SNIP NOODLES, FRIED
Sift two cups of flour with three teaspoons of salt in it, make into a
dough by adding enough sweet milk to make soft as biscuit dough. Break
off small pieces and roll between the hands in the shape of croquettes.
Now put one-half cup of rendered butter in a skillet that has a top to
it; when the butter is hot, lay in the pieces of dough (do not put too
many in at one time), throw in one-half cup of cold water, put on the
cover and let cook until the water is cooked out and noodles are brown
on one side. Remove the cover and brown on the other side.
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SMALL CAKES AND COOKIES--"AUNT SARAH'S" LITTLE LEMON CAKES
2 cups granulated sugar. 3 eggs (not separated, but added one at a time to the sugar and shortening which had been creamed together). 1 scant cup butter and lard, mixed. 2 teaspoonfuls baking powder. Pinch of salt 1 tablespoonful sweet milk. Grate... SMALL DILL PICKLES
Select pickles of from two to three inches in length and scrub well with a small brush. Pack in layers in Mason jars, a layer of pickles, a layer of dill and a few mustard seeds, placing a bay leaf and a piece of alum the size of a pea on the top of each ... SMALL FANCY CAKES. I
1 cup molasses 1/2 cup sugar 1/2 cup melted shortening 1/2 cup boiling water 3 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 1/2 teaspoon soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon cloves 1 cup stale bread crumbs Mix molasse... SMALL FISH
Any kind of small fish will do for this dish. Wash and dry them; well butter a sheet of stiff writing paper, lay the fish in, sprinkle them with a little very finely chopped onion or shallot, parsley, pepper, and salt. Squeeze over a few drops of lemon ju... SMALL MOHN CAKES
Roll coffee cake dough out quite thin, spread with melted butter (a brush is best for this purpose). Let it rise a little while, then sprinkle well with one cup of sugar, add one-half pound of ground poppy seed moistened with one-half cup of water, cut in... SMALL OATMEAL CAKES
Cream together 1-1/2 cups of light brown sugar, 1/2 cup of lard and butter, mixed, and the yolk of one egg. Add 1/2 cup of hot water and 3/4 teaspoonful of saleratus (baking soda) dissolved in a little boiling water; add 2-1/2 cups of oatmeal the stiffly ... SMALL SPONGE CAKES
Separate the whites and yolks of four eggs, beat the whites stiff, and beat into them one-half cup of granulated sugar. Beat the yolks to a very stiff froth and beat into them one-half cup of granulated sugar. This last mixture must be beaten for exactly ... SMALL SPONGE CAKES
For these small cakes take 6 eggs, 1 cup of sugar and 3/4 cup of flour and 1/2 teaspoonful of baking powder, a pinch of salt, flavor with lemon. Beat yolks of eggs separately, then add sugar and beat to a cream, then add the stiffly beaten whites of eggs ... SMOKED BEEF
Soak overnight in cold water; next morning place it in cold water, and simmer till quite tender, reckoning one-half hour to the pound. ... SMOKED BEEF.
As there are seldom conveniences in private kitchens for smoking meats, it will generally be the best and cheapest plan to have them ready prepared for cooking. All kinds of meats smoked and salted, are to be met with in great perfection at all the Hebrew... SMOKED GOOSE
Remove skin. Place legs, neck and skin of neck of geschundene goose (fat goose) to one side. Scrape the meat carefully from the bones, neck, back, etc., of the goose, remove all tendons and tissues and chop very fine. Fill this in the skin of the neck and... SMOKED GOOSE BREAST
Dried or smoked goose breast must be prepared in the following manner: Take the breast of a fat goose; leave the skin on; rub well with salt, pepper and saltpetre; pack in a stone jar and let it remain pickled thus four or five days. Dry well, cover with ... SMOKED TONGUE
Put on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so as to keep it covered with water until done. Keep covered with a lid while boiling and put a heavy weight on the top o... SMOKED VEAL.
Take a fine fat thick breast of veal, bone it, lay it in pickle, according to the receipt to salt meat, hang it for three or four weeks in wood-smoke, and it will prove a very fine savoury relish, either boiled and eaten cold, or fried as required. ... SMOTHERED CHICKEN
Two tender chickens cut in half, split down the back; place the pieces in a colander to drain well, after having been well salted; season with pepper; grease well the bottom of a baking-pan; add one stalk finely chopped celery, onion; lay the chicken on b... SMOTHERED TONGUE
Scald tongue, and then skin. Season well with salt and pepper and slice an onion over it. Let it stand overnight. Put some drippings in a covered iron pot, and then the tongue, with whatever juice the seasoning drew. Cover closely and let it cook slowly u... SNIP NOODLES, FRIED
Sift two cups of flour with three teaspoons of salt in it, make into a dough by adding enough sweet milk to make soft as biscuit dough. Break off small pieces and roll between the hands in the shape of croquettes. Now put one-half cup of rendered butter i... SNIPE AND WOODCOCK BROILED ON TOAST
From MRS. WILLIAM REID, of Maryland, Lady Manager. Wild ducks, canvassback, redheads, etc., are roasted without stuffing. After they are picked and thoroughly cleansed, roast them in a tin kitchen before a hot fire or in a quick oven for twenty-one minute... SNOW BALLS
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager. Let one quart of milk come to a boil with a piece of stick cinnamon in it. Beat six eggs (leaving out the whites of three for the float) and one half pint of sugar very light and pour the... SNOW CAKE. MRS. JOHN KISHLER.
One cup sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one teaspoonful baking powder, whites of four eggs. Flavor to taste. ... SNOW PUDDING
From MRS. BENEDETTE B, TOBIN, of Texas, President State Board and Lady Manager. Crush slightly with a silver spoon a quart (measured without their stalks) of fresh and finely flavored strawberries; strew over them eight ounces of powdered sugar and let th... SNOWBALLS
Pare and core nice large baking apples, fill the holes with some preserves or jam, roil the apples in sugar and cover with a rich pie crust and bake. When done, cover with a boiled icing and set back in the oven, leaving both doors open to let the icing d... SNOWBALLS (HESTERLISTE)
Mix one teaspoon of butter, one-fourth teaspoon of salt, one tablespoon of sugar with one egg. Add one tablespoon of cream, one teaspoon of brandy and flour to make stiff dough. Work the whole together with a spoon until the flour is incorporated with the... SNOWFLAKES
Grate a large cocoanut into a fruit dish, and mix it thoroughly and lightly with pulverised sugar. Serve with whipped or plain sweet cream. ... SNOWY MOUNTAINS
Boil up two pints of milk and fifteen lumps of sugar with a bit of vanilla. Add three soup-spoonfuls of semolina, and let it boil for fifteen minutes, while you stir it. Take it from the fire, and add to it the yolks of two eggs and their whites that you ... SODA CAKE
1 lb. Flour--2d. 1/2 lb. Currants--2d. 1/2 lb. Sugar--1d. 6 oz. Dripping 1 1/2 teaspoonsful Carbonate of Soda 1/2 pint Milk--2d. Total Cost--7d. Time--Two Hours. Rub the dripping and the flour together; clean and stir in the currants and s... SODA CREAM
Take three pounds of granulated sugar and one and one-half ounces of tartaric acid, both dissolved in one quart of hot water. When cold add the well-beaten whites of three eggs, stirring well. Bottle for use. Put two large spoonfuls of this syrup in a gla... SOFT BOILED EGGS
The quicker way to prepare eggs is to drop them in a stew-pan containing boiling water, and let boil 3-1/2 to 4 minutes, when the white part of the egg should be "set" and the yolk soft, but a soft boiled egg is said to be more easily digested if dropped ... SOFT BOILED EGGS. MRS. W. E. THOMAS.
Put eggs in a bowl or pan; pour boiling water over them until they are well covered; let stand ten minutes; pour off water, and again cover with boiling water. If you like them quite soft, eat immediately after pouring on second water; if you like them h... SOFT GINGER CAKES. MRS. J. S. REED.
One cup of molasses, one cup of sugar, one cup of lard or butter, four cups of flour, one cup of sweet milk, one teaspoon of salt, one teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon. Bake in gem pans. Add soda the last thing; beat ... SOFT GINGERBREAD
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager. Whites of four eggs; one pound of sweet almonds; one pound powdered sugar; a little rose water. Blanch the almonds by pouring boiling water over them and stripping off the skins. When dry, poun... SOFT GINGERBREAD
From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large. One cup molasses, one cup sugar, one-half cup water, one-half cup lard, one teaspoonful soda, season with ginger or cinnamon, put flour in until stiff enough to roll out thin and cut into small...