This little cookbook is just what it claims to be. It contains beef, pork, lamb and veal recipes. It has a chapter on frankfurters also. The hardback edition has a 1958 copyright and this paperback a 1970 one. Here is the recipe for Wiener Stew:
1 pound frankfurters
2 tablespoons butter or margarine
1 medium onion, finely chopped
2 ripe peeled tomatoes, cut into cubes
2 green peppers, finely chopped
Melt the butter in a skillet, add the onion and cook slowly until onion is soft but not brown.
Add the tomatoes, green peppers and seasonings. Add water to cover. Cover pan and simmer until vegetables are soft, about 12 minutes. Slice frankfurters into penny size slices. Add to pan. Cool slowly for 10 minutes and stir occasionally. Split hamburger buns completely in half. Toast. Spoon wiener stew on 1/2 bun and serve the other half plain.