SAVOY CABBAGE
Cut off the faded outside leaves and hard part of the stalk, and wash
the vegetable well. Cook in boiling salted water. Drain, chop very fine
and proceed as with spinach in the foregoing recipe.
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Saute of Shrimps
Melt a piece of butter in a stewpan with a little flour, salt and cayenne. Just as it turns dark, put in a glass of white wine, a pound of picked shrimps, a little lemon juice, and if liked, a bit of anchovy sauce. Take from the fire and stir in the well-... SAUTE OF TURNIPS
6 Turnips--1 1/2d. 1 oz. Butter 1 gill Stock 1 teaspoonful Sugar 1 teaspoonful Salt--1d. Total Cost--21/2 d. Time--Half an Hour Peel the turnips and cut them into pieces like the quarter of an orange; put them into a small stewpan with the b... SAUTÉD CORNMEAL MUSH
Put left-over mush into a dish and smooth it over the top. When cold cut into slices one-half inch thick. Dip each slice into flour. Melt one-half teaspoon of drippings in a frying-pan and be careful to let it get smoking hot. Brown the floured slices on ... SAUTÉD FISH
Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and cook in spider with just enough hot butter to prevent it sticking to the pan. Shake the pan occasionally. Brown well on under side, then turn and brown on the other side. ... SAUTÉD MUSHROOMS
Wash, peel caps and stems of one pound of mushrooms, drain dry between towels. Place in spider with two tablespoons of butter and one-quarter teaspoon of salt. Cover and cook twenty minutes, tossing them. Serve on hot slices of toast. ... Sauterne Cup
Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris and champagne, a wine glass of Chartreuse and two tablespoonfuls of sugar. ... SAVORY BEEF ROLL
Three and one-half pounds raw beef, or a mixture of beef and veal may be used, run through a food chopper. A cheap cut of meat may be used if, before chopping, all pieces of gristle are trimmed off. Place the chopped meat in a bowl, add 8 tablespoonfuls o... SAVORY HERB POWDER.
It is useful to select a variety of herbs, so that they may always be at hand for use: the following are considered to be an excellent selection, parsley, savory, thyme, sweet majoram, shalot, chervil, and sage, in equal quantities; dry these in the oven,... SAVORY MACARONI
After baking; some flour to a pale fawn color pass it through a sieve or strainer to remove its gritty particles. Break half a pound of macaroni into short pieces, boil them in salted water until fairly tender, then drain. In a little butter in a saucepan... SAVOURY CHEESE CAKES.
Grate finely an equal quantity of stale bread and good cheese, season with a little pepper and salt, mix into a batter with eggs, form into thin cakes and fry. ... SAVOURY EGGS.
Boil some eggs hard, put them into cold water, cut them into halves, take out the yolks, beat them up in a mortar with grated hung beef, fill the halves with this mixture, fry lightly, and serve with brown gravy. ... SAVOURY POTATOES
5 or 6 Large Potatoes--1 1/2d. 2 oz. Cheese--1d. 1 spoonful of Milk 1 Egg Pepper and Salt--1d. Total Cost--31/2 d. Time--Two Hours. Scrub the potatoes and bake them in the oven. Cut off the end, scoop out all the meal; grate up some dry piec... SAVOY CABBAGE
Cut off the faded outside leaves and hard part of the stalk, and wash the vegetable well. Cook in boiling salted water. Drain, chop very fine and proceed as with spinach in the foregoing recipe. ... SAVOY CABBAGE WITH RICE
Boil cabbage whole for five minutes; drain, separate the leaves after it has cooled. Mix one cup of boiled rice with three dozen raisins, pinch of salt, one teaspoon of cinnamon and two tablespoons of drippings. Put two tablespoons of this mixture in thre... SCALLOPED CAULIFLOWER
Boil and drain off the water, grease a baking-dish, line with a layer of cauliflower, add a layer of toasted bread crumbs, another of cauliflower and so on alternately, letting the top layer be of bread crumbs. Over all pour one cup of boiling milk, dot t... Scalloped Clams
Wash clean one hundred clams. Use soft part whole and the tough part chopped fine. Put a layer on the bottom of a buttered baking dish. Season with salt, pepper, cayenne and a little mace and sprinkle over plenty of stale bread crumbs and a quantity of bi... SCALLOPED EGGS
Use above recipe and mix one cup of bread crumbs with one tablespoon of butter, sprinkle this over dish and bake fifteen minutes in a hot oven. ... SCALLOPED EGGS
4 hard-boiled eggs 2 tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1 cupful of finely chopped cold cooked chicken or fish 1 teaspoonful of salt 1 saltspoonful of pepper Chop the eggs rather fine. Rub t... SCALLOPED EGGS (FLEISCHIG)
Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste. Half fill patty-pans with the mixture. Break an egg carefully on the top of each, sprinkle with a ... SCALLOPED EGGS.
Poach lightly three or four eggs, place them in a dish, pour upon them a little warm butter; sprinkle with pepper, salt, and nutmeg, strew over with crumbs of bread, and brown before the fire. ... SCALLOPED FISH
1/2 lb. Cold Fish 2 oz. Bread Crumbs--4d. 1 gill Cold Fish Sauce, Pepper, and Salt--2d. 1 oz. Butter--1d. Total Cost--7d. Time--20 minutes. Flake up the fish, butter a small dish, and sprinkle well with bread crumbs; put in a layer of fish, a ... Scalloped Fish Roe
Boil three large roes in water with, a very little vinegar for ten minutes. Remove from the fire and plunge into cold water, wipe the roe dry and break into bits without crushing. Have ready the yolks of three hard-boiled eggs. Mash them into a cup of dra... SCALLOPED FISH ROE
Boil three large roes in water with a little vinegar for ten minutes. Plunge into cold water; wipe the roe dry. Mash the yolks of three hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste, tablespoon of chopped parsley, juice of half a... SCALLOPED FISH, No. 1
Line a buttered baking-dish with cold flaked fish. Sprinkle with salt and pepper; add a layer of cold cooked rice, dot with butter; repeat and cover with cracker or bread crumbs. Bake fifteen to twenty minutes. ...