soaked separately, and during the salting should not be placed near the meat.
Chops and steaks may be broiled.
The heart may be used, but must be cut open lengthwise, and the tip removed before soaking. This enables the blood to flow out more freely. Lungs are treated as is the heart. Milt must have veins removed. The head and feet may be koshered, with the hair or skin adhering to them. The head must have the brain removed. This latter is used, but must be koshered separately.
To kosher fat for clarifying, remove the skin and proceed as with meat.
In preparing poultry, it must be drawn and the insides removed before putting into the water. The claws must be cut off before koshering. The head must be cut off. The skin of the neck must be either turned back or cut, so that the vein lying between two tendons may be removed.
Seething a kid in its mother's milk is forbidden. This is the origin of the prohibition against the cooking of meat and milk together, or of the eating of such mixtures. This rule is rigidly adhered to, and in its present application necessitates the use of a complete double equipment of dishes and utensils. Since this rule is regarded as one of the most important, one can understand why such sauces as butter sauces or white sauce are refused at meals with meat. This rule occasions the home economics teacher considerable trouble in planning menus.
Meat and fish should not be cooked or eaten together, for such a mixture is supposed to cause leprosy. The mouth has to be washed after eating fish and before meat may be eaten.
III. JEWISH HOLIDAYS
Sabbath: No food may be cooked on the Sabbath. This means that all cooking for both days is done on Fri-
