The International Jewish Cook Book | Page 2

a good cook, she
can easily acquire some knowledge of the principles of cooking,
namely:
0. That heat from coal, charcoal, wood, gas or electricity is used as a
medium for toasting, broiling or roasting.
0. That heat from water is used as a medium for boiling, simmering,
stewing or steaming.
0. That heat from fat is used as a medium for deep fat frying.
0. That heat from heated surfaces is used in pan-broiling, sauté, baking,
braising or pot-roasting.
The length of time required to cook different articles varies with the
size and weight of same--and here is where the judgment of the
housewife counts. She must understand how to keep the fire at the
proper temperature, and how to manage the range or stove.
In planning meals try to avoid monotony; do not have the same foods
for the same days each week. Try new and unknown dishes by way of
variety. Pay attention to garnishing, thereby making the dishes
attractive to the eye as well as to the palate.
The recipes in this book are planned for a family of five, but in some
instances desserts, puddings and vegetables may be used for two meals.
Cakes are good for several days.
Do not consider the use of eggs, milk and cream an extravagance where
required for certain desserts or sauces for vegetables, as their use adds
to the actual food value of the dish.

As a rule the typical Jewish dish contains a large proportion of fat
which when combined with cereal or vegetable fruits, nuts, sugar or
honey, forms a dish supplying all the nourishment required for a
well-balanced meal. Many of these dishes, when combined with meat,
require but a small proportion of same.
Wherever fat is called for, it is intended that melted fat or dripping be
used. In many of the dishes where fat is required for frying, any of the
good vegetable oils or butter substitutes may be used equally well.
These substitutes may also be used in place of butter or fat when same
is required as an ingredient for the dish itself. In such cases less fat
must be used, and more salt added. It is well to follow the directions
given on the containers of such substitutes.
It is understood that all meats be made kosher.
Before preparing any dish, gather all materials, and see that all the
ingredients are at hand.
*RULES FOR KASHERING*
In the religious and dietary laws of the Jewish people, the term "kasher"
is applied to the preparation of meat and poultry, and means "to render
fit" or "proper" for eating.
0. To render meat "fit" for food, the animal must be killed and cut up
according to the Jewish method of slaughter, and must be
purchased from a Jewish butcher.
0. The meat should be put into a pan, especially reserved for this
purpose, entirely covered with cold water, and left to soak for
half an hour. Before removing the meat from the water every
particle of blood must be washed off. It should then be put upon
the salting board (a smooth wooden board), placed in a slanting
position, or upon a board with numerous perforations, in order to
allow the blood to freely flow down. The meat should then be
profusely sprinkled on all sides with salt, and allowed to remain
in salt for one hour. It is then removed, held over a sink or pan,
and well rinsed with cold water three times, so that all the salt is

washed off. Meat left for three days or more unsoaked and
unsalted, may be used only for broiling over coals; it may not be
cooked in any other way.
The ends of the hoofs and the claws of poultry must be cut off before
the feet are kashered.
Bones with no meat or fat adhering to them must be soaked separately,
and during the salting should not be placed near the meat.
3. The liver must be prepared apart from the meat. It must be cut open
in both directions, washed in cold water, and broiled over the fire, and
salted while it is broiling. It should be seared on all sides. Water must
then be poured over it, to wash the blood away. It may then be used in
any manner, as the heat has drawn out the blood. Small steaks and
chops may be kashered in the same way.
4. The heart must be cut open, lengthwise, and the tip removed before
being soaked, so that the blood may flow out. The lungs likewise must
be cut open before being soaked. Milt must have veins removed.
5. The head and feet may be kashered with the hair or skin adhering to
them. The head should, however, be cut open, the brain