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.
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.