“1000+ 19th century classics Jewish Cook Book”
Include：Appetizers，Sandwiches，Soups，Garnishes And Dumplings For Soups，Sauces For Fish And Vegetables，Sauces For Meats，Entrées，Meats，Poultry，Stuffings For Meat And Poultry，Vegetables，Salad And Salad Dressings，Mehlspeise (Flour Foods)，Cereals，Eggs，Cheese，Bread，Coffee Cakes (Kuchen)，Muffins And Biscuits，Cakespan，Cakes, Fritters, Icings And Fillings For Cakes，Pies And Pastry，Cookies，Desserts，Steamed Puddings，Pudding Sauces，Frozen Desserts，Candies And Sweets，Beverages，Canned Fruits，Jellies And Preserves，Preserved Fruit，Brandied Fruits，Canned Vegetables，Pickles And Relishes，Passover Dishes，Etc.
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Publisher Description
*INDEX*
APPETIZERS
Ambrosia
Anchovy Canapés
Anchovy Canapés with Tomatoes
Black Olives
Brain (Appetizer)
Canapés—How to Make
Caviar Canapés
Celery Relish
Cheese Balls
Chicken Liver Paste, No. 1
Chicken Liver Paste, No. 2
Chopped Herring
Sardine Canapés
Strawberry Cocktail
Stuffed Eggs
Stuffed Yellow Tomatoes
White Caviar
SANDWICHES
Anchovy
Brown Bread
Celery
Cheese and Nut
Chestnut
Chicken
Chicken with Mayonnaise
Date and Fig
Deviled Tongue
Egg
Egg and Olive
Fig
Fish
Lettuce
Minced Goose
Mustard Sardine Paste
Nut and Raisin
Olive
Poached Egg
Ribbon
Russian
Salmon and Caviar
Salmon and Brown Bread
Sandwiches, How to make
Sardine
Surprise
Toasted Cheese
Tongue
Veal
White and Brown Bread
SOUPS
Artichoke
Barley
Barley and Vegetable
Beer
Beer (Parve)
Beet—Russian Style
Beet—Russian Style (Fleischig)
Black Bean
Borsht
Bouillon
Brown Flour
Brown Stock
Cherry
Chicken, No. 1
Chicken, No. 2
Chicken Broth
Cold Sour
Consommé
Cream Soup
Cream Soup—How to Make
Cream of Almond
Cream of Asparagus
Cream of Cauliflower
Cream of Celery
Cream of Corn
Cream of Herring (Russian Style)
Cream of Lettuce
Cream of Lentil
Cream of Tomato
Vegetable
Vegetable (Milchig)
White Stock
GARNISHES AND DUMPLINGS FOR SOUPS
Baking Powder
Croutons
Drop
Dumplings for Cream Soups
Egg
Egg Custard
Egg Drop (Einlauf)
Farina
Flour Balls with Almonds
Force-meat for Kreplech
Fritter Beans
Grated Irish Potato
Kreplech or Butterflies
Liver Kloesse
Noodles
Pfärvel or Grated Egg
Plaetchen
Schwem Kloesse
Spatzen
Sponge
FISH
Baked—Directions
Baked Bass à la Wellington
Baked Black Bass
Baked Chopped Herring
Baked Fish—Turkish Style
Baked Flounders
Baked Mackerel
Baked Shad
Boiled—Directions
Boiled Salt Mackerel
Boiled Trout
Boned Smelts, Sautéd
Broiled—Directions
Broiled Salt Mackerel
Cod Fish Balls
Cream Salmon
Croquettes of Fish
Directions:
Howass
Fritada
Frying Fish—Jewish Method
Frying Fish—Another Method
Gefillte Fisch
Gefillte Fisch with Egg Sauce
Hecht (Pickerel)
Kedgeree
Lemon Fish
SAUCES FOR FISH AND VEGETABLES
General Remarks
Anchovy
Bernaise
Cream Mustard
Cucumber
Curry
Drawn Butter
Hollandaise
Maître d'Hôtel Butter
Mustard
Pickle
Piquante
Quick Bernaise
Sardellen or Herring
Spanish
Tartare
Tomato
Vinaigrette
White (for Vegetables)
SAUCES FOR MEATS
Apple
Bordelaise
Brown
Caraway
Mushroom
Olive
Onion
Raisin
Stewed Cranberries
Wine
ETC.
