Foods of the foreign-born in relation to health

The heart may be used, but must be cut open lengthwise, and the tip removed before soaking. This enables the blood to flow out more freely. Lungs are treated as is the heart. Milt must have veins removed. The head and feet may be kosher ed, with the hair or skin adhering to them. The head must have the brain removed. This latter is used, but must be koshered separately. To kosher fat for clarifying, remove the slain and proceed as with meat. In preparing poultry, it must be drawn and the inside removed before putting into the water. The claws must be cut off before koshiring. The head must be cut off. The skin of the neck must be either turned back or cut, so that the vein lying between two tendons may be removed. Seething a kid in its mother's milk is forbidden. This is the origin of the prohibition against the cooking of meat and milk together, or of the eating of such mixtures. This rule is rigidly adhered to, and in its present application necessitates the use of a complete double equipment of dishes and utensils. Since this rule is regarded as one of the most important, one can understand why such sauces as butter sauces or white sauce are refused at meals with meat. This rule occasions the home economics teacher considerable trouble in planning menus. Meat and fish should not be cooked or eaten together, for such a mixture is supposed to cause leprosy. The mouth has to be washed after eating fish and before meat may be eaten. III. JEWISH HOLIDAYS Sabbath: No food may be cooked on the Sabbath. This means that all cooking for both days is done on Fri- day. This need has led to the development of foods such as Sabbath Kugel or Sholend, Petshai, and many others. Passover: During Passover week no leavened bread or its product, or anything which may have touched leavened bread, may be used. This restriction holds for eight days. In every Jewish home a complete and most thorough system of cleaning precedes this holiday. No comer escapes a scrubbing and scouring, lest a particle of leaven, or what is just as bad, a partide of food which may have touched leavened bread, should be found. A complete new set of dishes is used during the week. Cutlery, silver, or metal pots may be used during this holiday if properly koshered or sterilized. The usual method of doing this is to plunge red-hot coals into boiling water, and then to immerse the desired utensils. These or any other Passover utensils may be used after the holiday is over without rt-koshering, but once used without Passover precautions they are unfit for Passover use unless re-koshered. In actual practice this means that in every orthodox Jewish household there are four sets of dishes — the usual set for meat and the set for milk food, in addition to duplicate Passover sets. The Passover dishes are stored away very carefully, lest some leaven come near them. Because of the need for abstaining from leavened bread during Passover, many interesting dishes have developed, such as the Mazzah Klos (dumplings) soup, cakes and puddings made of the mazzah meal. Almond pudding and cake are very popular. Almost all of the food cooked during this holiday requires the liberal use of shortening or fat, with great danger of a too liberal use for health, as well as from the economic point of view. The fat generally used is either goose or chicken drippings, or clarified beef fat other than suet. Fast Days: (a) Yom Kippur (The Day of Atonement). No food or drink may be had for twenty-four hours, (h) Fast of Esther. This precedes the Feast of Purim and is now observed only bv the very pious. The feast is universally observed. s SSemi-Fast Days: Eight days in Ab. For nine days no meat food may be eaten by the orthodox. CHARACTERISTIC JEWISH DISHES