Chapter 18

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 tempered and subdued by reason, they are rather conducive than otherwise, both to beauty and to health.

It is the _habitual frame of mind, the hourly range of thought_ which render the countenance pleasing or repulsive; we should not forget that "the face is the index of the mind."

The exercise of the intellect and the development of noble sentiments is as essential for the perfection of the one, as of the other, fretful, envious, malicious, ill humoured feelings must never be indulged by those who value their personal appearance, for the existence of these chronic maladies of the mind, _cannot be concealed_.

"On peut tromper un autre, mais pas tous les autres."

In the same way candour, benevolence, pity, and good temper, exert the most happy influence over the whole person;--shine forth in every look and every movement with a fascination which wins its way to all hearts.

Symmetry of form is a rare and exquisite gift, but there are other conditions quite as indispensable to beauty. Let a woman possess but a very moderate share of personal charms, if her countenance is expressive of intellect and kind feelings, her figure buoyant with health, and her attire distinguished by a tasteful simplicity, she cannot fail to be eminently attractive, while ill health--a silly or unamiable expression, and a vulgar taste--will mar the effect of form and features the most symetrical. A clever writer has said, "Beauty is but another name for that expression of the countenance which is indicative of sound health, intelligence, and good feeling." If so, how much of beauty is attainable to all! Health, though often dependant upon circumstances beyond our control, can, in a great measure, be improved by a rational observance of the laws which nature has prescribed, to regulate the vital functions.

Over intellect we have still more power. It is capable of being so trained as to approach daily nearer and nearer to perfection. The thoughts are completely under our own guidance and must never be allowed to wander idly or sinfully; they should be encouraged to dwell on subjects which elevate the mind and shield it from the petty trivialities which irritate and degrade it.

Nothing is more likely to engender bitter thoughts than idleness and _ennui_. Occupations should be selected with a view to improve and amuse; they should be varied, to prevent the lassitude resulting from monotony; serious meditations and abstract studies should be relieved by the lighter branches of literature; music should be assiduously cultivated; nothing more refines and exalts the mind; not the mere performance of mechanical difficulties, either vocal or instrumental, for these, unless pursued with extreme caution, enlarge the hand and fatigue the chest, without imparting the advantages we allude to.

Drawing is highly calculated to enhance feminine beauty; the thoughts it excites are soothing and serene, the gentle enthusiasm that is felt during this delightful occupation not only dissipates melancholy and morbid sensibility, but by developing the judgment and feeling, imparts a higher tone of character to the expression of the countenance.

Indolent persons are apt to decide that they have "no taste" for such or such pursuits, forgetting that tastes may be acquired by the mind as well as by the palate, and only need a judicious direction.

Frivolous employment, and vitiated sentiments would spoil the finest face ever created. Body and mind are, in fact, so intimately connected, that it is futile, attempting to embellish the one, while neglecting the other, especially as the highest order of all beauty is _the intellectual._ Let those females, therefore, who are the most solicitous about their beauty, and the most eager to produce a favourable impression, cultivate the _moral, religious, and intellectual attributes_, and in this advice consists the recipe for the finest cosmetic in the world, viz.--CONTENT.

INDEX.

Almondegos soup, 11. Almond pudding, 117. rice, 126. paste, 127. tea-cakes, 152. Amnastich, 83. Apple charlotte, 139, 140. jelly, 166. sauce, 23. Apricot jam, 165. preserve, 164. marmalade, 163. Arrowroot pudding, 136. Asparagus sauce, 28. soup, 12.

Barley milk, 178. jelly, 177. soup, 14. Batter pudding, 135. Beans, French, to stew with oil, 93. _au beurre_, 96. to pickle, 170. Béchamel, 32. Beef, rump, to stew, 53. à la mode, or sour meat, 53, 54. of, an olio, 52. Beef, stewed with French beans, 54. with white dried peas and beans, and celery, 56. collops, 57. cold roast, to warm, 57. steak, with chesnuts, 58. steak, stewed simply, 58. hash of, 57. brisket of, with vegetables, 59, 60. brisket, with onions and raisins, 59. tea, 171. ragout of, 60. steak pie, 188. to salt, 61. to spice, 61. to smoke, 62. _Blanc_, 51. Blanching, directions for, 57. Blancmange, 147. Blanquette of veal, 70, 71. of chicken, 71. Boiling, rules for, 49. Bola d'Amor, 114. Toliedo, 115, 116. d'Hispaniola, 116. Bola, plain, 152. small do. 152. Bottling fruit, rules for, 161. Braising, directions for, 52. Brandy cherries, 162. Bread crumbs for frying, 36. and butter pudding, 130. fruit-tart, 128. pudding, 135. sauce, 22. Brocali, stewed, 93. Broiling, directions on, 50. Broth, chicken, 176. Browned bread crumbs, 30. flour, for colouring and thickening soups, sauces, and gravies, 30. Butter cakes, 156. melted, 25. oiled, 24.

Cabbage and rice stewed, 94. red, stewed, 96. to pickle, 172. Cakes, observations respecting, 113, 114. almond tea, 152. rich plum, 153, 154. siesta, 151. sponge, 158. pound, 156. soda, 155. diet bread, 154. for Passover, 158. a bola, 152. a very plain, 155. a plain lunch, without butter, 156. breakfast, 159. drop, 154. cinnamon, 153. butter, 156. short, 156. _matso_, 157. icing for, 159. Calf's head to stew, 64. feet, stewed with Spanish sauce, 64. au fritur, 65. stewed simply, 65, 66. jelly, 145. Caper sauce, 27, 19. Carrots, _au beurre_, 95. Carp, stewed, 41, 42. Cassereet, a, 81. Casserole au riz, 101. Caudle, 178. rice, 178. Cauliflower, to pickle, 170. Celery, stewed with mutton, 75 Celery sauce, 19. Charlotte Russe, 189. a fruit, 190. apple, 139. Chestnuts, stewed with steaks, 58. to roast, 185. Cheesecakes, 108. savoury, 98. Cherry batter pudding, 131. preserved whole, 165. Chejados, 119. Chicken broth, 176. pudding, 188. panado, 175. Chocolate, to make, 182. Chorissa, 62. omelette, 109. stewed with rice and fowl, 83. Cinnamon cakes, 153. Citron pudding, 150. Clarify to, suet, 52. sugar, 160. Cocoa nut pudding, 120. doce, 120. Coffee, French method of making, 120. Collard veal, 67. Collops, beef, 57. College pudding, 131. Colouring for soups and sauces, 2, 3, 30, 31. Commeen, 55. Consommé, 1, 2, 3. Cooling, drink a, in fever, 94. Creams, directions for making, 143, 189. Crême brun, 128. Cressy soup, 7. Croquettes, 100. Cucumbers, to pickle, 173. sauce, 29. mango, 94. Cumberland pudding, 131. Currant jelly, 165, 166. jam, 165. Curried veal, 68. chicken, 68. Custard pudding, 135. Custards, 144. Cutlets, veal, 68. à la Française, 69. in white sauce, 69. in brown sauce, 70. mutton, 78, 79. lamb, with cucumbers, 81.

Damson marmalade, 163. Descaides, 89. Devilled biscuits, 98. Diet bread cake, 154. for Passover, 158. Doce, cocoa nut, 120. Drink for a cough, 180. an emollient, 181. a cooling, in fever, 181. a refreshing, 181. Drop cakes, 154. Duck stewed with peas, 85. seasoning for, 27. Dutch, stew of fish, 40. Dutch toast, 87.

Edgings of Potatoes, 91. of rice, 91. Egg paste, 105. wine, 183. balls, 36. marmalade, 121. sauce, 18. English, do., 28. Eggs, scallopped, 98. savoury, 98. _See_ omelette. Escobeche, 34.

Farcie, _see_ forcemeat. Fish, directions for boiling and broiling, 37. fried in oil, 38. in butter, 39. a soup, 15. sauce without butter, 21. sauce to bottle, 22. stewed white, 39, brown, 41. stewed in Dutch fashion, 40. salad, 44, 40. fritters, 47. omelette, 47. scallopped, 58. baked haddocks, 43. herrings, 43, 44. mackarel, 44. escobeche, 34. stewed carp, 41, 42. of, fillets, 42. water souchy, 41. impanado, 55. white bait, 45, 46. fricandelle, 46. Fondeaux, 102. Fondu, 102. Forcemeat, directions for making, 33. for risoles, fritters, balls, &c., 33, 34. of fish for croquettes, &c., 35. for dressing fish fillets, 35. for dressing cutlets, 35, 36. Fowls, a savoury way of roasting, 82. forced and boned, 82. boiled, 83. blanquette of, 85. curried, 84. stewed with rice, 83. a nice way of dressing with sweetbread, 84. broiled with mushrooms, 86. Fricandelle, Dutch, 46. Fricandelles, 72. Fricandeux, a, white, 62. brown,63. a, superior receipt, 67. Fricassee of veal, 63. of sweetbreads, 74. Fritters of rice, 125. of French roll, 123. Fruit pies, 106. Frying, directions for, 50.

Gateau de tours, 138. de pomme, 139. Geese, seasoning for, 27. German puffs, 117. Gherkins, to pickle, 170. Giblet soup, 14. stewed, 86. pie, 108. Glazing, directions for, 51. Gloucester jelly, 177. Gooseberry jam, 165. Gravy soup, 3. Gravy, a rich brown, 17. for roast fowls, 18. another for ditto, 18. ditto, when there is no meat to make it with, 20. to draw strong, 24. Green, colouring for soups, &c., 31. Grimstich, 122. Grosvenor pudding, 149.

Haddocks, to roast or bake, 33. Haman's fritters, 123. Harricot, a, 76. Hartshorn jelly, 176. Hash a, to make, 57. Herbs, savoury, for seasoning soups, &c., 27. Herrings smoked, a nice way of dressing, 43.

Iced pudding, 190. Iceing for cakes, 159. Impanado, 45. Irish stew, 77. moss, 180. Italian salad, 191. Italian cream, 143.

Jams, to make, 165. Jaumange, 138. Jerusalem artichokes, 96. Jelly, savoury, 20. Jellies, calf's-feet, 145. orange, 146. lemon, 146. hartshorn, 176. Jellies, Gloucester, 177. punch, 146. bread, 177. noyeau, 146. apple, 166. barley, 177. currant, 165. Juditha, a, 148. Julienne, soup à la, 5.

Kimmel meat, 54. Kugel and commeen, 55.

Lamb, stewed with sprew, 79. with peas, 80. cutlets and cucumbers, 80, 81. shoulder of, a nice receipt for, 81. Lamplich, 124. Larding, 51. Lemon tarts, 126. jelly, 146. Luction, 118.

Maccaroni with cheese, 99. pudding, 136. Mackarel, baked, 44. Macrotes, 121. Malagatany soup, 4. English do. 5. Maigre soup, 12. Maintenont cutlets, 76. Marmalades, 163. Melon mango, 171. Milk, barley, 179. porridge, 178. restorative, 179. Mince meat, 121. pies, 110. Minced veal, 71. Miroton, a, 71, 72. Mint sauce, 23. Mock turtle soup, 3. Melina pie, 109. Matso cakes, 157. fried, 157. diet bread, 158. Mushrooms _au naturel_, 96. large flap, 97. to pickle, 172. sauce, 25. Mutton, a French receipt for roasting, 75. stewed with celery, 75. a simple way of dressing, 76. cutlets maintenant, 76. a haricot, 76. Irish stew, 77. a l'Hispaniola, 77. collops, 77, 78. cutlets, 78, 79. smoked, 79.

Nouilles paste, 105. Noyeau cream, 143. jelly, 146.

Oil twist, 153. Olio, 52. Omelet sweet, 142. souflé, 142. savoury, 99. chorissa, 109. Onion sauce, 23. to pickle, 172. Orange jelly, 146. Orgeat, 180. Ox-tail soup, 16.

Palestine soup, 8. salad, 99. Pancakes, 129. for children, 129. Parsley crisped, 30. Parsley fried, 31. Partridges, 185. Passover pudding, 133. ditto, 133. ditto, 133. fritters, 134. a superior kind, 134. ditto with currants, 134. balls for soup, 9,10. diet bread, 158. cakes, 157. Pastry, directions for making, 103. plain puff paste, 104. rich, ditto, 105. short crust, 105. nouilles or egg paste, 105. beef dripping paste, 106. glaize for, 106. Patty meats, 110. Peas-soup, summer, 13, 14. winter, 13. stewed with oil, 93. Pears to stew, 150 to bake, 151. syrup of, 160. Pepper pot, 6. Pheasants, to roast, 185. Piccalili, 171. Pickling, rules for, 169. Pie a fruit, 106. giblet, 108. a savoury, 107 a ditto for persons of delicate digestion, 88. a beef steak, 188. a French plum, 185. salmon, 187. Pigeons, 86. Pippins, stewed, 151, Piqué, _see_ larding. Plum cake, 153. jam, 167. pudding, 132. _Poelée_, 51. Pommes frites, 13. Porridge, 179. Potatoes, to mash, 91. balls, 91. wall, 91, 92. shavings, 92. soup of, 7. Poultry cold, to warm, 85. Pound cake, 156. Prenesas, 118. Preparation for cutlets, 36. Preserving, observations on, 161. Puddings, directions for, 112. plum, 132. millet, arrowroot, ground rice, tapioca, sago, 136. Passover for, 133. iced, 190. almond, 117. cocoa nut, 120. citron, 150. Grosvenor, 149. Yorkshire, 136. suet, 137. bread, 135. rice, 130. custard, 135. batter, 135. cherry batter, 131. ratafia, 132. college, 131. Cumberland, 131. rich bread and butter, 130. Punch, 183. jelly, 144. whiskey, 184. milk, 184. _Pureé_ of vegetables, 96.

Quince marmalade, 163.

Rachael, a, 118. Ragout of beef, 60. Ramakins, 100. Raspberries preserved whole, 165. jam, 165. jelly, 166. Ratafia pudding, 132. Restorative milk, 176. jelly, 179. Rice fritters, 125. pudding for children, 130. fruit tart, 127. souflé, 143. custard, 128. caudle, 178. wall, 91. Risoles, 33, 34, 100. Roasting, rules for, 50. Rump of beef stewed, 53. Russe, a charlotte, 139.

Salmon cutlets, 42. pie, 187. Sauces, piquante, 17. egg, 18. English, do., 28. celery, 19. tomato, 19. for steaks, 21. without butter for fish, 21. for fish to keep, 22. to serve with ducks, 22. oiled butter, 24. bread, 22. apple, 23. onions, 23. melted butter, 25. mushroom, 24. white, to throw over vegetables, 26. for puddings without butter, 26. Robert, 26. caper, 27, 19. à la Tartare, 28. for roast mutton, 28. asparagus, 28. cucumber, white, 29. brown, 29. velouté, 31. béchamel, 32. Sauer krout, 56. Savoury jelly, 20. herb powder, 27. Seasoning for poultry, 27. Siesta, a, 151. Soda cake, 155. Sopa d'ora, 119. Souflè, 140, 141. omelette, 142. rice, 143. Soups, almondegos, a superior white soup, 11. asparagus, 12. cressy, 7. malagatany, 4. English do., 5. gravy, 3. barley, 14. carrot, 8. giblet, 14. Julienne, 5. mock turtle, 3. matso, 9. Palestine, 8. de poisson, or fish, 15. ox tail, 16. peas, summer, 13. winter, 14. potatoe, 7. à la turque, 6. vermicelli, 9. white, a, 9. tomato, 10. vegetable, or French, 11. Spanish beans and peas, 29. Spinach à la Française, 92. Sponge cakes, 158. Spring dish, a, 95. Staffin, 125. Steak stewed with chestnuts, 58. stewed simply, 58. Stewing, rules for, 50. Stock--see _consommé_. Strawberries preserved whole, 164. jam, 165. jelly, 166. Suet to clarify, 52. Sugar to clarify, 160. Sweetbreads roasted, 73. stewed white, 73. brown, 74. fricasseed, 73.

Tart de moy, 122. Tartlets, 107. Tendons of veal, 66. Thickening for soups and sauces, 2. Timbale of maccaroni, 87. Tomato soup, 10. sauce, 17. dry soup, a, 97. Tourte à la creme, 149. Trifle, an easy one, 137. a still more simple and quickly made, 147. Truffle sauce, 20. Turke soup, à la, 6. Turkey boned and forced, 82.

Veal, a white fricandeaux of, 62. brown, do. 63. tendons of, 66. fricandeaux, 67. collard, 67. curried, 68. cutlets, 68, 69. 70. blanquette of, 70. minced, 71. stuffing, 34. miroton of, 71, 72. smoked, 73. Vegetable or French soup, 11. observations on, 90. Velouté, 31. Venison to roast, 186. a pasty, 186. Vermicelli pudding, 136. soup, 9. Vol-au-vent, 109. de fruit, 110. petits, 110.

Waflers, 126. Walnuts, to pickle, 173. Water souchy, 41. Whey wine, 179. tamarind, 179. plain, 180. White bait, 45, 46. White soup, 9. superior, do., 11. Wine, mulled, 183. egg, 183.

Yorkshire pudding, 138.

End of Project Gutenberg's The Jewish Manual, by Judith Cohen Montefiore