Part 38

Gaenseklein Gansleber in Sulz Gansleber Purée in Sulz Garlic, Sauce Garnishes and Dumplings for Soups Gefillte Fisch Gefillte Fisch with Egg Sauce Gefillte Milz (Milt) German Hazelnut Torte German Pancakes German Puffs Geroestete Fervelehen Geschundene Gans Gewetsh (Servian) Giblets Gingerbread Ginger Wafers Glacé for Candies Glueh Gluten Gems Gold Cake Golden Buck Goose Cracklings (Grieben) Breast, Roast Fat, to Render Liver Liver Aspic Liver with Glacéd Chestnuts Liver with Mushroom Sauce Meat Preserved in Fat Minced, Sandwiches Minced, Hungarian Style Neck, Stuffed Neck, Stuffed, Russian Style Roast Smoked Stewed Piquant Gooseberries, Canned Gooseberry Relish Goulash, Hungarian Russian Grafton Cake, Layers and Small Cakes Graham Muffins Grape Conserve Jelly Pie Preserves Grapefruit Cocktail Salad Grapes, Spiced Grated Apple Pie Grated Apple Pudding Green Kern Soup Green-tree Layer Cakes and Icing Griddle Cakes Grieben Grimslich

*H*

Hamburger Steak Hard Sauce Hash, Baked Hasty Pudding Hecht (Pickerel) Herring, Chopped Chopped, Baked Cream of, Soup, Russian style Marinirte Salad Salt Soused Stuffed Hesterliste Hickory Nut Macaroons Hollandaise Sauce Hominy Honey Cakes Honey Corn Cakes Honey Pudding Horseradish and Beet Relish Horseradish Sauce How to Set the Talk for the Seder Service Huckleberry Cake Compote Pie Pudding Hungarian Almond Cookies Hungarian Fruit Salad Hungarian Goulash Hungarian Vegetable Salad Hurry Ups (Oatmeal Cookies) Husk Tomatoes, Pickled

*I*

Ice-box Cake Icing, Boiled Icing, Unboiled Icings and Fillings for Cakes Imberlach Imitation Pate de Foi Gras Irish Stew

*J*

Jellies and Preserves To Cover Jelly Glasses To Test Jelly Made at Home Jelly Roll Jelly Sauce Johnnie Cake Julienne Soup

*K*

Kaffee Kuchen (Cinnamon) Kal Dolmar Kale Kartoffel Kloesse Kedgeree Kentucky Chrimsel Kimmel Sauce Kindel Kindlech Kirsch Sauce Kischkes Kischkes, Russian Style Knoblauch, Sauce Koch Kaese (Boiled Cheese) Koenig Kuchen Kohl-rabi Kohl-rabi with Breast of Lamb Kolatchen Kraus-gebackenes Kremslekh Kreplech, Cheese Kreplech, Force-meat for Kreplech or Butterflies Krosphada Kugel Apple Kraut Matzoth Noodle Pear Rice Scharfe Shabbas

*L*

Lady Fingers Lamb and Macaroni Lamb, Breast of, with Kohl-rabi Lamb Chops Lamb Stew (Tocane) Lamplich Leaf Puffs Leberknadel Lebkuchen Lebkuchen, Old-fashioned Leek Soup Left-over Meat Left-over Cereals Lekach Lemon Cake Cream Filling Extract Ginger Sherbet Ice Jelly for Layer Cake Peel Pie Preserves Puffs Sauce for Puffs Sauce Tart (Fleischig) Lemonade, Egg in Large Quantities Maraschino Milk Pineapple Quick Lentil, Cream of Soup Sausages Soup Lentils, Baked Lettuce Boiled Cream of Soup Dressing for Salad Sandwiches Lima Bean Salad Lima Beans, Green Linser Tart Linzen (Lentil) Soup Linzen, Sweet Sour Linzer Torte Little French Cakes Liver, Kloesse Loaf, Cocoanut Cake

*M*

Macaroni, Baked with Cheese Boiled Savory with cheese Macaroon Island Tarts Mackerel, Baked Boiled, Salt Broiled, Salt Salad Salt, Broiled Macrotes Maître d'Hôtel Butter Maître d'Hôtel Sauce Mamouras (Turkish) Mandel Torte Mandelchen Maple Bisque Mousse Sugar Icing Maraschino Lemonade Marble Cake Marinirte Fish Marmalades--Directions Marmelitta Marrow Bones Marrow Dumplings Marshmallow Filling Marshmallow Salad Matrimonies Matzoth Charlotte Dipped in Eggs Eirkuchen Kleis Kleis, Filled Meal Cake Meal Kleis Meal Macaroons Meal Noodles Plum Pudding Scrambled Shalet Spice Cake with Scrambled Eggs Mayonnaise Colored Dressing Especially for Salmon of Flounder of Whole Tomatoes White with Whipped Cream Meat Chopped, with Raisins (Roumanian) Dressing for Poultry Olives Pie Substitutes Meats Mehlspeise (Flour Foods) Melange Merber Deck Merber Kuchen Merber Teig Meringue, to Make and Bake Milk and Cheese, Soup Milk or Cream Soup Milk, Clabbered Milt, Stewed Mina, Turkish Mince Pie Mint Sauce Mirlitious Mixed Pickles and Dressing Mocha Frosting Mocha Mousse Mocha Torte Mock Cherry Pie Chilli Con Carne Duck Fish Chowder Mince Pie Olives Turtle Soup Whipped Cream Filling Mohn Cakes, Small Plaetzchen (Poppy Seed) Roley Poly Wachtel Mohntorte Mohntorts Monterey Salad Mother's Delicious Cookies Mother's Dill Pickles Muffins Muffins and Biscuits Mulled Wine Mulligatawny Soup Mushroom and Barley Soup Mushroom Catsup Mushroom Sauce Mushrooms Broiled Creamed Fresh, with Eggs Sautéd Scalloped Muskmelons Muskmelons, Pickled Mustard Dressing Pickles Sardine Paste for Sandwiches Sauce Mutton Broth Breast of, Stewed with Carrots Chops Curried Roast with Potatoes Stuffed Shoulder

*N*

Nahit (Russian Peas) Napf Kuchen (Bunt) Napkin Pudding Neapolitan Jelly Salad Nesselrode Pudding Niagara Salad Noodle Puffs Pudding Soup Noodles and Apples and Mushrooms Broad for Soup Milk Scalloped, and Prunes with Butter with Cheese Nut Cake Honey Cake Nutmeg Cakes (Pfeffermiesse) and Cheese Relish and Raisin Sandwiches Icing Loaf Roast Salad

*O*

Oatmeal, Cold Cookies Porridge with Cheese Okra, Boiled Gumbo (Southern) Soup Old-fashioned Hamburger Cookies Old-fashioned Molasses Cookies Olive Sandwiches Sauce Omelet Corn Cheese Herb Rum Soufflé Spanish Sweet Sweet Almond Sweet, for One White Sauce One-Egg Cake Onion, Boiled Chopped, and Chicken Fat Pickled Sauce Scalloped Soup Orangeade Orange Cake Chips Fritters Ice Icing Marmalade Oranges Oxtail Soup Oxtails, Braised Oyster Plant--Salsify

*P*

Palestine Soup Pancakes, Fritters, etc. Paprika Carp Parsnips Parve Cookie and Pie Dough Parve Cookies Passover Dishes Pea, Dried, Fritters Dried, Soup Green, Purée Green, Soup Purée Split, Soup (Milchig) Peas and Carrots Green Green and Pfärvel Green, and Rice Sugar Peach Butter Cocktail Compote Cream Pie Cream Tarts Ice Cream Kuchen Pie Pudding Short Cake Syrup Peaches Brandied Canned Pickled Preserved Scalloped Pears, Canned Brandied Compote of Gingered Pickled Pecan Nut Macaroons Pepper and Cheese Salad Mangoes Salad Peppers, Green Green, Broiled Green, for Salad Green, Stuffed with Vegetables Stewed Stuffed Stuffed with Meat Stuffed with Nuts Sweet Green, and Cheese Pesach Borsht Pesach Cake with Walnuts Peter Pan Dessert Pfärvel and Green Peas Grated Egg for Soup Fleischig Piccalilli Pickerel Pickle for Salmon Sauce Pickles and Relishes Pie Crust Fleischig Merber Teig Pies and Pastry Pigeon Pie Soup Pigeons, Nest or Squabs Pike with Egg Sauce Pilaf (Turkish Style) (Russian Style) Pineapple and Banana Cocktail Candied Canned Compote Fritters Ice Ice Cream Pie Preserved Soufflé Pinoche Piquante Fish Piquante Sauce Pistachio Cream Plaetchen Plain Bunt Plain Wafers Plum Conserve Knoedel (Hungarian) Pie Pudding Pudding for Thanksgiving Day Plums, Canned Pickled Spiced German Sweet Potatoes and Meat Poached Egg Sandwiches Pocket Books Polenta Polish Salad Popovers Poppy Seed Cookies Potato Balls with Parsley Boiled, Pudding Cake Cakes Croquettes Flour Noodles Flour Pudding Flour Sponge Cake Grated Irish, for Soup Marbles Noodles Pancakes Plum Knoedel (Hungarian) Pudding Puff Puff, Bohemian Ribbon Salad Soup Stuffing Surprise Potatoes and Corn and Pears au Gratin Baked Boiled Boiled in their Jackets Creamed Curried for Twenty People French Fried German Fried Hashed Brown, Lyonnaise (Hungarian Style) Imitation New Mashed New Roast Saratoga Chips Scalloped Stewed Stewed with Onions Stewed, Sour Stuffed with Caraway Seeds Poultry to Clean to Dress to Stuff Pound Cake Prepared Mustard Preparing Salt for Freezing Creams Preserved Fruit Prince Albert Pudding Prune and Raisin Pie Custard Fresh, Cake German, Butter Kuchen Pie Pudding Sauce Soufflé Whip Prunes and Chestnuts Baked Steamed Stewed Stuffed without Sugar Pudding à la Grande Belle Sauces Puff Paste Pumpkin Pie Punch Ices Purim Cakes Krapfen Puffs

*Q*

Queen Bread Pudding Queen Fritters Queen of Trifles Quick Bernaise Sauce Quince Cheese Jelly Quinces, Canned Brandied Jellied Preserved

*R*

Radish Preserves, Russian Style Radishes Raisin Compote Sauce Stuffing Wine, No. 1 No. 2 Raisins and Chestnuts Ramekins of Egg and Cheese Raspberry and Currant Jelly Cocktail Ice Jam Jelly Vinegar Raspberries and Currants and Currants, Canned Canned Compote of Red Mullet in Cases Red Pepper Canapés Red Raspberry Float Redsnapper with Tomato Sauce Red Wine Soup Rendered Butter Rhubarb and Orange Marmalade Baked Canned Canned, Ready for Use Pie Pudding Sauce Rice and Cheese and Green Peas and Nut Loaf Baked Boiled Boiled, with Pineapple Broth Custard in Milk Muffins Pancakes or Griddle Cakes Pudding Steamed Sweet with Grated Chocolate with Tomatoes Rolls Cinnamon Crescent French Rosel, Beet Vinegar Rothe Gritze Rum Pudding Rum Sauce Russian Dressing Fish Cakes Fruit Salad Goulash Iced Tea Punch Torte Salad Tea Cakes Rye Bread Pudding Rye Bread Torte Rye Flour Muffins

*S*

Sago Pudding with Strawberry Juice Salad Dressings Salads, Directions for Making Green to Marinate Salmon and Brown Bread and Caviar Sandwiches Creamed Cutlet Loaf Salad Sandwiches Salsify, Scalloped Oyster Plant Salt Pickles Salted Almonds Salted Peanuts Salzgurken Sand Torte Sandwiches Saratoga Chips Sardellen Sardellen, or Herring Sauce Sardine Canapés Sardine Sandwiches Sauces for Fish and Vegetables Sauces for Meats Sauerbraten Sauerkraut and Brisket of Beef Boiled Sautéd Corn Meal Mush Savarin Schalet (Shabbas Soup) Apple, No. 1 Apple, No. 2 Carrot Noodle Potato Seven Layer Schnecken Schwem Kloesse Senfgurken Shad, Baked Shad Roe Shavings Sherry Cobbler Slaitta (Roumanian) Slaw, Cold Cold, Dressing for Hot Smelts, Boned, Sautéd Snip Noodles, Fried Snowballs Snowflakes Soap, to Make Soda Cream Sole, Fillet of Sole with Wine (French Recipe) Soup Meats Soup Stock, Directions White Soups Sour Cream Dressing Cream Kolatchen Milk Biscuits Milk Cookies Milk Pancakes Milk Soup Soup (for Purim) Spatzen Spaghetti Spaghetti and Meat Spanish Onion Rarebit Liver Pie Rice Sauce Spaetzlen or Spatzen Spatzen Spice Cake Spice Roll Spinach Fleischig Soup with Cream Sauce Springele Sponge Cake Cakes, Small Dumplings Squab en Casserole Squabs or Nest Pigeons Broiled Squash Fritters Stewed Salad (Turkish Style) Steamed Berry Pudding Steamed Puddings Stollen Strawberries à la Bridge and Pineapple Preserves Canned in the Sun Preserved Strawberry Cocktail Dessert Ice Cream Jelly Pie Sherbet Shortcake with Matzoth Meal Shortcake, Biscuit Dough String Bean Salad Striped Bass Strudel aus Kalbslunge Almond Apple Cabbage Cherry Mandel Quark (Dutch Cheese) Rahm Rice Succotash Suet Pudding with Pears Sugar Cookies Sugar Syrup Sulz Sulze von Kalbsfuessen Sunshine Cake Sweetbread Salad Sauté with Mushrooms Sweetbreads Glacé; Sauce Jardinière with Spaghetti Stewed Sweet Entrée of Ripe Peaches Sweet Pickles Sweet Potato Pie Sweet Potato Pudding Sweet Potatoes and Apples Boiled Candied Fried French Fried Plums and Meat Roast Roast with Meat Swiss Chard Swiss Creamed Fish

*T*

Tapioca Tapioca Custard Tartare Sauce Tartlets Tea Tea Cakes, Russian Tea Rolls Tea, Russian Style Teiglech Teufelsgurken Time Table for Baking Cakes for Boiling Meats for Boiling Vegetables for Broiling Meats for Canning Vegetables for Roasting Meats Tipsy Pudding Toast, Buttered Cinnamon, for Tea Milk or Cream Toasted Cheese Sandwiches Tocane, Lamb Stew Tomato, Baked with Eggplant Catsup Cream of Custards Green, Pickle Green or Yellow Plum, Preserves Purée Salad (French Dressing) Sauce Sauce (Chilli) Soup Soup with Rice Tomatoes, Canned, Stewed Creole Eggs and Cheese, Hungarian Style Green Dill Fried Fried Green Ripe Scalloped Stewed Stuffed Stuffed, Cheese Salad Stuffed, Salad with Rice Yellow, Stuffed Tongue, Boiled (Sweet and Sour) Filled Pickled Beef Sandwiches Smoked Smothered Topfa Dalkeln (Cheese Cakes) Tripe à la Creole Tripe, Family Style Trout, Boiled Tscholnt (Shabbas Soup) Tchorba (Turkish Scrap) Tsimess Turkey, Roast Neck, Stuffed Turkish Style Soup Turnip Soup Turnips Boiled Hashed Tutti-Frutti Tutti-Frutti Ice Cream

*U*

Ueberschlagene Matzoth Unfermented Grape Juice Utensils for Jelly Making

*V*

Vanilla Cookies Extract Ice Cream Sauce Veal, Breast of, Roasted Fricasseed, with Cauliflower Loaf Roast Salad Sandwiches Shoulder or Neck, Hungarian Style Soup Stewed Stuffed Shoulder of Sweetbreads, Fried Vegetable Fritters Hash Meat Pie Soup Soup (Milchig) Vegetables Directions for Canning General Remarks Vienna Pastry for Kipfel Vienna Prater Cake Vienna Sausage Vinegar Pie Vinaigrette Sauce

*W*

Waffles, One-Egg Waffles, Three-Egg Waldorf Salad Walnut Macaroons Walnut Torte Water-Lily Salad Watermelon Pickle Sherbet Watermelons Wedding Cake Welsh Rarebit Wheat Cereals Wheat Muffins Whipped Cream Whipped Cream Pie White Cake Caviar Fondant Sauce (for Vegetables) Wiener Braten (Vienna Roast) Kartoffel Kloesse Kipfel Studenten Kipfel Windbeutel Wine Sauce Winter Jelly

*Y*

Yeast Home-made Kranz Yom-Tov Soup

*Z*

Zuemimo Sauce Zwieback Anise Torte Zwiebel Matzoth Zwiebel Platz

*TABLE OF WEIGHTS AND MEASURES*

All measurements should be made level.

2 gills = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon 16 ounces = 1 pound 8 quarts = 1 peck 4 pecks = 1 bushel 60 drops = 1 teaspoon 4 saltspoons = 1 teaspoon 3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 4 tablespoons = 1 wine-glass 2 tablespoons of butter, sugar, salt = 1 ounce 4 tablespoons of flour = 1 ounce 16 tablespoons = 1 cup 4 cups of flour = 1 pound 2 cups of solid butter = 1 pound 2 cups of granulated sugar = 1 pound 3 cups of corn meal = 1 pound 2-2/3 cups of powdered sugar = 1 pound 2-2/3 cups of brown sugar = 1 pound 2 cups of solid meat = 1 pound 1 cup of shelled almonds = 1/4 pound 1 cup of raisins or currants = 6 ounces 1 cup of cornstarch = 1/4 pound 10 unbroken hen's eggs = 1 pound Butter, size of an egg = 2 ounces

*MEASUREMENT OF FOOD MATERIALS*

The success of a recipe is often due to exactness in measuring ingredients, as well as to the care with which directions are followed.

The recipes in this book have been compiled in accordance with the Table of Standard Measurements, which is generally followed by expert cooks. Experienced cooks can measure by sight, but those less expert need definite guides. The Table of Weights and Measures will be found on the inside front cover.

Dry ingredients, such as flour, sugar, spices and soda, should be sifted before measuring. Sift lightly into the bowl, dip the spoon into it, lift it slightly heaped, and then _level_ it by sliding the edge of a knife across the top of the spoon. Do not level by pressing it.

To measure one-half spoonful, fill and level the spoon, then divide in halves, _lengthwise_; for quarter-spoonfuls, cut the halves crosswise.

A cupful is an _even_ cup, leveled off, _not_ shaken down. Accurate portions of the cup may be found by using the special measuring cups, with thirds and fourths indicated.

The tablespoons, dessert and teaspoons used in measuring, should be of the regulation sizes, made of silver. The cup should be the regulation half-pint cup. These cups can be had in glass, tin, granite and aluminum ware; the measuring spoons (all sizes) in aluminum ware.

A spoonful of liquid is a spoon filled to the brim.

A tablespoon of melted butter should be measured _after_ melting.

A spoonful of butter, melted, should be measured _before_ melting.