Bohemian-American cook book, tested and practical recipes for American and Bohemian dishes; PDF
Preview Bohemian-American cook book, tested and practical recipes for American and Bohemian dishes;
o • * *^ 0^ o " « V^^'/ \-^-\/ "°,''^'/ ^ •^"^ A^ 2.^-^^. -^0^ .^^<o ^^ **Tr.'^ .<^«- O • » /.-^A, /.'J^>X /V^^^^ *0^. .4P. v^ o o > O' A^^ ^^^^ ^ 3^ -^^^^ H^xv -^ v' si*' . .^^ ^ ^'^^^^ iS^-r^ c MARIE ROSICKÝ Bohemian American COOK BOOK TESTED AND PRACTICAL RECIPES FOR AMERICAN AND BOHEMIAN DISHES AN ENGLISH TRANSLATION OF THE COOK BOOK PUBLISHED IN THE BOHEMIAN LANGUAGE AND COMPÍLED BY MARY ROSICKÝ 1915 Printed and Published by the National Printing Co. Omaha, Nebr. A'4 COPYRIGHTED BY ROSE ROSICKÝ AUG 30 1915 5CI.A41129G A FEW WORDS BY THE TRANSLATOR. my J HAVE translated the cook book compiled by mother for two reasons: First, becanse we continnally receive inquiries for a Bohemian cook book written in the English langaiage, from the daughters of our Bohemian immigrants, who were born and raised here and do not read Bohemian as well as their parents. Second, to serve those American housewives who wish to try foreign dishes. The Bohemian fathers and mothers deplore the fact that their children have Americanized so quickly, that in the second generation their mother tongue is half obliterated. We can see their side of it, those im- migrants who left their fertile and beautiful land be- cause long years of despotism, class prejudice, heavy taxation and other unjust vexations have made it well- nigh impossible for a poor peasant or laborer to better himself there. The average American can have no con- ception of what it means to tear one's self up by the very roots, leave one's native land and dearest re- latives forever, start life anew in a strange country, and learn a new language. On the other hand, we can see clearly the childrens' side of the situation. They have been born, raised and educated in America, and this country will always be their home. Their parents' land is to them but a picture or a story. Among our people in the country settlements the children talk and even read and write Bohemian to a greater extent than in the cities, but in any event it is safe to say that with the third s'enera- tion the large majority cease to be Bohemians, except in name. Each country has its special style of cookery, and I think that is one way of preserving the nationality to a certain extent and for a time at least, for we all like those dishes which our mothers prepared for us. If the daughters cook like the mothers did, and teach 4 BOHEMIAN-AMERICAN COOK BOOK. their daughters to do likewise, it will at least be a re- minder of our parents' native land. As far as the demand of American housewives for foreign cookery books is concerned, that is no doubt brought about by the ever increasing custom of travel- ing abroad, which of course makes cosmopolitans of us. The average American, who travels only in his own country and does not live near settlements of industrious and progressive foreigners, generally has about three names for all Europeans, namely: Dago, Dutchman or Swede. Of the Slavs he usually knows nothing at all. It is different with the American who has been abroad. If he is at all intellectual and observ- ing, he knows that there is culture and crudeness in all nationalities, and that aside from certain racial characteristics, we are all the same human beings, with the same struggles, sorrows, hopes, aspirations and problems. Perhaps the present war has done more to open the minds of Americans to the status of the various nationalities composing Europe, and the relation they bear to each other, than anything else. And when it comes down to cooking itself, the real cook, no matter what her nationality, is always eager to try something new. I know that the American housewife will find many new and tasty dishes in this book. My mother, Mary Rosický, was born in Klatovy, Bohemia, December 8th, 1854, and died in Omaha, Nebraska, October 9th, 1912, having come to this coun- try when thirteen years of age. The women in her family were noted for their fine cooking, so that she acquired her art through a natural inheritance. However, while good cooking is in the main an inborn art, it can be learned by perseverance, patience and diligence. ROSE ROSICKÝ. Omaha, Nebraska, March 25th, 1915.
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