The San Francisco Call. Newspaper, April 23, 1905, Page 9

women seder. The with the yvoke. Then verson 'mz thr Is- loaves table two por- ting. incuicate the doc- the religion of and teach us to enjoy Lord has vrovided to e blessings the his people during their sojourn upon earth. As in other religions. however, there are ascetics among the Hebrews no means pass their lives as if this were merely a world of pleasure. but spend their days in penitence and mortification. CATTERED through the “City of Restaurants,” as San Francisco likes to call itself, are numerous restaurants distinguished by the title “Kosher.” Some of them are in the Ghetto, that quarter of the city in the neighborhood of Sixth and How- erd streets; one is on Taylor street, one on Eddy street and others in various sections. While the majority understand that the “kosher” restaurants have some- thing to do with the Jewish religior, few have real knowledge of what the word implies. The sign “Kosher Res- taurant” has no further meaning to the uninftiated than to emphasize the fact hat the mode of ccoking in such a rafe is in strict accordance with the laws of the Jews. In other neans that the food cooked in restaurant in the Jewish r, which is*the l\u\h‘!n according lu the tcmeh” or unclean; if clean; tomeh. he are but few adays who live absolutely up of koshe the Passov seascn, the or- x Jews live up to old Biblical nonitions very strictly, but the ye- ormed Hebrews by no means believe should do the same. Certain hes are cooked and eaten only during Passover, the institution of which described n du and commemcrates passing over” of the plague in y without T r-f 1e Lord. This the a popular that pork t be offered to a Jew-at a meal. reading up the Scriptures will t terrapin is equally abhorrent rthcdox Jew. The original mean- already, stated f the word was “fit,” “proper.” In rabbini- ature it had the meaning of permitted ” in contradistinction to “posul” and “terefah’ (unfit, forbid- den) ensively used in the Halakah, the word crept into the common par- lance of the Jews, and the verb ‘‘kash- eren” was formed to dencte any pro- cess by which vessels for food were made ritually fit for use. Thus, the process of cleansing vessels for the sover festival known by that also the proc 1 bath new a nove-Jew. pecially of immersing in metal vessels bought Kosheren” is es- applied to the ritual prepara- tion ¢f meat. In order to soften meat before it is salted so as to allow the salt to extract the blood more freely, eat soaked in water for about hour. It is then covered with for an hour and afterward washed The \\'hrue process is des- the term “kosheren.’ “The word kosher has domesticated it- self to Jewish dietary laws, in accord- ance with the Biblcal and rabbinical regulations c¢oncerning forbidden food. The ancient Israelites lived chiefly on vegetable food and fruit, on which the Bible places no restriction. Among the early ‘Hebrews animal food was par- taken of by the common people only on festival occagions. Some of the Tanaim were of the opinion that during their journey through the wilderness the Is- raelites were permitted to eat the meat of only such animals as had previous- ly been sacrificed, some portions of which had been burned on the altar, and some given to the pries The law of sacrifices is very fully d out in the seventh chapter of: Leviticus. The Bible, in its legislative portions, makes explicit provisions for the distinction between clean and unclean animals. These are all in the eleventh chapter of Leviticus, salt the Lord spake unto Moses and to saying unto them peak unto the n of lsrael, saying hese are the which shall est among all the Whatsoever is cloven-footed, and that shail Leasts ‘that are on the earth rteth the heof, and cheweth the cud, among the beasts, ye eat evertheless these shall ye not eat of them that chew the cud, or of them that divide the hoof: as the camel Bicause he cheweth «_cud but divideth mot the hoof; he {s un- clean unto you. And the coney, because he cheweth the cud, but divideth not the hoof; he is unclean unto you. And the hare, because he cheweth the cud, but divideth npt the hoof; he s unclean untd you And the swine, though he divide the hoof and be cloven-footed, yet he cheweth not the cud; he s unclean unto you. Of their flesh shall ye not eat, and their carcase shall ye not touch: they are un- clean to you. These shail ye eat of all that sre in the waters: Whatsoever hath fins and pcales in the waters in the seas and in the rivers, them shall ye eat And all that have not fins and scales in the seas end in the rivers, of all that move in ihe waters, and of any living thing which is in the waters, they shall be an abomina- tion unto you. They shall be even an gbom- ination unmto you; ye shall not eat of their fiesh, but ye shall have.their carcases in sbomination. Whatsoever hath no fing nor scales in thé waters, that shall be an abom- ination unto you. And these are they which ye shall have in abomination amang the fowls: they shall nof b eaten, they are an abomination: - The/eagle and the ossifrage and the osprey, and the vul- ture and the kite after his kind; every raven after. hie kind; ‘and the owl and the might- hawl, and the ¢uckoo, and the, cuckos'and the hawk arter his kind: and; the little: owl, -and the cormorent -and the great.-owl; and "v’ sWan and. the pencgn and the' gler _,qn the stork, the heron after:her kifid/ \* he lapwing and . the e AIH lue Jowls Lhe €. Ealng uj BeTah aioiminatlon Mnto. you: Yet these may ye.eat of every fying, cree ing thing (HAL goeth’ upon 4ll our, Which Tave legs above their feet, ‘to'leap- withal ‘wgbh the, Even ‘thése ot -(hidm yé ‘may eat; the 1oeust afier his.Kind, and the bald locust affer.his setle after his kind, and the shopper, after his kind. t* all other ‘ying, creeping . things ‘which have four feet shall be an abomination unto Apd” for thess yve shall be “unclean:. who- soever ‘{cucheth the carcase of them shall be unclean: until the. even, And whosoever beareth ought of the car- case of them shall wash bis. clothes and_ be unclean until the. even. The ses of every beast which divideth pof and is not cloven-footed, hor chew- are_upélean unto you; every one that tc h them shall be uncleafi And whatsocver, ‘goeth upon his . paws, among all apner of beasts that go on all four; those are unto whoso the eth unclean you; toucheth thelr carcase shall ‘be unclean until . thie even. And he that beareth the carcase of them shall wash his clothes, and be unclean until the even; they are unciean unto you. These also €hall be unclean unto you among the crceping things that creep upon the earth; the weasel and the mouse and the tortoise after nis kind; ‘and the ferret and the cha- meleon and the’ lisard and”the enail hod the 0 are unclean to you among all that creep; whosoever doth touch them when :they Le dead shall be unclean until the even. And upon whatscever any of them, when they are dead, doth fall it shall be unclean; whether it be any vessel of wood, or raiment,. or skin, or whatsoever vessel it be, k is done, it wherein must be put Into water, And_every earthen vessel them falleth, e, and wherein any of whatsoever is In it shall be un- shall break it. t which may be eaten, that on which such watir cometh shall be unclean; and all drink that may be drunk in every such vessel ghall be unclean. And every thing whereupon any part of taeir carcase falleth shall be unclean; whether it be uven or ranges for pots, they shall be broken down: for they are unclean and shall be unclean to you. Nevertheless a fountain or pit, wheremn there is plenty of water, shall he clean; but that which toucheth thelr carcase shall be unclean. And If any part of thelr carcase fall upon any gowing seed which is fo be sown, it shal be clean. But If any water be put upon the seed, and any part of their carcase fall thereon, it shall be unclean unto you. And if any beast of which ye may eat ate, be that toucheth the carcase thereof shall be unclean until the even, And he that eateth of the carcas* of it shall wash_his clothes and be unclean until the even: he also that beareth the carcase of it shall wash his clothes and be unclean until the even An1 every creeping thing that crespeth upon the earth shall be an abomination; it shall not Le_eaten Whatsoever goeth upon the belly, and what. for 1 am holy;: neither shall ye defil more feet gmong al! creeping thi upon the*earth, them shall ye not eat; for they are an abomination. Ye snall not make yourself abominable with £ny cresping thing that creepeth, meither ghall make vourseives unclean with them that J¢ shoula be deflled thereby: For I am the Lord your God; ye shall there- fore sanctify yourselves, and ye shall be holy: for Tam holy: neither shall ve defile yourselves with any manner of creeping thing that creep- eth upon the earth. For 1 am the Lord that bringeth you up out of the land of Egypt to be your God; ye shall therefore be holy, for I am holy. This is the law of the beasts and of the fowl, and of every living creature that moveth in the waters, and of every Creature that creepeth upon the earth: to make a difference between the unclean and the clean, and be- tween the beast that may be eaten and the beast that may not be ‘eaten. One of the strictest of the Jewish dietary laws applies to the preparation of meat. The blood must be drawn and the mteat properly salted or else it is not kosher. The mode of killing also enters into the proper preparation. The kosher butcher shops, of which the kosher res- taurants-and the orthodox Jews buy their meat, obtain the animals from the ordinary slaughter-houses, but the beef is not killed in the ordinary way. On Mondays, Wednesdays and Fridays in the morning or afternoon one may see cattle slaughtered in the kosher fash- ion. It is certainly more humane than the way the other animals meet their deaths, and there js every argument in its favor, It is more than probable that the cattle are slaughtered in ‘this way to.insure their being healthy. About twenty head aiweek are killed for-the “kosher” shops, -~ The animal is driven THE SAN FRANCISCO SUNDAY CALL. SH AW K ICHT ¢ OF THE MHPATH cmm's v LA gsned and-about one of its fore- .u.. “legs’is placed an fron ring, while a rope is tied about its' légs in such a way that it cannot struggle. The sochet, ’thé rabbi deputed to kill the animal, is provided with 'a sharp knife of peculiar shape, being square instead of curved at the end. With this weapon he severs the juguiar vein at one stroke, the ani- mai’s death being instantaneous. It is this quick death that is supposed to conducesta the purity of the flesh. The blood fibws from the neck in a steady stream for perhaps fifteen minutes, and then the carcaéss is hung up, with the head downward, so that if there is any mcore blood to flow it will come from the neck. THe heart, liver and entrails are carefully examined to discover possible impuritfes, and if any of these appear thé animalgis rejected as not, kosher. If it is all right it is blessed by the rabbl who killed it, and a label in He- brew characters is pasted upen it. In the cold roomy:, where the beeves are placed after the killing, the kosher law iszalsoscarefully observed. Everything isi pure according to the Biblical in- Junction. The actual slaughtering must - be done by an ordained rabbl. - For twenty years Rabbi M. Golden has per- formed:the killing for the kosher meat at one siaughter-house. It is forbidden to use the milk of un- clean animals” which suffer from some visible malady. When, after the Jewish ritual ‘slaughtering, an animal appar- ently sound during its life is found to have beén diseased. its mflk or cheese made of its milk is fqrbidden as food. Now that the agltation about pure food i# @bsorbing s0 much of the public’s attention, these 1aws'of 'the ancient Jews do mnot appeari so harsh as they would a few years ago. .Indeed they lppeu' wholly Eggs of ring u m a-visible si forbidden. -are The rabbis laid down the mxufi. ?’gb ;(.l’il' following as one sign in regard to the “If both ends of the e law: g8 are or round, or if the yolk is outside + and the white inside, it is of an unclean bird.” .The roe of unclean'fishes is also forbidden. Blood, which is sup- posed to contain the vital element, is repeatedly forbidden in the Bible, and not only blood itself, but flesh contain- ing blood, is forbidden. This prohibi- tion applies only'tq the blood of animals or of,b! nnt to tha bload of Mhu or of locusts. blood which is contained in !he V‘lll ‘or. congealed upon the surface of the meat is forbid- den. As long ag It 183 part of the meat it may be eaten. ' ‘three-fold repe- tion of the law prol the seething of a kid in its mother’s milk is explain- ed by the rabbis as referring to three distinct prohibitions; casting meat and milk together. Animal fat is forbidden. Milk must not be drunk for twe hours after -meals. There are .a -great many delicious dishes prepared for Jewish consump- tion that would coramend themselves to epicures of all religions if they only knew of them, but to the majority of people they are utterly unknown. For instance, hew manmy would think of asking a butcher for a haslet? This means the Hver, heart, lung and milt. generally The &vg‘t cl::' off and ‘t'l’ae n . away, un especially IM a customer. There is a t in.the business quar- ter w! t tly “kosher,"” 11 and 3 by prominent bankers and brokers and other men who are num- bered among our epicures. From the bill of fare of this place one can select such distinctively Jewish dishes. .as. ‘Wiener schnitzel, filled magen or stuffed, milt and sauerkraut, German fricadells and mushroom sauce, Swiss sausage and mashed potatoes, cold salmon with raisin sauce, sour beef with potato pan- cake, Koenigsberger klops.with caper sauce, sour lung and potato pancake, chopped Wiener schnitzel with paprika. sauce, Wiener meat roll with sauec- kraut, lungennuss with egg. In neatly all Jewish and German households they know how to prepare these dishes,.but to the Freach chef or the American cook who prides hefself on her knowl- edge of dainty cooking, they are dishes unknown. From a “kosher” chef the writer obtained the following recipes: Cold salmon with raisin sauce (3 fa- vorite Jewish dish).—The salmon is left whole, -or cut in slices, boiled, them draiged and laid on a dish. The sauce is prepared in the following way: Brown a piece of butter in the frying pan with a chopped onion: and a little sugar. Seoak a bit of honey cake in a cup of sour claret and add to the other ingredients in saucepan, with pepper, salt and a little ground ginger: also two slices of lemon, one-half cup,of raisins and a bay leaf. Cook slowly and then pour over the fish. Serve cold. Stuffed milt (another typical Jewisis dish.)—There are two veins inside the milt which must be taken out and then it is scraped. To the“inside I3 added soaked bread, egg, onion, chopped par- sley and seasoning to. taste; all mixed together, and then sewed up. This is placed in boiling sopp for half an hour, - taken out and browned, and is ready to serve. Sour lung is an appetizing dish. Ptt. pare the lung by first thoroughly clean- ing, then boil until soft. Throw away the water and cut the lung into'small squares. Put fat in the saucepan and brown an onion. Add flour, a table- spoonful of sugar and two of vinegar. Make smooth by adding one cup-of meat stock and season with ginger, pepper, salt, ‘a bay leaf and ch parsley. The lung is then placed in the pan and all cooked slowly. together for twenty minutes. Boiléd beef can be prepared in the same way. AnotNer manner is to prepare lung like hash, substitute' soaked bread for. potatoes and serve on toast. The - heart, chopped as in' Rash, sometimes with the lung and sometimes by hl‘nelt, is another favorite - koshep disl