Unfortunately, both Jennie and the hotel are long gone, but her cookbook in paperback form still remains available. I own the hard cover version, food splattered, cover ripped and notes all over the pages from tweaking recipes over the years.
One recipe I haven't had to adjust (much), is Honeyed Carrots. Simple and easy, yet delicious enough to serve during any holiday. Since it calls for honey (for a sweet new year, yadda, yadda) I'll be making a batch for Rosh Hashana, I'll be cutting the carrots into coins, another tradition to signify the hope for a prosperous year as well.
from The Art of Jewish Cooking
1 pound carrots
3 Tbl. margarine
1/2 cup orange juice
1 tsp. kosher salt
1 tsp. ground ginger
1/4 cup honey
Clean and, if necessary, peel carrots. Cut into rounds, about 1/4 inch thick each.
Melt margarine in a 4 qt. saucepan over medium-high heat. Add carrots and saute a few minutes, then add the remaining ingredients.
Cover and heat to boiling. Reduce heat and simmer for 25 minutes or until carrots are tender.