contents 1. title page 2. publisher's note 3. preface 4. remarks 5. rules for kashering recipes 6. appetizers 7. sandwiches 8. soups 9.garnishes and dumplings for soup 10. fish 11. sauces for fish and vagetables 12. sauces for meat 13. frying 14. entrées 15. meats 16. poultry 17. stuffings for meat & poultry 18. vegetables 19. time table for cooking 20. salads and saladdressings. 21. fresh fruits and compote 22. mehlspeisen (flour foods) 23. cereals 24. eggs 25. cheese 26. bread 27, coffee cakes 28. muffins & biscuits 29. pancakes, fritters, etc. 30. cakes. 31. icings and fillings for cakes 32. pies and pastry 33. cookies 34. desserts 35. steamed puddings 36. pudding sauces 37. frozen desserts 38. candies and sweets 39. beverages 40. canned fruits 41. jellies & preserves 42. preserved fruit 43. brandied fruit 44. canned vegetables 45. pickles and relishes 46. passover dishes