The Jewish Manual | Page 2

medium of presenting them with numerous receipts for rare and exquisite compositions, which if uncommemorated by the genius of Vat��l, Ude, or Car��me, are delicious enough not only to gratify the lovers of good cheer generally, but to merit the unqualified approbation of the most fastidious epicures.
We ought, perhaps, to apologize for the apparent incongruity of connecting the "Toilet" with the "Kitchen;" but the receipts and suggestions comprised in the Second Part of the work before us, will not, we trust, be considered misplaced in a volume addressed exclusively to the ladies.
Many of the receipts are for articles in common use, but which, with proper directions, are prepared with greater economy and in a superior manner at home; the others are all original receipts, many of them extremely ancient, and given to us by a person who can vouch for their efficacy from personal experience and observation.
We must now conclude our preliminary remarks, but cannot take leave of our patient readers without availing ourselves of the opportunity our editorial capacity affords, to express our hope, that with all its faults and deficiencies "The Jewish Manual" may prove to them a useful assistant, and be fortunate enough to meet with their lenient, kind, and favourable consideration.

CONTENTS.
* * * * *

PART I.
INTRODUCTION.
MISCELLANEOUS OBSERVATIONS FOR THE USE OF THE COOK
* * * * *

CHAPTER I
. SOUPS

CHAPTER II
. SAUCES AND FORCEMEAT

CHAPTER III
. FISH

CHAPTER IV
. MEATS AND POULTRY COOKED IN VARIOUS WAYS

CHAPTER V
. VEGETABLES, OMELETTES, FONDEAUX, CROQUETTES, RISOLES, &C.

CHAPTER VI
. PASTRY

CHAPTER VII
. SWEET DISHES, PUDDINGS, JELLIES, CREAMS, CHARLOTTES, SOUFLES, GATEAUX, TRIFLES, CUSTARDS, CAKES, &C.

CHAPTER VIII
. PRESERVES AND BOTTLING

CHAPTER IX
. PICKLING

CHAPTER X
. RECEIPTS FOR INVALIDS
APPENDIX
THE TOILETTE.
* * * * *

CHAPTER I
. THE COMPLEXION, &c., &c.

CHAPTER II
. THE HAIR

CHAPTER III
. THE TEETH

CHAPTER IV
. THE HANDS AND NAILS

CHAPTER V
. DRESS

CHAPTER VI
. EFFECTS OF DIET ON THE COMPLEXION

CHAPTER VII
. INFLUENCE OF THE MIND AS REGARDS BEAUTY

GLOSSARY.
_Aspie_, a term used for savoury jelly, in which cold poultry, meat, &c., is often served.
_Bain-Marie_. This is a large pan filled with boiling water, in which several saucepans can be placed when their contents are required to be kept hot without boiling--this is a useful article in a kitchen, where the manner in which sauces are prepared is considered deserving of attention.
_B��chamel_, a superior kind of white sauce, used in French cookery.
_Blanquette_, a kind of fricassee with a white sauce.
_Bola-d'amour_, a very rich and expensive Spanish confection.
_Bolas_, a kind of rich cake or pudding.
_Cassereet_, a sauce prepared from the cassada, a West Indian plant--it must be used with moderation.
_Casserole_, a name given to a crust formed of rice baked, and then filled with mince, fricassee, or fruit.
_Chorissa_, a sausage peculiar to the Jewish kitchen, of delicate and piquante flavour.
_Consomm��_, is a term now used for stock--it is a clear strong broth, forming the basis of all soups, sauces, gravies, &c.
Croquettes and _Risoles_; preparations of forcemeat, formed into fancy shapes, and fried.
_Croutons_, sippets of bread or toast, to garnish hashes, salmis, &c., are so called.
_Doce_, a mixture of sugar with almonds or cocoa-nut.
_Entr��es_. These are side-dishes, for the first course, consisting of cutlets, vol au vents, fricassees, fillets, sweetbreads, salmis, scallops, &c., &c.
Entremets. These are side-dishes for the second course; they comprise dressed vegetables, puddings, gateaux, pastries, fritters, creams, jellies, timbales, &c.
_Farcie_, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to imply the contrary.
_Fondeaux_, and Fondus, are savoury kinds of soufl��s.
_Fricandeaux_, a term for small well-trimmed pieces of meat, stewed in various ways.
Fricassee. This is a name used for delicate stews, when the articles are cut in pieces.
Fricandelles. These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes.
Flanks are large standing side-dishes.
_Gateaux_, is a kind of cake or pudding.
_Hors d'oeuvres._ These are light entr��es in the first course; they are sometimes called assiettes volantes; they are handed during the first course; they comprise anchovies, fish salads, patties of various kinds, croquettes, risolles, maccaroni, &c.
_Maigre_, made without meat.
_Matso_, Passover cakes.
_Miroton_, a savoury preparation of veal or poultry, formed in a mould.
_Nouilles_, a kind of vermicelli paste.
_Piqu��_, a French term used to express the process of larding. The French term is a preferable one, as it more clearly indicates what is meant.
_Pur��e_ is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. _Pur��es_ of vegetables are much used in modern cookery, to serve with cutlets, callops, &c.
_Ramekin_, a savoury and delicate preparation of cheese, generally served in fringed paper cases.
_Releves_, or _Removes_, are top and bottom dishes, which replace the soup and fish.
_Salmis_, a hash, only