Barley Water 61 384 Beaten Egg 46 381 Yolks of Egg 47 381 Beef Bouillon 3 372 Tea 4 373 " " with Cognac 5 373 Bouillon of Game ^ 9 373 Breast of Chicken with White Gravy 32 378 Breast of Pigeon with White Gravy 33 379 Breast of Partridge with Madeira Sauce 34 379 Calf's Tongue 31 378 Chicken Puree Soup 17 375 Chocolate Cream with Red Wine 41 380 Cream of Almonds as a Beverage 58 384 Egg Foam 45 381 Fig Sauce 50 382 Fish Cutlet 37 379 for Invalids 36 379 Foam with Red Wine 48 382 Fried Calf's Brain 30 378 Fruit Soup 24 376 Ice Cream 49 382 Iron and Wine 54 383 Lamb Bouillon 8 373 Lung Tea with Malt Sugar ... 53 383 MeatPureefor the Seriously 111. 27 377 Milk Jelly 40 380 ' ' Lemonade 59 384 Minced Meat, Veal or Lamb Steak 29 377 Noodle or Grits Soups made of clear Bouillon 10 374 Pearl Barley Soup 22 376 Pigeon or Partridge Bouillon. .7 373 " " " Puree Soup 19 375 Plain Barley Gruel 16 375 Soup for Invalids 20 376 Poultry Bouillon 6 373 Puree of Game Roast; for a severely ill patient 28 377 Raw Ham with Egg 35 379 Red Wine Soup 25 377 Rhubarb Jelly 42 380 -406 — No. Page. Eice Gruel 14 374 ' ' in Milk 39 380 " with Bed Wine 43 381 Roll Soup with Bouillon 12 374 Ryebread Soup 23 376 Ryeflour Soup and Milk Soup . 26 377 Sago Soup with G-ame Bouillon 11 374 Strong Beet Tea 1 372 Tea from Medicinal Herbs ... 52 383 Thin Rice Soup 21 376 Toast and Water 60 384 Veal Puree Soup 18 375 Vegetables for Invalids 38 379 Warm Milk with Cognac 56 383 Water with Lemon Juice 63 385 Weak Veal Bouillon 2 372 Whey 55 383 Yolk of Egg and Wine 57 384 Zwieback (Sweet Toast) ....'. 51 382 Chapter 26. MISCELLANEOUS. Page. Broiling 389 Bums, Treatment of 386 Carving Poultry in the Kitchen .... 387 Comparative Table of Weights and Measures 391 Flour 389 Meat Carving 386 Meats, Time Required for Broiling or Frying 387 Meats, Time Required on the Stove or in the Oven 388 Roasting 388 Roasting in the Pan — Frying 388 Roasting in the Oven 389 Yeast 390 — 407^ c^MEMORANDA. — 408 — c^EMORANDA — 409- cTHEMORANDA. —410— cTWEMORANDA. —411— c^MEMORANDA. -412- cTWEMORANDA. —413— c^^EMORANDA. —414— c^MEMORANDA. c^TVIEMORANDA. Just a Reminder. "Lina Meier's Genuine German Cooking and Baking," when first published, ap- peared in one volume, in English-German combined. To meet a great demand of the public, the publishers have decided to publish this, the second, revised and enlarged editions, in three different volumes: One in the English language, One in the German language. One in English-German combined. The books are all bound in full cloth and either one or all of the different editions can be secured at any time through book stores or from the publishers, by address- ing: WETZEL BROS. PRINTING CO., 32^-328 Broadway, Milwaukee, Wis. % ^ Just a Reminder. "Lina Meier's Genuine German Cooking and Baking," when first published, ap- peared in one volume, in English-German combined. To meet a great demand of the public, the publishers have decided to publish this, the second, revised and enlarged editions, in three different volumes: One in the English language, jj One in the German language. One in English-German combined. The books are all bound in full cloth and either one or all of the different editions can be secured at any time through book stores or from the publishers, by address- ing: WETZEL BROS. PRINTING CO., 32i-328 Broadway, Milwaukee, Wis.

AI-modernized reading of the original text

Barley Water 61 384 Beaten Egg 46 381 Yolks of Egg 47 381 Beef Bouillon 3 372 Tea 4 373 " " with Cognac 5 373 Bouillon of Game ^ 9 373 Breast of Chicken with White Gravy 32 378 Breast of Pigeon with White Gravy 33 379 Breast of Partridge with Madeira Sauce 34 379 Calf's Tongue 31 378 Chicken Puree Soup 17 375 Chocolate Cream with Red Wine 41 380 Cream of Almonds as a Beverage 58 384 Egg Foam 45 381 Fig Sauce 50 382 Fish Cutlet 37 379 for Invalids 36 379 Foam with Red Wine 48 382 Fried Calf's Brain 30 378 Fruit Soup 24 376 Ice Cream 49 382 Iron and Wine 54 383 Lamb Bouillon 8 373 Lung Tea with Malt Sugar ... 53 383 Meat Puree for the Seriously Ill. 27 377 Milk Jelly 40 380 ' ' Lemonade 59 384 Minced Meat, Veal or Lamb Steak 29 377 Noodle or Grits Soups made of clear Bouillon 10 374 Pearl Barley Soup 22 376 Pigeon or Partridge Bouillon. .7 373 " " " Puree Soup 19 375 Plain Barley Gruel 16 375 Soup for Invalids 20 376 Poultry Bouillon 6 373 Puree of Game Roast; for a severely ill patient 28 377 Raw Ham with Egg 35 379 Red Wine Soup 25 377 Rhubarb Jelly 42 380 -406 — No. Page. Rice Gruel 14 374 ' ' in Milk 39 380 " with Bed Wine 43 381 Roll Soup with Bouillon 12 374 Ryebread Soup 23 376 Ryeflour Soup and Milk Soup . 26 377 Sago Soup with G-ame Bouillon 11 374 Strong Beet Tea 1 372 Tea from Medicinal Herbs ... 52 383 Thin Rice Soup 21 376 Toast and Water 60 384 Veal Puree Soup 18 375 Vegetables for Invalids 38 379 Warm Milk with Cognac 56 383 Water with Lemon Juice 63 385 Weak Veal Bouillon 2 372 Whey 55 383 Yolk of Egg and Wine 57 384 Zwieback (Sweet Toast) ....'. 51 382 Chapter 26. MISCELLANEOUS. Page. Broiling 389 Bums, Treatment of 386 Carving Poultry in the Kitchen .... 387 Comparative Table of Weights and Measures 391 Flour 389 Meat Carving 386 Meats, Time Required for Broiling or Frying 387 Meats, Time Required on the Stove or in the Oven 388 Roasting 388 Roasting in the Pan — Frying 388 Roasting in the Oven 389 Yeast 390 — 407^ MEMORANDA. — 408 — MEMORANDA — 409- cTHEMORANDA. —410— cTWEMORANDA. —411— c^MEMORANDA. -412- cTWEMORANDA. —413— MEMORANDA. —414— c^MEMORANDA. MEMORANDA. Just a Reminder. "Lina Meier's Genuine German Cooking and Baking," when first published, appeared in one volume, in English-German combined. To meet a great demand of the public, the publishers have decided to publish this, the second, revised and enlarged editions, in three different volumes: One in the English language, One in the German language. One in English-German combined. The books are all bound in full cloth and either one or all of the different editions can be secured at any time through book stores or from the publishers, by addressing: WETZEL BROS. PRINTING CO., 327-328 Broadway, Milwaukee, Wis. % ^ Just a Reminder. "Lina Meier's Genuine German Cooking and Baking," when first published, appeared in one volume, in English-German combined. To meet a great demand of the public, the publishers have decided to publish this, the second, revised and enlarged editions, in three different volumes: One in the English language, jj One in the German language. One in English-German combined. The books are all bound in full cloth and either one or all of the different editions can be secured at any time through book stores or from the publishers, by addressing: WETZEL BROS. PRINTING CO., 327-328 Broadway, Milwaukee, Wis.

The art of German cooking and baking