Judaism
_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 o...
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...
5. CHAPTER IV.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...
3. CHAPTER II.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...
11. CHAPTER X.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 pi...
2. CHAPTER I.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 bro...
18. CHAPTER VII.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...
6. CHAPTER V.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...
4. CHAPTER III.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 sal...
12. CHAPTER I.The various cosmetics sold by perfumers, assuming such miraculous powers of beautifying the complexion, all contain, in different proportions, preparations of mercury, alcohol,...
7. CHAPTER VI.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 b...
9. CHAPTER VIII.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 purchas...
1. CHAPTER VII. INFLUENCE OF THE MIND AS REGARDS BEAUTY_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...
10. CHAPTER IX.The following is a good proportion of spice: to one quart of vinegar put half an ounce of ginger, the same quantity of whole-pepper and allspice, and one ounce of mustard-seed;...
16. CHAPTER V.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 form...
13. CHAPTER II.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...
14. CHAPTER III.A most excellent dentifrice, which cleans and preserves the teeth, is made by mixing together two ounces of brown rappee snuff, one of powder of bark, and one ounce and a half o...
15. CHAPTER IV.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 a...
17. CHAPTER VI.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 gr...