The art of German cooking and baking

428 Pages·1922·9.364 MB·German

by  Meier, Lina Wachtelborn

»m
THE ART OF GERMAN
'
and Baki
Cookini^
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.
Compiledand PnbUmh*d by
UNA
Mrs. 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 WheatandRyeBread,Yeast
5 Pork 35 . Cakes,BakingPowderCakes
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.
Theprevious 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 bean 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.
Are
equalto
Flour 1 quart or 4 teacups 1 lb.
Flour (sifted) 3 coffee cups, level 1 lb.
Flour 2 tablesps., well-rounded .1 oz.
Flour 1 teaspoonful. heaped . . % oz.
Sugar, granulated 2 measuring cups, level . .1 lb.
Sugar, "A" coffee 1% coffee cups, level 1 lb.
Sugar, powdered 2% coffee cups, level 1 lb.
Sugar, powdered 2 tablesps., well-rounded .1 oz.
Sugar, best Brown 2 coffee cups, level 1 lb.
Sugar,granulated, "A" or brown. 1 tablesp., well-heaped . .1 oz.
Butter, soft 2 full cups, well-pressed .1 lb.
Butter, soft 1 tablesp., well-rounded ..2ozs.
Butter, soft Piece size of an egg....1 oz.
Lard , 2 cups 1 lb.
Eggs 10, but if quite large 9. .^. .1 lb.
Cornstarch 3 cups 1 lb.
Indian Meal 2% coffee cups, level 1 qt.
Coffee, ground 4 cups 1 lb.
Chocolate, sweet 3. grated tablespoons ....1 oz.
Rice 2 cups, heaped 1 lb.
Rice 2 tablespoons 1 oz.
Sago 2 cups, heaped 1 lb.
Barley 4 cups 1 lb.
Bread crumbs 1 cup, grated 2 ozs.
Chopped meat 2 cups, heaped 1 lb.
Suet 1 pint 1 lb.
Nutmeg 2 cups 1 lb.
Almonds 5 medium-sized 1 oz.
Figs 2 cups 1 lb.
Dates 2 cups 1 lb.
Raisins 2 cups 1 lb.
Prunes 2 cups 1 lb.
Citron 2 cups, heaped 1 lb.
1 cup 4 ozs.
2 rounded tablespoons 1 oz.