SALADS AND SALAD DRESSINGS
FRESH FRUITS AND COMPOTE
MEHLSPEISE (FLOUR FOODS)
CEREALS
EGGS
CHEESE
BREAD
COFFEE CAKES (KUCHEN)
MUFFINS AND BISCUITS
PANCAKES, FRITTERS, ETC. 
CAKES
ICINGS AND FILLINGS FOR CAKES
PIES AND PASTRY
COOKIES
DESSERTS
STEAMED PUDDINGS
PUDDING SAUCES
FROZEN DESSERTS
CANDIES AND SWEETS
BEVERAGES
CANNED FRUITS
JELLIES AND PRESERVES
BRANDIED FRUITS
CANNED VEGETABLES
VEGETABLES PRESERVED IN BRINE
PICKLES AND RELISHES
PASSOVER DISHES
INDEX

TABLE OF WEIGHTS AND MEASURES
MEASUREMENT OF FOOD MATERIALS

APPETIZERS

CANAPES

For serving at the beginning of dinner and giving a zest to the appetite, canapes are extremely useful.  They may be either hot or cold and made of anything that can be utilized for a sandwich filling.  The foundation bread should be two days old and may be toasted or fried crouton fashion.  The nicest way is to butter it lightly, then set it in a hot oven to brown delicately, or fry in hot fat.

The bread should be cut oblong, diamond shaped, in rounds, or with a cutter that has a fluted edge.  While the toast is quite hot, spread with the prepared mixture and serve on a small plate with sprigs of watercress or points of lemon as a garnish.

Another way is to cut the bread into delicate fingers, pile it log-cabin fashion, and garnish the centre with a stuffed olive.  For cheese canapes sprinkle the toast thickly with grated cheese, well seasoned with salt and pepper.  Set in a hot oven until the cheese melts and serve immediately.

SARDINE CANAPES

Toast lightly diamond-shaped slices of stale bread and spread with a sardine mixture made as follows:—­Skin and bone six sardines, put them in a bowl and run to a paste with a silver spoon.  Add two tablespoons of lemon juice, a few drops of Worcestershire sauce, a dash of pepper, two teaspoons of chopped parsley and four tablespoons of creamed butter.  Garnish with a border of whites of hard-boiled eggs, finely chopped, and on top scatter shredded olives.

WHITE CAVIAR

Take roe of any fish, remove skin, salt; set aside over night.  Next day beat roe apart, pour boiling water over it and stir; when roe is white, pour off the water and let drain; then put in pan with two tablespoons of oil and salt, pepper, a little vinegar, and mix well.  Let stand a few days before using.

This caviar may be substituted in all recipes for the Russian caviar or domestic caviar may be procured in some shops.

CAVIAR CANAPES

Cut the bread about one-quarter of an inch thick and two inches square (or round), and after it is toasted spread over each slice a teaspoon of ice cold caviar.  Mix one teaspoon of chopped onion and one teaspoon chopped parsley; spread the mixture over the caviar and serve with quarters of lemon.