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THE SOUTHERN ISRAELITE December 5, 1986 Page 13
C ontinued from page 12
enough to leave the hones, then
remove it from them, as the hones
are unsightly in the soup; thicken
if necessary with hrown flour,
and just before serving, add a
glass or more of port wine, and a
little mushroom ketchup.
If your family has been com
plaining there is no variety in the
foods you prepare for them, the
Jewish Manual” offers several
alternatives.
PIGEONS: To have a good ap
pearance they should he larded
and stuffed; glazing is also an
improvement, they form a nice
entree; they may he stewed in a
strong gravy; when done enough,
remove the pigeons, thicken the
gravy, add a few forcemeat and
egg halls, and serve in the dish
with the pigeons. Or they may he
split down the hack, hr oiled, and
then finished in the stew-pan.
Perhaps you'd like to liven up
your Pigeon entree with a /esty
SPINACH GREEN SA UCE?
Pound to a pulp in a mortar a
handful of spinach, and squeeze
it through a hair sieve; then put it
into a cup or jar, and place it in a
hasin of hot water for a few min
utes; a little of this stirred into
spring soups, improves their ap
pearance.
It is interesting to note in the
cookbook several things which
are taken as “givens” for the 19th
century Jewish housekeeper in
E ngland.
fish, when fried in the 19th
century, is usually served cold;
forced meat is actually ground
meat, apparently done in a mor
tar;
most cooking was done in
an open hearth or in rudimentary
stoves;
recipes are written in para
graph form with very few mea
surements. and
spices and seasonings are
purchased whole and in their
original form in the marketplace.
There were no convenient tins by
McCormick.
There is a large chapter in the
235-page cookbook tor "Sweet
Dishes, Etc.” which includes
recipes for Bola D'Amor, Luc-
tion or Rachael, Egg Marma
lade. Cirimstich, Hainan's Etit
ters. Wallers, Staflin and l.amp-
lich.
At your next dinner party, try
ATLANTA’S
FINEST
FRENCH
RESTAURANT
Only a 10 minute cab ride
from Downtown
First Jewish cookbook
serving;
CALF'S FEET JELLY: Boil
two feet in two quarts of water,
or five pints of water, till the
water is half wasted; strain, and
when cold, take off the fat, then
put it in the sauce/tan with a
lump of sugar, lemon juice and
white wine to taste, also a little
lemon peel; when simmered for a
few minutes, throw in the whites
of two eggs, and their shells bro
ken. which will have the effect of
clarifying the jelly; let it boil
about ten minutes after the scum
rises, then pour it through a flan
nel hag of thick cloth, dipping
the hag or cloth first into hot
water; pass the jelly through until
clear, then pour into molds and
put them in a cool place to he set.
One calf s foot and one cow heel
will he more economical than
two calf's feet.
Judith Montefiore was a Lady
of high-standing in 19th century
England and historians have
noted that “The Jewish Manu
al’s” 43-page section on “Hints
Relating to the T oilette” is offered
as a mirror of high taste to those
women just rising in the social
Lila Cold
scale and in need of a helping
hand.
The section on the Toilette
contains recipes for the complex
ion, hair, teeth, hands and proper
dress.
For ladies who have pimples,
I.ady Montefiore suggests the
following wash;
Dissolve half a dram of salt of
tartar in three ounces of spirit of
wine, and apply with soft linen;
this is an excellent wash for pim
ples, hut, as these are in general
the result of some derangement
of the system, it will he wiser to
discover and remedy the cause,
than merely attending to the
result.
Further hints on caring for
your complexion include recipes
to remove freckles and one to
remove a tan. There being no
handy Chap-Stik in 19th cen
tury England, one could protect
the lips by making a LIP SALVE.
Mix together one ounce of
white wax, the same of beef mar
row, with a small piece of alkanet
root tied up in muslin; perfume it
according to fancy, strain, and
pot while hot; the above is a fine
salve for chapped hands.
To wash your hair. Lady Mon
tefiore says “there is nothing bet
ter than an egg beaten to a froth,
to be rubbed in the hair and
afterwards washed off w ith elder
flower water.”
An excellent lotion to keep the
hair glossy contains “one tea
spoonful of honey, one of spirits
of wine, one of rosemary, mixed
in half a pint of rose-water.”
And. for that beautiful smile
I.ady Montefiore would remind
her young up-and-comers in Eng
lish society that “water is not
always sufficient to clean the
teeth, but great caution should
be used as to the dentifrices
employed.
"Charcoal, reduced to an im
palpable powder, and mixed with
an equal quantity of magnesia,
renders the teeth white and stops
putrefaction.”
“The Jewish Manual” contains
a 24-page forward by Chaim
Raphael, author of “The Spring
of Jewish Life.” In the forward,
Raphael describes the social and
political tenor of Jewish life in
19th century England and pro
vides some insights into the book’s
author and her family.
The first Jewish cookbook
written in English is available
through Nightingale Resources,
Box 322, Cold Spring. NY 105 16.
The paperback costs $11.95;
clothbound with ribbon marker,
$19.95. Add $2 for postage and
handling.
cAn Unforgettable Evening
3 * with
•?
‘Marvin ‘Hamlisch
Come share an unforget
table and intimate evening
with Mawin Hamlisch. Oscar
winning composer and enter
tainer.
Mr. Hamlisch. composer of
"The Way We Were," "They're
Playing Our Song" and the
score from "A Chorus Line."
has been featured in guest
appearances with some of the
greatest symphony orchestras
across the country and
Europe.
He received Academy
Awards for his work in "The
Way We Were" and "The
Sting." and the Tony for "A
Chorus Line." He has also
won the Pulitzer Prize, two
Golden Globes and four
Grammy Aivards.
The Atlanta Jewish National Fund
1987 Annual Dinner Dance
**Swingin 9 In The Galilee”
For the development of Children's Playgrounds in Israel
Music by The Albert Coleman Orchestra
January 10th — Westin Peachtree Plaza
Cocktails: 7 p.m. Dinner: 8 p.m.
$150 Per Person
(tax deductible if paid prior to December 31)
Black Tie Optional Dietary Laws Obsewed
Call JNF (633-1 132) for Reservations