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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.
