Page:Meier - The Art of German Cooking and Baking.djvu/412

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—406—

No. Page.
Rice Gruel 14 374
Rice" in Milk 39 380
Rice" with Bed Wine 43 381
Roll Soup with Bouillon 12 374
Ryebread Soup 23 376
Ryeflour Soup and Milk Soup 26 377
Sago Soup with Game Bouillon 11 374
Strong Beet Tea 1 372
Tea from Medicinal Herbs 52 383
Thin Rice Soup 21 376
Toast and Water 60 384
Veal Puree Soup 18 375
Vegetables for Invalids 38 379
Warm Milk with Cognac 56 383
Water with Lemon Juice 63 385
Weak Veal Bouillon 2 372
Whey 55 383
Yolk of Egg and Wine 57 384
Zwieback (Sweet Toast) 51 382

Chapter 26.

Miscellaneous.

Page.
Broiling 389
Bums, Treatment of 386
Carving Poultry in the Kitchen 387
Comparative Table of Weights and Measures 391
Flour 389
Meat Carving 386
Meats, Time Required for Broiling or Frying 387
Meats, Time Required on the Stove or in the Oven 388
Roasting 388
Roasting in the Pan—Frying 388
Roasting in the Oven 389
Yeast 390