Dredge the meat with the flour, and brown it in the fat. Put all the ingredients in a stewpan, scraping from the frying pan all of the flour and fat, and add enough water barely to cover. Cook slowly until the meat is tender. THE JEWS The wanderings of the Children of Israel since Bible times have made them an International Race. They are known to all countries, and have adapted themselves to different climates and products. Because of these con- ditions, they have a more varied dietary than any other people. They have acquired the use of Russian, Polish, German, Spanish, and Italian foods, and have adapted them to their dietary laws. It is essential that the Jewish dietary laws be under- stood, at least in general, by all who attempt medical or social work among orthodox Jews. From an article by Mrs. Mary L. Schapiro the following account is quoted of those dietary laws ''that are now regarded as essential." ^ I. PROHIBITED POODS Prohibition of Animal Foods. Absolute and partial prohibitions : Unclean animals are absolutely prohibited. Clean ani- mals are all quadrupeds that chew a cud and also divide the hoof. All others are regarded as not clean. Products of animals that are suffering from some malady or that have died a natural death or had eaten poison are regarded as "terefah," unclean, and may not be used. All animal foods which are not obtained by killing in the prescribed manner and after adequate inspection by a duly authorized official may not be used. * Extract from "Jewish Dietary Problems," by Mary L. Schapiro, in The Journal of Home Economics, Vol. XI, No. 2, February, 1919. One may also consult with interest Miss E. G. Hem's book, "My Mother and V 82 A THE JEWS 83 Blood was regarded by the ancient Hebrews, and is by many primitive peoples today, as the vital part of the animal which must be given back to God. Fish does not come under this category, possibly because it is a cold- blooded animal. Fish that have fins and scales — none other — may be eaten. This would bar all shellfish, such as oysters or lobsters, as well as fish of the eel variety. There seems to have been some good dietetic reason for this, as the Eastern waters were doubtless often polluted, and there may have been cases of poisoning resulting from mistak- ing poisonous water snakes for eels. No scavengers or birds of prey are to be eaten. These are regarded as unclean. The suet of ox, sheep, or goat is forbidden (not the fat). Fat of birds or permitted wild animals is not for- bidden. An egg yolk with a drop of blood on it is considered as an embryo chick, and is forbidden. II. PRESCRIBED MODES OF PREPARING FOOD The following partial prohibitions are fully as im- portant as the above : After the proper cut of meat is secured from the proper kind of animal which has been slaughtered in accordance with Jewish Law, it is to be soaked half an hour to soften the fiber and enable the juice or blood to escape more readily when salted. (The pan used for this purpose may not be used for anything else.) The meat is then thoroughly salted, placed on a board which is either per- forated or fluted, and placed in an oblique position, so as to enable the blood to drain off. It is allowed to remain thus for one hour, after which time it is to be washed three times. The washing is for the purpose of removing all the salt. This process is called Koshern and is re- garded as very important. Bones with no meat and fat adhering to them must be 84 FOODS OF THE FOREIGN-BORN soaked separately, and during the salting should not be placed near the meat. Chops and steaks may be broiled.

AI-modernized reading of the original text

Dredge the meat with the flour, and brown it in the fat. Put all the ingredients in a stewpan, scraping from the frying pan all of the flour and fat, and add enough water barely to cover. Cook slowly until the meat is tender. The wanderings of the Children of Israel since Bible times have made them an International Race. They are known to all countries, and have adapted themselves to different climates and products. Because of these conditions, they have a more varied dietary than any other people. They have acquired the use of Russian, Polish, German, Spanish, and Italian foods, and have adapted them to their dietary laws. It is essential that the Jewish dietary laws be understood, at least in general, by all who attempt medical or social work among orthodox Jews. From an article by Mrs. Mary L. Schapiro the following account is quoted of those dietary laws ''that are now regarded as essential." ^ I. PROHIBITED POODS Prohibition of Animal Foods. Absolute and partial prohibitions: Unclean animals are absolutely prohibited. Clean animals are all quadrupeds that chew a cud and also divide the hoof. All others are regarded as not clean. Products of animals that are suffering from some malady or that have died a natural death or had eaten poison are regarded as "terefah," unclean, and may not be used. All animal foods which are not obtained by killing in the prescribed manner and after adequate inspection by a duly authorized official may not be used. * Extract from "Jewish Dietary Problems," by Mary L. Schapiro, in The Journal of Home Economics, Vol. XI, No. 2, February, 1919. One may also consult with interest Miss E. G. Hem's book, "My Mother and V A Blood was regarded by the ancient Hebrews, and is by many primitive peoples today, as the vital part of the animal which must be given back to God. Fish does not come under this category, possibly because it is a coldblooded animal. Fish that have fins and scales — none other — may be eaten. This would bar all shellfish, such as oysters or lobsters, as well as fish of the eel variety. There seems to have been some good dietetic reason for this, as the Eastern waters were doubtless often polluted, and there may have been cases of poisoning resulting from mistaking poisonous water snakes for eels. No scavengers or birds of prey are to be eaten. These are regarded as unclean. The suet of ox, sheep, or goat is forbidden (not the fat). Fat of birds or permitted wild animals is not forbidden. An egg yolk with a drop of blood on it is considered as an embryo chick, and is forbidden. II. PRESCRIBED MODES OF PREPARING FOOD The following partial prohibitions are fully as important as the above : After the proper cut of meat is secured from the proper kind of animal which has been slaughtered in accordance with Jewish Law, it is to be soaked half an hour to soften the fiber and enable the juice or blood to escape more readily when salted. (The pan used for this purpose may not be used for anything else.) The meat is then thoroughly salted, placed on a board which is either perforated or fluted, and placed in an oblique position, so as to enable the blood to drain off. It is allowed to remain thus for one hour, after which time it is to be washed three times. The washing is for the purpose of removing all the salt. This process is called Koshern and is regarded as very important. Bones with no meat and fat adhering to them must be soaked separately, and during the salting should not be placed near the meat. Chops and steaks may be broiled.

Foods of the foreign-born in relation to health