[Illustration: Mrs. Lina Meier, Teacher of Cookery, German Cooking School, Milwaukee, Wis.] THE ART OF GERMAN COOKING AND BAKING Revised and Enlarged Edition. _Compiled and Published by_ Mrs. LINA MEIER, _German Cooking Teacher._ MILWAUKEE, U.S.A. 1922. _COPYRIGHT 1922._ _By Mrs. LINA MEIER, Milwaukee, Wis._ _PREFACE TO REVISED EDITION_ This cook book consists of about 1,250 recipes which have been tested and prepared. It is divided into 26 Chapters, as follows: Chapter Recipes 1 Soups 68 2 Beef 6 3 Veal 42 4 Mutton 32 5 Pork 35 6 Poultry and Game Birds 56 7 Game 25 8 Fish 61 9 Headcheese and Gelatines 12 10 Dressings or Gravies 58 11 Potatoes 26 12 Vegetables 74 13 Salads 47 14 Eggs 15 15 Omelets, Pancakes, Waffles Noodles and Pies 58 16 Jams and Sauces 23 17 Desserts 128 18 Beverages 29 19 Wheat and Rye Bread, Yeast Cakes, Baking Powder Cakes and Tarts 111 20 Fillings and Frostings 27 21 Cookies 53 22 Confectionery 20 23 Preserves 115 24 Menu 5 Sandwiches 8 25 Cookery for Invalids 63 26 Miscellaneous 12 In giving to the public this second edition I am glad to be able to, offer a revised and improved cook book. It has been my aim to improve it in every way and to make it as clear, practical and helpful as possible.