# The Art of German Cooking and Baking

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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.
Mrs. Lina Meier
Teacher of Cookery, German Cooking School,
Milwaukee, Wis.
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 |
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 | tablesps., 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 | tablesps., well-rounded | 1 oz. |
| Sugar, best Brown | 2 | coffee cups, level | 1 lb. |
| Sugar, granulated, "A" or brown | 1 | tablesp., well-heaped | 1 oz. |
| Butter, soft | 2 | full cups, well-pressed | 1 lb. |
| Butter, soft | 1 | tablesp., well-rounded | 2 ozs. |
| Butter, soft | | Piece size of an egg | 1 oz. |
| Lard | 2 | cups | 1 lb. |
| Eggs | 10, | but if quite large 9 | 1 lb. |
| Cornstarch | 3 | cups | 1 lb. |
| Indian meal | 2¾ | coffee cups, level | 1 qt. |
| Coffee, ground | 4 | cups | 1 lb. |
| Chocolate, sweet | 3 | grated tablespoons | 1 oz. |
| Rice | 2 | cups, heaped | 1 lb. |
| Rice | 2 | tablespoons | 1 oz. |
| Sago | 2 | cups, heaped | 1 lb. |
| Barley | 4 | cups | 1 lb. |
| Bread crumbs | 1 | cup, grated | 2 ozs. |
| Chopped meat | 2 | cups, heaped | 1 lb. |
| Suet | 1 | pint | 1 lb. |
| Nutmeg | 2 | cups | 1 lb. |
| Almonds | 5 | medium-sized | 1 oz. |
| Figs | 2 | cups | 1 lb. |
| Dates | 2 | cups | 1 lb. |
| Raisins | 2 | cups | 1 lb. |
| Prunes | 2 | cups | 1 lb. |
| Citron | 2 | cups, heaped | 1 lb. |
| 1 cup | 1 cup | 1 cup | 4 ozs. |
| 2 rounded tablespoons | 2 rounded tablespoons | 2 rounded tablespoons | 1 oz. |
INDEX
Chapter 1, Nos. 1—68.
SOUPS.
Chapter 2, Nos. 1—36.
BEEF.
Chapter 3, Nos. 1—42.
VEAL.
Chapter 4, Nos. 1—32.
MUTTON.
Chapter 5, Nos. 1—35.
PORK.
Chapter 6, Nos. 1—56.
POULTRY AND GAME BIRDS.
Chapter 7, Nos. 1—25.
GAME.
Chapter 8, Nos. 1—61.
FISH.
Chapter 9, Nos. 1—12.
HEAD-CHEESE AND GELATINES.
Chapter 10, Nos. 1—58.
DRESSINGS OR GRAVIES.
Chapter 11, Nos. 1—26.
POTATOES.
Chapter 12, Nos. 1—74.
VEGETABLES.
Chapter 13, Nos. 1—47.
SALADS.
Chapter 14, Nos. 1—15.
EGGS.
Chapter 15, Nos. 1—58.
Omelets, Pancakes, Waffles, Noodles and Pie.
Chapter 16, Nos. 1—23.
SAUCES.
Chapter 17, Nos. 1—128.
DESSERTS.
Chapter 18, Nos. 1—29.
BEVERAGES.
Chapter 19, Nos. 1—111.
BREAD AND CAKES.
Chapter 20, Nos. 1—27.
FILLINGS AND FROSTINGS FOR CAKES.
Chapter 21, Nos. 1—53.
COOKIES.
Chapter 22, Nos. 1—20.
CONFECTIONERY.
Chapter 23, Nos. 1—115.
PRESERVES.
SANDWICHES.
Chapter 24.
THE MENU.
Chapter 25, Nos. 1—63.
For Invalids, Convalescents, etc.
Chapter 26.
Miscellaneous.
This work is in the public domain in the United States because it was published before January 1, 1929.
The longest-living author of this work died in 1960, so this work is in the public domain in countries and areas where the copyright term is the author's life plus 63 years or less. This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
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