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. Th

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 s

The receipts we have given are capable of being varied and modified by an intelligent pains-taking cook, to suit the tastes of her employers. Where one receipt has been thought sufficient to convey the necessary instruction for several dishes, &c., &c., it has not been repeated for each respectively, which plan will tend to facilitate her task. We might, had we been inclined, have increased our collection considerably by so doing, but have decided, from our own experience, that i

Soups. This is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes preferred; the bones should always be broken, and the meat cut up, as the juices are better extracted; it is advisable to put on, at first, but very little water, and to add more when the first quantity is nearly dried up. The time required for boiling depends upon the quantity of meat; six pounds of meat will take about five hours; if bones, the same qua

Sauces. Take a little good beef consommé, or stock, a small piece of smoked beef, or chorissa , a lemon sliced, some chopped shalots, a couple of onions shred, a bay leaf, two or three cloves, and a little oil; simmer gently, and add a little minced parsley, and a few chopped mushrooms: skim and strain. * * * * * The above may be rendered a Sauce Piquante by substituting a little vinegar, whole capers, allspice, and thyme, instead of the smoked beef and lemon; a few onions and piccalilli chopped

Fish. When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a little salt, a spoonful or two of vinegar is sometimes added, which has the effect of increasing its firmness. Fish for broiling should be rubbed over with vinegar, well dried in a cloth and floured. The fire must be clear and free from smoke, the gridiron made quite hot, and the bars buttered before the fish is put on it. Fi

Directions for Various Ways of Dressing Meat and Poultry. Boiling is the most simple manner of cooking, the great art in this process is to boil the article sufficiently, without its being overdone, the necessity of slow boiling cannot be too strongly impressed upon the cook, as the contrary, renders it hard and of a bad color; the average time of boiling for fresh meat is half an hour to every pound, salt meat requires half as long again, and smoked meat still longer; the lid of the saucepan sh

Vegetables and Sundries. Vegetables are extremely nutritious when sufficiently boiled, but are unwholesome and indigestible when not thoroughly dressed; still they should not be over boiled, or they will lose their flavor. Vegetables should be shaken to get out any insects, and laid in water with a little salt. Soft water is best suited for boiling vegetables, and they require plenty of water; a little salt should be put in the saucepan with them, and the water should almost invariably be boilin

Pastry. To make good light paste requires much practice; as it is not only from the proportions, but from the manner of mixing the various ingredients, that paste acquires its good or bad qualities. Paste should be worked up very lightly, and no strength or pressure used; it should be rolled out from you , as lightly as possible. A marble slab is better than a board to make paste on. The flour should be dried for some time before the fire previously to being used. In forming it into paste it sho

Sweet Dishes, Puddings, Cakes, &c. The freshness of all ingredients for puddings is of great importance. Dried fruits should be carefully picked, and sometimes washed and should then be dried. Rice, sago, and all kinds of seed should be soaked and well washed before they are mixed into puddings. Half an hour should be allowed for boiling a bread pudding in a half pint basin, and so on in proportion. All puddings of the custard kind require gentle boiling, and when baked must be set in a

Preserving and Bottling. Attention and a little practice will ensure excellence in such preserves as are in general use in private families; and it will always be found a more economical plan to purchase the more rare and uncommon articles of preserved fruits than to have them made at home. The more sugar that is added to fruit the less boiling it requires. If jellies be over-boiled, much of the sugar will become candied, and leave the jelly thin. Every thing used for the purpose of preserving s

Pickling. The best vinegar should always be used for pickling; in all cases it should be boiled and strained. The articles to be pickled should first be parboiled or soaked in brine, which should have about six ounces of salt to one quart of water. The spices used for pickling are whole pepper, long peppers, allspice, mace, mustard-seed, and ginger, the last being first bruised. The following is a good proportion of spice: to one quart of vinegar put half an ounce of ginger, the same quantity of

Receipts for Invalids. Cut one pound of fleshy beef in dice, or thin slices, simmer for a short time without water, to extract the juices, then add, by degrees, one quart of water, a little salt, a piece of lemon peel, and a sprig of parsley, are the only necessary seasonings; if the broth is required to be stronger put less water. * * * * * Boil a chicken till rather more than half done in a quart of water, take of the skin, cut off the white parts when cold, and pound it to a paste in a mortar

Take in the proportion of one ounce of the berries to half a pint of water, and grind them at the instant of using them. Put the powder into a coffee biggin, press it down closely, and pour over a little water sufficient to moisten it, and then add the remainder by degrees; the water must be perfectly boiling all the time; let it run quite through before the top of the percolator is taken off, it must be served with an equal quantity of boiling milk. Coffee made in this manner is much clearer an

The Complexion. The various cosmetics sold by perfumers, assuming such miraculous powers of beautifying the complexion, all contain, in different proportions, preparations of mercury, alcohol, acids, and other deleterious substances, which are highly injurious to the skin; and their continual application will be found to tarnish it, and produce furrows and wrinkles far more unsightly than those of age, beside which they are frequently absorbed by the vessels of the skin, enter the system, and se

The Hair. All stimulating lotions are injurious to the hair; it should be cut every two months: to clean it, there is nothing better than an egg beaten up to a froth, to be rubbed in the hair, and afterwards washed off with elder flower-water; but clear soft water answers every purpose of cleanliness, and is far better for the hair than is usually imagined. One tea-spoonful of honey, one of spirits of wine, one of rosemary, mixed in half a pint of rose-water, or elder flower-water, and the same

Teeth. Water is not always sufficient to clean the teeth, but great caution should be used as to the dentifrices employed. Charcoal, reduced to an impalpable powder, and mixed with an equal quantity of magnesia, renders the teeth white, and stops putrefaction. Also two ounces of prepared chalk, mixed with half the quantity of powdered myrrh, may be used with confidence. Or, one ounce of finely powdered charcoal, one ounce of red kino, and a table spoonful of the leaves of sage, dried and powdere

Hands. Nothing contributes more to the elegance and refinement of a lady's appearance than delicate hands; and it is surprising how much it is in the power of all, by proper care and attention, to improve them. Gloves should be worn at every opportunity, and these should invariably be of kid; silk gloves and mittens, although pretty and tasteful, are far from fulfilling the same object. The hands should be regularly washed in tepid water, as cold water hardens, and renders them liable to chap, w

Dress. In dress, simplicity should be preferred to magnificence: it is surely more gratifying to be admired for a refined taste, than for an elaborate and dazzling splendour;—the former always produces pleasing impressions, while the latter generally only provokes criticism. Too costly an attire forms a sort of fortification around a woman which wards off the admiration she might otherwise attract. The true art of dress is to make it harmonize so perfectly with the style of countenance and figur

Effect of Diet on Complexion. As the color of the skin depends upon the secretions of the rete mucuosum , or skin, which lies immediately beneath the epedirmis , or scarf skin, and as diet is capable of greatly influencing the nature of these secretions, a few words respecting it may not be here entirely misplaced. All that is likely to produce acrid humours, and an inflamatory or impoverished state of the blood, engenders vicious secretions, which nature struggles to free herself from by the na

Influence of the Mind as regards Beauty. All passions give their corresponding expression to the countenance; if of frequent occurrence they mark it with lines as indelible as those of age, and far more unbecoming. To keep these under proper control is, therefore, of high importance to beauty. Nature has ordained that passions shall be but passing acts of the mind, which, serving as natural stimulants, quicken the circulation of the blood, and increase the vital energies; consequently, when temp