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 glass of ice-water, and stir in
it one-fourth of a teaspoon of bicarbonate of soda. Any flavor can be
put in this syrup.
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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... SOFT GINGERBREAD. GAIL HAMILTON.
One-half cup sugar, one-half cup butter, one cup molasses, two and one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger, one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of boiling water (put this in last). ... SOFT GINGERBREAD. MISS KITTIE M. SMITH.
One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda, one tablespoon melted butter; stir this together; then pour on half a cup boiling water, and stir in one pint flour. Be sure and have the water boiling, and beat well. Pour into the p... SOFT GINGERBREAD. MRS. E. A SEFFNER.
One quart of flour, one cup of sugar, one cup of molasses, one cup of butter, one cup of sour milk, two teaspoonfuls of soda, three eggs, one tablespoon of ginger, one teaspoon of cinnamon. ... SOFT GINGERBREAD. MRS. G. E. SALMON.
One cup molasses, one-half cup sugar, one-half cup butter or lard, one-half cup sour milk, two and one-half cups flour, two eggs, one teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved in the milk. Bake in a moderate oven about half an h... SOFT GINGERBREAD. MRS. M. VOSE.
One cup molasses, one-half cup shortening, one cup sour milk, one teaspoon soda, just a pinch of ginger, flour to make as stiff as sponge cake. ... SOFT MUFFINS
Six eggs. A pint of milk. A quarter of a pound of butter. A quarter of a pound of powdered white sugar. A pound and a half of flour, sifted. A tea-spoonful of powdered cinnamon. Warm the milk slightly. Cut up the butter in it and stir it a lit... SOFT SHELL CRABS
From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager. Have one large crab picked from the shell, and shred fine, and the shell well cleansed. Heat one egg well, add one _tea_-cup sweet cream; butter, size of an egg, melted; one sherry glass of sh... Sole a la Normandie
Take a large sole (one without a roe). Remove the back skin and with a sharp knife very carefully cut out the side fins, lay it on the dish in which it is to be served, one that may be placed in the oven. Brush the fish with melted butter. Insert in the f...