These substitutes may also be used in place of butter or fat when same
is required as an ingredient for the dish itself. In such cases less fat
must be used, and more salt added. It is well to follow the directions
given on the containers of such substitutes.

It is understood that all meats be made _kosher_.

Before preparing any dish, gather all materials, and see that all the
ingredients are at hand.




*RULES FOR KASHERING*


In the religious and dietary laws of the Jewish people, the term
"kasher" is applied to the preparation of meat and poultry, and means
"to render fit" or "proper" for eating.

1. To render meat "fit" for food, the animal must be killed and cut up
according to the Jewish method of slaughter, and must be purchased from
a Jewish butcher.

2. The meat should be put into a pan, especially reserved for this
purpose, entirely covered with cold water, and left to soak for half an
hour. Before removing the meat from the water every particle of blood
must be washed off. It should then be put upon the salting board (a
smooth wooden board), placed in a slanting position, or upon a board
with numerous perforations, in order to allow the blood to freely flow