVEL (EGG BARLEY) — PFÄRVEL—FLEISCHIG — KAESE KRAEPFLI (CHEESE KREPLICH) — BOILED MACARONI — SPAGHETTI — BAKED MACARONI WITH CHEESE — SAVORY MACARONI — DUMPLINGS FOR STEW — SPAETZLEN OR SPATZEN — SOUR SPATZEN — LEBERKNADEL (CALF LIVER DUMPLINGS) — MILK OR POTATO NOODLES — KARTOFFEL KLOESSE (POTATO DUMPLINGS) — WIENER KARTOFFEL KLOESSE — APPLE SLUMP — BOILED APPLE DUMPLINGS — FARINA DUMPLINGS — HUCKLEBERRY DUMPLINGS — PLUM KNOEDEL (HUNGARIAN) — PEAR DUMPLING (BIRNE KLOESSE) — PEACH DUMPLINGS — CHERRY ROLEY-POLEY — SHABBAS KUGEL — KUGEL (SCHARFE) — KUGEL — NOODLE KUGEL — PEAR KUGEL — KRAUT KUGEL — APPLE KUGEL — RICE KUGEL — SCHALET DOUGH (MERBER DECK) — NOODLE SCHALET — CARROT SCHALET — SEVEN LAYER SCHALET — BOILED POTATO PUDDING — POTATO SCHALET — SWEET POTATO PUDDING — RAHM STRUDEL — CHERRY STRUDEL — MANDEL (ALMOND) STRUDEL — CABBAGE STRUDEL — QUARK STRUDEL (DUTCH CHEESE) — STRUDEL AUS KALBSLUNGE — RICE STRUDEL
22. 22.*CEREALS* — LAWS ABOUT CEREALS — OATMEAL PORRIDGE — COLD OATMEAL — OATMEAL WITH CHEESE — BAKED APPLE WITH OATMEAL — WHEAT CEREALS — CORNMEAL MUSH — SAUTÉD CORNMEAL MUSH — FARINA — HOMINY — MARMELITTA — POLENTA — BARLEY, TAPIOCA, SAGO, ETC — BOILED RICE — RICE IN MILK — RICE WITH GRATED CHOCOLATE — STEAMED RICE — APPLES WITH RICE — BOILED RICE WITH PINEAPPLE — BAKED RICE — SWEET RICE — EGGS BAKED IN RICE — RICE AND NUT LOAF — PILAF — SPANISH RICE — LEFT-OVER CEREALS
23. 23.*EGGS* — TO PRESERVE EGGS — TO KEEP EGG YOLKS — POACHED OR DROPPED EGGS — BOILED EGGS — SCRAMBLED EGGS — FRIED EGGS — BAKED EGGS — BAKED EGGS WITH CHEESE — TOMATO WITH EGG — BAKED EGG WITH TOMATOES — PLAIN OMELET — SWEET OMELET — SWEET OMELET FOR ONE — SPANISH OMELET — RUM OMELET — SWEET ALMOND OMELET — CORN OMELET — HERB OMELET — POACHED EGGS WITH FRIED TOMATOES — EGGS POACHED IN TOMATO SAUCE — EGGS PIQUANT — OMELET SOUFFLÉ — WHITE SAUCE OMELET — EGGS WITH CREAM DRESSING — SCALLOPED EGGS — EGGS À LA MEXICANA — EGGS SPANISH — FRESH MUSHROOMS WITH EGGS — EGG RAREBIT — KROSPHADA — CURRIED EGGS — FRICASSEED EGGS — EGGS EN MARINADE — SCALLOPED EGGS (FLEISCHIG) — SCRAMBLED EGGS WITH BRAINS — SCRAMBLED EGGS WITH SAUSAGE — SMOKED BRISKET OF BEEF AND EGGS
24. 24.*CHEESE* — COTTAGE CHEESE (POT CHEESE) — KOCH KAESE (BOILED CHEESE) — A DELICIOUS CREAM CHEESE — CHEESE SOUFFLÉ — CHEESE TIMBALS FOR TWELVE PEOPLE — WELSH RAREBIT — GOLDEN BUCK — CHEESE BREAD — GREEN CORN, TOMATOES AND CHEESE — RICE AND CHEESE — MACARONI AND CHEESE — CHEESE OMELET — CHEESE AND SWEET GREEN PEPPERS — CHEESE FONDUE — TOMATOES, EGGS AND CHEESE (HUNGARIAN STYLE) — CRACKERS AND CHEESE — RAMEKINS OF EGG AND CHEESE
25. 25.*BREAD* — FLOUR — YEAST — HOME MADE YEAST — TO MAKE BREAD — WHITE BREAD — INDIVIDUAL LOAVES — BUTTERBARCHES — BARCHES — POTATO BREAD — GRAHAM BREAD — GLUTEN BREAD — RAISIN BREAD — ROLLED OATS BREAD — POTATO-RYE BREAD — ZWIEBEL PLATZ — VARIETY BREAD — ROLLS — TEA ROLLS — CRESCENT ROLLS — BUNS — RAISIN OR CURRANT BUNS — BREAD STICKS — FRENCH ROLLS — BUTTERED TOAST — MILK OR CREAM TOAST — CINNAMON TOAST FOR TEA — ARME RITTER
26. 26.*COFFEE CAKES (KUCHEN)* — RENDERED BUTTER — COFFEE CAKE (KUCHEN) DOUGH — KAFFEE KUCHEN (CINNAMON) — CINNAMON ROLLS OR SCHNECKEN — ABGERUEHRTER KUGELHOPF — PLAIN BUNT OR NAPF KUCHEN — CHOCOLATE COFFEE CAKE — POCKET BOOKS — BOLA — FRENCH COFFEE CAKE (SAVARIN) — BABA À LA PARISIENNE — MOHN (POPPY SEED) ROLEY POLEY — MOHN WACHTEL — MOHNTORTS — SMALL MOHN CAKES — BERLINER PFANNKUCHEN (PURIM KRAPFEN) — TOPFA DALKELN. CHEESE CAKES (HUNGARIAN) — PUFFS (PURIM) — KINDLECH — A CHEAP COFFEE CAKE — BOHEMIAN KOLATCHEN — ZWIEBACK — SOUR CREAM KOLATCHEN — RUSSIAN TEA CAKES — WIENER KIPFEL — SPICE ROLL — WIENER STUDENTEN KIPFEL — YEAST KRANTZ — STOLLEN — APPLE CAKE (KUCHEN) — CHEESE CAKE OR PIE — CHERRY CAKE — PEACH KUCHEN — FRESH PRUNE CAKE (KUCHEN) — PRUNE CAKE (KUCHEN) — HUCKLEBERRY KUCHEN — HUCKLEBERRY PIE
27. 27.*MUFFINS AND BISCUITS* — BAKING-POWDER — BAKING-POWDER BATTERS — BROWN BREAD — CORN BREAD — BRAN BREAD — JOHNNIE CAKE — EGGLESS GINGERBREAD WITH CHEESE — GINGERBREAD — WHITE NUT BREAD — BAKING-POWDER BISCUITS — DROP BISCUIT — SOUR MILK BISCUITS — MUFFINS. — BRAN MUFFINS — GRAHAM MUFFINS — WHEAT MUFFINS — RICE MUFFINS — RYE FLOUR MUFFINS — GLUTEN GEMS — EGGLESS GINGER GEMS — POPOVERS — ONE-EGG WAFFLES — THREE-EGG WAFFLES — DOUGHNUTS — FRENCH DOUGHNUTS — CRULLERS — STRAWBERRY SHORTCAKE (BISCUIT DOUGH) — DOUGH FOR OPEN FACE PIES — CINNAMON BUNS — FRUIT WHEELS — BUCKWHEAT CAKES — BREAD PANCAKES — RICE PANCAKES OR GRIDDLE CAKES — GRIMSLICH — POTATO PANCAKES — POTATO CAKES — SOUR MILK PANCAKES — FRENCH PANCAKE — CHEESE BLINTZES — SWEET BLINTZES — BLINTZES — FRITTER BATTER — BELL FRITTERS — APPLE FRITTERS — PINEAPPLE FRITTERS — ORANGE FRITTERS — MATRIMONIES — QUEEN FRITTERS — VEGETABLE FRITTERS — CORN FRITTERS — ERBSEN LIEVANZEN (DRIED PEA FRITTERS) — SQUASH FRITTERS — FRENCH PUFFS (WINDBEUTEL) — SHAVINGS (KRAUS-GEBACKENES) — SNIP NOODLES, FRIED — NOODLE PUFFS — SNOWBALLS (HESTERLISTE) — MACROTES
28. 28.*CAKES* — GENERAL DIRECTIONS FOR MAKING CAKES — TO BAKE CAKES — TIME-TABLE FOR BAKING CAKES — ONE EGG CAKE — LITTLE FRENCH CAKES — GRAFTON CAKE. LAYERS AND SMALL CAKES — CUP CAKE — GOLD CAKE — WHITE CAKE — MARBLE CAKE — LEMON CAKE — ORANGE CAKE — POTATO CAKE — POUND CAKE — BAKING-POWDER BUNT KUCHEN — QUICK COFFEE CAKE — BAKING-POWDER CINNAMON CAKE — GERMAN COFFEE CAKE (BAKING-POWDER) — COVERED CHEESE CAKE — BLITZ KUCHEN — KOENIG KUCHEN — NUT CAKE — LOAF COCOANUT CAKE — FRUIT CAKE (WEDDING CAKE) — APPLE SAUCE CAKE — SPICE CAKE — GREEN TREE LAYER CAKE AND ICING — EGGLESS, BUTTERLESS, MILKLESS CAKE — APPLE JELLY CAKE — CREAM LAYER CAKE — COCOANUT LAYER CAKE — CHOCOLATE LAYER CAKE — CARAMEL LAYER CAKE — HUCKLEBERRY CAKE — CREAM PUFFS — CHOCOLATE ECLAIRS — DOBOS TORTE — SPONGE CAKE — SMALL SPONGE CAKES — DOMINOES — LADY FINGERS — JELLY ROLL — ANGEL FOOD — SUNSHINE CAKE — MOCHA TORTS — PEACH SHORTCAKE — BREMEN APPLE TORTE — VIENNA PRATER CAKE — SAND TORTE — BROD TORTE — RYE BREAD TORTE — ZWIEBACK TORTE — CHOCOLATE BROD TORTE — BURNT ALMOND TORTE — CHOCOLATE TORTE — DATE TORTE — GERMAN HAZELNUT TORTE — LINZER TORTE — RUSSIAN PUNCH TORTE — CHESTNUT TORTE — NUT HONEY CAKE
29. 29.*ICINGS AND FILLINGS FOR CAKES* — BOILED ICING — WHITE CARAMEL ICING — MAPLE SUGAR ICING — UNBOILED ICING — COCOANUT ICING — NUT ICING — ORANGE ICING — CHOCOLATE GLAZING — CHOCOLATE ICING, UNBOILED — INSTANTANEOUS FROSTING — PLAIN FROSTING — ALMOND ICING — MOCHA FROSTING — MARSHMALLOW FILLING — FIG FILLING — BANANA FILLING — CREAM FILLING — COFFEE FILLING — LEMON JELLY FOR LAYER CAKE — LEMON PEEL — LEMON EXTRACT — VANILLA EXTRACT
30. 30.*PIES AND PASTRY* — PUFF PASTE OR BLAETTER TEIG — FLEISCHIG PIE CRUST — TO MAKE AND BAKE A MERINGUE — PIE CRUST (MERBERTEIG) — PARVE, COOKIE AND PIE DOUGH — TARTLETS — BANBURY TARTS — FRUIT TARTLETS — APPLE FLADEN (HUNGARIAN) — LINSER TART — MACAROON TARTS — LEMON TART (FLEISCHIG) — VIENNA PASTRY FOR KIPFEL — CHEESE STRAWS — LAMPLICH — MIRLITIOUS — INDIVIDUAL APPLE DUMPLINGS — WHIPPED CREAM PIE — GRATED APPLE PIE — APPLE CUSTARD PIE — SNOWBALLS — BLACKBERRY AND CURRANT PIE — CUSTARD PIE — CREAM PIE — COCOANUT PIE — COCOANUT LEMON PIE — MOCK MINCE PIE — MINCE PIE — PUMPKIN PIE — GRAPE PIE — HUCKLEBERRY PIE — PEACH CREAM TARTS — MOCK CHERRY PIE — PEACH CREAM PIE — PRUNE AND RAISIN PIE — PRUNE PIE — PLUM PIE — RHUBARB PIE — STRAWBERRY PIE — SWEET POTATO PIE — VINEGAR PIE — MOHNTORTE — RAISIN PIE — RAISIN AND RHUBARB PIE
31. 31.*COOKIES* — FILLED BUTTER CAKES (DUTCH STUFFED MONKEYS) — SUGAR COOKIES — OLD-FASHIONED HAMBURGER COOKIES — MOTHER'S DELICIOUS COOKIES (MERBER KUCHEN) — VANILLA COOKIES — OLD-FASHIONED MOLASSES COOKIES — SOUR MILK COOKIES — HUNGARIAN ALMOND COOKIES — NUTMEG CAKES (PFEFFERNUESSE) — ANISE SEED COOKIES (SPRINGELE) — CARDAMOM COOKIES — PURIM CAKES — PARVE COOKIES — TEIGLECH — HONEY CORN CAKES — CROQUANTE CAKES (SMALL CAKES) — KINDEL — ALMOND MACAROONS WITH FIGS — ALMOND STICKS—FLEISCHIG — ALMOND STICKS — PLAIN WAFERS — POPPY SEED COOKIES (MOHN PLAETZCHEN) — CARAWAY SEED COOKIES — CITRON COOKIES — GINGER WAFERS — ANISE ZWIEBACK — HURRY UPS (OATMEAL) — PECAN, WALNUT, OR HICKORY NUT MACAROONS — DATE MACAROONS — MANDELCHEN — COCOANUT KISSES — CORNFLAKE COCOANUT KISSES — CHOCOLATE COOKIES — BASELER LOEKERLEIN (HONEY CAKES) — LEKACH — LEBKUCHEN — OLD-FASHIONED LEBKUCHEN
32. 32.*DESSERTS* — BOILED CUSTARD — CARAMEL CUSTARD — CUP CUSTARD FOR SIX — CHOCOLATE CUSTARD — CHOCOLATE CORNSTARCH PUDDING — BLANC MANGE — FLOATING ISLAND — RED RASPBERRY OR CURRANT FLOAT — ROTHE GRITZE — APPLE SNOW — BOHEMIAN CREAM — PRUNE WHIP — RICE CUSTARD — PRUNE CUSTARD — TAPIOCA CUSTARD — WHIPPED CREAM — DESSERT WITH WHIPPED CREAM — AMBROSIA — MACAROON ISLAND — PISTACHIO CREAM — TIPSY PUDDING — APPLE AND LADY-FINGER PUDDING — FIG DESSERT — STRAWBERRIES À LA "BRIDGE" — QUEEN OF TRIFLES — ICE-BOX CAKE — AUFLAUF — LEMON PUFFS — LEMON SAUCE — LEAF PUFFS — SAGO PUDDING WITH STRAWBERRY JUICE — APPLE TAPIOCA PUDDING — RHUBARB PUDDING — SCALLOPED PEACHES — CHESTNUT PUDDING — FARINA PUDDING WITH PEACHES — RICE PUDDING — PRUNE PUDDING — BROWN BETTY — APPLE AND HONEY PUDDING — QUEEN BREAD PUDDING — BREAD PUDDING — CORNMEAL PUDDING — BLACK BREAD PUDDING — DIMPES DAMPES (APPLE SLUMP) — BIRD'S NEST PUDDING — SUET PUDDING WITH PEARS — CORN PUDDING — CHERRY PUDDING — HUCKLEBERRY PUDDING — PUDDING À LA GRANDE BELLE
33. 33.*STEAMED PUDDINGS* — ALMOND PUDDING — RYE BREAD PUDDING — NAPKIN PUDDING — STEAMED BERRY PUDDING — CARROT PUDDING — CHERRY PUDDING — DATE PUDDING — PRINCE ALBERT PUDDING — PEACH PUDDING — NOODLE PUDDING — PRUNE PUDDING — PLUM PUDDING (FOR THANKSGIVING DAY) — HONEY PUDDING
34. 34.*PUDDING SAUCES* — BRANDY SAUCE — CARAMEL SAUCE — FOAM SAUCE — FRUIT SAUCES — HARD SAUCE — JELLY SAUCE — KIRSCH SAUCE — PRUNE SAUCE — VANILLA OR CREAM SAUCE
35. 35.*FROZEN DESSERTS* — PREPARING SALT — FREEZING CREAMS AND WATER ICES — COFFEE ICE CREAM — FROZEN CUSTARD — APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM — TUTTI-FRUTTI ICE CREAM — FROZEN PUDDINGS — MOCHA MOUSSE — MAPLE MOUSSE — MAPLE BISQUE — FROZEN CREAM CHEESE WITH PRESERVED FIGS — RUM PUDDING — CHERRY DIPLOMATE — NESSELRODE PUDDING — CANNED FRUIT FROZEN — PETER PAN DESSERT — FRUIT SHERBETS — APRICOT ICE — LEMON ICE — LEMON GINGER SHERBET — ORANGE ICE — PINEAPPLE ICE — PUNCH ICES — RASPBERRY ICE — WATERMELON SHERBET — CAFÉ À LA GLACÉ
36. 36.*CANDIES AND SWEETS* — WHITE FONDANT — DIVINITY — FUDGE — PINOCHE — FRUIT LOAF — GLACÉ FOR CANDIES — ORANGE CHIPS — CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS — STUFFED DATES — DATES STUFFED WITH GINGER AND NUTS — DATES STUFFED WITH FONDANT — STUFFED FIGS — STUFFED PRUNES — FROSTED CURRANTS
37. 37.*BEVERAGES* — COFFEE — BOILED COFFEE — FILTERED COFFEE — TURKISH COFFEE — FRENCH COFFEE — COFFEE FOR TWENTY PEOPLE — BREAKFAST COCOA — RECEPTION COCOA — HOT CHOCOLATE — CHOCOLATE SYRUP — CHOCOLATE NECTAR — ICED CHOCOLATE — ICED COFFEE — TEA — TEA (RUSSIAN STYLE) — RUSSIAN ICED TEA — HOT WINE (GLUEH) — FRUIT DRINKS — PINEAPPLE LEMONADE — QUICK LEMONADE — LEMONADE IN LARGE QUANTITIES — FRUIT PUNCH FOR TWENTY PEOPLE — MILK LEMONADE — EGG LEMONADE — MARASCHINO LEMONADE — ORANGEADE — CLABBERED MILK — COLD EGG WINE — SODA CREAM — MULLED WINE — STRAWBERRY SHERBET — DELICIOUS AND NOURISHING SUMMER DRINK — SHERRY COBBLER — CLARET CUP — CORDIAL — EGG-NOG — UNFERMENTED GRAPE JUICE — OTHER FRUIT JUICES — FRUIT SYRUPS — RASPBERRY VINEGAR — BLACKBERRY WINE — BLACKBERRY CORDIAL — CHERRY SYRUP — CHERRY BRANDY — CHERRY BOUNCE — CIDER EGG NOG — HOT MILK PUNCH
38. 38.*CANNED FRUITS* — GENERAL RULES — STERILIZING JARS, ETC. — CANNING FRUIT BAKED IN OVEN — BAKED CRANBERRIES OR CHERRY PRESERVES — BAKED CRAB-APPLE PRESERVES — BAKED SICKEL PEARS — BAKED QUINCES — CANNING FRUIT IN A WATER BATH — BLUEBERRIES — CANNED RASPBERRIES — BLACKBERRIES — CURRANTS — RASPBERRIES AND CURRANTS — CANNED GOOSEBERRIES — CANNED STRAWBERRIES — CANNED PEACHES — QUINCES — PEARS — CHERRIES — CHERRIES FOR PIES — PINEAPPLE — CANNED RHUBARB READY TO USE — CANNED RHUBARB — CANNED PLUMS — CANNING IN THE PRESERVING KETTLE — CANNED PEACHES
39. 39.*JELLIES AND PRESERVES* — UTENSILS FOR JELLY MAKING — HOW TO TEST JELLY MADE AT HOME — TO COVER JELLY GLASSES
40. 40.*JELLIES* — CURRANT JELLY — RASPBERRY AND CURRANT JELLY — RASPBERRY JELLY — BLACKBERRY JELLY — STRAWBERRY JELLY — GRAPE JELLY — CRAB-APPLE JELLY — APPLE JELLY — NEAPOLITAN JELLY — QUINCE JELLY — A WINTER JELLY — CRANBERRY JELLY — *PRESERVED FRUIT* — PRESERVED FIGS — PRESERVED CHERRIES — PRESERVED PEACHES — STRAWBERRIES IN THE SUN — PRESERVED STRAWBERRIES — STRAWBERRIES AND PINEAPPLE — PRESERVED PINEAPPLE — PRESERVED DAMSON PLUMS — DAMSON JAM — RASPBERRY JAM — JELLIED QUINCES — QUINCE CHEESE — PRESERVED QUINCES — CITRON PRESERVE — MARMALADES — ORANGE MARMALADE — AMBER MARMALADE — RHUBARB AND ORANGE MARMALADE — APPLE AND QUINCE CONSERVE — CHERRY CONSERVE — APPLE BUTTER — GRAPE PRESERVES — GERMAN PRUNE BUTTER — CHERRY MARMALADE — GRAPE CONSERVE — PEACH SYRUP — PEACH BUTTER — RAISIN COMPOTE — PICKLED PEACHES — SPICED GRAPES — GREEN OR YELLOW PLUM TOMATO PRESERVES — SPICED OR PICKLED APPLES — PRESERVED BLACKBERRIES — PICKLED CRAB-APPLES — WATERMELON PICKLE — PICKLED PLUMS — PICKLED CANTALOUPE OR MUSKMELONS — PICKLED HUSK TOMATOES — SPICED OR PICKLED CHERRIES — SPICED CUCUMBERS — PICKLED PEARS — GINGERED PEARS — SPICED GERMAN PLUMS — GOOSEBERRY RELISH — PICKLED FIGS
41. 41.*BRANDIED FRUITS* — MÉLANGE — FRENCH PRUNES IN COGNAC — BRANDIED PEACHES — BRANDIED CHERRIES — BRANDIED QUINCES — BRANDIED PEARS
42. 42.*CANNED VEGETABLES*
43. 43.*VEGETABLES PRESERVED IN BRINE* — EARLY FALL VEGETABLES — MOCK OLIVES — STRING BEANS (RAW) — BOILED BEANS — CORN
44. 44.*PICKLES AND RELISHES* — MOTHER'S DILL PICKLES — DILL PICKLES FOR WINTER USE — GREEN DILL TOMATOES — SMALL DILL PICKLES — TEUFELSGURKEN (HOT PICKLES) — MUSTARD PICKLES — SALT PICKLES — SALZGURKEN — DELICIOUS MUSTARD PICKLES (SENFGURKEN) — CHOW-CHOW — CUCUMBERS IN OIL — SWEET PICKLES — MIXED PICKLES — PICKLED CAULIFLOWER — PICKLED BEANS — PICKLED ONIONS — GREEN TOMATO PICKLE (FRENCH PICKLE) — PEPPER MANGOES — PICCALILLI — PREPARED MUSTARD — BEET AND HORSERADISH RELISH — CABBAGE, BEET AND HORSERADISH RELISH — PICKLED BEETS — PICKLED RED CABBAGE (HUNGARIAN STYLE) — SAUERKRAUT — CORN RELISH — MUSHROOM CATSUP — TOMATO CATSUP — TOMATO SAUCE (CHILI)
45. 45.*PASSOVER DISHES* — CAKES, PUDDINGS, SAUCES, WINES, ETC. — PESACH BORSHT — ROSEL, BEET VINEGAR — YOM-TOV SOUP — PALESTINE SOUP — POTATO FLOUR NOODLES — MATZOTH MEAL NOODLES — MARROW DUMPLINGS — ALMOND BALLS — FILLED MATZOTH KLEIS — ENGLISH LEMON STEWED FISH — SOLE WITH WINE (FRENCH RECIPE) — RED MULLET IN CASES — KENTUCKY CHRIMSEL — MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH) — SCRAMBLED MATZOTH — ZWIEBEL MATZOTH — MATZOTH EIRKUCHEN — MATZOTH MEAL MACAROONS — PIE CRUST — MAMOURAS (TURKISH) — GERMAN PUFFS — STEWED SWEETBREADS — BEEFSTEAK PIE — POTATO PLUM KNOEDEL (HUNGARIAN) — BIRMOILIS (TURKISH) — POTATO MARBLES — MINA (TURKISH) — PRUNE BLINTZES — MEAT BLINTZES — MATZOTH SPICE CAKE — MATZOTH MEAL CAKE — MATZOTH KUGEL — MATZOTH SHALET — POTATO PUDDING — MATZOTH PLUM PUDDING — BATTER PUDDING — BEOLAS — COCOANUT PUDDING — CARROT PUDDING — ALMOND HILLS — APPLE SPONGE PUDDING — GRATED APPLE PUDDING — APPLE PUDDING — FOAM TORTE — POTATO FLOUR SPONGE CAKE — STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL — HASTY PUDDING — POTATO FLOUR PUDDING — PESACH CAKE WITH WALNUTS — DATE CAKE — CHOCOLATE CAKE — COOKIES — ALMOND CAKE — ALMOND MACAROONS — CINNAMON STICKS — IMBERLACH — KREMSLEKH — EGG MARMALADE — RADISH PRESERVES (RUSSIAN STYLE) — BEET PRESERVES (RUSSIAN) — PRUNES — LEMON PRESERVES — CANDIED LEMON AND ORANGE PEEL — WINE SAUCE — RUM SAUCE — SUGAR SYRUP — MOCK WHIPPED CREAM FILLING — LEMON CREAM FILLING — FILLING FOR CHRIMSEL — STRAWBERRY DESSERT
46. 46.*INDEX* — APPETIZERS — SANDWICHES — SOUPS — GARNISHES AND DUMPLINGS FOR SOUPS — FISH — SAUCES FOR FISH AND VEGETABLES — SAUCES FOR MEATS — FRYING — ENTRÉES — MEATS — POULTRY — STUFFINGS FOR MEAT AND POULTRY — VEGETABLES — TIME TABLE FOR COOKING — SALAD DRESSINGS — SALAD AND SALAD DRESSINGS — FRESH FRUITS AND COMPOTE — MEHLSPEISE (FLOUR FOODS) — CEREALS — EGGS — CHEESE — BREAD — COFFEE CAKES (KUCHEN) — MUFFINS AND BISCUITS — PANCAKES, FRITTERS, ETC. — CAKES — ICINGS AND FILLINGS FOR CAKES — PIES AND PASTRY — COOKIES — DESSERTS — STEAMED PUDDINGS — PUDDING SAUCES — FROZEN DESSERTS — CANDIES AND SWEETS — BEVERAGES — CANNED FRUITS — JELLIES AND PRESERVES — PRESERVED FRUIT — BRANDIED FRUITS — CANNED VEGETABLES — VEGETABLES PRESERVED IN BRINE — PICKLES AND RELISHES — PASSOVER DISHES — *ALPHABETICAL INDEX* — *B* — *C* — *D* — *E* — *F* — *G* — *H* — *I* — *J* — *K* — *L* — *M* — *N* — *O* — *P* — *Q* — *R* — *S* — *T* — *U* — *V* — *W* — *Y* — *Z* — *TABLE OF WEIGHTS AND MEASURES*

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