Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-06-04

NsTHE housewife of every nation is
= famous for certain cooked foods
which are peculiar to clan; among
these is the Jewish housewife, who
il noted for her good, practical home
cooking peculiar to this race of peo-
pie.
The religious and dietary laws of
the Hebrews require certain prepa-
ration of their food before it is
cooked, known as kosher, to prepare
the food for eating. This work is
usually done by the rabbi. Meat
must be butchered and cut by pre-
scribed methods and must be pur-
chased from Jewish butcher. 1t is
understood that lard and pork prod
ucts are entirely excluded from this
cooking.
Among the prescribed rules are:
No foods containing meat and milk
or meat and butter may be eaten at
the same meal. The utensils used in
cooking and serving meat must not
be used for the milk dishes, and to
follow closely these ancient laws of
dietary it is absolutely necessary
that everything be scrupulously
clean.
SOME FAMOUS JEWISH DISHES
Gefillte Fisch
Bass, trout or pickerel may be
used for this dish. Have the fish
thor roughly cleaned and then remove
the head. Have the fish split down
the back as for planking, and then
with a dull knife remove the meat
from the skin, taking care not to
break the skin. Remove the bones.
Put this meat and two onions
through the food chopper, then add
.Two tablespoons of finely chopped
parsley,
One-hdlf cup Of prepared"bredd'
Yolks of ttco eggs,
Four tablespoons of salad oil,
One and one-hdlf teaspoons OF
salt,
One teaspoon of pupriko.
Soak the bread in cold water and
then squeeze very dry. Mix thor
ouphly and then sew the fish skin
with a needle and thread, then fill
Z to its natural shape. Place in well
creased and floured baking pan and
dust lightly with flour. Bake one
hour in a moderate oven, bastlng
every ten minutes with
One-half cup of salad oil,
One-half cup of Uater.
While the fish is cooking place the
bones in a saucepan and cover with
cold water. Boil gently for one-half
hour. then strain and place in mix
ing bowl
Tteo eggs,
One tablespoon of cornstdrch,
One tablespoon of salad oil,
flour tablespoons Of 10dter.
Beat to mix and then pour into the
boiling fish stock. Cook for five min
y utes and then season with salt and
pepper to taste, then add juice of
one-half lemon. This dish is some
trouble to make, but it is delicious.
The fish dealer will skin the fish, if
I you wish this done. Be sure you tell
him to split the fish down the back
Mold any Of the prepared filling that
may be left over into balls, place
alongside of fish and cook.
Fritada
Cleanse the fish, weighing about
4 one and one-half pounds, and ther
steam until tender-that is, so the
Ash meat will leave the bones. Re
4 move the bones and then chop the
fish fine. Place in a mixing bow
and add
Two large tomatoes, peeled anc
chopped fine,
One-half cup Of finely chopped
onion,
One green pepper, chopped fine,
One-half cup of finely chopped
parsley,
Two teaspoons of salt,
One teaspoon of puprik1,
Two tUeu-beaten eggs.
Mix thoroughly and then form
into loaf. Place in well greasec
and fioured pan. Bake in slow ovel
for forty minutes. Turn on a disl
and make an egg sauce, using wate
IN which the fish was cooked. Us
salad oil for greasing the pans.
Matzoth Fritters
These are for the passover. Soal
four matzoth in just sufficient col,
water to soften and then drain b,
turning into a colander. Then ruI
through coarse sieve into mixing
bowl. Add
TsDo WeIl-beaten eggs,
-. :. IxTf onsx.aas, of enIf