“Soups are wholesome and palatable and should form part of the meal whenever possible. It is a...Jewish Cook Book - Soups
“Always select the best fruit, as it is the cheapest, and requires less sugar; and where every...Jewish Cook Book - Fresh Fruit & Compote
“It is with pleasure, and pardonable pride, that the Publishers announce the appearance of The...The International Jewish Cook Book
“Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from...Jewish Cook Book - Sauces for Meats
“Salads are divided into two groups, dinner salads and the more substantial ones served at supper...Jewish Cook Book - Salad & salad Dressings
“The tin molds are best for this purpose, either melon, round, or brick. If the mold is buttered...Jewish Cook Book - Steamed Puddings
“Use enough stuffing to fill the bird but do not pack it tightly or the stuffing will be soggy...Jewish Cook Book - Stuffings for Meat & Poultry
This category has the following 4 subcategories, out of 4 total.
Pages in category "Jewish Cook Book"
The following 43 pages are in this category, out of 43 total.