The meat is put into a pan, specially reserved for the purpose, and is then entirely covered with cold water, and left in it for half-an-hour. Before removing the meat from the water, every clot of blood must be washed off. It should then be put upon the salting board (a wooden board perforated with holes), or a basket lid, placed in a slanting position, so that the water may run off. Finely powdered salt is then sprinkled profusely over every part of the meat. The meat must remain in salt for one hour. It is then removed, held over a sink or pan, and well rinsed with cold water three times, so that all the salt is washed off. Then it is placed in a clean cloth, and thoroughly dried. The heart and the lungs must be cut open before being soaked, so that the blood may flow out. The liver must be prepared apart from other meat. It must be cut open, washed in cold water, fried over the fire on a shovel, and, whilst frying, it must be salted. When fried the blood must be well washed from it. The head and feet of an animal may be koshered with the hair or skin adhering thereto. The head should, however, be cut open, the brain removed and koshered separately. The ends of the claws and hoofs must be cut off before the feet are koshered. Poultry is koshered in the same way as meat, taking care that previous to the soaking in water the whole of the inside be completely removed. Footnote 1: The word _kosher_ means “to render fit or proper for eating.” ------------------------------------------------------------------------ THE ECONOMICAL JEWISH COOK. SOUPS. Hints on Making Soups and Stock. Every housewife should bear in mind that a stock-pot always on the fire is a great aid to economy. Any odd pieces, trimmings, cooked bones, the liquor in which meat or poultry has been boiled (commonly known as _pot-liquor_), should be thrown in, and the pot kept about three parts full of water. When soup or gravy is required the stock should be well skimmed, and poured into a clean saucepan. The pot may be of brown earthenware with a cover and must be cleaned frequently. It should often be looked over, soft bones removed and fresh ones added. In preparing soups:— 1. Allow plenty of time, so that all the goodness of the ingredients may be thoroughly extracted. To do this effectually always put soup-meat into _cold_ water, so that the outside may not be hardened, and the flow of the juices may not be checked. 2. Make the stock the day before the soup is wanted. 3. Let the stock boil once; remove the scum, and draw the saucepan to the side of the fire to _simmer_ only. 4. When the stock is made pour it at once into a clean basin and leave it uncovered. Remove the fat from the top next morning. 5. Bread fried in boiling oil or fat, and cut into small squares, should be served with all thick soups. To Make Fresh Stock. Time—5 hours.