University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The German Studies Collection

Page View

Davidis, Henriette, 1801-1876 / Pickled herring and pumpkin pie: a nineteenth-century cookbook for German immigrants to America
(2002)

Alphabetical index,   pp. [VIII]-XLIII


Page [VIII]

Alphabetical Index.
Division A.-Miscellaneous Receipts.
Page
A
Almond Forcemeat,.
Almond Paste
Anchovy Butter .
Anchovies, how to prepare
B
Beef Forcemeat
Brown Broth
Browned Butter
Browne4 Flour
C
Celery and Parsnips for Soups
Chestnuts prepared for vari-
ous cooking purposes . *
Clarified or melted Butter
Clarifying Sugar .. .   . .
( leaning and scalding Rice.
Clear Broth for White Stews
Coloring for Brown Soups, Ra-
gouts and Sauces
Crab Butter
Crabs with Dressing  4 ..
Cream of Anchovies for Meat
Patties or Toast  . . .
Currants, how to wash
n
Dill in Vinegar for pickling
purposes.......
8
12
3
8
7
6
2
1
10
2
1
2
5
6
8
10
8
12
11
E
Eggs in Soups, Gravies and
Stews
Epicurean Butter
3F
Fairy Butter.......
Fat, to fry
Fish Forcemeat......
Flour browned in Butter
Flour rubbed in Butter
Forcemeat Dressing for Pig-
eons or a Breast of Veal
Fried Bread for Soups and
Dumplings
Frosting . ......
G
Goose Oil.    . . . . . a
K
Kidney Suet, to prepare
L
Lemons, how to keep
Liver Forcemeat   .
Mushrooms
Mustard.......
12
6
.9. 9
.  .   11
Page
4
7
8
5
7
1
1
7
4
1
4
6
. .
.
.


Go up to Top of Page