THE INTERNATIONAL JEWISH COOK BOOK ***
Produced by Paul Murray, Sander van Rijnswou and PG Distributed Proofreaders. Produced from images from Feeding America: The Historic American Cookbook Project at Michigan State University (http://digital.lib.msu.edu/cookbooks/index.cfm)
THE INTERNATIONAL JEWISH COOK BOOK
_By_
FLORENCE KREISLER GREENBAUM
Instructor in Cooking and Domestic Science
1600 RECIPES ACCORDING TO THE JEWISH DIETARY LAWS WITH _the_ RULES _for_ KASHERING
* * * * *
THE FAVORITE RECIPES OF AMERICA, AUSTRIA, GERMANY, RUSSIA, FRANCE, POLAND, ROUMANIA, Etc., Etc.
_SECOND EDITION_
1919
*PUBLISHERS' NOTE*
It is with pleasure, and pardonable pride, that the Publishers announce the appearance of _The International Jewish Cook Book_, which, "though we do say it ourselves," is the best and most complete _kosher_ cook book ever issued in this country. It is the direct successor to the "Aunt Babette Cook Book," which has enjoyed undisputed popularity for more than a generation and which is no longer published. _The International Jewish Cook Book_ is, however, far superior to the older book. It is much larger and the recipes are prepared strictly in accordance with the Jewish dietary laws.
The author and compiler, Mrs. Florence K. Greenbaum, is a household efficiency woman, an expert Jewish cook, and thoroughly understands the scientific combining of foods. She is a graduate of Hunter College of New York City, where she made a special study of diet and the chemistry of foods. She was Instructor in Cooking and Domestic Science in the Young Women's Hebrew Association of New York, and is now Instructor and Lecturer for the Association of Jewish Home Makers and the Central Jewish Institute, both under the auspices of the Bureau of Jewish Education (Kehillah).
Mrs. Greenbaum knows the housewife's problems through years of personal experience, and knows also how to economize. Many of these recipes have been used in her household for three generations and are still used daily in her home. There is no one better qualified to write a Jewish Cook Book than she.
Suggestions and additional recipes, for inclusion in later editions of the book, will be gratefully accepted by
THE PUBLISHERS. _New York, February, 1918_.
*PREFACE*
In compiling these recipes every effort has been made to bear in mind the resources of the Jewish kitchen, as well as the need of being economical and practical.
The aim throughout has been to lay special emphasis on those dishes which are characteristically Jewish--those time-honored recipes which have been handed down the generations by Jewish housewives (for the Sabbath, Passover, etc). But the book contains a great many other recipes besides these, for the Jewish cook is glad to learn from her neighbors. Here will be found the favorite recipes of Germany, Hungary, Austria, France, Russia, Poland, Roumania, etc.; also hundreds of recipes used in the American household. In fact, the book contains recipes of every kind of food appealing to the Jewish taste, which the Jewish housewife has been able to adapt to the dietary laws, thus making the Cook Book truly _International_.
The manner of presentation is clear and simple, and if directions are followed carefully, will insure success to the inexperienced housewife. For the book has been largely planned to assist her in preparing wholesome, attractive meals; to serve the simplest as well as the most elaborate repast--from appetizer to dessert--without transgressing the dietary laws. At the same time the book offers many valuable suggestions and hints to the most expert cook.
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