The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

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. _Béchamel_, 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. _Consommé_, 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. _Entrées_. 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