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The Project Gutenberg EBook of The International Jewish Cook Book by Florence Kreisler Greenbaum This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net Title: The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. Author: Florence Kreisler Greenbaum Release Date: May 14, 2004 [EBook #12350] Language: English Character set encoding: ASCII *** START OF THIS PROJECT GUTENBERG EBOOK THE INTERNATIONAL JEWISH COOK BOOK *** Produced by Paul Murray, Sander van Rijnswou and PG Distributed Proofreaders. Produced from images from Feeding America: The Historic American Cookbook Project at Michigan State University (http://digital.lib.msu.edu/cookbooks/index.cfm) THE INTERNATIONAL JEWISH COOK BOOK _By_ FLORENCE KREISLER GREENBAUM Instructor in Cooking and Domestic Science 1600 RECIPES ACCORDING TO THE JEWISH DIETARY LAWS WITH _the_ RULES _for_ KASHERING * * * * * THE FAVORITE RECIPES OF AMERICA, AUSTRIA, GERMANY, RUSSIA, FRANCE, POLAND, ROUMANIA, Etc., Etc. _SECOND EDITION_ 1919 *PUBLISHERS' NOTE* It is with pleasure, and pardonable pride, that the Publishers announce the appearance of _The International Jewish Cook Book_, which, "though 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,
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