Admirable as are many of the Jewish cookery books already before the
world, they assume the use of ingredients and processes too expensive
for ordinary use. The want of an orthodox book, dealing with the
preparation of economical dishes, has been keenly felt by us during the
last few years, and it is this that has led us to think our little
handbook may be of service.
In compiling it we have had before us three special objects: 1, To adapt
it to our peculiar dietary laws; 2, To make it suitable for young
housekeepers; and 3, To fit it for use in the cookery classes now fairly
started in our midst.
We cannot claim absolute originality for all our recipes, and indeed
have many authorities to thank for kind help in our task. We feel
convinced, however, that many recipes, which have been treasured for
years in manuscript, will prove new and attractive to some at least of
our readers. In this hope we have overstepped one of our limitations by
including a few old-fashioned, high-class recipes, and some special
hints on Passover and Invalid cookery.
We have stated in all cases the _approximate_ time required for the
preparation of each dish; but it must be remembered that, under
different conditions, the time will vary.
The Appendix is based on our experience in actual teaching in schools,
and will, we hope, be of use in the formation of new cookery centres.
As “the proof of the pudding is in the eating,” we only ask that
judgment may be suspended till some of our recipes have been tried.
MAY HENRY.
EDITH B. COHEN.
_December, 1888._