The International Jewish Cook Book

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by Florence Kreisler Greenbaum
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Title: The International Jewish Cook Book
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.
Author: Florence Kreisler Greenbaum
Release Date: May 14, 2004 [EBook #12350]
Language: English
Character set encoding: ISO-8859-1
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INTERNATIONAL JEWISH COOK BOOK ***
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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.
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.
*REMARKS*

The Jewish housewife enjoys the enviable reputation of being a good
cook; in fact she is quite famous for her savory and varied dishes. Her
skill is due not so much to a different method of cooking as to her
ingenuity in combining food materials. The very cuts of meat she has
been always accustomed to use, are those which modern cooks are now
advising all to use. The use of vegetables with just enough meat to
flavor, as for instance in the Shabbos Shalet, is now being highly
recommended.
While it is not given to each and every woman to be