The Project Gutenberg EBook of The International Jewish Cook Book 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

*** 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, sauté, 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.

Do not consider the use of eggs, milk and cream an extravagance where required for certain desserts or sauces for vegetables, as their use adds to the actual food value of the dish.

As a rule the typical Jewish dish contains a large proportion of fat which when combined with cereal or vegetable fruits, nuts, sugar or honey, forms a dish supplying all the nourishment required for a well-balanced meal. Many of these dishes, when combined with meat, require but a small proportion of same.

Wherever fat is called for, it is intended that melted fat or dripping be used. In many of the dishes where fat is required for frying, any of the good vegetable oils or butter substitutes may be used equally well. These substitutes may also be used in place of butter or fat when same is