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_.