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 Canapés
Anchovy Canapés with Tomatoes
Black Olives
Brain (Appetizer)
Canapés--How to Make
Caviar Canapés
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 Canapés
Salted Almonds
Salted Peanuts
Sardellen
Sardine Canapés
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
Consommé
Cream Soup
Cream Soup--How to Make
Cream of Almond
Cream of Asparagus
Cream of Cauliflower
Cream of Celery
Cream of Corn
Cream of Herring (Russian Style)
Cream of Lettuce
Cream of Lentil
Cream of Tomato
Cream Wine
Dried Pea
Farina
Fish Chowder
Fruit
Green Kern
Green Pea
Green Pea Purée
Julienne
Leek
Lentil (Linzen) No. 1
Lentil (Linzen) No. 2
Milk
Milk and Cheese
Mock Fish Chowder
Mock Turtle
Mulligatawny
Mushroom and Barley
Mutton Broth
Noodle
Okra Gumbo (Southern)
Onion
Oxtail
Pigeon
Potato
Potato (Fleischig)
Red Wine
Rice Broth
Schalet or Tscholnt (Shabbas Soup)
Sour Milk
Sour Soup (for Purim)
Soup Stock, Directions
Spinach
Split Pea (Milchig)
Tchorba (Turkish)
Tomato
Tomato with Rice
Turkey
Turnip
Veal
Vegetable
Vegetable (Milchig)
White Stock
GARNISHES AND DUMPLINGS FOR SOUPS
Baking Powder
Croutons
Drop
Dumplings for Cream Soups
Egg
Egg Custard
Egg Drop (Einlauf)
Farina
Flour Balls with Almonds
Force-meat for Kreplech
Fritter Beans
Grated Irish Potato
Kreplech or Butterflies
Liver Kloesse
Noodles
Pfärvel or Grated Egg
Plaetchen
Schwem Kloesse
Spatzen
Sponge
FISH
Baked--Directions
Baked Bass à la Wellington
Baked Black Bass
Baked Chopped Herring
Baked Fish--Turkish Style
Baked Flounders
Baked Mackerel
Baked Shad
Boiled--Directions
Boiled Salt Mackerel
Boiled Trout
Boned Smelts, Sautéd
Broiled--Directions
Broiled Salt Mackerel
Cod Fish Balls
Cream Salmon
Croquettes of Fish
Directions:
How to Bone
How to Clean
How to Open
How to Skin
Filled Fish--Turkish Style
Fillet of Sole à la Creole
Fillet of Sole à la Mouquin
Finnan Haddie
Finnan Haddie and Macaroni
Fish for Stock
Fish with Garlic
Fish with Horseradish Sauce
Fish with Sauerkraut
Fresh Cod or Striped Bass
Fritada
Frying Fish--Jewish Method
Frying Fish--Another Method
Gefillte Fisch
Gefillte Fisch with Egg Sauce
Hecht (Pickerel)
Kedgeree
Lemon Fish
Marinirte
Marinirte Herring (Pickled)
Paprika Carp
Pickle for Salmon
Pike with Egg Sauce
Piquant
Remarks and Directions
Redsnapper with Tomato Sauce
Russian Fish Cakes
Salmon Cutlet
Salmon Loaf
Salt Herring
Sautéd--Directions
Scalloped, No. 1
Scalloped, No. 2
Scalloped Fish Roe
Shad Roe
Soused Herring
Stuffed Herring
Sweet and Sour
Sweet Sour
Sweet Sour with Wine
Swiss Creamed Fish
Turkish Sauces for Fish
Agristoga
Ahilado
Zuemimo
SAUCES FOR FISH AND VEGETABLES
General Remarks
Anchovy
Bernaise
Cream Mustard
Cucumber
Curry
Drawn Butter
Hollandaise
Maître d'Hôtel Butter
Mustard
Pickle
Piquante
Quick Bernaise
Sardellen or Herring
Spanish
Tartare
Tomato
Vinaigrette
White (for Vegetables)
SAUCES FOR MEATS
Apple
Bordelaise
Brown
Caraway
Cranberry
Garlic
Horseradish, No. 1
Horseradish, No. 2
Kimmel
Knoblauch
Lemon
Maître d'Hôtel
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
ENTRÉES
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 à la Sweetbread
Croquettes--Directions
Croquettes of Calf's Brains
Croquettes of Fish
Deviled Brains
Eggplant Croquettes (Roumanian)
Filled Tongue
Gansleber in Sulz
Gansleber Purée in Sulz
Gefillte Milz (Milt)
Goose Liver
Goose Liver Aspic
Goose Liver with Glacéd 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 Glacé
Sweetbread Sauté with Mushrooms
Sweet Potato Croquettes
Tripe à 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 à la Italienne
Chicken Paprika with Rice
Chicken with Rice
Chicken with Spaghetti en Casserole
Chicken--Turkish Style
Chili Con Carne
Duck
Duck à 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, Purée of
Celery, Creamed
Celery with Chestnuts (Turkish)
Chestnuts, Boiled
Chestnuts with Celery (Turkish)
Chestnuts and Prunes
Chestnut Purée
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 Purée
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 Pfärvel
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, Sautéd
Nahit (Russian Peas)
Nut Loaf
Nut Roast
Okra, Boiled
Onions, Boiled
Onions, Scalloped
Oyster-plant--Salsify
Parsnips
Pea Purée
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 Purée
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