The International Jewish Cook Book

PREFACE

REMARKS RULES FOR KASHERING APPETIZERS SANDWICHES SOUPS GARNISHES AND DUMPLINGS FOR SOUPS FISH SAUCES FOR FISH AND VEGETABLES SAUCES FOR MEATS FRYING ENTRÉES MEATS POULTRY STUFFINGS FOR MEAT AND POULTRY VEGETABLES TIME TABLE FOR COOKING SALADS AND SALAD DRESSINGS FRESH FRUITS AND COMPOTE MEHLSPEISE (FLOUR FOODS) CEREALS EGGS CHEESE BREAD COFFEE CAKES (KUCHEN) MUFFINS AND BI...