Meat 250
  “Sauergebratens” (German Pot Roast) 251
  “Hungarian Goulash” 252
  Broiled Steak 252
  Stewed Shin of Beef 253
  Hamburg Steak 253
  Meat Stew With Dumplings 254
  Extending the Meat Flavor 255
  Preparing a Pot Roast 256
  Stuffed Breast of Veal 257
  “Gedampftes Rinderbrust” 257
  “Paprikash” 257
  Beef Stew 258
  Savory Beef Roll 258
  Veal Cutlets 259
  Meat “Snitzel” 259
  Sirloin Steaks 259
  Meat Balls 260
  Veal Loaf 260
  Sweet Breads (Breaded) 261
  Fried “Liver and Bacon” 261
  Beef Steak Served With Peas 261
  Creamed “Dried Beef” 262
  Creamed Sweetbreads 262
  Meat Croquettes 262
  Stewed Rabbit 263
  Roast Lamb 263
  “Gefullte Rinderbrust” (Stuffed Breast of Beef) German Style 263
  Fried Peppers With Pork Chops 264
  Boiled Ham 264
  Sliced Ham 264
  Roast Pork 265
  Pork Chops 265
  “Home-Made” Sausage 265
  Aunt Sarah’s Method of Keeping Sausage 266
  Souse 266
  Utilizing Cold Meat “Left-Overs” 267

Fowl 267
  Roast Chicken or Turkey 267
  Bread Filling (As Aunt Sarah Prepared It) 268
  Fried Chicken With Cream Gravy 269
  Stewed or Steamed Chicken 270

Vegetables 270
  White Potatoes 270
  Baked Potatoes 271
  Various Ways of Using Small Potatoes 271
  Scalloped Potatoes 273
  Candied Sweet Potatoes 273
  Sweet Potato Croquettes 274
  Potato Chips 274
  Fried Eggplant 274
  Baked Stuffed Peppers 275
  Chili (As Prepared in New Mexico) 275
  Baked Cabbage 275
  Crimson Creamed Beets 276
  Buttered Beets 276
  Pickled “Mangelwurzel” 276
  German Steamed Cabbage 277
  Bean “Snitzel” 277
  Boiled Spinach 277
  Fried Onions and Potatoes 278
  Steamed Asparagus (Pine) 278
  Pasture Mushrooms 278
  Steamed Mushrooms (Delicious) 279
  Stewed Tomatoes 279
  Sweet Corn 280
  Fried Tomatoes With “Cream Sauce” 280
  Baked “Stuffed Tomatoes” 280
  “Canned Tomatoes,” Fried or (Tomato Fritters) 281
  “Bucks County” Baked Beans 281
  Cooked Hominy 282
  Grated Parsnip Cakes 282
  To make “Sauer Kraut” 283
  Dumplings to Serve With “Sauer Kraut” 284
  Parsley Dried to Preserve Its Green Color 285

Time Required to Cook Vegetables 285

Common Cream Sauce 286

Preparation of Savory Gravies 287

The Good Flavor of “Browned Flour” 287

Butter, Cheese and Suet 283
  A Substitute for Butter (As Aunt Sarah Prepared It) 288
  “Butter”—­As It Was Made at the Farm, “By Aunt Sarah” 289
  “Smier Kase,” or Cottage Cheese 290
  Uses of Sweet Drippings and Suet 291

Eggs 292
  “Eierkuchen,” or Omelette 292
  Hard Boiled Eggs 292
  Soft Boiled Eggs 293
  An Egg and Tomato Omelette 293
  Mushroom Omelette 294
  A Clam Omelette 294
  Deviled Eggs 294
  Eggs in Cream Sauce 295
  Aunt Sarah’s Method of Preserving Eggs in “Water Glass” 295
  To Test Fresh Eggs 296