The International Jewish Cookbook: Recipes According to the Jewish Dietary Laws with the Rules for Kashering

It is with pleasure, and pardonable pride, that the Publishers announce the appearance of The International Jewish Cookbook, 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 Cookbook," which has enjoyed undisputed popularity for more than a generation and which is no longer published. The International Jewish Cookbook 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, 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 Cookbook than she.