The Art of German Cooking and Baking Revised and Enlarged Edition

[Illustration:
  Mrs. Lina Meier,
  Teacher of Cookery, German Cooking School,
  Milwaukee, Wis.]




  THE ART
  OF
  GERMAN COOKING AND BAKING


  Revised and Enlarged Edition.


  _Compiled and Published by_
  Mrs. LINA MEIER,
  _German Cooking Teacher._




  MILWAUKEE, U.S.A.
  1922.


  _COPYRIGHT 1922._
  _By Mrs. LINA MEIER, Milwaukee, Wis._




  _PREFACE TO REVISED EDITION_

This cook book consists of about 1,250 recipes which have been
tested and prepared. It is divided into 26 Chapters, as follows:


   Chapter                                                    Recipes
     1  Soups                                                     68
     2  Beef                                                       6
     3  Veal                                                      42
     4  Mutton                                                    32
     5  Pork                                                      35
     6  Poultry and Game Birds                                    56
     7  Game                                                      25
     8  Fish                                                      61
     9  Headcheese and Gelatines                                  12
    10 Dressings or Gravies                                       58
    11 Potatoes                                                   26
    12 Vegetables                                                 74
    13 Salads                                                     47
    14 Eggs                                                       15
    15 Omelets, Pancakes, Waffles Noodles and Pies                58
    16 Jams and Sauces                                            23
    17 Desserts                                                  128
    18 Beverages                                                  29
    19 Wheat and Rye Bread, Yeast Cakes, Baking Powder Cakes
         and Tarts                                               111
    20 Fillings and Frostings                                     27
    21 Cookies                                                    53
    22 Confectionery                                              20
    23 Preserves                                                 115
    24 Menu                                                        5
       Sandwiches                                                  8
    25 Cookery for Invalids                                       63
    26 Miscellaneous                                              12

In giving to the public this second edition I am glad to be able to,
offer a revised and improved cook book. It has been my aim to improve
it in every way and to make it as clear, practical and helpful as
possible.

The previous material has been carefully revised and changes made in
the wording where it was believed that the language could be improved
upon to make the author’s meaning more clear and comprehensible. A
radical change has also been made in the construction and arrangement
of the pages, which I trust will be an advantage.

In recognition of the friendly attitude of the great public toward my
first book, I wish to say that the entire edition of about 5,000
copies is scattered all over the country and many assurances of
appreciation have come to me. I therefore feel encouraged to send this
new edition out upon the world, knowing that it is the same excellent
cook book, only improved and augmented, and I hope that the book will
contribute materially to the happiness and attractiveness of many
homes and help to solve many problems, especially for brides and
beginners.

                                   Respectfully,
                                          MRS. LINA MEIER,
                                                        Author.

Milwaukee, Wis., U. S. A.




           Reliable Weights and Measures as used in this Book.

                                                               Are
                                                             equal to

  Flour                           1  quart or 4 teacups       1 lb.
  Flour (sifted)                  3  coffee cups, level       1 lb.
  Flour                           2  tbsps., well-rounded     1 oz.
  Flour                           1  teaspoonful, heaped      ½ oz.
  Sugar, granulated               2  measuring cups, level    1 lb.
  Sugar, “A” coffee               1¾ coffee cups, level       1 lb.
  Sugar, powdered                 2½ coffee cups, level       1 lb.
  Sugar, powdered                 2  tbsps., well-rounded     1 oz.
  Sugar, best Brown               2  coffee cups, level       1 lb.
  Sugar, granulated, “A” or brown 1  tbsp., well-heaped       1 oz.
  Butter, soft                    2  full cups, well-pressed  1 lb.
  Butter, soft                    3  tbsp., well-rounded      2 ozs.
  Butter, soft                       Piece size of an