Bertha M. Wood

“ Part of the flesh of the fish is removed and chopped with onions, bread crumbs, seasonings, and eggs. The mixture is returned to the fish, which is then baked or stewed with more onion and a large amount of pepper at a low temperature for several hours. The long, slow cooking develops the flavor of the fish,, which blends with the other ingredients and forms a most palatable dish. While Jewish fish dishes form excellent appetizers or even entrées, these are not desirable as the main dish of the meal, because of the high seasoning. For this reason they are particularly bad for children. ”

“ In every Jewish home a complete and most thorough system of cleaning precedes this holiday. No corner escapes a scrubbing and scouring, lest a particle of leaven, or what is just as bad, a particle of food which may have touched leavened bread, should be found. A complete new set of dishes is used during the week. ”

“ Many of the Jewish people who come to America have lived much of the time out-of-doors, worked out-of-doors, and played out-of-doors. Here many thousands of them are tailors, sitting all day indoors at their work, and having little exercise or fresh air. Many of them pay little attention to their diet during the week, until their Sabbath. ”

“ For undernourished children among the Jews, it is necessary not only to urge the use of milk, but to plan when it may be taken, as it cannot be taken at the same meal with meat. Vegetables are usually needed in greater abundance. These may be eaten in borsht, a favorite soup corresponding somewhat with our vegetable soup, but this does not give them in very large portions. Therefore a menu should be given to show how they may be combined with other foods. If served with a white sauce or butter, vegetables must be eaten without meat, but can be eaten at the noon meal or lunch with bread. ”

“ 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. ”

“ Onions are always an important ingredient.
Almond pudding is a favorite, because it requires neither meat nor butter, and can therefore be eaten at either type of meal. It is made of almonds, eggs, sugar, cinnamon, and lemon rind, and baked.
The obstacles to the use of meat have developed a taste for fish, as well as for cheese and milk products. Since fish is not a warm-blooded animal, it may be eaten in conjunction with milk and milk products. (This is an added reason for its popularity. The celebration of the Sabbath and the eating of fish have always been associated.) ”

“ Jewish women have long known how to use honey, molasses, and syrup in place of sugar. Sugar has often been a luxury in the countries from which they come. They have also been fond of rye, barley, oats, and buck-wheat. ”

“ 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.
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. ”

“ If no worms or other insects appear, they are fit to be eaten; if not fit, they must be thrown away." The cereals used by the Jewish people are barley, oats, buckwheat, and rice. These are baked in a pudding and eaten with meat. Children soon learn to eat cereals boiled with milk, and will learn more easily if raisins are added.
With Jewish constipation patients the most satisfactory results are secured by removing all meat until the patient appreciates the value and learns the preparation of many vegetables. ”

“ 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. ”

“ Three eggs, three potatoes, one large onion, one tablespoon chicken fat, three tablespoons milk, onequarter teaspoon salt, pinch pepper. Cut up potatoes and onions, and brown in pan with chicken fat. Add well-beaten eggs, milk, salt, and pepper. Stir until scrambled.
The Jewish housewife has had to adapt herself a number of times to new foods and their preparation, each time remembering her dietary laws and arranging the recipes to conform to them. This fact makes her an apt pupil. ”