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.
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.