The International Jewish Cook Book; 1600 Recipes [With ATOC] Florence Kreisler Greenbaum Author

THE FAVORITE RECIPES OFAMERICA, AUSTRIA, GERMANY,RUSSIA, FRANCE, POLAND,ROUMANIA, Etc., Etc.PUBLISHERS’ NOTEIt 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 byTHE PUBLISHERS. New York, February, 1918.CONTENTSPREFACEREMARKSRULES FOR KASHERINGAPPETIZERSSANDWICHESSOUPSGARNISHES AND DUMPLINGS FOR SOUPSFISHSAUCES FOR FISH AND VEGETABLESSAUCES FOR MEATSFRYINGENTRÉESMEATSPOULTRYSTUFFINGS FOR MEAT AND POULTRYVEGETABLESTIME TABLE FOR COOKINGSALADS AND SALAD DRESSINGSFRESH FRUITS AND COMPOTEMEHLSPEISE (FLOUR FOODS)CEREALSEGGSCHEESEBREADCOFFEE CAKES (KUCHEN)MUFFINS AND BISCUITSPANCAKES, FRITTERS, ETC.CAKESICINGS AND FILLINGS FOR CAKESPIES AND PASTRYCOOKIESDESSERTSSTEAMED PUDDINGSPUDDING SAUCESFROZEN DESSERTSCANDIES AND SWEETSBEVERAGESCANNED FRUITSJELLIES AND PRESERVESBRANDIED FRUITSCANNED VEGETABLESVEGETABLES PRESERVED IN BRINEPICKLES AND RELISHESPASSOVER DISHESINDEXTABLE OF WEIGHTS AND MEASURES MEASUREMENT OF FOOD MATERIALS