Transcriber Notes ● Obvious typos and punctuation errors corrected. ● Variations in spelling, hyphenation and recipe titles kept as in original. ● Ditto marks in the table of contents and appendix replaced with the words they represent. ● The list of utensils and costs in the appendix was spread over multiple columns and pages in the original, with sub-totals and carried forward totals. Since the various digital formats do not have fixed pages, the arbitrary intermediate totals have been left out. ● Italics are represented by underscores surrounding the _italic text_. ● Small capitals have been converted to ALL CAPS. ------------------------------------------------------------------------ THE ECONOMICAL JEWISH COOK: A MODERN ORTHODOX RECIPE BOOK FOR YOUNG HOUSEKEEPERS. Especially adapted as a Class Book for Schools. ARRANGED BY MAY HENRY, A.A., CERTIFICATED NATIONAL TRAINING SCHOOL FOR COOKERY, AND EDITH B. COHEN, CERTIFICATED NATIONAL TRAINING SCHOOL FOR COOKERY. _THIRD EDITION._ LONDON: WERTHEIMER, LEA & CO., CIRCUS PLACE, LONDON WALL, E.C. 1897. _PRICE (Bound in Boards) ONE SHILLING AND SIXPENCE._ (_Special Prices for Schools._) ------------------------------------------------------------------------ Third Edition. _REVISED AND ENLARGED._ Dedicated WITH GRATEFUL ACKNOWLEDGMENTS TO MRS. LIONEL LUCAS. ------------------------------------------------------------------------ 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.