EDITOR'S PREFACE.
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.
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