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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