On the front page is handwritten in pencil "aus dem Besitz Kath Schratt's." The first section of the book has numbered recipes from 1 to 146. The second part, under the heading "Mehlspeisen" has recipes numbered from 1 to 158. The book itself, a handwritten cookbook, is a fascinating collection of French, Austrian, Hungarian, Bohemian, and other recipes. It gives recipes for fine and elegant food, such as: tiny pates of goose liver; miniature meat loaves; the French dish poulet en casserole; an Italian risotto, with eggs for meatless days; pate of pheasant; cabbage dumplings; goose in aspic; potatoes stuffed with finely chopped left-over meat; mouton chops; eggs a la Rossini; elegant French soups; four kinds of butters for breakfast (among them one with genuine black truffles); and plebeian spaetzle from Schwabien. Some dishes are perhaps in no other cookbook. Among them is No. 92, a "Goulash Japanese Art." Lamb cutlets a la Nelson is followed by a gateau of goose liver, and after Sauce "Sauveroff," there is a recipe for Beef Roast a la Princess Stephanie and one for Filet a la Walter Scott. Recipes 115 through 126 give eleven Hungarian recipes, starting with Roast Beef a la Count PAlfy, and including gypsy goulash and Debrecen goulash. Stuffed tomatoes are followed by Poulet a la Pompadour, and omelet with calves brain. The pastry section has just as much a mixture of recipes from all parts of the Austro-Hungarian monarchy: poppyseed strudel, coffee pudding, Napoleon slices, Bohemian dumplings, macaroon torte, farina strudel and walnut crescents. The recipe collection is the most fascinating insight into the high society in turn-of-the-century Vienna. Two black and white photographs