The International Jewish Cookbook - 1600 Recipes
1600 RECIPES ACCORDING TO THE JEWISH DIETARY LAWS WITH the RULES for KASHERING.
The favorite recipes of America, Austria, Germany, Russia, France, Poland, Romania, etc.
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 Womens Hebrew Association of New York, and 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 housewifes 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 Cookbook than she.
Here is the some of the Table of Contents:
* Garnishes and Dumplings for Soups
* Sauces for Fish and Vegetables
* Sauces for Meats
* Stuffing for Meat and Poultry
* Salad Dressings
* Time Table for Cooking
* Fresh Fruits and Compote
* Mehlspeise (Flour Foods)
* Coffee Cakes (Kuchen)
* Muffins and Biscuits
* Pancakes, Fritters etc.
* Icing and Fillings for Cakes
* Steamed Puddings
* Pudding Sauces
* Frozen Desserts
* Candies and Sweets
* Canned Fruits
* Jellies and Preserves
* Preserved Fruits
* Brandied Fruits
* Canned Vegetables
* Vegetables Preserved in Brine
* Pickles and Relishes
* Passover Dishes
Everything is in plain English.