Russian Style
Teiglech
Teufelsgurken
Time Table for Baking Cakes
for Boiling Meats
for Boiling Vegetables
for Broiling Meats
for Canning Vegetables
for Roasting Meats
Tipsy Pudding
Toast, Buttered
Cinnamon, for Tea
Milk or Cream
Toasted Cheese Sandwiches
Tocane, Lamb Stew
Tomato, Baked with Eggplant
Catsup
Cream of
Custards
Green, Pickle
Green or Yellow Plum, Preserves
Puree
Salad (French Dressing)
Sauce
Sauce (Chilli)
Soup
Soup with Rice
Tomatoes,
Canned, Stewed
Creole
Eggs and Cheese, Hungarian Style
Green Dill
Fried
Fried Green
Ripe
Scalloped
Stewed
Stuffed
Stuffed, Cheese Salad
Stuffed, Salad
with Rice
Yellow, Stuffed
Tongue,
Boiled (Sweet and Sour)
Filled
Pickled Beef
Sandwiches
Smoked
Smothered
Topfa Dalkeln (Cheese Cakes)
Tripe a la Creole
Tripe, Family Style
Trout, Boiled
Tscholnt (Shabbas Soup)
Tchorba (Turkish Scrap)
Tsimess
Turkey, Roast
Neck, Stuffed Turkish
Style
Soup
Turnip Soup
Turnips
Boiled
Hashed
Tutti-Frutti
Tutti-Frutti Ice Cream

*U*

Ueberschlagene Matzoth
Unfermented Grape Juice
Utensils for Jelly Making

*V*

Vanilla Cookies
Extract
Ice Cream
Sauce
Veal, Breast of, Roasted
Fricasseed, with Cauliflower
Loaf
Roast
Salad
Sandwiches
Shoulder or Neck, Hungarian Style
Soup
Stewed
Stuffed Shoulder of
Sweetbreads, Fried
Vegetable Fritters
Hash
Meat Pie
Soup
Soup (Milchig)
Vegetables
Directions for Canning
General Remarks
Vienna Pastry for Kipfel
Vienna Prater Cake
Vienna Sausage
Vinegar Pie
Vinaigrette Sauce

*W*

Waffles, One-Egg
Waffles, Three-Egg
Waldorf Salad
Walnut Macaroons
Walnut Torte
Water-Lily Salad
Watermelon Pickle
Sherbet
Watermelons
Wedding Cake
Welsh Rarebit
Wheat Cereals
Wheat Muffins
Whipped Cream
Whipped Cream Pie
White Cake
Caviar
Fondant
Sauce (for Vegetables)
Wiener Braten (Vienna Roast)
Kartoffel Kloesse
Kipfel
Studenten Kipfel
Windbeutel
Wine Sauce
Winter Jelly

*Y*

Yeast
Home-made
Kranz
Yom-Tov Soup

*Z*

Zuemimo Sauce
Zwieback
Anise
Torte
Zwiebel Matzoth
Zwiebel Platz

*TABLE OF WEIGHTS AND MEASURES*

All measurements should be made level.

2 gills = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon