PREFACE TO FIRST AND SECOND EDITIONS.
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.
December, 1888.
PREFACE TO THIRD EDITION.
The really unexpected success of our little book has induced us to thoroughly revise it, and add to it a large number of new recipes. We trust that this will increase its usefulness, and give our readers as much pleasure in referring to the book as we have had in altering it and bringing it up to date.
January, 1897.