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The International Jewish Cook Book by Florence Kreisler Greenbaum

Part 10 out of 12

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Place some matzoth in cold water to soak. Take the matzoth out and dry
them on a towel; grease a pan with olive oil and put in matzoth enough
to cover bottom of pan. Take chopped meat, bind with an egg, season with
salt, pepper, and chopped parsley. Cover this with the matzoth, add some
olive oil, cover with mashed potatoes and one or two well-beaten eggs
and bake until brown. If so desired the meat may be omitted. Grated
cheese may be used, covered with mashed potatoes and eggs.

PRUNE BLINTZES

Take three cups of potato flour mixed with three eggs, add a little
water and mix well. Heat a small frying-pan, grease with a little fat
and pour into it enough batter to make thin pancakes. Chop prunes, add a
little sugar and fill each cake with this mixture, fold into
three-cornered pieces and fry. When done put in a pan, sprinkle with
sugar and bake in oven. Do not let burn.

MEAT BLINTZES

The same pancakes can be used with meat taken from soup; fry two small
onions with a little fat and chop with the meat. Add two eggs, salt and
pepper to taste.

MATZOTH SPICE CAKE

To every egg add one-half tablespoon of matzoth meal and one tablespoon
of sugar. Sift meal five times, mix with sugar, one-half tablespoon of
ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of
cloves; mix with the well-beaten yolks and cut and fold in gently the
stiffly-beaten whites.

MATZOTH MEAL CAKE

To the yolks of eight eggs add one and a half cups of pulverized sugar;
stir until the consistency of batter, add the grated rind of a lemon,
two teaspoons of ground cinnamon and two squares of chocolate grated,
one teaspoon of allspice; add the juice of an orange, and one-half
wine-glass of wine, and three-quarters of a cup of matzoth meal finely
sifted, and one-quarter pound almonds finely pounded. Last, fold in the
stiffly-beaten whites of the eggs. Bake in a moderate oven for
three-quarters of an hour; try with a straw.

MATZOTH CHARLOTTE, No. 1

Soak one matzoth; beat and add to the beaten yolks of two eggs, add
one-fourth teaspoon of salt, one-fourth cup of chopped almonds,
one-fourth cup of raisins, one-fourth cup of currants, and mix
thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a
greased baking-dish.

MATZOTH CHARLOTTE, No. 2

Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth
(soaked in water and squeezed out), one grated apple, one lemon rind and
juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the
stiffly-beaten whites of eggs in last; before putting into oven. Bake in
an even oven about one-half to three-quarters of an hour. To be eaten
warm.

MATZOTH KUGEL

Soak three matzoth, heat two tablespoons of fat in a spider, press all
the water out of the matzoth with your hands and dry them in the spider
of heated fat; add about one-quarter pound of matzoth meal; stir the
matzoth and matzoth meal well with a large spoon; add by degrees the
yolks of five eggs and two ounces of pounded almonds, and the grated
peel of one-half lemon. Add also one large sour apple, grated, a pinch
of salt, and last the stiffly-beaten whites of the eggs. Line a
kugeltopf well with fat, and pour about a quarter pound of hot fat over
the kugel. Bake immediately; serve with wine sauce.

MATZOTH SHALET

Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one
and one-half cups of seeded raisins, one tablespoon of cinnamon, grated
rind of an orange or a lemon and a few pounded almonds. Beat the sugar,
eggs, and cinnamon until light; then add all the ingredients, except the
matzoth, mixing well. Now drain the matzoth, gradually adding them to
the mixture, beating until very light. Melt half a pound of rendered fat
into the dish for baking, and then pour in the mixture. Bake in a
moderately hot oven for one and one-fourth hours. Serve hot with wine,
fruit, or prune sauce.

POTATO PUDDING

Stir the yolks of eight eggs with a cup of sugar, add four tablespoons
of blanched and pounded almonds, and grate in the peel of a lemon. Add
also its juice. Have ready half a pound of grated potatoes which have
been cooked the day previous. Last add the stiffly-beaten whites. Add
one teaspoon of salt. Grease your pudding form well, pour in the mixture
and bake. Set in a pan of boiling water in the oven. The water in the
pan must not reach higher than half way up the pudding form. Time
required, half an hour. When done turn out on a platter. Serve with a
wine or chocolate sauce. You may bake this pudding in an iron pudding
form without setting it in the boiling water.

MATZOTH PLUM PUDDING

One-half pound of chopped suet, one-half pound of moist sugar, one-half
pound of raisins (stoned and chopped), one-half pound of currants,
one-half pound of mixed peel, two matzoth soaked in cold water and then
well drained and beaten, one-quarter pound of sifted meal, the rind of
half a lemon, one teaspoon of ground cinnamon, eight eggs and a
wineglass of rum. Beat all these ingredients thoroughly together, and
boil for eight hours in a pudding mold or basin. Serve with rum sauce.

BATTER PUDDING

One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of
brown sugar, two ounces of butter and the rind of a lemon. Mix the meal
into a batter with the milk and eggs, add the sugar, butter (melted),
grated rind of a lemon and a tablespoon of rum, if desired. Pour the
mixture in a greased basin or mold, and boil for one hour or bake for
one-half hour.

BEOLAS

Take six eggs. Beat them until very light. Add a little fine meal, just
enough to give it consistency; Drop this from the point of a spoon into
boiling olive oil or fat. When light brown, take out, and drain. Serve
cold with a syrup made of water, cinnamon and sugar.

COCOANUT PUDDING

One grated cocoanut, six eggs, grated rind and juice of two lemons, one
cup of granulated sugar and the milk of the cocoanut; beat the yolks of
the eggs with the sugar and the grated rind of lemon until light and
creamy; add gradually the cocoanut and the beaten whites of the eggs,
and lastly put in the milk of the cocoanut, to which has been added the
juice of the lemons. Bake in a moderate oven for half an hour and serve
quite cold.

CARROT PUDDING

Beat one and a half cups of powdered sugar and the yolks of eight eggs;
take one and a half cups peeled and grated raw carrots and stir all
together. Add one cup of grated almonds, the rind of half a lemon
chopped finely, one tablespoon of wine, and last the beaten whites of
the eggs. Bake in a well-buttered and flour-sprinkled form at least one
hour in a slow oven.

ALMOND PUDDING, No. 1

Take the whites of seven eggs with the yolks of ten, one-half pound of
pulverized sweet almonds with one-half ounce of pounded bitter almonds,
one-half pound of powdered sugar and one tablespoon of orange-flower
water. Beat the eggs well with the orange water, then add the sugar and
almonds gradually; beat all for one hour or until it bubbles; then
grease deep pie-dishes with olive oil and pour in the mixture. They must
be baked in a rather moderate oven. When the mixture is set and browned
place over them a paper greased with olive oil to prevent them getting
dark. Serve cold.

Powdered sugar should be sprinkled freely over the pudding before
serving. If you wish to have them very rich boil one-half pound of sugar
with one-half pint of water until it thickens; cool and pour over the
pudding when you take it from the oven.

ALMOND PUDDING, No. 2

Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon
rind. Beat the eggs for twenty minutes, then add one and one-half cups
of sugar gently, and then the almonds; mix all together thoroughly. Bake
in shallow pans and serve cold.

ALMOND HILLS

Roast one-quarter pound of sweet almonds, cut into strips lengthwise in
a spider of heated sugar, not too brown. Beat one-half pound of sifted
powdered sugar and the whites of five eggs to a very stiff froth. Mix
all thoroughly and place teaspoonfuls of this mixture on waxed paper,
and bake a light brown, in slow oven.

APPLE SPONGE PUDDING

Pare eight apples and cut off the tops carefully, so as to be able to
use them as covers to the apples. Now scrape out the inside with a
knife, being careful not to break the apple. Mix the scrapings with
sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill
this mixture into the hollow of the apple and clap on a cover for each
apple; then grease a pudding dish, lay in the apples and stew them for a
few minutes, but not long enough to break them. Make a sponge cake
batter of eight eggs and two scant cups of sugar and a pinch of salt and
add the grated peel of a lemon and beat until thick, at least half an
hour. Fold in a cup of matzoth flour, sifted very fine. Pour this batter
over the apples and bake in a moderate oven. Serve with wine sauce. Half
this quantity is sufficient for a small family.

GRATED APPLE PUDDING

Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or
to taste), one-half pound of grated almonds, or one-half cup of
matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon.
Pare the apples and leave them whole. Then grate all the apple from the
pulp. To this add the above, also about three tablespoons of chicken or
goose grease. When all is well mixed, add the whites well beaten to a
stiff froth. Mix very light. Bake in well-greased baking dish.

APPLE PUDDING

Soak three matzoth and squeeze the water out well; put them in a bowl
with three good-sized apples cut in small thick pieces; add one-quarter
pound of currants, one-quarter pound of raisins, a little cinnamon, some
rind of lemon cut thin, one-quarter pound of brown sugar and two ounces
of melted fat; mix all well together with six beaten eggs; pour in a
greased dish and bake in a moderate oven. This pudding can be boiled if
preferred. Serve with rum sauce.

FOAM TORTE

Four egg; whites, well beaten; add one tablespoon of vinegar drop by
drop, one cup of sugar, one tablespoon of vanilla; beat for twenty
minutes. Line spring form with this batter on all sides. Reserve a
little of the mixture and drop by drops on top of torte. Let bake
forty-five minutes in moderate oven; when baked remove. Serve with
sliced bananas, peaches and cream or strawberries.

SPONGE CAKE, No. 1

Take eight eggs, one pound of granulated sugar, grated rind of a lemon,
and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind
together until very light, to about the thickness of a custard, then add
the meal, stirring it in without much beating. Bake in a moderately
quick oven one-half hour.

SPONGE CAKE, No. 2

Take eight eggs, one and one-half cups of granulated sugar, one cup of
mixed matzoth-meal and potato flour and flavoring to taste.

Beat the yolks of the eggs and the sugar together until very light. Then
add the flavoring, matzoth-meal and potato flour and last of all the
whites of the eggs beaten to a stiff froth. Stir lightly and bake in a
moderately quick oven.

POTATO FLOUR SPONGE CAKE

Separate the whites and yolks of nine eggs. Beat the whites of seven
eggs very stiff. To the well-beaten yolks of nine eggs and the whites of
two, add one and three-quarter cups of sugar and juice and rind of one
lemon. Beat thoroughly, add one scant cup of potato flour, and beat
again. Now fold in the beaten whites very carefully, and bake slowly in
a moderate oven. Bake forty to fifty minutes. Nice for invalids.

STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL

Beat until very light the yolks of four eggs and three-quarters of a cup
sugar; add rind of one-half lemon, a pinch of salt, one-half cup of
sifted matzoth meal, and last the stiffly-beaten whites of the eggs.
Bake in two shallow square pans in a moderate oven.

When cold lay a cake on a platter, spread thickly with strawberries that
have been well sugared. Put the other cake on top. Spread over the top
and sides with cream that has been sweetened, flavored and whipped very
stiff.

HASTY PUDDING

Take any kind of old cake, cut up in slices, dip in wine or sprinkle
some wine over all. Make a custard with one pint of milk and four eggs.
Put one tablespoon of potato flour with the yolks, sweeten to taste,
boil the custard, flavor and pour over cake in pudding dish. Beat whites
to a stiff froth, add sugar and spread over all. Put in oven to brown
slightly. Eat cold.

POTATO FLOUR PUDDING

Take one-quarter pound of goose-oil, stir it to a cream, and stir in
gradually the yolks of ten eggs and three-quarters of a pound of sifted
sugar, the grated peel of a lemon, also its juice and one-half teaspoon
of salt. Add last one-half pound of potato flour and the stiffly-beaten
whites of the eggs. Have the pudding form well greased before putting in
the mixture. Bake in a moderate oven. Serve with raspberry sauce, made
of jelly. Take a glass of red raspberries, press them through a hair
sieve, add a wineglass of red wine, add sugar to taste, and let it boil
hard for about five minutes.

PESACH CAKE WITH WALNUTS

Cream together the yolks of nine eggs, and one-half pound of powdered
sugar, weigh one pound of walnuts before shelling; when shelled, grind;
to the creamed yolks and sugar add two tablespoons of well sifted
matzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in
the ground walnuts. Fold in gently the nine beaten whites. Bake
three-quarters of an hour.

DATE CAKE

Eight eggs, one and one-quarter cups of pulverized sugar, two
tablespoons of ground cinnamon and cloves mixed, one cup of
matzoth-meal; one-half pound seeded dates, cut fine, and the juice of
half a lemon.

Beat the yolks of the eggs and sugar together until very light, add the
matzoth meal, spices, dates and lemon, and finally put in the whites of
the eggs, beaten to a stiff froth. Bake in a moderate oven
three-quarters of an hour.

CHOCOLATE CAKE

Beat the yolks of four eggs with one-half cup of sifted sugar, add
one-quarter pound of grated sweet almonds, one-quarter pound of
finely-grated vanilla chocolate, and one-quarter pound of raisins,
one-half cup of matzoth meal sifted fine, juice of an orange,
one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one
hour in a slow oven, in a form lined with greased paper.

COOKIES

Sift together one-half cup of matzoth meal and one-fourth cup of potato
flour. Add one-half cup of sugar, one-fourth cup of chopped almonds and
two eggs. Rollout in potato flour mixed with sugar. Cut and bake on
greased tins in a hot oven.

ALMOND CAKE

One pound of almonds, pounded; one pound of sugar, one or two eggs and
enough cinnamon to give a strong flavor. Bake in a shallow pan and cut
into small sections.

ALMOND MACAROONS

One pound of almonds ground fine, one and one-half pounds of powdered
sugar, the whites of five eggs and the grated rind of two lemons. Beat
the whites of eggs to a snow, add the sugar and the grated lemon rind
and almonds; mix it well together. Grease a very thin paper with olive
oil, sprinkle some powdered sugar over it, place on a tin. Form the
cakes and place them a little distance from each other and bake in a
very moderate oven. When done let them cool before you touch them.

CINNAMON STICKS

Grate one-half pound of almonds, beat the whites of four eggs to a stiff
froth, add gradually one pound of pulverized sugar and a tablespoon of
cinnamon. Roll out this dough into half finger lengths and about as
thick as your little finger. Bake, and when done ice each one with
boiled frosting.

IMBERLACH

Take two cups of matzoth flour, one-quarter pound of powdered ginger,
mix together with three eggs. Set this dough aside until it dries. Take
one-half pound of honey and three-quarters pound of sugar and boil until
it gets a reddish color. Beat in the ginger and matzoth dough, mix it
with honey, set back on stove, stirring constantly; when the mixture is
thick and a reddish color, place on the board so as to cool; roll and
cut in two-inch lengths.

KREMSLEKH

To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a
teaspoon of sugar, a teaspoon of ground almonds, a few stoned and
chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its
equivalent of beef dripping, and just enough water to make the whole
into a stiff paste. Mix the ingredients very thoroughly.

Now take a large enamelled saucepan and about half fill it with oil or
fat. Bring this to boiling point but do not let it burn. Shape the paste
into small pieces and drop them into boiling fat, turning them
continually until well browned and then take out and drain carefully on
a strainer. May be eaten hot or cold.

EGG MARMALADE

Make a thick syrup by dissolving one pound of sugar in one-half pint of
water over the fire, adding one ounce of pounded almonds while the syrup
is clarifying. Take the saucepan off the fire and when the contents have
become moderately cool stir in carefully the well-beaten yolks of twenty
eggs. It will need rather prolonged stirring to blend the eggs with the
syrup. Now flavor with vanilla or wine and cook over a slow fire,
stirring constantly and taking great care that the mixture does not
burn.

RADISH PRESERVES (RUSSIAN STYLE)

Take black radishes, clean and cut them in strips. Weigh, and to three
pounds of radishes take one pound of honey and one and one-half pounds
of sugar. Set the radishes on to boil with water, pour off this water,
add fresh water and let cook awhile; pour off the second water, add the
honey to radishes and let cook well. Then add the sugar and let cook
again. When the radishes begin to get brown add one-quarter pound of
white ginger, and some walnuts broken into quarters. Stir. When brown,
remove from stove. Must come out of the pan dry; no syrup must remain.

BEET PRESERVES (RUSSIAN)

Cut beets in strips like noodles, wash, cook in water one-half hour. To
three pounds of beets take one pound of honey and one pound of sugar.
When the beets have cooked on slow fire until white, strain off and add
the honey. Let cook well and add sugar; cook, add white ginger to taste,
stirring continually, add one-quarter pound of almonds, cut in slices;
one-quarter of an hour before being done, mix, and when the beets brown
put in jars.

PRUNES

Wash the prunes well, first in warm water, then in cold. Cut up half a
lemon, some stick cinnamon and sugar to taste. Cook them in the oven,
covered tight, allowing a liberal quantity of water; stew slowly for two
hours; thicken with a teaspoon of potato flour, and wet the potato flour
with the juice of an orange before adding.

If the prunes are for chrimsel, leave out the thickening.

LEMON PRESERVES

Take seven lemons, slice thin and remove seeds. Draw string through
slices, fasten ends, lay them in a pan with water; boil a short time,
remove the lemon, pour off water; cook two pounds of sugar with two cups
of water. When the sugar is syrupy add one-half pound of large raisins,
put in the lemon and let cook until the syrup is thick.

CANDIED LEMON AND ORANGE PEEL

Lemon and orange peel if saved can be put to excellent use. Take out the
greater portion of the white inside; throw the rinds into boiling water
and simmer gently for twenty minutes. Drain, weigh, and take a pound of
sugar to every pound of peel. Put a layer of sugar and a layer of fruit
into the preserving kettle; stand it over a slow fire until the sugar
melts. When melted, cook slowly until the rinds are transparent. Lift
them out; drain them and when nearly dry roll in granulated sugar.

WINE SAUCE

One cup of white wine, half a cup of water, grated peel of lemon,
teaspoon of potato flour wet with cold water, add the yolks of two eggs,
stirring constantly; when thick, add the beaten whites and serve.

RUM SAUCE

Beat yolks of two eggs with a tablespoon of sugar, and a small cup of
cold water, a wineglass of rum and the juice of a lemon, and bring to
boiling point, stirring all the time. The two whites of eggs may be
whipped very firm and spread over the pudding just before serving.

SUGAR SYRUP

Two cups of brown sugar, one cup of boiling water, and cinnamon to
taste. Stir the ingredients together in a saucepan until the sugar is
dissolved and then let the mixture simmer slowly until it thickens.

MOCK WHIPPED CREAM FILLING

Use between and on top of layer cakes, or as a filling for torten.

Peel and grate one large sour apple, three-quarters cup of white sugar,
white of one egg; beat all together a long time, flavor with vanilla or
grated rind of one-half lemon. Mix the apple with the sugar as soon as
possible or it will turn dark.

LEMON CREAM FILLING

Put on to boil the yolks of five eggs, one-half cup of granulated sugar,
the juice of three lemons and grated rind of one, and about a brandy
glass of water. Stir constantly so as to prevent curdling. When it has
thickened and comes to a boil take it from the range and add the beaten
whites of eggs.

FILLING FOR CHRIMSEL

This is made of unblanched, pounded almonds, grated apples, chopped
raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.

Mix the ingredients together and fill the hollowed out center of the
chrimsel with them. Then place one chrimsel upon another, being careful
not to let the filling escape from its hollow and fasten the edges
securely together with the fingers, keeping the rounded shape uninjured.
Fry them in boiling fat, turning them from one side to the other until a
dark brown. Serve hot with sugar syrup.

STRAWBERRY DESSERT

Line a dish with macaroons, wet them with wine, put over this a box or
quart of strawberries, and sugar them well. Beat the yolks of four eggs
with one small cup of sugar, grated rind of lemon and half its juice.
Beat the whites to a stiff froth, and half the yolks; pour over all in
your pudding dish. When baked spread the other half of the whites on
top, having previously sweetened the remaining whites with sugar. Bake a
light brown. Eat cold with whipped or plain cream.

*INDEX*

APPETIZERS

Ambrosia
Anchovy Canapes
Anchovy Canapes with Tomatoes
Black Olives
Brain (Appetizer)
Canapes--How to Make
Caviar Canapes
Celery Relish
Cheese Balls
Chicken Liver Paste, No. 1
Chicken Liver Paste, No. 2
Chopped Herring
Chopped Onion and Chicken Fat
Delicious Appetizer, A
Deviled Eggs with Hot Sauce
Egg Appetizer
Filled Lemons
Grapefruit Cocktail
Imitation Pate de Foi Gras
Musk Melons
Nut and Cheese Relish
Peach Cocktail
Pineapple and Banana Cocktail
Raspberry Cocktail
Red Pepper Canapes
Salted Almonds
Salted Peanuts
Sardellen
Sardine Canapes
Strawberry Cocktail
Stuffed Eggs
Stuffed Yellow Tomatoes
White Caviar

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
Consomme
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 Puree
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
Pfaervel or Grated Egg
Plaetchen
Schwem Kloesse
Spatzen
Sponge

FISH

Baked--Directions
Baked Bass a 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, Sauted
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 a la Creole
Fillet of Sole a 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
Sauted--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
Maitre d'Hotel Butter
Mustard
Pickle
Piquante
Quick Bernaise
Sardellen or Herring
Spanish
Tartare
Tomato
Vinaigrette
White (for Vegetables)

SAUCES FOR MEATS

Apple
Bordelaise
Brown
Caraway
Cranberry
Garlic
Horseradish, No. 1
Horseradish, No. 2
Kimmel
Knoblauch
Lemon
Maitre d'Hotel
Mint
Mushroom
Olive
Onion
Raisin
Stewed Cranberries
Wine

FRYING

Bread Crumbs, Prepared for Frying
Frying--Directions
To Render Goose, Duck or Beef Fat
To Make Hard White Soap

ENTREES

Aspic (Sulz)
Brains with Egg Sauce
Brains, Sweet and Sour
Boiled Tongue, Sweet and Sour
Calf's Brains, Sour
Calf's Brains, Fried
Calf's Feet, Prunes and Chestnuts
Calf's Feet, Scharf
Calf's Foot Jelly, No. 1
Calf's Foot Jelly, No. 2
Calf's Liver Smothered in Onions
Cauliflower Croquettes
Chicken Croquette, No. 1
Chicken Croquette, No. 2
Chicken Fricassee with Noodles
Chicken Livers
Chicken a la Sweetbread
Croquettes--Directions
Croquettes of Calf's Brains
Croquettes of Fish
Deviled Brains
Eggplant Croquettes (Roumanian)
Filled Tongue
Gansleber in Sulz
Gansleber Puree in Sulz
Gefillte Milz (Milt)
Goose Liver
Goose Liver Aspic
Goose Liver with Glaced Chestnuts
Goose Liver with Mushroom Sauce
Hashed Calf's Lung and Heart
Home-made Chicken Tamales
Jellied Chicken
Kischkes
Kischkes--Russian Style
Meat Croquettes
Meat and Boiled Hominy Croquettes
Milt, Stewed
Peanut and Rice Croquettes
Pickled Beef Tongue
Potato Croquettes
Pressed Chicken
Rice Croquettes, No. 1
Rice Croquettes, No. 2
Smoked Tongue
Smothered Tongue
Spanish Liver
Sweetbreads
Sweetbread Croquettes
Sweetbread Glace
Sweetbread Saute with Mushrooms
Sweet Potato Croquettes
Tripe a la Creole
Tripe, Family Style
Veal Croquettes
Veal Sweetbread

MEATS

An Easy Pot Roast
Baked Hash
Beef Loaf
Beefsteak, Broiled
Beefsteak, Fried
Bitki (Russian Hamburger Steak)
Boiled Corned Beef
Braised Oxtails
Breast Flank (Short Ribs) and Yellow Turnips
Breast of Mutton, Stewed with Carrots
Breast of Veal, Roasted
Brisket of Beef (Brustdeckel)
Brisket of Beef with Sauerkraut
Brunswick Stew
Carnatzlich (Roumanian)
Calf's Hearts
Chopped Meat with Raisins (Roumanian)
Curried Mutton
Directions for Cooking Meats
Enchiladas
Fricasseed Veal with Cauliflower
Fried Steak with Onions
Gewetsh (Servian)
Goulash, Hungarian
Goulash, Russian
Hamburger Steak
Home-made Corned Beef
Irish Stew
Lamb Chops
Lamb and Macaroni
Lamb Stew--Tocane
Left-over Meats
Marrow Bones
Meat Olives
Meat Pie
Meat and Spaghetti
Mock Duck
Mutton Chops
Pan Roast Beef
Pickled Meat--Home-made Corned Beef
Pot Roast (Braised Beef)
Roast Beef, No. 1
Roast Beef, No. 2
Roast Beef--Russian Style
Roast Mutton with Potatoes
Roast Veal
Rolled Beef--Pot-Roasted
Sauerbraten
Short Ribs of Beef--Spanish
Shoulder or Neck of Veal--Hungarian Style
Smoked Beef
Soup Meat
Stewed Veal
Stuffed Shoulder of Mutton
Stuffed Shoulder of Veal
Sulze von Kalbsfuesen
To Broil Steak by Gas
Vienna Roast
Veal Loaf
Vienna Sausage
Wiener Braten (Vienna Roast)

POULTRY

Amastich
Boiled Chicken, Baked
Broiled Spring Chicken
Broiled Squab
Chicken en Casserole
Chicken Curry
Chicken Fricassee
Chicken a la Italienne
Chicken Paprika with Rice
Chicken with Rice
Chicken with Spaghetti en Casserole
Chicken--Turkish Style
Chili Con Carne
Duck
Duck a la Mode in Jelly
Fried Spring Chicken
Gaenseklein
Geschundene Gans
Giblets
Goose Grieben (Cracklings)
Goose Meat Preserved in Fat
Minced Goose--Hungarian Style
Pigeon Pie
Pilaf--Russian Style
Pilaf--Turkish Style
Poultry, to Dress and Clean
Roast Duck
Roast Chicken
Roast Goose
Roast Goose Breast
Roast Turkey
Smoked Goose
Smoked Goose Breast
Smothered Chicken
Spanish Pie
Squab or Nest Pigeons
Squab en Casserole
Stewed Goose, Piquante
Stuffed Chicken--Turkish Style
Stuffed Goose Neck
Stuffed Goose Neck--Russian Style
To Truss Chicken
Turkey Neck, Stuffed--Turkish Style

STUFFINGS FOR MEAT AND POULTRY

Bread Dressing for Fowl
Chestnut Stuffing
Crumb Dressing
Meat Dressing for Poultry
Potato Stuffing
Raisin Stuffing
To Stuff Poultry

VEGETABLES

Arday-Influs
Asparagus
Asparagus, Canned
Asparagus, Hungarian
Artichokes, French or Globe
Artichokes, French with Tomato Sauce
Artichokes, Jerusalem
Baked Beans with Brisket of Beef
Beans and Barley
Beet Greens
Beets, Baked
Beets, Boiled
Beets, Sour, Buttered
Belgian Red Cabbage
Boston Roast
Brussels Sprouts
Cabbage, to Boil
Cabbage Boiled with Carrots
Cabbage, Creamed New
Cabbage, Filled
Cabbage, Fried
Cabbage, Red
Cabbage, Red, with Chestnuts and Prunes
Cabbage, Stewed
Carrots
Carrots Boiled with Cabbage
Carrots with Brisket of Beef
Carrots, Compote of--Russian Style
Carrots, Flemish
Carrots, Lemon
Carrots and Green Peas
Carrots, Simmered
Cauliflower
Cauliflower--Hungarian Style
Cauliflower with Brown Crumbs
Cauliflower (Roumanian)
Cauliflower, Scalloped
Cauliflower, Spanish
Celeriac
Celeriac, Puree of
Celery, Creamed
Celery with Chestnuts (Turkish)
Chestnuts, Boiled
Chestnuts with Celery (Turkish)
Chestnuts and Prunes
Chestnut Puree
Chestnuts and Raisins
Chestnuts, Roasted
Cold Slaw
Corn, Canned
Corn off the Cob
Corn on the Cob
Corn and Potatoes
Cucumbers, Fried
Cucumbers, Stuffed
Dandelions
Dried Beans--Directions
Dried Lima Beans, Baked
Dried Pea Puree
Eggplant, Baked
Eggplant and Baked Tomatoes
Eggplant, Broiled
Eggplant, Fried
Eggplant Fried in Oil--Turkish Style
Eggplant (Roumanian)
Farsole
Farsole Dulce
General Remarks
Green Peas
Green Peas with Pfaervel
Green Peas and Rice
Haricot Beans and Beef
Hot Slaw
Kal Dolmar
Kale
Kidney Beans with Brown Sauce
Kohl-rabi
Kohl-rabi with Breast of Lamb
Lentils, Baked
Lentil Sausages
Lettuce
Lettuce, Boiled
Lima Beans, Green
Linzen, Sweet Sour
Meat Substitutes
Mock Chili Con Carne
Mushrooms, Broiled
Mushrooms, Creamed
Mushrooms, Scalloped
Mushrooms, Sauted
Nahit (Russian Peas)
Nut Loaf
Nut Roast
Okra, Boiled
Onions, Boiled
Onions, Scalloped
Oyster-plant--Salsify
Parsnips
Pea Puree
Peppers, Green
Peppers, Green, Broiled
Peppers, Stewed
Peppers, Green, Stuffed with Vegetables
Peppers, Stuffed
Peppers, Stuffed (Arday-influs)
Peppers Stuffed with Meat
Peppers Stuffed with Nuts
Potato Balls with Parsley
Potato Cakes
Potato Puff
Potato Puff, Bohemian
Potato Ribbon
Potato Surprise
Potatoes
Potatoes for Twenty People
Potatoes, Baked, No. 1
Potatoes, Baked, No. 2
Potatoes, Boiled
Potatoes Boiled in their Jackets
Potatoes with Caraway Seeds
Potatoes and Corn
Potatoes, Creamed
Potatoes, Curried
Potatoes, French Fried
Potatoes, German Fried
Potatoes au Gratin
Potatoes Hashed Brown, Lyonnaise
Potatoes--Hungarian Style
Potatoes, Imitation New
Potatoes, Mashed
Potatoes, New
Potatoes and Pears
Potatoes, Roast
Potatoes, Saratoga Chips
Potatoes, Scalloped, No. 1
Potatoes, Scalloped, No. 2
Potatoes, Stewed
Potatoes, Stewed with Onions
Potatoes, Stewed Sour
Potatoes, Stuffed
Radishes
Salsify
Salsify, Scalloped
Sauerkraut, Boiled
Savoy Cabbage
Savoy Cabbage with Rice
Slaitta (Roumanian)
Spanish Beans
Spanish Onion Rarebit
Spinach
Spinach with Cream Sauce
Spinach--Fleischig
Squash, Stewed
String or Green Snap Beans
String Beans with Lamb
String Beans, Sweet Sour
String Beans with Tomatoes
Succotash
Sugar Peas
Sweet Potatoes and Apples
Sweet Potatoes, Boiled
Sweet Potatoes, Candied
Sweet Potatoes, Fried
Sweet Potatoes, French Fried
Sweet Potatoes, Plums and Meat
Sweet Potatoes, Roast
Sweet Potatoes Roast with Meat
Sweet Sour Beans
Sweet Sour Beans and Linzen
Swiss Chard
Tomato Custards
Tomato Puree
Tomatoes, Baked, and Eggplant
Tomatoes, Canned, Stewed
Tomatoes, Creole
Tomatoes, Fried
Tomatoes, Green, Fried
Tomatoes with Rice
Tomatoes, Scalloped
Tomatoes, Stewed
Tomatoes, Stuffed
Tsimess
Turnips
Turnips, Boiled
Turnips, Hashed
Vegetables
Vegetable Hash
Vegetable Meat Pie
Wax Beans, Sweet and Sour

TIME TABLE FOR COOKING

Boiling Meats
Broiling Meats
Cooking Vegetables
Roasting Meats

SALAD DRESSINGS

Boiled
Boiled with Olive Oil (Parve)
Colored Mayonnaise
Dressing for Cold Slaw
Dressing for Lettuce
French
Mayonnaise
Mayonnaise Especially for Salmon
Mayonnaise, White
Mayonnaise with Whipped Cream
Mustard
Russian
Sour Cream

SALAD AND SALAD DRESSINGS

Directions for Making
To Marinate
Asparagus
Banana Dainty
Beet
Beet and Cauliflower
Bohemian
Brain
Cauliflower
Celery Root Baskets
Celery Root, Boiled
Chestnut
Chicken
Chicken for Twenty People
Chiffonade
Cold Slaw or Cabbage
Cottage Cheese
Cream Cheese
Cream Cheese with Pineapple
Cucumber
Eggplant--Roumanian Style
Eggplant--Turkish Style
Fish
Fish for Twenty People
Fruit
Fruit and Nut
Grape-fruit
Green
Green Pepper for Salad
Herring, No. 1
Herring, No. 2
Hungarian Fruit
Hungarian Vegetable
Lettuce
Lima Beans
Mackerel
Marshmallow
Mayonnaise of Flounder
Monterey
Neapolitan
Niagara
Nut
Pepper
Peppers and Cheese
Polish or Piquant
Potato, No. 1
Potato, No. 2
Potato, No. 3
Russian
Russian Fruit
Salmon
Squash--Turkish Style
String Bean
Sweetbread
Tomato (French Dressing)
Tomato, Mayonnaise of (whole)
Tomatoes, Stuffed
Tomatoes, Stuffed, Cheese
Veal
Waldorf
Water-Lily (Egg)

FRESH FRUITS AND COMPOTE

Apple Compote
Apple Delight
Apple Float
Apple Sauce, Victoria
Baked Apples
Baked Prunes
Baked Rhubarb
Bananas
Blueberries
Chilled Bananas
Compote of Pears
Compote of Raspberries
Dried Fruits
Fig Sauce
Fried Apples
Frosted Apples
Grape-fruit
Huckleberry Compote
Oranges
Peaches
Peach Compote
Pineapple
Pineapple Compote
Pineapple Souffle
Prune Souffle
Prunes without Sugar
Raspberry
Raspberry and Currants
Ripe Tomatoes
Rhubarb Sauce
Snowflakes
Steamed Prunes
Stewed Prunes
Strawberries
Sweet Apples, Steamed
Sweet Entree of Ripe Peaches
Tutti-Frutti
Watermelons

MEHLSPEISE (FLOUR FOODS)

Almond Strudel
Apple Slump
Apple Kugel
Apple Schalet, No. 1
Apple Schalet, No. 2
Apple Strudel, No. 1
Apple Strudel, No. 2
Bairische Dampfnudeln, No. 1
Bairische Dampfnudeln, No. 2
Birne Kloesse
Boiled Apple Dumplings
Boiled Macaroni
Baked Macaroni with Cheese
Broad Noodles
Carrot Schalet
Cabbage Strudel
Cheese Kreplich
Cherry Roley Poley
Cherry Strudel
Dough for Schalet (Merber Deck)
Dumplings for Stew
Egg Barley or (Geroestete Fervelschen)
Farina Dumplings
Huckleberry Dumplings
Kaese Kracpfli
Kartoffel Kloesse
Kraut Kugel
Kugel
Leberknadel
Mandel Strudel
Merber Deck
Milk Noodles
Noodle Kugel
Noodle Schalet
Noodles
Noodles and Apples
Noodles and Mushrooms
Noodles with Butter
Noodles with Cheese
Pfaervel
Pfaervel--Fleischig
Peach Dumplings
Pear Dumplings
Pear Kugel
Plum Knoedel (Hungarian)
Potato Dumplings
Potato Noodles
Potato Pudding, Boiled
Potato Schalet
Quark Strudel (Dutch Cheese)
Rahm Strudel
Rice Strudel
Rice Kugel
Savory Macaroni
Scalloped Noodles and Prunes
Scharfe Kugel
Seven Layer Schalet
Shabbas Kugel
Sour Spatzen
Spaetzlen or Spatzen
Spaghetti
Strudel aus Kalbslunge
Sweet Potato Pudding
Wiener Kartoffel Kloesse

CEREALS

Apples with Rice
Baked Apple with Oatmeal
Baked Rice
Barley
Boiled Rice
Boiled Rice with Pineapple
Cold Oatmeal
Cornmeal Mush
Directions for Cooking
Eggs Baked in Rice
Farina
Hominy
Laws about Cereals
Left-over Cereals
Marmelitta
Oatmeal with Cheese
Oatmeal Porridge
Pilaf
Polenta
Rice and Nut Loaf
Rice in Milk
Rice with Grated Chocolate
Sago
Sauted Cornmeal Mush
Spanish Rice
Steamed Rice
Sweet Rice
Tapioca
Wheat Cereals

EGGS

Baked
Baked with Cheese
Baked with Tomatoes
Boiled
Corn Omelet
Curried
Egg Piquant
Egg Rarebit
Eggs a la Mexicana
Eggs en Marinade
Eggs, Poached or Dropped
Eggs Poached in Tomato Sauce
Eggs with Cream Dressing
Eggs with Fresh Mushrooms
Fricasseed
Fried
Herb Omelet
Krosphada
Omelet for One
Plain Omelet
Poached with Fried Tomatoes
Remarks
Rum Omelet
Scalloped
Scalloped (Fleischig)
Scrambled
Scrambled with Brains
Scrambled with Sausage
Smoked Brisket of Beef and Eggs
Souffle Omelet
Spanish
Spanish Omelet
Sweet Almond Omelet
Sweet Omelet
Sweet Omelet for One
To Keep Egg Yolks
To Preserve Eggs
Tomato with Egg
White Sauce Omelet

CHEESE

Cheese Balls, No. 1
Cheese Balls, No. 2
Cheese Bread
Cheese Fondue
Cheese Omelet
Cheese Souffle
Cheese and Sweet Green Peppers
Cheese Timbals for Twelve People
Cottage Cheese (Pot Cheese)
Crackers and Cheese
Delicious Cream Cheese, A
Golden Buck
Green Corn, Tomatoes and Cheese
Koch Kaese (Boiled Cheese)
Macaroni Cheese
Ramekins of Eggs and Cheese
Rice and Cheese
Tomatoes, Eggs and Cheese--Hungarian Style
Welsh Rarebit

BREAD

Arme Ritter
Barches
Bread Sticks
Buns
Butterbarches
Buttered Toast
Cinnamon Toast for Tea
Crescent Rolls
Flour
French Rolls
Gluten
Graham
Home-made Yeast
Individual Loaves
Milk or Cream Toast
Potato
Potato-Rye
Raisin
Raisin or Currant Buns
Rolled Oats
Rolls
Rye (American), No. 1
Rye, No. 2
Tea Rolls
To Make Bread
Variety Bread
White Bread
Yeast
Zwiebel Platz

COFFEE CAKES (KUCHEN)

Abgeruehrter Kugelhopf
Apple Cake or Kuchen
Baba a la Parisienne
Berliner Pfannkuchen
Bohemian Kolatchen
Bola
Bunt, Plain
Cheap Coffee Cake, A
Cherry Cake or Kuchen
Cheese Cake or Pie
Cinnamon Rolls
Coffee Cake or Kuchen Dough
Chocolate Coffee Cake
French Coffee Cake
Fresh Prune Kuchen
Huckleberry Cake
Huckleberry Pie
Kaffee Kuchen (Cinnamon)
Kindlech
Krapfen (Purim)
Mohntorts
Mohn Cakes, Small
Mohn (Poppy Seed) Roley Poley
Mohn Wachtel
Napf Kuchen
Peach Kuchen
Pocket Books
Prune Kuchen
Puffs (Purim)
Rendered Butter
Savarin
Schnecken
Sour Cream Kolatchen
Spice Roll
Stollen
Tea Cakes, Russian
Topfa Dalkeln (Cheese Cakes)
Wiener Kipfel
Wiener Studenten Kipfel
Yeast Krantz
Zwieback

MUFFINS AND BISCUITS

Baking-Powder
Baking-Powder Batters
Baking Powder Biscuits
Bran Bread
Bran Muffins
Brown Bread
Cinnamon Buns
Corn Bread
Corn Muffins, No. 1
Corn Muffins, No. 2
Crullers
Dough for Open Face Pies
Doughnuts
Doughnuts, French
Drop Biscuits
Fruit Wheels
Gingerbread
Gingerbread, Eggless with Cheese
Gingerbread Gems, Eggless
Gluten Gems
Graham Muffins
Johnnie Cake
Muffins
Popovers
Rice Muffins
Rye Flour Muffins
Sour Milk Biscuits
Strawberry Short Cake (Biscuit Dough)
Waffles, One Egg
Waffles, Three Egg
Wheat Muffins
White Nut Bread

PANCAKES, FRITTERS, ETC.

Apple Fritters
Bell Fritters
Blintzes
Bread Pancakes
Buckwheat Cakes
Cheese Blintzes
Corn Fritters
Dried Pea Fritters or (Erbsen Lievanzen)
French Pancakes
French Puffs
Fritter Batter
German Pancakes, No. 1
German Pancakes, No. 2
German Pancakes, No. 3
Griddle Cakes
Grimslich
Macrotes
Matrimonies
Noodle Puffs
Orange Fritters
Pineapple Fritters
Potato Cakes
Potato Pancakes
Queen Fritters
Rice Pancake or Griddle Cakes
Shavings (Kraus-Gebackenes)
Snip Noodles, Fried
Snowballs (Hesterliste)
Sour Milk Pancakes
Squash Fritters
Sweet Blintzes
Vegetable Fritters
Windbeutel

CAKES

General Directions
To Bake
Angel Food
Apple Jelly Cake
Apple Sauce Cake
Almond Cake or Mandel Torte, No. 1
Almond Cake or Mandel Torte, No. 2
Blitz Kuchen
Bremen Apple Torte
Brod Torte
Bunt Kuchen (Baking-Powder)
Burnt Almond Torte
Caramel Layer Cake
Chestnut Torte
Chocolate Brod Torte
Chocolate Eclairs
Chocolate Layer Cake
Chocolate Torte
Cinnamon Cake (Baking-Powder)
Cocoanut Layer Cake
Coffee Cake, German
Coffee Cake, Quick
Covered Cheese Cake
Cream Layer Cake
Cream Puffs
Cup Cake
Date Torte
Dobos Torte
Dominoes
Eggless, Butterless, Milkless Cake
Fruit or Wedding Cake
Gold Cake
Grafton Layer Cake
Grafton Small Cake
Green-tree Layer Cake and Icing
German Hazelnut Torte
Huckleberry Cake
Jelly Roll
Koenig Kuchen
Lady Fingers
Lemon Cake
Linzer Torte
Little French Cakes
Loaf Cocoanut Cake
Marble Cake
Mocha Torte
Nut Cake
Nut Honey Cake
One Egg Cake
Orange Cake
Peach Shortcake
Potato Cake
Pound Cake
Rye Bread Torte
Russian Punch Torte
Sand Torte
Spice Cake
Sponge Cake
Sponge Cakes, Small
Sunshine Cake
Time-table for Baking
Vienna Prater Cake
Walnut Torte, No. 1
Walnut Torte, No. 2
Wedding Cake
White Cake
Zwieback Torte

ICINGS AND FILLINGS FOR CAKES

Almond Icing
Banana Filling
Boiled Icing
Chocolate Glazing
Chocolate Icing, Unboiled
Cocoanut Icing
Coffee Filling
Cream Filling
Fig Filling
Instantaneous Frosting
Lemon Extract
Lemon Jelly for Layer Cake
Lemon Peel
Maple Sugar Icing
Marshmallow Filling
Mocha Frosting
Nut Icing
Orange Icing
Plain Frosting
Unboiled Icing
Vanilla Extract
White Caramel Icing

PIES AND PASTRY

Apple Custard Pie
Apple Fladen (Hungarian)
Apple Pie, No. 1
Apple Pie, No. 2
Banbury Tarts
Blackberry and Currant Pie
Blaetter Teig
Cheese Straws
Cherry Pie, No. 1
Cherry Pie, No. 2
Cocoanut Pie
Cocoanut Lemon Pie
Cream Pie
Fleischig Pie Crust
Fruit Tartlets
Grape Pie
Grated Apple Pie
Huckleberry Pie
Individual Apple Dumplings
Lamplich
Lemon Pie, No. 1
Lemon Pie, No. 2
Lemon Tart (Fleischig)
Linser Tart
Macaroon Tarts
Meringue, To Make and Bake
Mince Pie
Mirlitious
Mock Cherry Pie
Mock Mince Pie
Mohntorte
Parve Cookie and Pie Dough
Peach Pie, No. 1
Peach Pie, No. 2
Peach Cream Pie
Peach Cream Tarts
Pie Crust (Merber Teig)
Pineapple Pie, No. 1
Pineapple Pie, No. 2
Plum Pie
Prune Pie
Prune and Raisin Pie
Puff Paste
Pumpkin Pie
Rhubarb Pie
Snowballs
Strawberry Pie
Sweet Potato Pie
Tartlets
Vienna Pastry for Kipfel
Vinegar Pie
Whipped Cream Pie

COOKIES

General Directions
Almond Macaroons, No. 1
Almond Macaroons, No. 2
Almond Macaroons with Figs
Almond Sticks
Almond Sticks--Fleischig
Anise Seed Cookies
Anise Zwieback
Baseler Loekerlein (Honey Cakes)
Caraway Seed Cookies
Cardamom Cookies
Chocolate Cookies
Citron Cookies
Cocoanut Kisses
Cornflake Cocoanut Kisses
Croquante Cakes
Date Macaroons
Dutch Stuffed Monkeys
Filled Butter Cakes
Ginger Wafers
Hamburger Cookies--Old Fashioned
Honey Cake, No. 1 and 2
Honey Corn Cakes
Hungarian Almond Cookies
Hurry Ups (Oatmeal)
Kindel
Lebkuchen
Lebkuchen, Old-Fashioned
Lekach
Mandelchen
Merber Kuchen
Molasses Cookies, Old-Fashioned
Mother's Delicious Cookies (Merber Kuchen)
Nutmeg Cakes--Pfeffernuesse
Parve Cookies
Pecan, Walnut or Hickory Nut Macaroons
Plain Wafers
Poppy Seed Cookies
Purim Cakes
Sour Milk Cookies
Springele
Sugar Cookies
Teiglech
Vanilla Cookies

DESSERTS

Ambrosia
Apple and Honey Pudding
Apple and Lady Finger Pudding
Apple Slump
Apple Snow
Apple Tapioca Pudding
Auflauf
Bird's Nest Pudding
Black Bread Pudding
Blanc Mange
Bohemian Cream
Boiled Custard
Bread Pudding
Brown Betty
Caramel Custard
Cherry Pudding
Chestnut Pudding
Chocolate Cornstarch Pudding
Chocolate Custard
Corn Pudding
Cornmeal Pudding
Cup Custard for Six
Dessert with Whipped Cream
Dimpes Dampes
Farina Pudding with Peaches
Fig Dessert
Floating Island
Huckleberry Pudding
Ice-box Cake
Leaf Puffs
Lemon Puffs
Lemon Sauce
Macaroon Island
Pistachio Cream
Prune Custard
Prune Pudding
Prune Whip
Pudding a la Grande Belle
Queen Bread Pudding
Queen of Trifles
Red Raspberry or Currant Float
Rhubarb Pudding
Rice Custard
Rice Pudding
Rothe Gritze
Sago Pudding with Strawberry Juice
Scalloped Peaches
Strawberries a la Bridge
Suet Pudding with Pears
Tipsy Padding
Tapioca Custard
Whipped Cream

STEAMED PUDDINGS

Almond Pudding
Carrot Pudding
Cherry Pudding
Date Pudding
Directions for Steaming
Honey Pudding
Napkin Pudding
Noodle Pudding
Peach Pudding
Plum Pudding for Thanksgiving Day
Plum Pudding, No. 2
Prince Albert Pudding
Prune Pudding
Rye Bread Pudding
Steamed Berry Pudding

PUDDING SAUCES

Brandy Sauce
Caramel Sauce
Chocolate Sauce, Nos. 1 and 2
Cream Sauce
Foam Sauce
Fruit Sauce
Hard Sauce
Jelly Sauce
Kirsch Sauce
Lemon Sauce, Nos. 1 and 2
Prune Sauce
Vanilla Sauce or Cream
Wine Sauce, Nos. 1 and 2

FROZEN DESSERTS

Apricot Ice
Apricot Ice Cream
Banana Ice Cream
Biscuit Tortoni, Nos. 1 and 2
Cafe a la Glace
Canned Fruit, Frozen
Cherry Diplomate
Chocolate Ice Cream, Nos. 1 & 2
Coffee Ice Cream
Freezing Creams and Water Ices
Frozen Cream Cheese with Preserved Figs
Frozen Custard
Frozen Puddings, Directions
Fruit Sherbets
Lemon Ginger Sherbet
Lemon Ice
Maple Bisque
Maple Mousse
Mocha Mousse
Nesselrode Pudding
Orange Ice
Peach Ice Cream
Peter Pan Dessert
Pineapple Ice
Pineapple Ice Cream
Preparing Salt
Punch Ices
Raspberry Ice
Rum Pudding
Strawberry Ice Cream
Tutti-Frutti Ice Cream
Vanilla Ice Cream, No. 1
Vanilla Ice Cream, No. 2
Watermelon Sherbet

CANDIES AND SWEETS

Candied Cherries, Pineapple and other Fruits
Dates, Stuffed with Fondant
Dates, Stuffed with Ginger and Nuts
Divinity
Frosted Currants
Fruit Loaf
Fudge
Glace for Candies
Orange Chips
Pinoche

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