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Proofreaders. Produced from images from Feeding America: The HistoricAmerican Cookbook Project at Michigan State University(http://digital.lib.msu.edu/cookbooks/index.cfm)
By
Instructor in Cooking and Domestic Science
1600 RECIPES ACCORDING TOTHE JEWISH DIETARY LAWSWITH the RULES for KASHERING
* * * * *
THE FAVORITE RECIPES OF
AMERICA, AUSTRIA, GERMANY,
RUSSIA, FRANCE, POLAND,
ROUMANIA, Etc., Etc.
1919
It is with pleasure, and pardonable pride, that the Publishers announcethe appearance of The International Jewish Cook Book, which, "thoughwe do say it ourselves," is the best and most complete kosher cookbook ever issued in this country. It is the direct successor to the"Aunt Babette Cook Book," which has enjoyed undisputed popularity formore than a generation and which is no longer published. TheInternational Jewish Cook Book is, however, far superior to the olderbook. It is much larger and the recipes are prepared strictly inaccordance with the Jewish dietary laws.
The author and compiler, Mrs. Florence K. Greenbaum, is a householdefficiency woman, an expert Jewish cook, and thoroughly understands thescientific combining of foods. She is a graduate of Hunter College ofNew York City, where she made a special study of diet and the chemistryof foods. She was Instructor in Cooking and Domestic Science in theYoung Women's Hebrew Association of New York, and is now Instructor andLecturer for the Association of Jewish Home Makers and the CentralJewish Institute, both under the auspices of the Bureau of JewishEducation (Kehillah).
Mrs. Greenbaum knows the housewife's problems through years of personalexperience, and knows also how to economize. Many of these recipes havebeen used in her household for three generations and are still useddaily in her home. There is no one better qualified to write a JewishCook Book than she.
Suggestions and additional recipes, for inclusion in later editions ofthe book, will be gratefully accepted by
THE PUBLISHERS. New York, February, 1918.
In compiling these recipes every effort has been made to bear in mindthe resources of the Jewish kitchen, as well as the need of beingeconomical and practical.
The aim throughout has been to lay special emphasis on those disheswhich are characteristically Jewish—those time-honored recipes whichhave been handed down the generations by Jewish housewives (for theSabbath, Passover, etc). But the book contains a great many otherrecipes besides these, for the Jewish cook is glad to learn from herneighbors. Here will be found the favorite recipes of Germany, Hungary,Austria, France, Russia, Poland, Roumania, etc.; also hundreds ofrecipes used in the American household. In fact, the book containsrecipes of every kind of food appealing to the Jewish taste, which theJewish housewife has been able to adapt to the dietary laws, thus makingthe Cook Book truly International.
The manner of presentation is clear and simple, and if directions arefollowed carefully, will insure success to the inexperien