»m THE ART OF GERMAN Cookini^ and Baki ' 6EKUINE GERMAN COOKINe AND BAKING BV UNA MEIER. LIBRARY OF THE NEW YORK STATE COLLEGE OF HOME ECONOMICS CORNELL UNIVERSITY ITHACA, NEW YORK The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003575432 Cettdrer of ffi-ojokerg, ©ertnan etooltittB ^djaol, THE ART OF GERMAN COOKING AND BAKING -,, iVi. Revised and Enlarged Edition. Compiled and PnbUmh*d by Mrs. UNA MEIER, German Cooking Teacher. MILWAUKEE, U. S. A. 1922. COPYRIGHT 1922. By Mr*. UNA MEIER. Milwaukee. Wu. PREFACE TO REVISED EDITION, This cook-book coiusists of about 1,250 recipes which have been tested and prepared. It is divided into 26 Chapters, as follows: Chapter Recipes Ch'apter Recipes 1 Soups 68 16 Jams and Sauces 23 2 Beef ■. 36 17 Desserts 128 3 Veal 42 18 Beverages 29 i Mutton 32 . 19 Wheat and Rye Bread, Yeast 5 Pork 35 Cakes, Baking Powder Cakes 6 Poultry and Game Birds 56 and Tarts Ill 7 Game 25 20 Fillings and Frostlngs 27 8 Flsb 61 21 Cookies 53 9 Headcheese and Gelatines 12 22 Confectionery 20 10 Dressings or Gravies 58 23 Preserves 115 11 Potatoes 26 24 Menu 5 12 Vegetables 74 Sandwiches 8 13 Salads 47 25 Cookery for iDvallds 63 14 Eggs 15 26 Miscellaneous 12 15 Omelets, Pancakes, Waffles Noodles and Pies 58 In giving to the public this second edition I am glad to be able to, offer a revised and improved cook book. It has been my aim to improve it in every way and to make it as clear, practical and helpful as possible. The previous material has been carefully revised and changes made in the wording where it was believed that the language could 'be improved upon to make the author's meaning more clear and comprehensible. A radical change has also been made in the construction and arrangement of the pages, which I trust will be an advantage. In recognition of the friendly attitude of the great public toward my first book, I wish to say that the entire edition of about 5,ooo copies is scattered all over the country and many as- surances of appreciation have come to me. I therefore feel en- couraged to send this new edition out upon the world, knowing that it is the same excellent cook book, only improved and aug- mented, and I hope that the book will contribute materially to the happiness and attractiveness of many homes and help to solve many problems, especially for brides and beginners. Respectfully, MRS. LrlNA MEIER, Author. Milwaukee, Wis., U. S. A. Reliable Weights and Measures as used In this Book. Flour 1 Flour (sifted) 3 Flour 2 Flour 1 Sugar, granulated 2 Sugar, "A" coffee 1 % Sugar, powdered 2 % Sugar, powdered 2 Sugar, best Brown 2 Sugar, granulated, "A" or brown. 1 Butter, soft 2 Butter, soft 1 Butter, soft Lard , 2 Eggs 10, Cornstarch 3 Indian Meal 2 % Coffee, ground 4 Chocolate, sweet 3. Rice 2 Rice 2 Sago 2 Barley 4 Bread crumbs 1 Chopped meat 2 Suet 1 Nutmeg 2 Almonds 5 Figs 2 Dates 2 Raisins 2 Prunes 2 Citron 2 1 cup 2 rounded tablespoons Are equal to quart or 4 teacups 1 lb. coffee cups, level 1 lb. tablesps., well-rounded . 1 oz. teaspoonful. heaped . . % oz. measuring cups, level . . 1 lb. coffee cups, level 1 lb. coffee cups, level 1 lb. tablesps., well-rounded . 1 oz. coffee cups, level 1 lb. tablesp., well-heaped . . 1 oz. full cups, well-pressed . 1 lb. tablesp., well-rounded ..2ozs. Piece size of an egg .... 1 oz. cups 1 lb. but if quite large 9. .^. .1 lb. cups 1 lb. coffee cups, level 1 qt. cups 1 lb. grated tablespoons .... 1 oz. cups, heaped 1 lb. tablespoons 1 oz. cups, heaped 1 lb. cups 1 lb. cup, grated 2 ozs. cups, heaped 1 lb. pint 1 lb. cups 1 lb.

AI-modernized reading of the original text

THE ART OF GERMAN Cooking and Baking GENUINE GERMAN COOKING AND BAKING BV UNA MEIER. LIBRARY OF THE NEW YORK STATE COLLEGE OF HOME ECONOMICS CORNELL UNIVERSITY ITHACA, NEW YORK The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003575432 [illustration: Centner of Booksellers, German Cooking School] THE ART OF GERMAN COOKING AND BAKING -,, iVi. Revised and Enlarged Edition. Compiled and Published by Mrs. UNA MEIER, German Cooking Teacher. MILWAUKEE, U. S. A. COPYRIGHT 1922. By Mr*. UNA MEIER. Milwaukee. Wu. PREFACE TO REVISED EDITION, This cook-book consists of about 1,250 recipes which have been tested and prepared. It is divided into 26 Chapters, as follows: Chapter Recipes Ch'apter Recipes 1 Soups 68 16 Jams and Sauces 23 2 Beef ■. 36 17 Desserts 128 3 Veal 42 18 Beverages 29 i Mutton 32 . 19 Wheat and Rye Bread, Yeast 5 Pork 35 Cakes, Baking Powder Cakes 6 Poultry and Game Birds 56 and Tarts Ill 7 Game 25 20 Fillings and Frostlngs 27 8 Flsb 61 21 Cookies 53 9 Headcheese and Gelatines 12 22 Confectionery 20 10 Dressings or Gravies 58 23 Preserves 115 11 Potatoes 26 24 Menu 5 12 Vegetables 74 Sandwiches 8 13 Salads 47 25 Cookery for Invalids 63 14 Eggs 15 26 Miscellaneous 12 15 Omelets, Pancakes, Waffles Noodles and Pies 58 In giving to the public this second edition I am glad to be able to, offer a revised and improved cook book. It has been my aim to improve it in every way and to make it as clear, practical and helpful as possible. The previous material has been carefully revised and changes made in the wording where it was believed that the language could 'be improved upon to make the author's meaning more clear and comprehensible. A radical change has also been made in the construction and arrangement of the pages, which I trust will be an advantage. In recognition of the friendly attitude of the great public toward my first book, I wish to say that the entire edition of about 5,000 copies is scattered all over the country and many assurances of appreciation have come to me. I therefore feel encouraged to send this new edition out upon the world, knowing that it is the same excellent cook book, only improved and augmented, and I hope that the book will contribute materially to the happiness and attractiveness of many homes and help to solve many problems, especially for brides and beginners. Respectfully, MRS. LrlNA MEIER, Author. Milwaukee, Wis., U. S. A. Reliable Weights and Measures as used In this Book. Flour 1 Flour (sifted) 3 Flour 2 Flour 1 Sugar, granulated 2 Sugar, "A" coffee 1 % Sugar, powdered 2 % Sugar, powdered 2 Sugar, best Brown 2 Sugar, granulated, "A" or brown. 1 Butter, soft 2 Butter, soft 1 Butter, soft Lard , 2 Eggs 10, Cornstarch 3 Indian Meal 2 % Coffee, ground 4 Chocolate, sweet 3. Rice 2 Rice 2 Sago 2 Barley 4 Bread crumbs 1 Chopped meat 2 Suet 1 Nutmeg 2 Almonds 5 Figs 2 Dates 2 Raisins 2 Prunes 2 Citron 2 1 cup 2 rounded tablespoons Are equal to quart or 4 teacups 1 lb. coffee cups, level 1 lb. tablesps., well-rounded . 1 oz. teaspoonful. heaped . . % oz. measuring cups, level . . 1 lb. coffee cups, level 1 lb. coffee cups, level 1 lb. tablesps., well-rounded . 1 oz. coffee cups, level 1 lb. tablesp., well-heaped . . 1 oz. full cups, well-pressed . 1 lb. tablesp., well-rounded ..2ozs. Piece size of an egg .... 1 oz. cups 1 lb. but if quite large 9. .^. .1 lb. cups 1 lb. coffee cups, level 1 qt. cups 1 lb. grated tablespoons .... 1 oz. cups, heaped 1 lb. tablespoons 1 oz. cups, heaped 1 lb. cups 1 lb. cup, grated 2 ozs. cups, heaped 1 lb. pint 1 lb. cups 1 lb.

The art of German cooking and baking