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Various - "Atlantic Monthly, Volume 7, Issue 42, April, 1861"

John George Nicolay and John Hay - "Abraham Lincoln, A History, Volume 2"

Kuno Francke (Editor in Chief) - "The German Classics of The Nineteenth and Twentieth Centuries, Vol. III"

H.G. Wells - "The Food of the Gods and How It Came to Earth"

Barnes & Noble names Lynch online president? 49 mins ago
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The International Jewish Cook Book by Florence Kreisler Greenbaum

F >> Florence Kreisler Greenbaum >> The International Jewish Cook Book





*C*

Cabbage, Beet and Horseradish Relish
Belgian Red
Boiled with Carrots
Creamed, New
Filled
Fried
Red
Red, with Chestnuts and Prunes
Red, Pickled, Hungarian Style
Salad
Savoy
Savoy, with Rice
Stewed
To Boil
Cafe a la Glace
Cakes
Cakes--General Directions for Making
Cakes, To Bake
Calf's Brains, Fried
Calf's Brains, Sour
Calf's Feet, Prunes and Chestnuts
Calf's Feet, Scharf
Calf's Foot Jelly
Calfs' Hearts
Calf's Liver, Smothered in Onions
Calf's Lung and Heart, Hashed
Canapes
Candied Fruits
Candied Lemon and Orange Peel
Candies and Sweets
Canned Fruit, Frozen
Canned Fruits
General Rules
Sterilizing Jars, etc.
Canned Vegetables
Canning Fruit Baked in Oven
Canning Fruit in a Water Bath
Canning in the Preserving Kettle
Cantaloupes, Pickled
Caramel Custard
Caramel Layer Cake
Caramel Sauce
Caramel White Icing
Caraway Seed Cookies
Caraway Sauce
Cardamom Cookies
Carnatzlich (Roumanian)
Carp, Paprika
Carrot Pudding
Carrots
and Peas
Boiled with Cabbage
Compote of, Russian Style
Flemish
Lemon
Simmered
with Brisket of Beef
Cauliflower
Cream of
(Hungarian)
Pickled
Roumanian
Salad
Scalloped
Spanish
with Brown Crumbs
Caviar Canapes
Cereals
Cereals--Directions
Cereals, Laws about
Celeriac
Celeriac, Puree of
Celery,
Creamed
Cream of
Relish
Root Baskets
Root (Boiled) Salad
Sandwiches
with Chestnuts (Turkish)
Cheese
and Nut Sandwiches
Balls
Bread
Cake
Cake, Covered
Cake, Hungarian
Cottage
Fondue
Pie
Pot
Salads
Souffle
Straws
Timbals
with Macaroni
Cherries
Brandied
Candied
for Pies
Pickled
Preserved
Spiced
Cherry Bounce
Brandy
Cake
Conserve
Diplomate
Marmalade
Pie
Pudding
Roley Poley
Soup
Syrup
Chestnut Pudding
Puree
Salad
Sandwiches
Stuffing
Torte
Chestnuts and Prunes
and Raisins
Boiled
Roasted
with Celery (Turkish)
Chicken a la Italienne
a la Sweetbread
Boiled, Baked
Broiled Spring
Broth
Casserole
Curry
Fricassee
Fricassee, with Noodles
Fried Spring
Jellied
Liver Paste
Livers
Paprika with Rice
Pressed
Roast
Salad
Salad for Twenty People
Sandwiches
Sandwiches with Mayonnaise
Smothered
Soup
Stuffed (Turkish Style)
Tamales, Home-made
To Truss
Turkish Style
with Rice
with Spaghetti en Casserole
Chiffonade Salad
Chilli Con Carne
Chilli Sauce
Chocolate Brod Torte
Cake
Coffee Cake
Cookies
Cornstarch Pudding
Custard
Eclairs
Glazing
Hot
Ice Cream
Iced
Icing, Unboiled
Layer Cake
Nectar
Sauce
Syrup
Torte
Chow-Chow
Chrimsel
Cinnamon Cake
Cinnamon Sticks
Citron Cookies
Citron Preserves
Claret Cup
Cocoa, Breakfast
Cocoa, Reception
Cocoanut, Cornflake Kisses
Icing
Kisses
Layer Cake
Lemon Pie
Pie
Pudding
Cod, Fish Balls
Cod, Fresh, or Striped Bass
Coffee
Boiled
Cake, a Cheap
Cake, French
Cake, German
Cake, Quick
Cakes (Kuchen)
Filling
Filtered
for Twenty People
French
Ice Cream
Iced
Turkish
Cold Sour Soup
Compotes and Fresh Fruits
Consomme
Cookies
Cordial
Corn, Canned
Cream of, Soup
and Potatoes
Fritters
Green, Tomatoes and Cheese
Muffins
off the Cob
on the Cob
Preserved in Brine
Pudding
Relish
Cornmeal Mush
Cornmeal Pudding
Crab-apple Jelly
Crab-apples, Pickled
Crackers and Cheese
Cranberry Jelly
Cranberry Sauce
Cranberries, Stewed
Cream Filling
Layer Cake
Mustard Sauce
Pie
Puffs
Sauce
Soup
Soups, How to Make
Wine Soup
Croquante Cakes
Croquettes, Directions
Calf's Brains
Cauliflower
Chicken
Eggplant (Roumanian)
Meat and Boiled Hominy
of Fish
Peanut and Rice
Potato
Rice
Sweetbread
Sweet Potato
Veal
Croutons
Crullers
Crumb, Dressing
Cucumber Salad
Fried
in Oil
Sauce
Spiced
Stuffed
Cup Cake
Currant Float
Currant Jelly
Currants
Currants, Frosted
Curry Sauce
Custard, Boiled
Cup, for Six
Egg
Pie


*D*

Damson Jam
Damson Plums, Preserved
Dandelions
Date
and Fig Sandwiches
Cake
Macaroons
Pudding
Stuffed
Stuffed with Fondant
Torte
Dates, Stuffed with Ginger and Nuts
Delicious and Nourishing Summer Drink
Delicious Appetizer
Delicious Cream Cheese
Delicious Mustard Pickle
Dessert with Whipped Cream
Desserts
Deviled Brains
Deviled Eggs with Hot Sauce
Deviled Tongue Sandwiches
Dill Pickles for Winter Use
Dill Pickles, Small
Dimpes Dampes
Divinity
Dobos Torte
Dominoes
Dough for Coffee Cake
Dough for Open-face Pies
Dough for Schalet
Doughnuts
Doughnuts, French
Drawn Butter, Sauce
Dressing, Boiled
Dressings for Salads
Dried Fruits
Drop Biscuits
Duck
Duck Fat, to Render
Duck Roast
Duck a la Mode in Jelly
Dumplings and Garnishes for Soups
Dumplings,
Apple
Boiled Apple
Calf's Liver
Drop
Farina
for Cream Soups
for Stew
Huckleberry
Peach
Pear
Potato
Dutch Stuffed Monkeys


*E*

Early Fall Vegetables, Preserved in Brine
Egg and Olive Sandwiches
Egg
Appetizer
Barley
Custard
Drop (Einlauf)
Dumplings for Soup
Eggless, Butterless, Milkless Cake
Eggless Ginger Gems
Eggless Gingerbread with Cheese
Egg
Marmalade
Nog
Rarebit
Sandwiches
Wine, Cold
with Tomato
Yolks, to Keep
Eggplant
and Baked Tomato
Baked
Broiled
Fried
Fried in Oil, Turkish Style
Roumanian
Salad (Roumanian)
Salad, Turkish Style
Eggs
a la Mexicana
Baked
Baked in Rice
Baked with Cheese
Baked with Tomatoes
Boiled
Curried
en Marinade
Fricasseed
Fried
Piquant
Poached or Dropped
Poached in Tomato Sauce
Poached with Fried Tomatoes
Scalloped
Scalloped Fleischig
Scrambled
Scrambled, with Brains
Scrambled with Sausage
Spanish
Stuffed
To Preserve
with Cream Dressing
Einlauf, Egg Drop
Enchiladas
Entrees
Erbsen Lievanzen


*F*

Farina
Pudding, with Peaches
Soup
Farsole
Farsole Dulce
Fat, to Render
Fig and Date Sandwiches
Dessert
Filling
Sandwiches
Sauce
Figs,
Pickled
Preserved
Stuffed
Filled Butter Cakes
Filled Lemons
Filling for Chrimsel
Finnan Haddie
Finnan Haddie and Macaroni
Fish
Baked
Baked, Turkish Style
Boiled
Broiled
Chowder
English Lemon Stewed
Filled, Turkish Style
Frying
Frying, Jewish Method
Lemon
Marinirte
Piquant
Roe, Scalloped
Salad
Salad for Twenty People
Sandwiches
Sauted
Scalloped
Stock
Sweet and Sour
Sweet Sour
Sweet Sour, with Wine
to Bone
to Clean
to Open
to Skin
with Garlic
with Horseradish Sauce
with Sauerkraut
Floating Island
Flour
Balls, Boiled with Almonds for Soup
Brown, Soup
Foods
Flounders, Baked
Foam Sauce
Foam Torte
Freezing Creams and Water Ices
French Dressing
French Pancakes
French Puffs
French Prunes in Cognac
Fritada
Fritter Batter
Fritter Beans
Frosting, Instantaneous
Frosting, Plain
Frozen Cream Cheese, with Preserved Figs
Custard
Desserts
Puddings, Directions
Fruit and Nut Salad
Cake
Drinks
Juices
Loaf
Punch for Twenty People
Salad
Sauces
Sherbets
Soup
Syrups
Tartlets
Wheels
Fruits, Fresh
Frying, Directions for
Fudge


*G*

Gaenseklein
Gansleber in Sulz
Gansleber Puree in Sulz
Garlic, Sauce
Garnishes and Dumplings for Soups
Gefillte Fisch
Gefillte Fisch with Egg Sauce
Gefillte Milz (Milt)
German Hazelnut Torte
German Pancakes
German Puffs
Geroestete Fervelehen
Geschundene Gans
Gewetsh (Servian)
Giblets
Gingerbread
Ginger Wafers
Glace for Candies
Glueh
Gluten Gems
Gold Cake
Golden Buck
Goose Cracklings (Grieben)
Breast, Roast
Fat, to Render
Liver
Liver Aspic
Liver with Glaced Chestnuts
Liver with Mushroom Sauce
Meat Preserved in Fat
Minced, Sandwiches
Minced, Hungarian Style
Neck, Stuffed
Neck, Stuffed, Russian Style
Roast
Smoked
Stewed Piquant
Gooseberries, Canned
Gooseberry Relish
Goulash, Hungarian
Russian
Grafton Cake, Layers and Small Cakes
Graham Muffins
Grape Conserve
Jelly
Pie
Preserves
Grapefruit
Cocktail
Salad
Grapes, Spiced
Grated Apple Pie
Grated Apple Pudding
Green Kern Soup
Green-tree Layer Cakes and Icing
Griddle Cakes
Grieben
Grimslich


*H*

Hamburger Steak
Hard Sauce
Hash, Baked
Hasty Pudding
Hecht (Pickerel)
Herring, Chopped
Chopped, Baked
Cream of, Soup, Russian style
Marinirte
Salad
Salt
Soused
Stuffed
Hesterliste
Hickory Nut Macaroons
Hollandaise Sauce
Hominy
Honey Cakes
Honey Corn Cakes
Honey Pudding
Horseradish and Beet Relish
Horseradish Sauce
How to Set the Talk for the Seder Service
Huckleberry Cake
Compote
Pie
Pudding
Hungarian Almond Cookies
Hungarian Fruit Salad
Hungarian Goulash
Hungarian Vegetable Salad
Hurry Ups (Oatmeal Cookies)
Husk Tomatoes, Pickled


*I*

Ice-box Cake
Icing, Boiled
Icing, Unboiled
Icings and Fillings for Cakes
Imberlach
Imitation Pate de Foi Gras
Irish Stew


*J*

Jellies and Preserves
To Cover Jelly Glasses
To Test Jelly Made at Home
Jelly Roll
Jelly Sauce
Johnnie Cake
Julienne Soup


*K*

Kaffee Kuchen (Cinnamon)
Kal Dolmar
Kale
Kartoffel Kloesse
Kedgeree
Kentucky Chrimsel
Kimmel Sauce
Kindel
Kindlech
Kirsch Sauce
Kischkes
Kischkes, Russian Style
Knoblauch, Sauce
Koch Kaese (Boiled Cheese)
Koenig Kuchen
Kohl-rabi
Kohl-rabi with Breast of Lamb
Kolatchen
Kraus-gebackenes
Kremslekh
Kreplech, Cheese
Kreplech, Force-meat for
Kreplech or Butterflies
Krosphada
Kugel
Apple
Kraut
Matzoth
Noodle
Pear
Rice
Scharfe
Shabbas


*L*

Lady Fingers
Lamb and Macaroni
Lamb, Breast of, with Kohl-rabi
Lamb Chops
Lamb Stew (Tocane)
Lamplich
Leaf Puffs
Leberknadel
Lebkuchen
Lebkuchen, Old-fashioned
Leek Soup
Left-over Meat
Left-over Cereals
Lekach
Lemon Cake
Cream Filling
Extract
Ginger Sherbet
Ice
Jelly for Layer Cake
Peel
Pie
Preserves
Puffs
Sauce for Puffs
Sauce
Tart (Fleischig)
Lemonade, Egg
in Large Quantities
Maraschino
Milk
Pineapple
Quick
Lentil, Cream of Soup
Sausages
Soup
Lentils, Baked
Lettuce
Boiled
Cream of Soup
Dressing for
Salad
Sandwiches
Lima Bean Salad
Lima Beans, Green
Linser Tart
Linzen (Lentil) Soup
Linzen, Sweet Sour
Linzer Torte
Little French Cakes
Liver, Kloesse
Loaf, Cocoanut Cake


*M*

Macaroni, Baked with Cheese
Boiled
Savory
with cheese
Macaroon Island
Tarts
Mackerel, Baked
Boiled, Salt
Broiled, Salt
Salad
Salt, Broiled
Macrotes
Maitre d'Hotel Butter
Maitre d'Hotel Sauce
Mamouras (Turkish)
Mandel Torte
Mandelchen
Maple Bisque
Mousse
Sugar Icing
Maraschino Lemonade
Marble Cake
Marinirte Fish
Marmalades--Directions
Marmelitta
Marrow Bones
Marrow Dumplings
Marshmallow Filling
Marshmallow Salad
Matrimonies
Matzoth Charlotte
Dipped in Eggs
Eirkuchen
Kleis
Kleis, Filled
Meal Cake
Meal Kleis
Meal Macaroons
Meal Noodles
Plum Pudding
Scrambled
Shalet
Spice Cake
with Scrambled Eggs
Mayonnaise Colored
Dressing
Especially for Salmon
of Flounder
of Whole Tomatoes
White
with Whipped Cream
Meat Chopped, with Raisins (Roumanian)
Dressing for Poultry
Olives
Pie
Substitutes
Meats
Mehlspeise (Flour Foods)
Melange
Merber Deck
Merber Kuchen
Merber Teig
Meringue, to Make and Bake
Milk and Cheese, Soup
Milk or Cream Soup
Milk, Clabbered
Milt, Stewed
Mina, Turkish
Mince Pie
Mint Sauce
Mirlitious
Mixed Pickles and Dressing
Mocha Frosting
Mocha Mousse
Mocha Torte
Mock Cherry Pie
Chilli Con Carne
Duck
Fish Chowder
Mince Pie
Olives
Turtle Soup
Whipped Cream Filling
Mohn Cakes, Small
Plaetzchen
(Poppy Seed) Roley Poly
Wachtel
Mohntorte
Mohntorts
Monterey Salad
Mother's Delicious Cookies
Mother's Dill Pickles
Muffins
Muffins and Biscuits
Mulled Wine
Mulligatawny Soup
Mushroom and Barley Soup
Mushroom Catsup
Mushroom Sauce
Mushrooms Broiled
Creamed
Fresh, with Eggs
Sauted
Scalloped
Muskmelons
Muskmelons, Pickled
Mustard Dressing
Pickles
Sardine Paste for Sandwiches
Sauce
Mutton Broth
Breast of, Stewed with Carrots
Chops
Curried
Roast with Potatoes
Stuffed Shoulder


*N*

Nahit (Russian Peas)
Napf Kuchen (Bunt)
Napkin Pudding
Neapolitan Jelly
Salad
Nesselrode Pudding
Niagara Salad
Noodle Puffs
Pudding
Soup
Noodles
and Apples
and Mushrooms
Broad
for Soup
Milk
Scalloped, and Prunes
with Butter
with Cheese
Nut Cake
Honey Cake
Nutmeg Cakes (Pfeffermiesse)
and Cheese Relish
and Raisin Sandwiches
Icing
Loaf
Roast
Salad


*O*

Oatmeal, Cold
Cookies
Porridge
with Cheese
Okra, Boiled
Gumbo (Southern) Soup
Old-fashioned Hamburger Cookies
Old-fashioned Molasses Cookies
Olive Sandwiches
Sauce
Omelet
Corn
Cheese
Herb
Rum
Souffle
Spanish
Sweet
Sweet Almond
Sweet, for One
White Sauce
One-Egg Cake
Onion, Boiled
Chopped, and Chicken Fat
Pickled
Sauce
Scalloped
Soup
Orangeade
Orange Cake
Chips
Fritters
Ice
Icing
Marmalade
Oranges
Oxtail Soup
Oxtails, Braised
Oyster Plant--Salsify


*P*

Palestine Soup
Pancakes, Fritters, etc.
Paprika Carp
Parsnips
Parve Cookie and Pie Dough
Parve Cookies
Passover Dishes
Pea, Dried, Fritters
Dried, Soup
Green, Puree
Green, Soup
Puree
Split, Soup (Milchig)
Peas and Carrots
Green
Green and Pfaervel
Green, and Rice
Sugar
Peach Butter
Cocktail
Compote
Cream Pie
Cream Tarts
Ice Cream
Kuchen
Pie
Pudding
Short Cake
Syrup
Peaches
Brandied
Canned
Pickled
Preserved
Scalloped
Pears, Canned
Brandied
Compote of
Gingered
Pickled
Pecan Nut Macaroons
Pepper and Cheese Salad
Mangoes
Salad
Peppers, Green
Green, Broiled
Green, for Salad
Green, Stuffed with Vegetables
Stewed
Stuffed
Stuffed with Meat
Stuffed with Nuts
Sweet Green, and Cheese
Pesach Borsht
Pesach Cake with Walnuts
Peter Pan Dessert
Pfaervel
and Green Peas
Grated Egg for Soup
Fleischig
Piccalilli
Pickerel
Pickle for Salmon
Sauce
Pickles and Relishes
Pie Crust
Fleischig
Merber Teig
Pies and Pastry
Pigeon Pie
Soup
Pigeons, Nest or Squabs
Pike with Egg Sauce
Pilaf
(Turkish Style)
(Russian Style)
Pineapple
and Banana Cocktail
Candied
Canned
Compote
Fritters
Ice
Ice Cream
Pie
Preserved
Souffle
Pinoche
Piquante Fish
Piquante Sauce
Pistachio Cream
Plaetchen
Plain Bunt
Plain Wafers
Plum Conserve
Knoedel (Hungarian)
Pie
Pudding
Pudding for Thanksgiving Day
Plums, Canned
Pickled
Spiced German
Sweet Potatoes and Meat
Poached Egg Sandwiches
Pocket Books
Polenta
Polish Salad
Popovers
Poppy Seed Cookies
Potato Balls with Parsley
Boiled, Pudding
Cake
Cakes
Croquettes
Flour Noodles
Flour Pudding
Flour Sponge Cake
Grated Irish, for Soup
Marbles
Noodles
Pancakes
Plum Knoedel (Hungarian)
Pudding
Puff
Puff, Bohemian
Ribbon
Salad
Soup
Stuffing
Surprise
Potatoes
and Corn
and Pears
au Gratin
Baked
Boiled
Boiled in their Jackets
Creamed
Curried
for Twenty People
French Fried
German Fried
Hashed Brown, Lyonnaise
(Hungarian Style)
Imitation New
Mashed
New
Roast
Saratoga Chips
Scalloped
Stewed
Stewed with Onions
Stewed, Sour
Stuffed
with Caraway Seeds
Poultry
to Clean
to Dress
to Stuff
Pound Cake
Prepared Mustard
Preparing Salt for Freezing Creams
Preserved Fruit
Prince Albert Pudding
Prune and Raisin Pie
Custard
Fresh, Cake
German, Butter
Kuchen
Pie
Pudding
Sauce
Souffle
Whip
Prunes
and Chestnuts
Baked
Steamed
Stewed
Stuffed
without Sugar
Pudding a la Grande Belle
Sauces
Puff Paste
Pumpkin Pie
Punch Ices
Purim Cakes
Krapfen
Puffs


*Q*

Queen Bread Pudding
Queen Fritters
Queen of Trifles
Quick Bernaise Sauce
Quince Cheese
Jelly
Quinces, Canned
Brandied
Jellied
Preserved


*R*

Radish Preserves, Russian Style
Radishes
Raisin Compote
Sauce
Stuffing
Wine, No. 1
No. 2
Raisins and Chestnuts
Ramekins of Egg and Cheese
Raspberry and Currant Jelly
Cocktail
Ice
Jam
Jelly
Vinegar
Raspberries
and Currants
and Currants, Canned
Canned
Compote of
Red Mullet in Cases
Red Pepper Canapes
Red Raspberry Float
Redsnapper with Tomato Sauce
Red Wine Soup
Rendered Butter
Rhubarb and Orange Marmalade
Baked
Canned
Canned, Ready for
Use
Pie
Pudding
Sauce
Rice and Cheese
and Green Peas
and Nut Loaf
Baked
Boiled
Boiled, with Pineapple
Broth
Custard
in Milk
Muffins
Pancakes or Griddle Cakes
Pudding
Steamed
Sweet
with Grated Chocolate
with Tomatoes
Rolls
Cinnamon
Crescent
French
Rosel, Beet Vinegar
Rothe Gritze
Rum Pudding
Rum Sauce
Russian Dressing
Fish Cakes
Fruit Salad
Goulash
Iced Tea
Punch Torte
Salad
Tea Cakes
Rye Bread Pudding
Rye Bread Torte
Rye Flour Muffins


*S*

Sago
Pudding with Strawberry Juice
Salad Dressings
Salads, Directions for Making
Green
to Marinate
Salmon and Brown Bread and Caviar Sandwiches
Creamed
Cutlet
Loaf
Salad
Sandwiches
Salsify, Scalloped
Oyster Plant
Salt Pickles
Salted Almonds
Salted Peanuts
Salzgurken
Sand Torte
Sandwiches
Saratoga Chips
Sardellen
Sardellen, or Herring Sauce
Sardine Canapes
Sardine Sandwiches
Sauces for Fish and Vegetables
Sauces for Meats
Sauerbraten
Sauerkraut
and Brisket of Beef
Boiled
Sauted Corn Meal Mush
Savarin
Schalet (Shabbas Soup)
Apple, No. 1
Apple, No. 2
Carrot
Noodle
Potato
Seven Layer
Schnecken
Schwem Kloesse
Senfgurken
Shad, Baked
Shad Roe
Shavings
Sherry Cobbler
Slaitta (Roumanian)
Slaw, Cold
Cold, Dressing for
Hot
Smelts, Boned, Sauted
Snip Noodles, Fried
Snowballs
Snowflakes
Soap, to Make
Soda Cream
Sole, Fillet of
Sole with Wine (French Recipe)
Soup Meats
Soup Stock, Directions
White
Soups
Sour Cream Dressing
Cream Kolatchen
Milk Biscuits
Milk Cookies
Milk Pancakes
Milk Soup
Soup (for Purim)
Spatzen
Spaghetti
Spaghetti and Meat
Spanish Onion Rarebit
Liver
Pie
Rice
Sauce
Spaetzlen or Spatzen
Spatzen
Spice Cake
Spice Roll
Spinach
Fleischig
Soup
with Cream Sauce
Springele
Sponge Cake
Cakes, Small
Dumplings
Squab en Casserole
Squabs or Nest Pigeons
Broiled
Squash Fritters
Stewed
Salad (Turkish Style)
Steamed Berry Pudding
Steamed Puddings
Stollen
Strawberries
a la Bridge
and Pineapple Preserves
Canned
in the Sun
Preserved
Strawberry Cocktail
Dessert
Ice Cream
Jelly
Pie
Sherbet
Shortcake with Matzoth Meal
Shortcake, Biscuit Dough
String Bean Salad
Striped Bass
Strudel aus Kalbslunge
Almond
Apple
Cabbage
Cherry
Mandel
Quark (Dutch Cheese)
Rahm
Rice
Succotash
Suet Pudding with Pears
Sugar Cookies
Sugar Syrup
Sulz
Sulze von Kalbsfuessen
Sunshine Cake
Sweetbread Salad
Saute with Mushrooms
Sweetbreads
Glace; Sauce Jardiniere with Spaghetti
Stewed
Sweet Entree of Ripe Peaches
Sweet Pickles
Sweet Potato Pie
Sweet Potato Pudding
Sweet Potatoes and Apples
Boiled
Candied
Fried
French Fried
Plums and Meat
Roast
Roast with Meat
Swiss Chard
Swiss Creamed Fish


*T*

Tapioca
Tapioca Custard
Tartare Sauce
Tartlets
Tea
Tea Cakes, Russian
Tea Rolls
Tea, Russian Style
Teiglech
Teufelsgurken
Time Table for Baking Cakes
for Boiling Meats
for Boiling Vegetables
for Broiling Meats
for Canning Vegetables
for Roasting Meats
Tipsy Pudding
Toast, Buttered
Cinnamon, for Tea
Milk or Cream
Toasted Cheese Sandwiches
Tocane, Lamb Stew
Tomato, Baked with Eggplant
Catsup
Cream of
Custards
Green, Pickle
Green or Yellow Plum, Preserves
Puree
Salad (French Dressing)
Sauce
Sauce (Chilli)
Soup
Soup with Rice
Tomatoes,
Canned, Stewed
Creole
Eggs and Cheese, Hungarian Style
Green Dill
Fried
Fried Green
Ripe
Scalloped
Stewed
Stuffed
Stuffed, Cheese Salad
Stuffed, Salad
with Rice
Yellow, Stuffed
Tongue,
Boiled (Sweet and Sour)
Filled
Pickled Beef
Sandwiches
Smoked
Smothered
Topfa Dalkeln (Cheese Cakes)
Tripe a la Creole
Tripe, Family Style
Trout, Boiled
Tscholnt (Shabbas Soup)
Tchorba (Turkish Scrap)
Tsimess
Turkey, Roast
Neck, Stuffed Turkish
Style
Soup
Turnip Soup
Turnips
Boiled
Hashed
Tutti-Frutti
Tutti-Frutti Ice Cream


*U*

Ueberschlagene Matzoth
Unfermented Grape Juice
Utensils for Jelly Making


*V*

Vanilla Cookies
Extract
Ice Cream
Sauce
Veal, Breast of, Roasted
Fricasseed, with Cauliflower
Loaf
Roast
Salad
Sandwiches
Shoulder or Neck, Hungarian Style
Soup
Stewed
Stuffed Shoulder of
Sweetbreads, Fried
Vegetable Fritters
Hash
Meat Pie
Soup
Soup (Milchig)
Vegetables
Directions for Canning
General Remarks
Vienna Pastry for Kipfel
Vienna Prater Cake
Vienna Sausage
Vinegar Pie
Vinaigrette Sauce


*W*

Waffles, One-Egg
Waffles, Three-Egg
Waldorf Salad
Walnut Macaroons
Walnut Torte
Water-Lily Salad
Watermelon Pickle
Sherbet
Watermelons
Wedding Cake
Welsh Rarebit
Wheat Cereals
Wheat Muffins
Whipped Cream
Whipped Cream Pie
White Cake
Caviar
Fondant
Sauce (for Vegetables)
Wiener Braten (Vienna Roast)
Kartoffel Kloesse
Kipfel
Studenten Kipfel
Windbeutel
Wine Sauce
Winter Jelly


*Y*

Yeast
Home-made
Kranz
Yom-Tov Soup


*Z*

Zuemimo Sauce
Zwieback
Anise
Torte
Zwiebel Matzoth
Zwiebel Platz



*TABLE OF WEIGHTS AND MEASURES*

All measurements should be made level.

2 gills = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
16 ounces = 1 pound
8 quarts = 1 peck
4 pecks = 1 bushel
60 drops = 1 teaspoon
4 saltspoons = 1 teaspoon
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
4 tablespoons = 1 wine-glass
2 tablespoons of butter,
sugar, salt = 1 ounce
4 tablespoons of flour = 1 ounce
16 tablespoons = 1 cup
4 cups of flour = 1 pound
2 cups of solid butter = 1 pound
2 cups of granulated sugar = 1 pound
3 cups of corn meal = 1 pound
2-2/3 cups of powdered sugar = 1 pound
2-2/3 cups of brown sugar = 1 pound
2 cups of solid meat = 1 pound
1 cup of shelled almonds = 1/4 pound
1 cup of raisins or currants = 6 ounces
1 cup of cornstarch = 1/4 pound
10 unbroken hen's eggs = 1 pound
Butter, size of an egg = 2 ounces

*MEASUREMENT OF FOOD MATERIALS*

The success of a recipe is often due to exactness in measuring
ingredients, as well as to the care with which directions are followed.

The recipes in this book have been compiled in accordance with the Table
of Standard Measurements, which is generally followed by expert cooks.
Experienced cooks can measure by sight, but those less expert need
definite guides. The Table of Weights and Measures will be found on the
inside front cover.

Dry ingredients, such as flour, sugar, spices and soda, should be sifted
before measuring. Sift lightly into the bowl, dip the spoon into it,
lift it slightly heaped, and then _level_ it by sliding the edge of a
knife across the top of the spoon. Do not level by pressing it.

To measure one-half spoonful, fill and level the spoon, then divide in
halves, _lengthwise_; for quarter-spoonfuls, cut the halves crosswise.

A cupful is an _even_ cup, leveled off, _not_ shaken down. Accurate
portions of the cup may be found by using the special measuring cups,
with thirds and fourths indicated.

The tablespoons, dessert and teaspoons used in measuring, should be of
the regulation sizes, made of silver. The cup should be the regulation
half-pint cup. These cups can be had in glass, tin, granite and aluminum
ware; the measuring spoons (all sizes) in aluminum ware.

A spoonful of liquid is a spoon filled to the brim.

A tablespoon of melted butter should be measured _after_ melting.

A spoonful of butter, melted, should be measured _before_ melting.