FoodNetArchive

The art of German cooking and baking

1922

Page 194

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Utilizing Remnants of Potato- Dumplings 26 Utilizing Remnants of Potato Balls, Mashed Potatoes 6 Chapter 12, Nos. 1 — ^74. VEGETABLES. Asparagus 8 ' ' and Cauliflower Ome- let 23 '* with Brown Butter. . 1 ' ' with Cream Dressing 3 " with Creamed Butter 2 Artichokes with Butter 13 Beets 51 Brussels Sprouts 32 " * ' Another Way of Preparing 33 Canned Artichokes 15 * ' Asparagus 4 " Green Beans 47 " Sweet-sour Beans .... 50 ' ' Wax Beans 48 176 180 181 180 178 182 176 177 177 179 178 179 182 183 176 180 182 183 181 177 179 180 178 182 184 177 187 192 185 186 185 189 200 194 194 189 186 199 199 199 No. Page. Cauliflower 9 187 " with Butter Sauce.. 10 188 "wltli CraT) or Luljstei- Dressing 11 188 Champignon Puree 63 204 Champignons 62 203 Chanterelles, Another Species of Mushrooms 68 205 Chestnut Puree 73 207 Filled or 'Stuifed Olives with Champignons 71 206 Fried Chestnuts 74 207 French Asparagus with Cream Dressing 5 186 Fresh Green Peas 19 191 " " " Another Way 20 191 " " " and Carrots. 26 192 " " " with Crab Meat 21 ■ 192 ' ' Wax Beans 49 199 Gardi and Finocci as Vegetables. 60 203 Green Asparagus 7 187 *' String Beans, Prepared Another Way 45 198 Kale or Borecole 34 195 Kohlrabi 41 197 Lettuce 29 193 Marrow Peas 24 192 {Mixed or Leipzig Vegetables.. 61 203 Morels 66 205 Mushrooms 67 205 Olives as Vegetables 69 208 f Oyster Plants, Salsify 17 190 Pea Omelet 22 192 Preserved Asparagus with Cream 6 187 Roasted Chestnuts 72 206 Salted Green Beans 46 198 Savoy Cabbage 31 19* Scalloped Artichokes with Cheese 16 190 " Cauliflower, an gratin. 12 188 Scorzonera 18 190 Sorrel 28 193 Spinach 27 193 " in Individual Molds... 30 193 Stewed Artichokes 14 189 ' ' Cucumbers 58 202 " Green String Beans . . 44 198 Red Cabbage 35 195 White Cabbage 37 196 Stuffed Root Celery or Celeriac au jus 59 202 " Cucumbers 57 201 Olives 70 206 ' * Onions 53 200 ' ' Tomatoes 55 201 Teltow Turnips 43 197 Tomatoes 54 201 Pilled with Meat .... 56 201 Truflle Puree . .'. 65 204 Truffles in Brown Dressing ... 64 234 Turnips 42 197 White Cabbage 36 195 * ' * ' Prepared like Cauliflower ... 38 196 " " Sausages 39 196 " " with Lamb ... 40 197 Toung Carrots 25 192 ' ' Onions 52 200 -400- Chapter 13, Nos. 1—47. SALADS. , No. Page. Asparagus Salad 17 212 " " with Mayon- naise 18 212 Bean Salad 22 213 " " 26 214 Beef Salad 3S 216 Carrot Salad 21 212 Cauliflower Salad 19 212 " with Cooked Mayon- naise 20 212 Celeriac or Boot Celery Salad. 23 213 Celery Salad mixed with Pota- to Salad with Mayonnaise Dressing 24 213 Celery Salad with Mayonnaise Dressing 25 213 Champignon Salad 30 215 Chicken Salad 35 217 Cold Slaw 32 216 Cucumber Salad 10 210 " " with Sour Cream 12 210 Cucumbers and Head Lettuce Mixed 13 211 Fine Mixed Vegetable Salad. . . 28 214 Fruit Salad No. 1 44 219 2 45 219 " " 3 46 219 " " 4 47 219 ," " Dressing 43 219 " " as Dessert 41 218 G-reen Lettuce 1 208 " " Prepared Sweet, Head Lettuce 5 20y Green Lettuce with Bacon, Head, Endiye Lettuce 4 209 G-reen Lettuce with Egg Dress- ing 2 208 Green Lettuce with Mayonnaise Dressing, Head, Endive, Es- cariol Lettuce 3 208 Herring Salad 36 217 Lettuce Combination Salad. ... 42 218 Lobster Salad 40 218 Mixed Salad 27 214 " " with Meat 29 215 Oyster or 01am Salad 39 218 Pike Salad 38 217 Potato Salad 6 209 " " with Bacon .... 9 210 " " with Sour Cream 8 210 " " with Spiced Dress- ing 7 209 Babbit Boast Salad 34 216 Salmon Salad 37 217 Sweet Cucumber Salad 11 210 Tomato Salad 14 • 211 " " with Cooked May- onnaise 16 211 Tomato Salad with Mayonnaise Dressing 15 211 Truffle Salad 31 216 Chapter 14, Nos. 1 — 15. EGGS. No. Boiled Eggs in Brine 7