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|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
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
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_.
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
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
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
6. To _kasher_ suet or fat for clarifying, remove skin, and proceed as
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
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
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
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.
RULES FOR KASHERING
GARNISHES AND DUMPLINGS FOR SOUPS
SAUCES FOR FISH AND VEGETABLES
SAUCES FOR MEATS
STUFFINGS FOR MEAT AND POULTRY
TIME TABLE FOR COOKING
SALADS AND SALAD DRESSINGS
FRESH FRUITS AND COMPOTE
MEHLSPEISE (FLOUR FOODS)
COFFEE CAKES (KUCHEN)
MUFFINS AND BISCUITS
PANCAKES, FRITTERS, ETC.
ICINGS AND FILLINGS FOR CAKES
PIES AND PASTRY
CANDIES AND SWEETS
JELLIES AND PRESERVES
VEGETABLES PRESERVED IN BRINE
PICKLES AND RELISHES
TABLE OF WEIGHTS AND MEASURES
MEASUREMENT OF FOOD MATERIALS