The International Jewish Cook Book | Page 3

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?ENTR��ES?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*
CANAP��S
For serving at the beginning of dinner and giving a zest to the appetite, canap��s 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 canap��s 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 CANAP��S
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 CANAP��S
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 CANAP��S
Cut the bread as for caviar canap��s and spread with anchovy paste. Chop separately the yolks and whites of hard-boiled eggs and cover the canap��s, dividing them into quarters, with anchovies split in two lengthwise, and using yolks and whites in alternate quarters.
ANCHOVY CANAP��S WITH TOMATOES
For each person take a thin slice toast covered with anchovy paste. Upon this place whole egg which has been boiled four minutes, so that it can be pealed whole and the yolk is still soft. Around the toast put tomato sauce.
CHOPPED ONION AND CHICKEN FAT
Chop one yellow onion very fine, add four tablespoons of chicken fat (melted), salt