INDEX
65

Previous
Lina Meier
Page.
Preface 3
Reliable Weights and Measures 4
Chapter 1, Nos. 1–68.
SOUPS.
No. Page.
Apple Soup 50 19
Asparagus Soup with Bouillon 38 15
Barley Gruel Soup 26 12
Barley Gruel Soup with Bouillon 25 11
Barley Gruel Soup with Bouillon 24 11
Bean-Puree Soup with Crab or Lobster Butter 34 14
Bean Soup with Bouillon 33 18
Beer Soup 49 19
Bouillon 1–2 5
Bouillon made of Roast Bones or Meat Remnants 6 6
Bouillon 1–6 5
Bouillon of Beef 5 5
Bouillon of Meat Extract 4 5
Bouillon Rice Soup with Tomatoes 21 10
Bread Sticks for Bouillon 16 9
Butter-Dumpling Soup 8 6
Buttermilk Soup or Sour Milk Soup 67 25
Cauliflower Soup with Bouillon 39 15
Celery Soup with Milk 41 16
Cheese sticks for Bouillon 17 9
Cheese Pastry 18 9
Chicken Bouillon to drink 59 22
Chicken Soup 62 23
Chocolate Soup 55 21
Cold Rice Soup with Apples 23 11
Crawfish or Crab Soup with Marrow Dumplings or Liver Dumplings 57 22
Curdle Soup 14 8
Dumplings for Bouillon, Marro

Chapter 3, Nos. 1–42.
VEAL.
No. Page.
Breaded Veal Chops 22 55
Breaded Veal Cutlets 19 53
Breast of Veal with Beer 12 50
Calf’s Brains 15 51
Calf’s Head Ragout 13 50
Calf’s Tongue 14 51
Chopped Veal Cutlets 21 54
Croquettes from Veal Remnants 31 59
Croquettes of Sweetbreads 30 58
Stuffed Breast of Veal 11 49
Larded and Baked Calf’s Liver 36 61
Larded Braised Calf’s Liver 37 61
Leg of Veal 1 45
Liver Dumplings 34 60
Meat Balls from Veal Remnants 32 59
Puff Paste Patties filled with Sweetbread Ragout 29 58
Roasted Fricandeau of Veal 10 49
Roast Veal Loin with Kidney 9 49
Saddle of Veal 8 48
Shells filled with Veal Roast 5 47
Stewed Veal or Calf’s Tongue with Raisins 41 63
Stuffed Veal Crown Roast 42 63
Sweetbreads 27 57
Sweetbreads in Shells or other Small Molds 28 57
Unbreaded Veal Cutlets (Chops) 18 53
Veal Cutlets as a fine Side Dish 20 54
Veal Cutlets in White Wine 25 56
Veal Cutlets or Schnitzel a la Holstein 24 55
Veal Fricassee 16 52
Veal Gulash 17 52
Veal Hash from Remnants 33 60
Veal Kidneys 38 62
Veal Kidneys with Bread or Rolls 39 62
Veal or Calf’s Liver with Breakfast Bacon 35 60
Veal or Calf’s Tripe 40 62
Veal Roast Pudding 6 47
Veal Roast Ragout—Brown 4 46
Veal Roast Salad 7 48
Veal Roast with Potatoes 3 46
Veal Steak from the Leg 26 56
Vienna Veal-Schnitzel (Veal Cutlets) 23 55
Warmed up Veal Roast 2 45
Chapter 4, Nos. 1–32.
MUTTON.
No. Page.
Baked Mutton Kidneys 19 71
Breaded Lamb Roast 28 75
Broiled Breaded Mutton Chops 15 70
Irish Stew. Mutton Cutlets in all kinds of Vegetables and Potatoes 18 71
Lamb Crown Roast 32 76
Lamb Roast 27 74
Lamb Stew 30 76
Larded Saddle of Mutton, Mock Venison 7 67
Leg of Mutton, English Style 1 65
Leg of Mutton in Milk 2 65
Leg of Mutton with Red Wine 3 66
Mutton Chops with Potatoes 16 70
Mutton Cutlets Broiled 14 69
Mutton Cutlets or Chops 13 69
Mutton Kidney Pudding 20 72
Mutton or Lamb Ragout 29 75
Mutton Pie 25 73
Mutton Prepared. Simply 26 74
Mutton Ragout 21 72
Mutton Roast Salad 24 73
Mutton Steak 12 69
Mutton Stew 6 67
Mutton Stew with White Cabbage 11 69
Mutton Tenderloin 9 68
Mutton with Pickles 23 73
Mutton with Potatoes 22 72
Plain Ragout of Mutton or Lamb 31 76
Roasted Leg of Mutton with Champignons 4 66
Saddle of Mutton a la English Style 8 68
Stewed Mutton Cutlets 17 70
Stewed Rack of Mutton 10 68
Stuffed Roasted Leg of Mutton 5 67
Chapter 5, Nos. 1–35.
PORK.
No. Page.
Boiled Ham with Macaroni 13 82
Boiled Ham with Noodles 12 82
Braised Pork Roast 4 79
Breaded Ham 14 82
Breaded Leg of Pork 3 79
Cabbage Sausages 30 89
Chopped Pork Cutlets 18 84
Fresh Young Leg of Pork for Roast 2 78
Fried Ham with Eggs 11 81
Fried Sausage 26 87
Fried Sausages 28 88
Ham in Burgundy Wine 10 81
Meat Salting and Pickling 34 90
Mock Rabbit 22 85
Pickled Ham 35 90
Pork Kidneys 20 85
Pork Ragout or Pork Pepper 21 85
Pork Ribs and Sauerkraut 24 87
Pork Stew 6 80
Pork Roast 1 78
Roasted Pork Cutlets 17 84
Roasted Pork-Fillet 15 83
Sausage 25 87
Sausages 27 88
Salt Pork or Hip-hone for stew 7 80
Smoked Ham Boiled, Breaded with Rye Bread Crumbs 9 80
Smoked Ham for Cooking 8 80
Sour Pork Roast 5 79
Spanferkel or Roast Little Pig 31 89
Spanferkel ala French Style 33 90
Stewed Pork Cutlets 19 84
Stuffed Hog’s H ead 23 86
Stuffed Pork-Fillet called Mock Duck 16 83
Stuffed Spanferkel or Roast Little Pig 32 89
White Cabbage Pie with Pork 29 88

Chapter 6, Nos. 1–56.
POULTRY AND GAME BIRDS.
No. Page.
Blackbirds 43 110
Chicken Croquettes 9 95
Chicken or Pigeon Cutlet 12 96
Chicken Pie 6 94
Chicken Pie English Style 13 97
Chicken Ragout in Shells or other small Molds 8 95
Duck Ragout 56 115
Fat Goose Stuffed with Apples 21 100
Fat Goose Stuffed with Chestnuts 22 101
Fine Chicken Fricassee 10 95
Fine Ragout of Partridge 42 109
Fried Capon Ragout 51 113
Fried Duck Liver 31 105
Fried Goose Liver 23 101
Fried Old Pheasant 34 106
Fried Partridge 40 109
Fried Pheasant 33 105
Fried Pigeon 15 98
Fried Pigeons with Sweet Stuffing 17 98
Fried Snipes 45 111
Fried Woodcock 47 112
Fried Woodcock, Another Form of 48 112
Goose and Duck Schwartz-sauer 32 105
Goose Giblets 24 101
Goose Liver Pie 25 102
Goose Liver Pudding 26 102
Grouse Pie 39 108
Leipzig Larks 44 111
Old or Young Chicken with Rice 5 93
Partridge with Sauerkraut 41 109
Pheasant Patties in Shells or other Small Molds 35 106
Pheasant Pie 37 107
Pigeon Pie, English Style 14 97
Poulard Fricassee 55 115
Puff Paste Patties, Filled with Chicken Ragout 7 94
Red Grouse and Guinea Hen 38 108
Red Grouse Cutlets 53 114
Roast Capons 50 113
Roast Duck 29 104
Roast Poulard 54 114
Roast Spring Chicken 1 91
Roast Turkey 18 99
Roast Wild Duck 49 112
Roasted and Stuffed Turkey 19 99
Roast Wild Goose 27 103
Roast Young Goose 20 100
Smoked Goose Breast 28 103
Snipe on Toast 46 111
Stewed Capon 52 113
Stewed Chicken with Champignons 4 93
Stewed Pheasant 36 107
Stuffed Chicken, Another Form of 3 92
Stuffed Duck, Another Form of 30 104
Stuffed Roasted Chickens 2 92
Stuffed Fried Pigeons 16 98
Vienna Baked Chicken 11 96
Chapter 7, Nos. 1–25.
GAME.
No. Page.
Chopped Steak of Game. Deer, Doe, Boar or Wild Rabbit Meat is used 10 120
Cold Game Pie. Made from Deer, Doe, Boar or Rabbit Meat 11 120
Deer or Doe Liver 4 118
Domestic Rabbit Roast 23 126
Game Ragout made from Remnants 12 121
Hasenpfeffer (Rabbit Pepper) 19 124
How to Skin a Rabbit 14 122
Lapins 25 127
Leg or Saddle of Wild Boar 13 121
Leg of Venison 2 117
Leg of Venison 8 119
Leg of Venison Another Form of 9 119
Rabbit Cutlets 18 123
Rabbit Liver 20 125
Rabbit Pie 22 125
Rabbit Roast 15 122
Rabbit Salad 21 125
Roast Saddle of Venison 1 116
Saddle of Venison 7 119
Stuffed Domestic Rabbit Roast 24 126
Stewed Rabbit 16 123
Stewed Rabbit Another Form of 17 123
To Carve a Leg of Venison 6 118
Venison Cutlets 3 117
Venison Ragout 5 118
y		 5 160
Herb Gravy 27 167
Horse Radish Dressing, Raw 15 163
Horse Radish Gravy 14 163
Lemon Sauce 50 174
Maraschino Sauce 51 174
Mayonnaise Dressing No. 1 (Cold) 41 171
Mayonnaise Dressing No. 2 42 172
Mayonnaise Dressing No. 3 for Poultry Salad 44 172
Morel Sauce 30 168
Oil Dressing a la Tartare, for Hard-Boiled Eggs, Cold Beef and Head Cheese 34 169
Onion Gravy, for Boiled Beef 22 165
Oyster Dressing 18 164
Parsley Gravy 31 168
Pearl Onion Gravy 23 166
Pickle Gravy 24 166
Plain Mustard Dressing, for Fish and Beef 9 161
Prune Sauce 53 174
Raspberry Sauce 56 175
Remoulade Sauce 20 165
Sardine Gravy, for Meat and Fish 16 163
Sorrel Gravy 33 169
Strawberry Sauce 55 174
Tartare Dressing 36 170
Tomato Gravy 11 162
Truffle Sauce 29 168
Vanilla Sauce 47 173
Whipped Dutch Gravy, for Fish Asparagus, Cauliflower, Oyster Plants and Scorzonera 4 160
White Fricassee Sauce, for Chicken or Veal Fricassee 21 16 190
Scalloped Cauliflower, an gratin 12 188
Scorzonera 18 190
Sorrel 28 193
Spinach 27 193
Spinach in Individual Molds 30 193
Stewed Artichokes 14 189
Stewed Cucumbers 58 202
Stewed Green String Beans 44 198
Stewed Red Cabbage 35 195
Stewed White Cabbage 37 196
Stuffed Root Celery or Celeriac au jus 59 202
Stuffed Cucumbers 57 201
Stuffed Olives 70 206
Stuffed Onions 53 200
Stuffed Tomatoes 55 201
Teltow Turnips 43 197
Tomatoes 54 201
Tomatoes Filled with Meat 56 201
Truffle Puree 65 204
Truffles in Brown Dressing 64 234
Turnips 42 197
White Cabbage 36 195
White Cabbage Prepared like Cauliflower 38 196
White Cabbage Sausages 39 196
White Cabbage with Lamb 40 197
Young Carrots 25 192
Young Onions 52 200

Chapter 13, Nos. 1–47.
SALADS.
No. Page.
Asparagus Salad 17 212
Asparagus Salad with Mayonnaise 18 212
Bean Salad 22 213
Bean Salad 26 214
Beef Salad 33 216
Carrot Salad 21 212
Cauliflower Salad 19 212
Cauliflower with Cooked Mayonnaise 20 212
Celeriac or Root Celery Salad 23 213
Celery Salad mixed with Potato 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
Cucumber Salad with Sour Cream 12 210
Cucumbers and Head Lettuce Mixed 13 211
Fine Mixed Vegetable Salad 28 214
Fruit Salad No. 1 44 219
Fruit Salad No. 2 45 219
Fruit Salad No. 3 46 219
Fruit Salad No. 4 47 219
Fruit Salad Dressing 43 219
Fruit Salad as Dessert 41 218
Green Lettuce 1 208
Green Lettuce Prepared Sweet, Head Lettuce 5 209
Green Lettuce with Bacon, Head, Endive Lettuce 4 209
Green Lettuce with Egg Dressing 2 208
Green Lettuce with Mayonnaise Dressing, Head, Endive, Escariol Lettuce 3 208
Herring Salad 36 217
Lettuce Combination Salad 42 218
Lobster Salad 40 218
Mixed Salad 27 214
Mixed Salad with Meat 29 215
Oyster or Clam Salad 39 218
Pike Salad 38 217
Potato Salad 6 209
Potato Salad with Bacon 9 210
Potato Salad with Sour Cream 8 210
Potato Salad with Spiced Dressing 7 209
Rabbit Roast Salad 34 216
Salmon Salad 37 217
Sweet Cucumber Salad 11 210
Tomato Salad 14 211
Tomato Salad with Cooked Mayonnaise 16 211
Tomato Salad with Mayonnaise Dressing 15 211
Truffle Salad 31 216
Chapter 14, Nos. 1–15.
EGGS.
No. Page.
Boiled Eggs in Brine 7 221
Brine Eggs in Cream Sauce 8 221
Fried Eggs 4 220
Fried Eggs in Tomato Sauce 6 221
Hard-Boiled Eggs 2 220
Hard-Boiled Eggs for Garnishing 3 220
Poached Eggs 5 221
Scrambled Egg Pancake 10 222
Scrambled Eggs 9 222
Scrambled Eggs English Style 11 222
Scrambled Eggs with Chives 13 222
Scrambled Eggs with Red Herring 12 222
Soft Boiled Eggs 1 220
Stuffed Eggs, (Deviled Eggs) 14 223
Stuffed Eggs Another Form of 15 223
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Baked Omelet Pudding 42 256
Baked Potato Pudding 33 253
Baked Potato Pudding to be served with Meat 34 254
Baked Quince Pudding 50 258
Baked Rice Pudding 28 252
Baked Pudding with Fruit Layers 29 252
Baked Rye Bread Pudding with Apples 48 257
Baked Sponge Pudding 45 256
Baked Sweet Pudding with Wine Frosting 47 257
Baked Veal Roast Pudding 46 256
Baked Yorkshire Pudding 37 254
Biscuit Tortoni, Macaroon Mousse 60 261
Black Pudding 25 251
Cabinet Pudding 8 247
Carthusian Dumplings with Wine Sauce 53 258
Champagne Cream 100 271
Champagne Frappe 124 276
Champagne Sherbet 123 276
Cherry Jelly 70 264
Cherry Pudding 22 250
Cherry Pudding 103 272
Cherry Rice Pudding 3 246
Chocolate Cream 88 268
Chocolate Cream Prepared Cold 87 268
Chocolate Ice Cream 112 274
Chocolate Mousse 89 268
Chocolate Pudding 11 248
Chocolate Strudel 56 259
Chocolate Strudel with Dressing 57 260 262
Wine Pudding 63 261
Chapter 18, Nos. 1–29.
BEVERAGES.
No. Page.
Almond Milk 21 281
Bishop 9 279
Cardinal, (Cold) 10 279
Chocolate 22 282
Chocolate Iced 23 282
Cocoa 24 282
Coffee 28 283
Cold Lemonade 19 281
Cold Punch 1 278
Cream Punch 11 279
Currant Wine 17 281
Egg Punch 5 278
Fine Lemonade 20 281
Gooseberry or Currant Wine 29 283
Grog 8 279
Hot King’s Punch 3 278
Hot Punch 2 278
Hot Wine 7 279
Iced Tea 27 283
May Bowl or Woodruff Punch 16 280
Peach Punch 15 280
Pineapple Punch 12 280
President’s Punch, cold or warm 4 278
Raspberry Wine 14 280
Strawberry Punch 13 280
Tea 25 282
Tea with Vanilla 26 282
Warmbeer 315
Walnut Tart 80 307
Whipped Cream Cake 109 315
White Almond Tart 75 305
Wit Cake 55 299
Yeast Doughnuts 105 314
Yellow Angel’s Food 43 295
14
Chapter 20, Nos. 1–27.
FILLINGS AND FROSTINGS FOR CAKES.
No. Page.
Almond Filling 5 316
Almond Frosting for Fruit Tart No. 1 23 319
Almond Frosting No. 2 24 319
Banana Filling 10 317
Caramel Frosting 20 319
Chocolate Filling 8 317
Chocolate Frosting No. 1 12 317
Chocolate Frosting No. 2 13 317
Chocolate Frosting No. 3 14 318
Cocoanut Filling 9 317
Cream Frosting for Fruit Cake 26 319
Date Filling 11 317
Fruit Frosting 25 319
Glaze Frosting for Honey Cake 21 319
Lemon Filling 6 316
Lemon Frosting 16 318
Nut Filling No. 1 2 316
Nut Filling No. 2 4 316
Plain Almond Frosting 27 320
Plain Frosting 19 318
Raisin Filling 3 316
Rum Frosting 22 319 335
Vinegar Taffy 2 333
Chapter 23, Nos. 1–115.
PRESERVES.
No. Page.
Apple Jelly 44 348
Apricot Marmalade 48 349
Apricots in Jelly 6 339
Apricots or Peaches in Brandy 9 340
Asparagus 66 353
Blackberries 29 344
Blackberry Juice 64 352
Black Currant Jelly 41 348
Blueberries, Huckleberries 24 343
Blueberry Jelly 43 348
Blueberry Juice 60 352
Canned Fried Chicken, Duck or Wild Game 107 363
Canned Salmon or other Large Fish 106 363
Canned Spring Chicken 105 363
Champignons in Vinegar 89 358
Champignons or Mushrooms 88 358
Cherry Syrup 57 351
Chili Sauce 111 364
Chili Sauce 113 365
Cognac Cherries 14 341
Corn 74 355
Crab Apple Jelly 45 348
Cranberries 27 344
Currants 28 344
Currant Jelly 40 347
Currant Juice 63 352
Dill Pickles 114 356
Truffles

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.,
324–328 Broadway,
Milwaukee, Wis.

                                                                                                                                                                                                                                                                                                           

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