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
ENTREES
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*

CANAPES

For serving at the beginning of dinner and giving a zest to the
appetit