The International Jewish Cook Book
by Florence Kreisler Greenbaum
Excerpt:
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.
In this book are also directions for making meat substitutes and many economies of the hour, which have been added to meet the needs of the present day.
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