Originally published in 1903, this cook book features authentic
American recipes, European cooking, and Jewish favourites. It was
put together by the cooking students at the Milwaukee Settlement
House and was an important staple of the American kitchen for more
than fifty years. Contents Include: Rules for the Household
Beverages Cold Drinks Fruit Syrups Bread Toast Kuchen Mixtures with
baking Powder Fried Cakes Cereals Eggs and Omelets Soups Fish
Sauces for Fish and Meat Meat Veal Warmed Over Meats Poultry
Vegetables Warmed Over Potatoes Vegetables Sauces for Vegetables
Salads and Salad Dressings Salads Entrees Chafing Dishes Custards,
Puddings and Pudding Sauces Puddings Hot Puddings Pudding Sauces
Ice Cream and Frozen Puddings Sherbet Frozen Puddings Pastry Pies
Cakes Sponge Cakes Tortes Cake Frostings and Fillings Cookies
Kisses Confections Luncheon and Picnic Dainties Cooking,
Preserving, Canning Fruit Jelly Preserves Pickling
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