The International Jewish Cook Book
- Subtitle
- 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.
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Table of contents
1. Front matter2. *PREFACE*3. *REMARKS*4. *RULES FOR KASHERING*5. Introductory material6. *APPETIZERS*7. *SANDWICHES*8. *SOUPS*9. *GARNISHES AND DUMPLINGS FOR SOUPS*10. *FISH*11. *SAUCES FOR FISH AND VEGETABLES*12. *SAUCES FOR MEATS*13. *FRYING*14. *ENTRÉES*15. *MEATS*16. *POULTRY*17. *STUFFINGS FOR MEAT AND POULTRY*18. *VEGETABLES*19. *TIME TABLE FOR COOKING*20. *SALADS AND SALAD DRESSINGS*21. *FRESH FRUITS AND COMPOTE*22. *MEHLSPEISE (FLOUR FOODS)*23. *CEREALS*24. *EGGS*25. *CHEESE*26. *BREAD*27. *COFFEE CAKES (KUCHEN)*28. *MUFFINS AND BISCUITS*29. *CAKES*30. *ICINGS AND FILLINGS FOR CAKES*31. *PIES AND PASTRY*32. *COOKIES*33. *DESSERTS*34. *STEAMED PUDDINGS*35. *PUDDING SAUCES*36. *FROZEN DESSERTS*37. *CANDIES AND SWEETS*38. *BEVERAGES*39. *CANNED FRUITS*40. *JELLIES AND PRESERVES*41. *JELLIES*42. *BRANDIED FRUITS*43. *CANNED VEGETABLES*44. *VEGETABLES PRESERVED IN BRINE*45. *PICKLES AND RELISHES*46. *PASSOVER DISHES*47. *INDEX*