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 o