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The Project Gutenberg EBook of The International Jewish Cook Book
by Florence Kreisler Greenbaum

This eBook is for the use of anyone anywhere at no cost and with
almost no restrictions whatsoever. You may copy it, give it away or
re-use it under the terms of the Project Gutenberg License included
with this eBook or online at www.gutenberg.net

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
*** START OF THIS PROJECT GUTENBERG EBOOK 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.

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 a good cook, she can
easily acquire some knowledge of the principles of cooking, namely:
1. That heat from coal, charcoal, wood, gas or electricity is used as a
medium for toasting, broiling or roasting.
2. That heat from water is used as a medium for boiling, simmering,

stewing or steaming.
3. That heat from fat is used as a medium for deep fat frying.
4. That heat from heated surfaces is used in pan-broiling, saut ,

\ufffd
baking, braising or pot-roasting.

The length of time required to cook different articles varies with the
size and weight of same--and here is where the judgment of the housewife
counts. She must understand how to keep the fire at the proper
temperature, and how to manage the range or stove.

In planning meals try to avoid monotony; do not have the same foods for
the same days each week. Try new and unknown dishes by way of variety.
Pay attention to garnishing, thereby making the dishes attractive to the
eye as well as to the palate.

The recipes in this book are planned for a family of five, but in some instances desserts, puddings and vegetables may be used for two meals. Cakes are good for several days.

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