*

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 vegetables, puddings, gateaux, pastries, fritters, creams, jellies, timbales, &c.

Farcie, a French term for forcemeat; it is a mixture of savoury ingredients, used for croquettes, balls, &c. Meat is by no means a necessary ingredient, although the English word might seem to imply the contrary.

Fondeaux, and Fondus, are savoury kinds of souflés.

Fricandeaux, a term for small well-trimmed pieces of meat, stewed in various ways.

Fricassee. This is a name used for delicate stews, when the articles are cut in pieces.

Fricandelles. These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes.

Flanks are large standing side-dishes.

Gateaux, is a kind of cake or pudding.

Hors d'oeuvres. These are light entrées in the first course; they are sometimes called assiettes volantes; they are handed during the first course; they comprise anchovies, fish salads, patties of various kinds, croquettes, risolles, maccaroni, &c.

Maigre, made without meat.

Matso, Passover cakes.

Miroton, a savoury preparation of veal or poultry, formed in a mould.

Nouilles, a kind of vermicelli paste.

Piqué, a French term used to express the process of larding. The French term is a preferable one, as it more clearly indicates what is meant.

Purée is a term given to a preparation of meat or vegetables, reduced to a pulp, and mixed with any kind of sauce, to the consistency of thick cream. Purées of vegetables are much used in modern cookery, to serve with cutlets, callops, &c.

Ramekin, a savoury and delicate preparation of cheese, generally served in fringed paper cases.

Releves, or Removes, are top and bottom dishes, which replace the soup and fish.

Salmis, a hash, only a superior kind, being more delicately seasoned, and usually made of cold poultry.

Souflés, a term applied to a very light kind of pudding, made with some farinaceous substance, and generally replaces the roast of a second course.

Timbale, a shape of maccaroni or rice made in a mould.

Vol-au-vent. This is a sort of case, made of very rich puff paste, filled with delicate fricassee of fish, meat, or poultry, or richly stewed fruits.

Vélouté, an expensive white sauce.

OBSERVATIONS FOR THE USE OF THE COOK.

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 it is preferable to give a limited number clearly and fully explained, as these will always serve as guides and models for others of the same kind.

The cook must remember it is not enough to have ascertained the ingredients and quantities requisite, but great care and attention must be paid to the manner of mixing them, and in watching their progress when mixed and submitted to the fire.

The management of the oven and the fire deserve attention, and cannot be regulated properly without practice and observation.

The art of seasoning is difficult and important.

Great judgment is required in blending the different spices or other condiments, so that a fine flavour is produced without the undue preponderance of either.

It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation.

Sugar is an improvement in nearly all soups, sauces, and gravies; also with stewed vegetables, but of course must be used with discretion.

Ketchups, Soy, Harvey's sauce, &c., are used too indiscrimately by inferior cooks; it is better to leave them to be added at table by those who approve of their flavour.

Any thing that is required to be warmed up a second time, should be set in a basin placed in a bain-marie, or saucepan, filled with boiling water, but which must not be allowed to boil; or the article will become hardened and the sauce dried up.

To remove every particle of fat from the gravies of stews, &c., a piece of white blotting-paper should be laid on the surface, and the fat will adhere to it; this should be repeated two or three times.

It is important to keep saucepans well skimmed; the best prepared dish will be spoiled by neglect on this point.

The difference between good and bad cookery is particularly discernible in the preparation of forcemeats. A common cook is satistified if she chops or minces the ingredients and moistens them with an egg scarcely beaten, but