INTRODUCTION

The want of a work of this description has long been felt in our domestic circles. I will first endeavor to give some information as to the manner of strictly keeping a Jewish house. We must have on the door posts, the name of the God of Israel, written on parchment, in Hebrew, viz.: two passages from Deuteronomy, in which the unity of God and the reward or punishment attending our actions are taught; the first commencing with the words: "Hear, O Israel;" the second, "and it shall come to pass if you will hearken diligently," etc. We must observe to have the meat () coshered and porged by a butcher, that is, to take out the veins and sinews, which are prohibited. Then lay the meat in cold water for an hour, afterwards on a perforated board, sprinkling salt on all sides, for about an hour. It must remain there in order to draw out the blood forbidden to our people, after which it must be rinsed under the hydrant, and wiped with a cloth; likewise, all the utensils used for that purpose must be well rinsed.

We must have the Sabbath food prepared on Friday; and it is customary to break off a piece of the dough of two loaves, which are made in commemoration of an ancient offering, and burn it, accompanying the action with a blessing. At sundown the Sabbath lamps must be lighted with a special blessing.

In every rank of life, those deserve the greatest praise who best acquit themselves of the duties which their stations in life require. Indeed, apart from any advantage we may desire, we should try to be equal to the task that nature seems to have imposed on us, in order that we may maintain the dignity of our character as rational beings. It frequently occurs that before impressions of duty are made on the mind, ornamental education commences, and it ever after takes the lead. Thus, what should be only an embellishment, becomes the main business of life. There is no opportunity for attaining a knowledge of family management at school, and during vacation all subjects that might interfere with amusement are avoided. The direction of a table is no inconsiderable branch of a lady's business, as it involves judgment in expenditure, respectability of appearance, the comfort of one's household, and of those who partake of the hospitality thereof.

In carving, some people haggle meat so much as not to be able to help half a dozen persons decently from a large joint or tongue. If the daughters of the family were to take the head of the table, under the direction of their mother, they would fulfil its duties with grace, in the same easy manner as an early practice in other domestic duties gradually fits them for their fulfilment in after years. Habit alone can make good carvers. If a lady has never been accustomed, while single, to think of family management, let her not upon that account fear that she cannot attain it. She may consult others who are more experienced, and acquaint herself with the necessary quantity of the several articles of family expenditure, in proportion to the number it consists of the proper prices to pay, etc.

When young ladies marry, they continue to employ their own maids in the capacity of housekeepers, who, supposing they are more attached to the interests of their employers than strangers, become very valuable servants. To such, the economical observations in this work will be as useful as those for cooking. It is recommended, however, strictly to observe both, which, in the course of a year or two, will make them familiar with what is requisite. By good hours, especially early breakfast, a family becomes more regular in its habits, and much time is saved. If orders be given soon in the morning, there will be more time to execute them, and servants, by doing their work with ease, will be more equal to it, and fewer of them will be necessary.

Without suspecting any one's honesty, still, as mistakes may have been made unintentionally, it is prudent to weigh meats, sugar, etc., when brought in, and compare with the charge. The butcher should be ordered to send the weight with the meat, and the cook to file the checks, to be examined when the weekly bill shall be delivered.

Much confusion and trouble are saved when there is company, if servants are required to prepare the table and sideboard in a similar manner, daily. All things likely to be wanted should be in readiness. Sugars of different qualities kept broken; currants washed, picked, and kept perfectly dry; spices ground, and kept in very small bottles, closely corked; not more than will be used in four or five weeks. Every article should be kept in its proper place, for much waste may thereby be avoided.

In preparing for the Passover, which generally commences in the middle of spring and lasts eight days, every particle of leaven must be out of the house by ten o'clock of the preceding morning. On the same day, 14th of Nisan, or on the previous eve, the house must be thoroughly cleaned from dirt, and everything be in perfect order.

With what pleasurable emotions a Jewish woman must anticipate the time when she will see everything looking so brilliantly clean, and mostly new. Indeed, we all should be delighted, when we reflect that so much cleanliness is a preparation for becomingly celebrating our wonderful deliverance from bondage.

It is customary, when the synagogue service is over, for the master of the house to sit down to a table prepared with Passover cakes, parsley, chervil, horseradish, a lamb bone, and baked eggs, as well as wine, usually made in this country with raisins. The Passover cakes are placed between napkins. The herbs are placed upon a plate, together with a glass of salt water or vinegar, prepared for Passover, and a mixture made of chopped apples and raisins, and almonds rolled in cinnamon balls; all of these being symbolical of events of the past, in the history of our people. The humblest Jewish servant must sit at the table during the prayers, which occupy three-quarters of an hour before supper. When ready for this, everything there was on the table, during the reciting of the prayers, must be removed. The supper generally consists of some well-prepared fish, etc. It is not usual to partake of anything roasted on that eve or the next day.

On the day previous we are accustomed to dine on stewed beef, with potatoes, for matzos are not to be eaten until the evening prayers are read, and a blessing said over the unleaven cakes. After Passover all things used for the occasion, such as crockery or saucepans, and anything that has been used for cooking, during that time, must be thoroughly cleansed, leaving no particle of food on them. They should be put away for the next year in a separate closet, usually kept for that purpose. Sometimes it is necessary to keep out some for the rest of the year, but they must be replaced with new at the returning of that holiday. Be sure to observe that everything is perfectly dry previous to storing it away.

Before using the kitchen tables, they must undergo a thorough scrubbing, and be rinsed with scalding water. It was customary in England to lay them in fuller's earth, which is not so well known here, and is more expensive; so it would be advisable to have coarse cloths tacked on instead. The cisterns must be cleaned, and a piece of flannel put on the nozzle of the hydrant; at all times such a thing might be applied, as there are a number of insects that will appear when the water is drawn, too small to be perceived by the naked eye. Chopping boards must either be new or those that were used for a former Passover. It is necessary to be very particular, so that there shall not be the slightest part of leaven in our habitations.