Bohemian-American cook book, tested and practical recipes for American and Bohemian dishes;

1915·17.3 MB·English

by  Rosická, Marie, 1854-1912

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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.