The art of German cooking and baking

= * %o Ounce 1 Quentchen =: 1 Thimblefull 1 Vienna Pound. = 33 Lo;/i =560 Gram = * 1>4 Pound (U. S.) 1 LoiA (Vienna) = = 17^Gram = * 5^ Ounce (U. S.) 1 Vienna Pound :=: 56 Deka 1 Deka (Dekagram) =: 10 Gram Southern Germany, including Austria 1 Neuloth.. = 4 Vienna I,ott= 7 2?«feo = * 2^4 Ounces (U. S.) . 1 Unze (German Ounce) — We German Pound (Metric) = * 1A2 Troy Pound = * 30 Gram = * 1 Ounce (U. S.) 1 German Pound (ZoUpfund) =: % Vienna Pound 1 Vienna Pound = 1% German Pound 1 5.;../F./=/i,«j^/,^-((|™ (U.S.) 1 Metze =* =*3i4 Liter = 3 Quarts (U. S.) 1 [Mass 1 1 -( Quart, Quartier )■ = * i%6 Liter = 1 Quart (U. S.) 1 I. Kanne J 1 Schoppen =54 Liter = * 1 Pint (U. S.) \T%7chen{ =%Kanne =/. Liter = * 1 Pint (U. S.) The sign * means approximately. — 395 — INDEX. FTo£ixce ........,, Keliable Weigii-bB oxui '^tuxavoeoa _ . . Chapter 1, Nos. 1 — 68. SOUPS. No. Apple Soup 50 Asparagus Soup with Bouillon. 38 Barley Gruel Soup 26 " " Soup with Bouillon 25 " Soup with Bouillon.... 24 Bean-Puree Soup with Crab or Lobster Butter 34 Bean Soup with Bouillon 33 Beer Soup 49 Bouillon 1 — 2 ' ' made of Roast Bones or Meat Remnants 6 Bouillon 1 — 6 ' ' of Meat Extract 4 " Rice Soup with Tomatoes 21 Breadsticks for Bouillon 16 Butter-Dumpling Soup 8 Buttermilk Soup or Sour Milk Soup ^ 67 Cauliflower Soup with Bouillon 39 Celery Soup with Milk 41 Cheesesticks for Bouillon .... 17 Cheese Pastry 18 Chicken Bouillon to drink .... 59 " Soup 62 Chocolate Soup 55 Cold Rice Soup with Apples ... 23 Crawfish or Crab Soup with Marrow-Dumplings or Liver- Dumplings 57 Curdle Soup 14 Dumplings for Bouillon, Marrow-Dumpling Soup 7 Farina-Dumpling Soup 12 " Soup with Bouillon ... 30 Fish Soup with Fish-Dumplings 56 Flour Dumplings 19 " Soup (Wheat) 52 Fresh Vegetable Soup with Bouillon 37 Green Corn Soup with Bouillon 31 Lentil Soup 36 Liver-Dumpling Soup 9 Marrowstrips for Soup 15 Meat-Dumpling Soup 10 Milk Soup 54 Mock-Turtle Soup 44 Oatmeal Soup 32 Ox-tail Bouillon 3 Oyster Soup 58 Oysterplant Soup 68 Partridge Soup 63 Pea Soup with Bouillon 35 Pigeon Bouillon to drink 60 ^' Soup 61 Potato Soup 46 *' " with Bouillon .... 45 Red Wine Soup 48 " " " with Sago ... 65 Page. .. . 3 Page. Vi, b b _. „ No. Page. Rice Soup with Bouillon 20 10 T,' ' B " , with Milk 22 10 Rye Bread S^i)up-T„,.__ gi 20 Flour Soup — &«i Sago Soup with Bouillon 28 " " with Red Wine or Raspberry Juice 29 12 Sorrel Soup with Bouillon .... 40 • 16 Sponge-Dumpling Soup 11 7 Stirred Sponge-Dumplings .... 13 8 Sweet Barley Gruel Soup .... 27 12 Tomato Soup 42 16 " with Milk 43 17 " " with Small Meat or Potato-Dtimplings 66 25 White Wine Soup 47 18 Wild Game or Poultry Soup . . 64 24 Chapter 2, Nos. 1 — 36. BEEF. Beef Cutlets of Roastbeef 18 " Fillet Beefsteak 4 " " Roast 3 " ** Steaks with Champignons and fried Gooseliver 5 Beef Gulash 16 ' ' Hash 20 " Pot Roast 11 * ' Roulade 15 " Salad 24 ' ' with Onions 22 Boiled Beef 19 Boiled Beef Slices fried with Eggs and Onions 23 Braised Beef Slices 12 Broiled Steak of Roast Beef. . 6 Chopped German Steak or Hamburg Steak 8 Chop Suey 36 Corned Beef 30 " '* for Cooking 31 Cow Udder 29 Croquettes 25 Fillet Beefsteak for Breakfast. 10 Fried Beef Liver with Breakfast Bacon 28 Hash with Potatoes 21 Konigsberger Klops 27 Meat Pudding — How to Utilize Roast Beef. Roastbeef with Rice Covering 2 Meat Pudding No. 2 26 Pickled Beef Tongue 33 Ragout of Ox Tongue 35 Raw Beefsteak a la Tartare . . 9 Roast Beef 1 Roasted Rib-Piece 13 Smoked Corned Beef 32