The Denver Jewish news., 1919-06-04
KI,GEL AsD,zl.,Es.

(Jewisl Dietary Problems. by Mary
L. Schapiro. Director of the Bureau
of Home Economics and Dietetics.
United Hebrew Charities, New York
City,
The Jewish dietary rules ave so
bound up in the very fibre of ths
Jewish home life that every institu-
ton. agency or organization working
among the Jews finds itself, time and
time again, up against the problem OF
the permitted and the forbidden, the
accustomed and the unaccustomed. a
| trained dietitian here presents in sim
ule and condensed form the list of
prohibitions. the methods of prepar-
ing food by lloshering. the partial pro
| bibitions, the regulations during holi-
| DAYS and the numerous other ritual OBJ
I servances TINT must DC recognized in
dealing with various Jewish groups.
/ Important as this portion of the book
\ let may be TO the social worker who
! desires this information for ready ref.
erence, the second division of the theme
presents fascinati possibilities.
Here the writer takes up the prob.
lem of custom. rather than of law.
'rhe wanderings of the Children of
Israel since Bible times have made
Jewish cookery international.
"For example. from Spain and por-
i -.....-..s., -Tsr,., rn,,Ipav, ,1,n ,,,nJ
crn Jew for olives and the use of oil
] as frying medium. rne sour and
sweet stewing of meats and vegetables
comes from Germany. The love of
pickles. cucumbers. and herrings comes
from Holland. so also does the fond
ness for butter cnkes and bolas tgrain
rolIs). From Poland the Jewish i'm
+ migrant has brought the knowledge
ci the use of Lokschcn or Freinsel
soup Cooked with goose drippings)
plso stuffed and stewed fish of various
kinds. From Russia comes Kasha
made of barley or grits or cereal OF
some sort which is eaten instead OF
: vegetable with meat gravy. Bliiit
yes are turnovers made of poured
batter and filled viii, preserves. OF
= cheese, and used as dessert. Slol
cnt. sometimes called Kugel, are pud
dings of many kinds, such as AIagan
I.okschen, Farfil Zines, or compotes
foi plums. prunes, carrots, and sweci
potatoes. turnips and prunes. parsnips
and prunes. and prunes and onions
are all puddings. and come from Rus
sia Zines of apples, pears. figs. ant
prunes are southern Roumaniah, Gal
, ician and Lithuanian as we'll"
SO the writer proceeds thru an en-
crossing list of dainties of all kinds
their origin, composition and method
OF preparation. The important prob
= lem that faces one rYponsible for th'
!, health of sfapii, or other group i
10 reconcile these age-ollt nffinitie
with the latest knowledge of dietetics
food values, and nutritional elements
The vegetables must be Increased, th
: spicy dishes used less, cereals ant
E milk used oftencr. elm short. thru
E II gradual and tactful process of de
A velopment, the Jewish food custom
[ and tastes must be modified to nee
physical needs.
Z But there is no doubt that tn
Jewish woman is good cook. re
reats the expert, and we must retaii
: lier values while eliminating th'
> doubtful elements. The was hi,s EN-
r phasizcd another clement in Jcwisl
: cookery: Il.
"Teacling the CONSERVATION Of wheat
/ meat, sugar, and fat has not beer
| difficult, for il is interesting to not,
that the Jewish people are naturull!
more fond of rye than of wheat bread
and barley, oats, and 'buckwheat have
. always been used. They have also al
ways known how to serve littl,
neat nttractivcly, and meat is cater
enly once n day. Pork. of course, Is
never touched. Jewish houscwiyes
lave long since known how to ust
honey. molasses, and syrup in place
of sugar. Sugar is a luxury in thu
Countries from which they come
The pamphlet concludes with a brici
outline of some model cooking lessons
4 cdapted for Jewish groups. u set ol
menus for ten days which offer foods
adequately balanced as well as adopt
td to Jewish food tastes, and help
full photography of Jewish cook-books
und sources.-.Jcwish Charitics.