Recipe Index

APPETIZERS

Ambrosia Anchovy Canapés Anchovy Canapés with Tomatoes Black Olives Brain (Appetizer) Canapés--How to Make Caviar Canapés Celery Relish Cheese Balls Chicken Liver Paste, No. 1 Chicken Liver Paste, No. 2 Chopped Herring Chopped Onion and Chicken Fat Delicious Appetizer, A Deviled Eggs with Hot Sauce Egg Appetizer Filled Lemons Grapefruit Cocktail Imitation Pate de Foi Gras Musk Melons Nut and Cheese Relish Peach Cocktail Pineapple and Banana Cocktail Raspberry Cocktail Red Pepper Canapés Salted Almonds Salted Peanuts Sardellen Sardine Canapés Strawberry Cocktail Stuffed Eggs Stuffed Yellow Tomatoes White Caviar

SANDWICHES

Anchovy Brown Bread Celery Cheese and Nut Chestnut Chicken Chicken with Mayonnaise Date and Fig Deviled Tongue Egg Egg and Olive Fig Fish Lettuce Minced Goose Mustard Sardine Paste Nut and Raisin Olive Poached Egg Ribbon Russian Salmon and Caviar Salmon and Brown Bread Sandwiches, How to make Sardine Surprise Toasted Cheese Tongue Veal White and Brown Bread

SOUPS

Artichoke Barley Barley and Vegetable Beer Beer (Parve) Beet--Russian Style Beet--Russian Style (Fleischig) Black Bean Borsht Bouillon Brown Flour Brown Stock Cherry Chicken, No. 1 Chicken, No. 2 Chicken Broth Cold Sour Consommé Cream Soup Cream Soup--How to Make Cream of Almond Cream of Asparagus Cream of Cauliflower Cream of Celery Cream of Corn Cream of Herring (Russian Style) Cream of Lettuce Cream of Lentil Cream of Tomato Cream Wine Dried Pea Farina Fish Chowder Fruit Green Kern Green Pea Green Pea Purée Julienne Leek Lentil (Linzen) No. 1 Lentil (Linzen) No. 2 Milk Milk and Cheese Mock Fish Chowder Mock Turtle Mulligatawny Mushroom and Barley Mutton Broth Noodle Okra Gumbo (Southern) Onion Oxtail Pigeon Potato Potato (Fleischig) Red Wine Rice Broth Schalet or Tscholnt (Shabbas Soup) Sour Milk Sour Soup (for Purim) Soup Stock, Directions Spinach Split Pea (Milchig) Tchorba (Turkish) Tomato Tomato with Rice Turkey Turnip Veal Vegetable Vegetable (Milchig) White Stock

GARNISHES AND DUMPLINGS FOR SOUPS

Baking Powder Croutons Drop Dumplings for Cream Soups Egg Egg Custard Egg Drop (Einlauf) Farina Flour Balls with Almonds Force-meat for Kreplech Fritter Beans Grated Irish Potato Kreplech or Butterflies Liver Kloesse Noodles Pfärvel or Grated Egg Plaetchen Schwem Kloesse Spatzen Sponge

FISH

Baked--Directions Baked Bass à la Wellington Baked Black Bass Baked Chopped Herring Baked Fish--Turkish Style Baked Flounders Baked Mackerel Baked Shad Boiled--Directions Boiled Salt Mackerel Boiled Trout Boned Smelts, Sautéd Broiled--Directions Broiled Salt Mackerel Cod Fish Balls Cream Salmon Croquettes of Fish Directions: How to Bone How to Clean How to Open How to Skin Filled Fish--Turkish Style Fillet of Sole à la Creole Fillet of Sole à la Mouquin Finnan Haddie Finnan Haddie and Macaroni Fish for Stock Fish with Garlic Fish with Horseradish Sauce Fish with Sauerkraut Fresh Cod or Striped Bass Fritada Frying Fish--Jewish Method Frying Fish--Another Method Gefillte Fisch Gefillte Fisch with Egg Sauce Hecht (Pickerel) Kedgeree Lemon Fish Marinirte Marinirte Herring (Pickled) Paprika Carp Pickle for Salmon Pike with Egg Sauce Piquant Remarks and Directions Redsnapper with Tomato Sauce Russian Fish Cakes Salmon Cutlet Salmon Loaf Salt Herring Sautéd--Directions Scalloped, No. 1 Scalloped, No. 2 Scalloped Fish Roe Shad Roe Soused Herring Stuffed Herring Sweet and Sour Sweet Sour Sweet Sour with Wine Swiss Creamed Fish Turkish Sauces for Fish Agristoga Ahilado Zuemimo