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

Judith Cohen Montefiore

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• Publié par: bagub
• Publié le: 08 décembre 2010
• Nombre de lectures: 52
• Langue: English

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The Project Gutenberg EBook of The Jewish
Manual, by Judith Cohen Montefiore
This eBook is for the use of anyone anywhere at
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Title: The Jewish Manual Practical Information In
Jewish And Modern Cookery With a Collection of
Valuable Recipes & Hints Relating to the Toilette
Author: Judith Cohen Montefiore
Release Date: May 11, 2004 [EBook #12327]
Language: English
*** START OF THIS PROJECT GUTENBERG
EBOOK THE JEWISH MANUAL ***
Produced by David Starner, Jonathan Chaney and
the Online Distributed Proofreading Team.The Jewish Manual;
OR
Practical Information in Jewish And Modern
Cookery,
With a Collection of Valuable Recipes & Hints
Relating to the
Toilette.
Edited by a Lady.
LONDON: 1846.EDITOR'S PREFACE.
Among the numerous works on Culinary Science
already in circulation, there have been none which
afford the slightest insight to the Cookery of the
Hebrew kitchen.
Replete as many of these are with information on
various important points, they are completely
valueless to the Jewish housekeeper, not only on
account of prohibited articles and combinations
being assumed to be necessary ingredients of
nearly every dish, but from the entire absence of
all the receipts peculiar to the Jewish people.
This deficiency, which has been so frequently the
cause of inconvenience and complaint, we have
endeavoured in the present little volume to supply.
And in taking upon ourselves the responsibility of
introducing it to the notice of our readers, we have
been actuated by the hope that it will prove of
some practical utility to those for whose benefit it is
more particularly designed.
It has been our earnest desire to simplify as much
as possible the directions given regarding the
rudiments of the art, and to render the receipts
which follow, clear, easy, and concise. Our
collection will be found to contain all the best
receipts, hitherto bequeathed only by memory or
manuscript, from one generation to another of the
Jewish nation, as well as those which come underthe denomination of plain English dishes; and also
such French ones as are now in general use at all
refined modern tables.
A careful attention has been paid to accuracy and
economy in the proportions named, and the
receipts may be perfectly depended upon, as we
have had the chief part of them tested in our own
kitchen and under our own surveillance.
All difficult and expensive modes of cookery have
been purposely omitted, as more properly
belonging to the province of the confectioner, and
foreign to the intention of this little work; the object
of which is, to guide the young Jewish
housekeeper in the luxury and economy of "The
Table," on which so much of the pleasure of social
intercourse depends.
The various acquirements, which in the present
day are deemed essential to female education,
rarely leave much time or inclination for the humble
study of household affairs; and it not unfrequently
happens, that the mistress of a family understands
little more concerning the dinner table over which
she presides, than the graceful arrangement of the
flowers which adorn it; thus she is incompetent to
direct her servant, upon whose inferior judgment
and taste she is obliged to depend. She is
continually subjected to impositions from her
ignorance of what is required for the dishes she
selects, while a lavish extravagance, or
parsimonious monotony betrays her utter
inexperience in all the minute yet indispensibledetails of elegant hospitality.
However, there are happily so many highly
accomplished and intellectual women, whose
example proves the compatability of uniting the
cultivation of talents with domestic pursuits, that it
would be superfluous and presumptuous were we
here to urge the propriety and importance of
acquiring habits of usefulness and household
knowledge, further than to observe that it is the
unfailing attribute of a superior mind to turn its
attention occasionally to the lesser objects of life,
aware how greatly they contribute to its harmony
and its happiness.
The Cuisine of a woman of refinement, like her
dress or her furniture, is distinguished, not for its
costliness and profusion, but for a pervading air of
graceful originality. She is quite sensible of the
regard due to the reigning fashion of the day, but
her own tasteful discrimination is always
perceptible. She instinctively avoids every thing
that is hackneyed, vulgar, and common place, and
uniformly succeeds in pleasing by the judicious
novelties she introduces.
We hope, therefore, that this unpretending little
work may not prove wholly unacceptable, even to
those ladies who are not of the Hebrew
persuasion, as it will serve as a sequel to the
books on cookery previously in their possession,
and be the medium of presenting them with
numerous receipts for rare and exquisite
compositions, which if uncommemorated by thegenius of Vatêl, Ude, or Carême, 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. PASTRYCHAPTER 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
COMPLEXIONCHAPTER VII. INFLUENCE OF THE MIND AS
REGARDS BEAUTY