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.

PREFACE TO REVISED EDITION

This cook book consists of about 1,250 recipes which have beentested 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
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