Among the numerous works on Culinary Science already in circulation,
there have been none which afford the slightest insight to the Cookery
of the Hebrew kitchen.
Replete as many of these are with information on various important
points, they are completely valueless to the Jewish housekeeper, not
only on account of prohibited articles and combinations being assumed
to be necessary ingredients of nearly every dish, but from the entire
absence of all the receipts peculiar to the Jewish people.
This deficiency, which has been so frequently the cause of
inconvenience and complaint, we have endeavored in the present little
volume to supply. And in taking upon ourselves the responsibility of
introducing it to the notice of our readers, we have been actuated
by the hope that it will prove of some practical utility to those for
whose benefit it is more particularly designed.
It has been our earnest desire to simplify as much as possible the
directions given regarding the rudiments of the art, and to render the
receipts which follow, clear, easy, and concise. Our collection will
be found to contain all the best receipts, hitherto bequeathed only
by memory or manuscript, from one generation to another of the Jewish
nation, as well as those which come under the denomination of plain
English dishes; and also such French ones as are now in general use at
all refined modern tables.
A careful attention has been paid to accuracy and economy in the
proportions named, and the receipts may be perfectly depended upon, as
we have had the chief part of them tested in our own kitchen and under
our own _surveillance_.
All difficult and expensive modes of cookery have been purposely
omitted, as more properly belonging to the province of the
confectioner, and foreign to the intention of this little work; the
object of which is, to guide the young Jewish housekeeper in the
luxury and economy of "The Table," on which so much of the pleasure of
social intercourse depends.
