SCHALET DOUGH (MERBER DECK)
Cream four tablespoons of drippings, add a pinch of salt, two
tablespoons of granulated sugar, beat in well one egg, add one cup of
sifted flour and enough cold water to moisten dough so that it can be
rolled out--about three tablespoons will be sufficient; it depends on
the dryness of the flour how much is required.
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SCALLOPED NOODLES AND PRUNES
Make broad noodles with three eggs. Boil until tender, drain, pouring cold water through colander. Stew prunes, sprinkle with sugar and cinnamon. In a well-greased baking-dish place one-quarter of the noodles, bits of butter or other fat, add one-half of ... SCALLOPED ONIONS
Cut boiled onions into quarters; put them in a baking dish and mix well with cream sauce; cover with bread crumbs and bits of butter and place in the oven until the crumbs are browned. ... SCALLOPED OYSTERS
Take about 50 fresh oysters. Place a layer of oysters in a baking dish alternately with fine, dried crumbs, well seasoned with pepper and salt and bits of butter, until pan is about two-thirds full. Have a thick layer of bread crumbs for the top, dotted w... SCALLOPED OYSTERS
1 bottle Oysters--1s. 3 oz. Bread Crumbs--1d. 2 oz. Butter Lemon Juice, Pepper and Salt--2d. Total Cost--1 s. 3 d. Time--20 Minutes Strain the liquor from the oysters, boil it up and pour over them, cover down for five minutes, and strain off ... SCALLOPED OYSTERS
To each 30 oysters use 1-1/2 cups thick cream sauce page 35. Put oysters with liquor into shallow pan over quick fire and boil about one minute or until edges curl, and add cream sauce, stirring; until smooth. Or put on oysters with 1 tablespoon butter; w... SCALLOPED PEACHES
Pare a number of peaches and put them whole into a baking-tin, together with layers of bread crumbs and sugar and add a few cloves. Bake until the top is brown. Serve with hot butter sauce or cream. ... SCALLOPED POTATOES
In a baking dish place layers of pared, thinly sliced, raw white potatoes. Season with a very little salt and pepper and scatter over small bits of butter. A very little finely minced onion or parsley may be added if liked. To 1 quart of the sliced potato... Scalloped Potatoes
To each four good-sized cold potatoes chopped fine allow a pint of cream sauce, to which you have added four tablespoonfuls of grated cheese; mix the potatoes with the sauce, turn them into a baking dish, dust with cheese, and brown in a quick oven. ... SCALLOPED POTATOES
From MRS. MYRA BRADWELL, of Chicago, Lady Manager. Serve the cauliflower with one cup of drawn butter in which has been stirred the juice of a lemon, and a half teaspoonful of French mustard, mixed up well with the sauce. ... SCALLOPED POTATOES, No. 1
Grease a pan with butter. Choose the potatoes that are so big or misshapen you wouldn't want to use them for boiling or baking. Cut them in thin slices. Spread them in the pan in a layer an inch thick. Sprinkle with pepper and salt to taste. Dot with butt... SCALLOPED POTATOES, No. 2
Cut two cups of cold potatoes into cubes; mix well with two cups of cream sauce, adding more seasoning if necessary; pour into a baking dish; cover with one cup of bread crumbs and dot with small pieces of butter and bake for about half an hour. ... SCALLOPED SALSIFY
Boil and slice the salsify as in preceding recipe. Butter a baking dish; fill it by adding alternate layers of salsify and small bits of cheese. Season with salt, pepper and butter. Pour over it a sufficient quantity of milk or cream to moisten thoroughly... SCALLOPED TOMATOES
Drain off part of the juice from one quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking dish with rolled crackers, dot over with dabs of butter, pepper, and salt, then another layer of tomatoes, then of crumbs, a... SCANDINAVIAN PUDDING
2 Bream--8d. 2 Eggs--2d. 1/2 pint Milk--1d. 1/2 lb. Flour Pepper and Salt 1/2 pint Fish Sauce--2d. Total Cost--1s. 1d. Time--One Hour. Fillet the fish, skin and chop very find; sift the flour into a basin, drop in the eggs, and make into a... SCHALET DOUGH (MERBER DECK)
Cream four tablespoons of drippings, add a pinch of salt, two tablespoons of granulated sugar, beat in well one egg, add one cup of sifted flour and enough cold water to moisten dough so that it can be rolled out--about three tablespoons will be sufficien... SCHMIER KASE. OLIVE BARKS.
One gallon of sour milk; scald until crumbly; let drip until whey is separated from curd; mash fine; salt to suit the taste; add one pint of rich sour cream; stir till all is thoroughly mixed together. The old reliable milliner--Jennie Thomas, 121 S. Main... SCHWEM KLOESSE
Take three tablespoons of flour; stir with one egg and one-half cup of milk; pour this in a pan in which some butter was melted; stir until it loosens from the pan. When it is cold, add two more eggs and some salt, and shortly before needed form in little... SCONES
2 cups green corn put through food chopper 1/4 cup milk or 1/2 cup if corn is dry 2 eggs 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 1/8 teaspoon pepper To the corn add milk and well-beaten eggs; add flour, baking powder, salt and p... SCONES FOR TWENTY-FIVE PERSONS
At suppers where the yolks of eggs are used for mayonnaise or cooked dressing, the whites accumulate and are lost if not used in some white cake. 1/2 cupful of butter 2 cupfuls of flour 1-1/2 cupfuls of sugar 3/4 cupful of water 1 cupful... Scotch Baked Mutton.
Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, 1/2 teaspoo... Scotch Baked Potatoes.
Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2 tablespoonfuls of tarragon vinegar, 4 tablespoonf... SCOTCH BROTH
2 quarts of the Liquor in which Mutton has been cooked Salt 1 oz. Rice 1 Carrot 1/2 Turnip, and Stalk of Celery Total Cost--1 1/2 d. Time--One Hour. Carefully remove all the fat from the liquor; put it into a saucepan. Wash the rice and cut ... SCOTCH COLLOPS
1 lb. Lean Steak--2 1/2d. 1 gill Stock Pepper and Salt 1 oz. Butter--1d. Quarter of an Onion Small Sippets of Toast--1d. Total Cost--41/2 d. Time--One Hour Remove all the fat, and cut the meat into very thin and small dice, mince up the on... Scotch Cream Muffins.
Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the brains, 1 sliced onion, some parsley, salt and pepper. Let stew fifteen minutes. Thicken the sauce with butter and flour; let boil up. Serve hot with spinach and sprinkle all with chopp... Scotch Loaf Cake.
Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon. ... Scotch Omelet.
Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 quart of soup stock until tender. Pour all together and let cook until meat is very tender. Serve hot. ... Scotch Potato Stew.
Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a large tablespoonful of butter; then stir in 1/2 cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with 1 pint of milk; let raise over nig... Scotch Pudding.
Mix cold boiled rice with the juice and rind of a lemon, 1 cup of sugar and 1/2 glass of fine rum; then press into a mold. Let get very cold and serve with cold cooked fruit. ...