In this book are also directions for making meat substitutes and many
economies of the hour, which have been added to meet the needs of the
present day.




*REMARKS*


The Jewish housewife enjoys the enviable reputation of being a good
cook; in fact she is quite famous for her savory and varied dishes. Her
skill is due not so much to a different method of cooking as to her
ingenuity in combining food materials. The very cuts of meat she has
been always accustomed to use, are those which modern cooks are now
advising all to use. The use of vegetables with just enough meat to
flavor, as for instance in the Shabbos Shalet, is now being highly
recommended.

While it is not given to each and every woman to be a good cook, she can
easily acquire some knowledge of the principles of cooking, namely:

1. That heat from coal, charcoal, wood, gas or electricity is used as a
medium for toasting, broiling or roasting.

2. That heat from water is used as a medium for boiling, simmering,
stewing or steaming.

3. That heat from fat is used as a medium for deep fat frying.