The Art of German Cooking and BakingFront matterReading editionChapter navigation31 reading sectionsGo to chapterChoose a chapter…Front matterTHE ART OF GERMAN COOKING AND BAKINGPREFACE TO REVISED EDITIONCHAPTER 1. SOUPS.CHAPTER 2. BEEF.CHAPTER 3. VEAL.CHAPTER 4. MUTTON.CHAPTER 5. PORK.CHAPTER 6. POULTRY AND GAME BIRDS.CHAPTER 7. GAME.CHAPTER 8. FISH.CHAPTER 9. HEAD CHEESE AND GELATINES.CHAPTER 10. DRESSINGS or GRAVIES.CHAPTER 11. POTATOES.CHAPTER 12. VEGETABLES.CHAPTER 13. SALADS.CHAPTER 14. EGGS.CHAPTER 15. OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE.CHAPTER 16. SAUCES.CHAPTER 17. DESSERTS.CHAPTER 18. BEVERAGES.CHAPTER 19. BREAD AND CAKES.CHAPTER 20. FILLINGS AND FROSTINGS FOR CAKES.CHAPTER 21. COOKIES.CHAPTER 22. CONFECTIONERY.CHAPTER 23. PRESERVES.SANDWICHES.CHAPTER 24. THE MENU.CHAPTER 25. COOKERY FOR INVALIDS.CHAPTER 26. MISCELLANEOUS.INDEXBeginning of this editionNext chapter →THE ART OF GERMAN COOKING AND BAKINGAll chapters and sections (31)Opening pagesFront matterOther sectionsTHE ART OF GERMAN COOKING AND BAKINGPREFACE TO REVISED EDITIONChapters1234567891011121314151617181920212223Other sectionsSANDWICHES.Chapters242526Other sectionsINDEXMrs. Lina Meier portraitMrs. Lina Meier, Teacher of Cookery, German Cooking School, Milwaukee, Wis.◇THE ART OF GERMAN COOKING AND BAKING →
