*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.