Sweet-breads
Clean and parboil the sweet breads; cut them in slices and dip in melted
butter. Roll them in grated cheese; dip in beaten egg; roll in bread
crumbs and fry in hot fat. Serve with tomato sauce.
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Sweet Potato Pie
Boil or bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of milk, a small cup of sugar, a little salt, yolks of two eggs, one teaspoon lemon extract. Bake in a shallow pan lined with rich crust. When d... Sweet Potato Salad
Boil three large sweet potatoes. Cut into half-inch squares. Cut into very small pieces two stalks of celery. Season with salt and pepper and pour over a French dressing as follows:--Three tablespoonfuls salad oil, two of vinegar, one tablespoonful ... Sweet Potato Souffle
Boil some sweet potatoes and ripe chestnuts separately, adding a little sugar to the water in which the chestnuts are boiled. Mash all well together and add some cream and butter and beat until light. Then place for a minute or two in the oven to ... Sweet Potatoes Fried Raw
Peel two or three medium-sized potatoes and cut in slices about a quarter of an inch thick, fry in boiling fat--when they are a nice brown they are done--drain on paper for a moment before serving. ... Sweet Potatoes Mashed And Browned
Boil three sweet potatoes of medium size until done. Peel and squeeze through the patent vegetable strainer, add a heaping tablespoonful of butter, salt and pepper to taste, and enough milk to make very soft. Put in a baking dish, dot it over with t... Sweet Potatoes Roasted
Sweet potatoes roasted under beef or lamb are very nice. Take the skin off carefully to leave the surface smooth, wash and put them under the meat, allowing half an hour for a medium sized potato. They will brown over nicely and receive an agreeable... Sweet Potatoes Stuffed
MRS. ARCHIBALD LAURIE. Four large sized sweet potatoes baked until tender, then cut carefully in two. Cut a piece off each end, so they will stand, then scoop out, leaving the skins perfect. Mash the potato fine with an egg dressing as follows: b... Sweet Pudding Sauce
Ingredients, two ounces of common flour, ditto of butter, ditto of sugar, chopped lemon-peel, half a gill of any kind of spirits, and half a pint of water. First mix the flour, butter, and sugar in a small saucepan by kneading the ingredients well t... Sweet Rissoles
Roll out some puff paste into a thin sheet, cut as many rounds with a large patty cutter as are needed; put a spoonful of any kind of jam, strawberry, raspberry, currant, etc., or mince meat or puree of apples on each, moisten the edges of the pastr... Sweet Sandwiches
Under this heading we place all those dainty sandwiches that are made from thin slices of bread and butter and a jam or fruit filling. They are usually cut into circles; it is more economical to do this before the bread is buttered, unless you can c... Sweet Tomato Pickle
MRS. JOHN JACK. One peck of green tomatoes sliced, six large onions sliced, strew a teacupful of salt over them, let them remain over night, drain off in the morning, then take two quarts of water and one of vinegar, boil them in it fifteen or tw... Sweet Tomato Pickle
To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds sugar. Boil slowly until thick, then add a scant quart of vinegar, 1 teaspoon each of ground mace, cloves and cinnamon, and boil slowly again until thick. ... Sweet Venison Sauce
Take a small stick of cinnamon, and boil it in half a pint of claret; then add as much finely grated bread-crumbs as will make a thick pap; and, after it has boiled thoroughly, sweeten it with the powder of the best sugar. ... Sweet-breads
Clean and parboil the sweet breads; cut them in slices and dip in melted butter. Roll them in grated cheese; dip in beaten egg; roll in bread crumbs and fry in hot fat. Serve with tomato sauce. ... Sweetbread And Cucumber Salad
Mix two tablespoons cold cooked sweetbread cut in cubes, one tablespoon cucumber cubes, and one-half tablespoon finely chopped celery. Beat one and one-half tablespoons heavy cream until stiff, then add one-eighth teaspoon granulated gelatin dissolv... Sweetbread Canapes
1 pair calf's sweetbreads ½ can of mushrooms 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ½ pint of milk ½ teaspoonful of salt 1 saltspoonful of pepper Boil the sweetbreads carefully for three-quarters of a... Sweetbread Salad
One pair sweetbreads, two cucumbers, one cup mayonnaise. Decorate with shredded lettuce border. ... Sweetbreads Ragout Of
Wash your sweetbreads; put them into boiling water, and, after blanching them, throw them into cold water; dry them with a linen cloth; and put them in a saucepan over the fire with salt, pepper, melted bacon, and a faggot of sweet-herbs. Shake them... Sweetmeat Cream
Slice preserved peaches, apricots, or plums, into good cream, sweetening it with fine sugar, or the syrup in which they were preserved. Mix these well together, and put it into glasses. ... Sweetmeat Fritters
If chronicles may be believed, So loved the pamper'd gallant lived, That with the nuns he always dined On rarities of every kind; Then hoards, occasionally varied, Of biscuits, _sweetmeats_, nuts, and fruits. Cut small a... Swiss Chard Or Silver Leaf Beet
The leaves of Swiss Chard are boiled and used like spinach. The stalks and midrib are very broad and tender and when young are used like asparagus. The leaves of sorrel and spinach are often used together as greens. (See Asparagus and Spinach receip... Swiss Pudding
Sift together half a pound of flour, (cost two cents,) one heaping teaspoonful of baking powder, and one of salt; rub together four ounces of granulated sugar, (cost three cents,) and two ounces of butter, (cost four cents,) and when they are well m... Swiss Sandwiches
Put half a pound of ordinary schmierkase into a bowl, rub it perfectly smooth; add, a teaspoonful at a time, four tablespoonfuls of thick cream, two tablespoonfuls of melted butter, half a teaspoonful of salt, and a saltspoonful of pepper. Butter th... Syllabub
Mountown! the Muses' most delicious theme, O, may thy codlins ever swim in cream! The rasp and strawberries in Bordeaux drown, To add a redder tincture to their own! Thy white wine, sugar, milk, together club, To make that ... Syllabub
Take a quart of cream with a slice or two of lemon-peel, to be laid to soak in the cream. Take half a pint of sack and six spoonfuls of white wine, dividing it equally into your syllabub. Set your cream over the fire, and make it something more than... Synthetic Quince
An Accidental Discovery I put too much water with my rhubarb and had a whole dishful of beautiful pink juice left over, about a quart. In this I cooked some apples, quartered, and stewed till soft, and just as an experiment added a saucerful of s...