The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1900-12-03

Jewish cook as, for instance, makes OF
the milt and entrails, after special ritu-
al treatment consisting in the excelsior
of skins and veins, evidenced especial
ly in the filled goosenecks, calls for the
highest commentator. The filled en-
trails have not as yet been properly ap-
preclated by the public at large, and a
filled gooseneck, properly prepared, Is
highly esteemed by the most fastidious
gourmand. Goosefat takes in the Jew
ish household, to the largest extent, the
place of butter. Therefore, the goose,
especially the fattened goose, plays in
the Jewish kitchen the same role as the
hog does in the Christian household.
AS meat Is scarce and expensive, great
value is placed upon ante and by dish
es Fruits, legumes and vegetables are
not subject to any restriction. But, as
these are also relatively expensive,
therefore, rice, oatmal, peas, sage, tarl-
ma and especially pastry are much
brought upon the table. The disper-
sion over all lands, and the migration
from country to country, have largely
favored the accumulation OF the kltch-
Ell recipes Onions and garlic are
Spanish, Oriental and probably Egyp-
tian "reminiscences
The Jewess is enjoined to honor the
Sabbath and festive days with a richly
provided table. On Sabbath meat, fish
and wine are to be partaken of, AS
ritually correct wine cannot be easily
procured the Jews have to provide a
substitute by the preparation of raisin
wine But there are now new restrlc-
tons which call for new means On
the Sabbath day no cooking must be
done. The meals for Friday evening
and for the entire Sabbath must be
cooked on Friday. For Friday evening
it is easy to get along. The meal al
ready cooked is placed near the fire on
the hearth and kept in certain natural
thermophores. For the Sabbath, the
shalet, meat and the kugel, a very fat
pudding, and the coffee are sent to the
baker, to be preserved in the over until
called for to use at the meals. The Day
of Atonement is at the same time
strict fast day. For twenty-four hours
the Jews are not allowed to taste food
or take drink of water, nor is 1t per-
mitted to do any work. and certainly
not at the hearth. To prepare the even
ing illeell WHICH 10 CApC1ICN w w itSAi
and plentiful, cannot be easily done.
Therefore, on the day previous, every
part of the meal must be prepared so
that the food can be made ready for
consumption by simply warming it.
That such narrowly restricted and
severely regulated diet must have an
extraordinary influence upon health,
costume, economy and social life Is
easily comprehended. The obligatory
meat inspection has guarded the Jews
against many diseases. The Jews are
compelled to resort to a mixed diet by
their laws, a diet which is considered
the most salubrious by modern physi-
clans Not less beneficial than the SAN
itary effects are the intended or unin-
tended moral effects Whatever might
be said about the ritual mode of slaugh-
tering-not small number of experts
of the first rank as seen by the tran
sactions in the German parliament,
have pronounced it the best adapted
and least cruel mode-the humane rea-
sons which induced the Jewish practice
of slaughtering, the fact that the
is not left to the butcher, |
but to a ritually qualified official, who |
prOnOuDCeS DleSSlUSt mas pTDNlueu |
consideration for the dumb brute.
In the simplest Jewish household |
great attention must be paid to the
kitchen to guard against the numerous
ritual laws. Under certain circum-
stances their collation. might prove very
expensive and disagreeable. For in
stance, If wrong spoon or pot were
used, or the boiling milk squirts into a
pot where meat is boiling, or by a mis-
take piece of butter is used for the
of vegetables or other ingre-
dents intended to be used fifth meat,
then In some cases the food is atogeth-
or forbidden and the vessels are not to
be used any further. Therefore the
on whose conscientious re-
gard for the dietary regulations de-
pended the spiritual salvation Of the
lew, was looked upon as a sort of
Drestess of the household 1t Is but
natural that the pious Jew, who had to
pass by so many nice things, accus-
-omed himself to great abstemousness
and self-control.
If he had meat for dinner he may not
AXE, before six hours are passed, his
,offee with cream, or a piece of cake
prepared with milk. Because-and this
nay serve as an illustration of rabbini-
al logic--it is forbidden in the Old
Testament to cook the Kid in the moth
RS milk From which it is deduced
hat the cooking of meat with milk Is
n all cases forbidden, and that until
he digestion of the meat partaken of is
ully accomplished no food prepared
With milk must be partaken Of
strangely enough, eating of meat after
of milk food is not so much
AIRED for, though certain limits are also
rawn here. 1t is natural that the |
ews in their travels were very greatly
in finding the nourishment
hey We're accustomed to, especially in
mall towns. One can imagine how
hey longed for home who can doubt
hat this regulation has greatly contrib
ted to further the family attachment
Or which the Jews receive such gene
al praise? And another virtue was
he product of the ritual kitchen-the
ospitality The stranger was depend '
MT altogether on Sabbath and festivals,
pom the graces of his coreligionists.
t was considered a religious duty and
noble otficium to invite the stranger
n such days.
A very serious effect of the dietary
lws was the isolation Of the Jews.
that many Jews will not !