However, there are happily so many highly accomplished and intellectual women, whose example proves the compatability of uniting the cultivation of talents with domestic pursuits, that it would be superfluous and presumptuous were we here to urge the propriety and importance of acquiring habits of usefulness and household knowledge, further than to observe that it is the unfailing attribute of a superior mind to turn its attention occasionally to the lesser objects of life, aware how greatly they contribute to its harmony and its happiness. The _Cuisine_ of a woman of refinement, like her dress or her furniture, is distinguished, not for its costliness and profusion, but for a pervading air of graceful originality. She is quite sensible of the regard due to the reigning fashion of the day, but her own tasteful discrimination is always perceptible. She instinctively avoids every thing that is hackneyed, vulgar, and common place, and uniformly succeeds in pleasing by the judicious novelties she introduces. We hope, therefore, that this unpretending little work may not prove wholly unacceptable, even to those ladies who are not of the Hebrew persuasion, as it will serve as a sequel to the books on cookery previously in their possession, and be the medium of presenting them with numerous receipts for rare and exquisite compositions, which if uncommemorated by the genius of Vatêl, Ude, or Carême, are delicious enough not only to gratify the lovers of good cheer generally, but to merit the unqualified approbation of the most fastidious epicures. We ought, perhaps, to apologize for the apparent incongruity of connecting the "Toilet" with the "Kitchen;" but the receipts and suggestions comprised in the Second Part of the work before us, will not, we trust, be considered misplaced in a volume addressed exclusively to the ladies. Many of the receipts are for articles in common use, but which, with proper directions, are prepared with greater economy and in a superior manner at home; the others are all original receipts, many of them extremely ancient, and given to us by a person who can vouch for their efficacy from personal experience and observation. We must now conclude our preliminary remarks, but cannot take leave of our patient readers without availing ourselves of the opportunity our editorial capacity affords, to express our hope, that with all its faults and deficiencies "The Jewish Manual" may prove to them a useful assistant, and be fortunate enough to meet with their lenient, kind, and favourable consideration. CONTENTS. * * * * * PART I. INTRODUCTION. MISCELLANEOUS OBSERVATIONS FOR THE USE OF THE COOK * * * * * CHAPTER I. SOUPS CHAPTER II. SAUCES AND FORCEMEAT CHAPTER III. FISH CHAPTER IV. MEATS AND POULTRY COOKED IN VARIOUS WAYS CHAPTER V. VEGETABLES, OMELETTES, FONDEAUX, CROQUETTES, RISOLES, &C. CHAPTER VI. PASTRY