The Art of German Cooking and Baking
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- Revised and Enlarged Edition
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Table of contents
1. Front matter2. THE ART OF GERMAN COOKING AND BAKING3. PREFACE TO REVISED EDITION4. CHAPTER 1. SOUPS.5. CHAPTER 2. BEEF.6. CHAPTER 3. VEAL.7. CHAPTER 4. MUTTON.8. CHAPTER 5. PORK.9. CHAPTER 6. POULTRY AND GAME BIRDS.10. CHAPTER 7. GAME.11. CHAPTER 8. FISH.12. CHAPTER 9. HEAD CHEESE AND GELATINES.13. CHAPTER 10. DRESSINGS or GRAVIES.14. CHAPTER 11. POTATOES.15. CHAPTER 12. VEGETABLES.16. CHAPTER 13. SALADS.17. CHAPTER 14. EGGS.18. CHAPTER 15. OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE.19. CHAPTER 16. SAUCES.20. CHAPTER 17. DESSERTS.21. CHAPTER 18. BEVERAGES.22. CHAPTER 19. BREAD AND CAKES.23. CHAPTER 20. FILLINGS AND FROSTINGS FOR CAKES.24. CHAPTER 21. COOKIES.25. CHAPTER 22. CONFECTIONERY.26. CHAPTER 23. PRESERVES.27. SANDWICHES.28. CHAPTER 24. THE MENU.29. CHAPTER 25. COOKERY FOR INVALIDS.30. CHAPTER 26. MISCELLANEOUS.31. INDEX