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Classic
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page XII
Page
G
Greens for the family table . 59
Greens from stems and stalks
of turnips and beet tops . 59
H
Hints on cooking Vegetables . 53
How to cook preserved Beans
and Cabbage tender rap-
idly . . . . . . . . . . . . 55
How to economize in using
Butter and how to rapidly
cook the Vegetables ten-
der . . . . . . . . . . . . 53
Hunter's Cabbage (Jager-Kohl) 73
K
Kohlrabi . . . . . . . . . . 68
Kohlrabi, filled . . . . . . 68
L
Leipzig Hotch Potch . . . . . 61
Lentils . . . . . . . . . . . 85
Lentils in Mecklenburg style 85
Lettuce, stewed . . . . . . . 67
M
Mushrooms, fresh . . . . . . 77
Mushrooms, fried . . . . . . 77
Mushrooms, stuffed . . . . . . 77
O
Onions, stewed . . . . . . . 75
Onions, staffed . . . . . . . 75
P
Parsnip's . . . . . . . . . . 79
Peas, dried, or Pea Puree . 84
Peas, green . . . . . . . . 62
Peas, grean, boiled with Spring
Chicken and Crabs . . . . 63
Peas, green, with Codfish . . 64
Peas, sweet . . . . . . . . 64
Potato Balls (Rissoles) . . . 91
Potato Noodles . . . . . . . 91
Potatoes and fresh Pears . . 90
Page
Potatoes, baked, with Cheese 90
Potatoes, baked, with Sausages 89
Potatoes, breaded . . . . . 88
Potatoes, curried . . . . . . 89
Potatoes, roasted . . . . 88, 92
Potatoes, sliced (German style) 91
Potatoes, stuffed . . . . . . 90
Potatoes, Spareribs and sour
Apples baked together . . 89
Potatoes with Apples . . . . 90
Potatoes with Buttermilk . . 88
Potatoes with Herring . . . . 87
Potatoes with Parsley and
boiled Fish . . . . . . . 87
Potatoes with various kinds
of Sauces . . . . . . . . 87
Puree of White Beans for con-
valescents . . . . . . . . . 85
S
Salsify or Oysterplant . . . 56
Savoy Cabbage . . . . . . . 71
Serving . . . . . . . . . . . 55
Shredded Cabbage (Westphal-
ian style) . . . . . . . . . 81
Sorrel . . . . . . . . . . . 58
Sourkrout . . . . . . . . . 81
Sourkrout with Pheasants and
Oysters . . . . . . . . . . 83
Sourkrout with Pike . . . . . 82
Sourkrout with Oysters and
Rhinewine . . . . . . . . . . 83
Sour Potatoes with Bay Leaves 87
Spinach . . . . . . . . . . . 57
Spinach (French style) . . . 57
Spinach (Saxony style) . . . 57
Spinach, moulded . . . . . . 58
Spinach with Rice . . . . . . 58
T
To cook Bean salted for Win-
ter use . . . . . . . . . 83
To preserve the fresh color of
Vegetables . . . . . . . . 54
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Classic
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