Jewish Genealogy in Argentina
The Online Center of Jewish Genealogy in Argentina

Home Researching Find your Relatives More Info Jewish Community Surnames Names Español
The International Jewish Cook Book



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

_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, saute,

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 required as an ingredient for the dish itself. In such cases less fat

must be used, and more salt added. It is well to follow the directions

given on the containers of such substitutes.

 

It is understood that all meats be made _kosher_.

 

Before preparing any dish, gather all materials, and see that all the

ingredients are at hand.

 

 

 

 

*RULES FOR KASHERING*

 

 

In the religious and dietary laws of the Jewish people, the term

"kasher" is applied to the preparation of meat and poultry, and means

"to render fit" or "proper" for eating.

 

1. To render meat "fit" for food, the animal must be killed and cut up

according to the Jewish method of slaughter, and must be purchased from

a Jewish butcher.

 

2. The meat should be put into a pan, especially reserved for this

purpose, entirely covered with cold water, and left to soak for half an

hour. Before removing the meat from the water every particle of blood

must be washed off. It should then be put upon the salting board (a

smooth wooden board), placed in a slanting position, or upon a board

with numerous perforations, in order to allow the blood to freely flow

down. The meat should then be profusely sprinkled on all sides with

salt, and allowed to remain in salt for one hour. It is then removed,

held over a sink or pan, and well rinsed with cold water three times, so

that all the salt is washed off. Meat left for three days or more

unsoaked and unsalted, may be used only for broiling over coals; it may

not be cooked in any other way.

 

The ends of the hoofs and the claws of poultry must be cut off before

the feet are _kashered_.

 

Bones with no meat or fat adhering to them must be soaked separately,

and during the salting should not be placed near the meat.

 

3. The liver must be prepared apart from the meat. It must be cut open

in both directions, washed in cold water, and broiled over the fire, and

salted while it is broiling. It should be seared on all sides. Water

must then be poured over it, to wash the blood away. It may then be used

in any manner, as the heat has drawn out the blood. Small steaks and

chops may be _kashered_ in the same way.

 

4. The heart must be cut open, lengthwise, and the tip removed before

being soaked, so that the blood may flow out. The lungs likewise must be

cut open before being soaked. Milt must have veins removed.

 

5. The head and feet may be _kashered_ with the hair or skin adhering

to them. The head should, however, be cut open, the brain taken out, and

_kashered_ separately.

 

6. To _kasher_ suet or fat for clarifying, remove skin, and proceed as

with meat.

 

7. Joints from hind-quarters must not be used, until they have been

"porged," which means that all veins of blood, forbidden fat, and

prohibited sinew have been removed. In New York City no hind-quarter

meat is used by orthodox Jews.

 

8. All poultry must be drawn, and the inside removed before putting in

water.

 

Cut the head off and cut the skin along the neck; find the vein which

lies between the tendons, and trace it as far back as possible; at the

back of the neck it divides into two branches, and these must be

removed.

 

Cut off the tips of the wings and the claws of the feet. Proceed as with

meat, first cutting open the heart and the liver. Eggs found inside of

poultry, with or without shells, must be soaked and when salted be

placed in such a position that the blood from the meat does not flow

upon them. Such eggs may not be eaten with milk foods.

 

In conducting a kosher kitchen care must be taken not to mix meat and

milk, or meat and butter at the same meal.

 

The utensils used in the cooking and serving of meat dishes may not be

used for milk dishes. They should never be mixed.

 

Only soaps and scouring powders which contain no animal fat are

permitted to be used in washing utensils. Kosher soap, made according to

directions for making hard soap, may be used in washing meat dishes and

utensils.

 

To follow the spirit as well as the letter of the dietary laws,

scrupulous cleanliness should always be observed in the storing,

handling and serving of food.

 

It is very necessary to keep the hands clean, the flours and cereals

clean, the ice-box clean, and the pots and pans clean.

 

 

 

 

*CONTENTS*

 

 

PUBLISHERS' NOTE

PREFACE

REMARKS

RULES FOR KASHERING

APPETIZERS

SANDWICHES

SOUPS

GARNISHES AND DUMPLINGS FOR SOUPS

FISH

SAUCES FOR FISH AND VEGETABLES

SAUCES FOR MEATS

FRYING

ENTREES

MEATS

POULTRY

STUFFINGS FOR MEAT AND POULTRY

VEGETABLES

TIME TABLE FOR COOKING

SALADS AND SALAD DRESSINGS

FRESH FRUITS AND COMPOTE

MEHLSPEISE  (FLOUR FOODS)

CEREALS

EGGS

CHEESE

BREAD

COFFEE CAKES (KUCHEN)

MUFFINS AND BISCUITS

PANCAKES, FRITTERS, ETC.

CAKES

ICINGS AND FILLINGS FOR CAKES

PIES AND PASTRY

COOKIES

DESSERTS

STEAMED PUDDINGS

PUDDING SAUCES

FROZEN DESSERTS

CANDIES AND SWEETS

BEVERAGES

CANNED FRUITS

JELLIES AND PRESERVES

BRANDIED FRUITS

CANNED VEGETABLES

VEGETABLES PRESERVED IN BRINE

PICKLES AND RELISHES

PASSOVER DISHES

INDEX

 

TABLE OF WEIGHTS AND MEASURES

MEASUREMENT OF FOOD MATERIALS



Go to page:

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44


jewish genealogy in Argentina
Home

Contact