Читать книгу The Art of German Cooking and Baking - Lina Meier - Страница 2

CHAPTER 1. SOUPS.

CHAPTER 2. BEEF.

CHAPTER 3. VEAL.

CHAPTER 4. MUTTON.

CHAPTER 5. PORK.

CHAPTER 6. POULTRY AND GAME BIRDS.

CHAPTER 7. GAME.

CHAPTER 8. FISH.

CHAPTER 9. HEAD CHEESE AND GELATINES.

CHAPTER 10. DRESSINGS or GRAVIES.

CHAPTER 11. POTATOES.

CHAPTER 12. VEGETABLES.

CHAPTER 13. SALADS.

CHAPTER 14. EGGS.

CHAPTER 15. OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE.

CHAPTER 16. SAUCES.

CHAPTER 17. DESSERTS.

CHAPTER 18. BEVERAGES.

CHAPTER 19. BREAD AND CAKES.

CHAPTER 20. FILLINGS AND FROSTINGS FOR CAKES.

CHAPTER 21. COOKIES.

CHAPTER 22. CONFECTIONERY.

CHAPTER 23. PRESERVES.

SANDWICHES.

CHAPTER 24. THE MENU.

CHAPTER 25. COOKERY FOR INVALIDS.

CHAPTER 26. MISCELLANEOUS.

TREATMENT OF BURNS.

MEAT CARVING.

CARVING OF POULTRY IN THE KITCHEN.

TIME REQUIRED FOR BROILING, OR FOR FRYING IN A PAN WITH BUTTER, FAT OR BOTH, SMALL CUTS OF MEAT.

TIME REQUIRED FOR MEATS ON THE STOVE OR IN THE OVEN.

ROASTING.

ROASTING IN THE PAN—FRYING.

BROILING.

ROASTING IN THE OVEN.

FLOUR.

YEAST.

Weights and Measures Most Commonly Used in the Art of Cooking.

INDEX