The International Jewish Cook Book | Page 3

taken out, and
kashered separately.
6. To kasher suet or fat for clarifying, remove skin, and proceed as with
meat.
7. Joints from hind-quarters must not be used, until they have been
"porged," which means that all veins of blood, forbidden fat, and
prohibited sinew have been removed. In New York City no
hind-quarter meat is used by orthodox Jews.
8. All poultry must be drawn, and the inside removed before putting in
water.
Cut the head off and cut the skin along the neck; find the vein which
lies between the tendons, and trace it as far back as possible; at the back
of the neck it divides into two branches, and these must be removed.

Cut off the tips of the wings and the claws of the feet. Proceed as with
meat, first cutting open the heart and the liver. Eggs found inside of
poultry, with or without shells, must be soaked and when salted be
placed in such a position that the blood from the meat does not flow
upon them. Such eggs may not be eaten with milk foods.
In conducting a kosher kitchen care must be taken not to mix meat and
milk, or meat and butter at the same meal.
The utensils used in the cooking and serving of meat dishes may not be
used for milk dishes. They should never be mixed.
Only soaps and scouring powders which contain no animal fat are
permitted to be used in washing utensils. Kosher soap, made according
to directions for making hard soap, may be used in washing meat
dishes and utensils.
To follow the spirit as well as the letter of the dietary laws, scrupulous
cleanliness should always be observed in the storing, handling and
serving of food.
It is very necessary to keep the hands clean, the flours and cereals clean,
the ice-box clean, and the pots and pans clean.
*CONTENTS*
PUBLISHERS' NOTE
PREFACE
REMARKS
RULES FOR
KASHERING
APPETIZERS
SANDWICHES
SOUPS

GARNISHES AND DUMPLINGS FOR SOUPS
FISH
SAUCES
FOR FISH AND VEGETABLES
SAUCES FOR MEATS

FRYING
ENTRÉES
MEATS
POULTRY
STUFFINGS
FOR MEAT AND POULTRY
VEGETABLES
TIME TABLE
FOR COOKING
SALADS AND SALAD DRESSINGS
FRESH
FRUITS AND COMPOTE
MEHLSPEISE (FLOUR FOODS)

CEREALS
EGGS
CHEESE
BREAD
COFFEE CAKES
(KUCHEN)
MUFFINS AND BISCUITS
PANCAKES,
FRITTERS, ETC.
CAKES
ICINGS AND FILLINGS FOR

CAKES
PIES AND PASTRY
COOKIES
DESSERTS

STEAMED PUDDINGS
PUDDING SAUCES
FROZEN
DESSERTS
CANDIES AND SWEETS
BEVERAGES

CANNED FRUITS
JELLIES AND PRESERVES
BRANDIED
FRUITS
CANNED VEGETABLES
VEGETABLES
PRESERVED IN BRINE
PICKLES AND RELISHES

PASSOVER DISHES
INDEX
TABLE OF WEIGHTS AND MEASURES
MEASUREMENT
OF FOOD MATERIALS
*APPETIZERS*
CANAPÉS
For serving at the beginning of dinner and giving a zest to the appetite,
canapés are extremely useful. They may be either hot or cold and made
of anything that can be utilized for a sandwich filling. The foundation
bread should be two days old and may be toasted or fried crouton
fashion. The nicest way is to butter it lightly, then set it in a hot oven to
brown delicately, or fry in hot fat.
The bread should be cut oblong, diamond shaped, in rounds, or with a
cutter that has a fluted edge. While the toast is quite hot, spread with
the prepared mixture and serve on a small plate with sprigs of
watercress or points of lemon as a garnish.
Another way is to cut the bread into delicate fingers, pile it log-cabin
fashion, and garnish the centre with a stuffed olive. For cheese canapés
sprinkle the toast thickly with grated cheese, well seasoned with salt
and pepper. Set in a hot oven until the cheese melts and serve
immediately.
SARDINE CANAPÉS
Toast lightly diamond-shaped slices of stale bread and spread with a
sardine mixture made as follows:--Skin and bone six sardines, put them

in a bowl and run to a paste with a silver spoon. Add two tablespoons
of lemon juice, a few drops of Worcestershire sauce, a dash of pepper,
two teaspoons of chopped parsley and four tablespoons of creamed
butter. Garnish with a border of whites of hard-boiled eggs, finely
chopped, and on top scatter shredded olives.
WHITE CAVIAR
Take roe of any fish, remove skin, salt; set aside over night. Next day
beat roe apart, pour boiling water over it and stir; when roe is white,
pour off the water and let drain; then put in pan with two tablespoons of
oil and salt, pepper, a little vinegar, and mix well. Let stand a few days
before using.
This caviar may be substituted in all recipes for the Russian caviar or
domestic caviar may be procured in some shops.
CAVIAR CANAPÉS
Cut the bread about one-quarter of an inch thick and two inches square
(or round), and after it is toasted spread over each slice a teaspoon of
ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon
chopped parsley; spread the mixture over the caviar and serve with
quarters of lemon.
ANCHOVY CANAPÉS
Cut the bread as for caviar canapés and spread with anchovy paste.
Chop separately the yolks and whites of hard-boiled eggs and cover the
canapés, dividing