This removes sickness at the stomach,
relieves vomiting, promotes perspiration,
and may be of some service in fevers
especially of the inflammatory kind.
SALINE LAXATIVE POW-
DER.— Take of soluble tartar and
cream of tartar, each i drachm ; purified
nitre, J4 drachm ; make into a powder.
In fevers, and other inflammatory dis-
orders, where it is necessary to keep the
body gently open ; one of these cooling
laxative powders may be taken in a little
gruel and repeated occasionally.
SALINE MIXTURE. — Take
of crystallized acid of lemon, one
drachm, or fresh lemon juice, an ounce
and a half ; salt of wormwood, one
drachm ; white sugar three drachms ;
pure water, twelve ounces ; essence of
peppermint, thirty drops. Mix. A tea-
cupful to be taken often in iinflamma-
iory fevers and sore throat.
SALISBURY CAKES. To
three pounds of flour, add one pound of
moist sugar, to be mixed into paste with
half a pint of water✪ Salisbury Cakes, and to be baked in
an oven.
SALLY LUNN’S Tea Cakes.
— These cakes are made as follows : —
Put into a pan i pint of warm milk and
a quarter of a pint of thick small beer
yeast, with flour sufficient to make a
batter ; cover It, and let It stand about a
hours ; then add a ozs. of lump sugar
dissolved in a K pint of warm milk (or
4 eggs) and a lb. of butter✪ Sally Lunn’s Tea Cakes rubbed in-
to the flour ; then make a dough as for
French rolls ; let it stand half an hour.
Then make up the cakes, and put them
on tins, and when they have stood to
rise, bake them in a quick oven. Care
should be taken never to put the yeast
to the water or milk too hot or too cold,
in summer it should be lukewarm, and
in winter a little warmer, and in very
cold weather warmer still.
SALMAGUNDY is a beautiful
small dish, if in nice shape, and if the
colour of the ingredients are varied.
For this purpose chop separately the
white part of cold chicken or veal, yolks
of eggs boiled hard, the whites of eggs ;
parsley, half a dozen anchovies, beet-
root, red pickled cabbage, ham, and
grated tongue, or any thing well flavour-
ed, and of a good colour. Some people
like a small proportion of onion, but it
may be better omitted. A saucer, large
tea-cup, or any other base, must be put
into a small dish ; then make rows
round it wide at bottom, and growing
smaller towards the top ; choosing such
of the ingredients for each row as will
most vary the colours. At the top a
little sprig of curled parsley may be
stuck in ; or without any thing on the
dish, the salmagundy may be laid in
rows, or put inio the half-whites of
eggs, which may be made to stand up-
right by cutting off a bit at the round
end. In the latter case, each half-egg
has but one ingredient. Butter and pars-
ley may be put as garnish between✪ Salmagundy.
SALMON, to Choose. — If new,
the flesh is of a fine red (the gills parti-
cularly), the scales bright, and the whole
fish stiff. When just killed, there is a
whiteness between the flakes which gives
great firmness ; by keeping, this melts
I down, and the fish is more rich. The
Thames salmon bears the highest price,
that caught in the Severn is next in
oodness, and is even preferred by some,
mall heads, and thick in the neck, axe
best.
SALMON, to Boil. — Clean it
carefully, boil it gently with salt and a
little horse radish ; take it out of the
water as soon as done, Let the water
be warm If Use fish be split. If under-
SAJL
34&
SAL
✪ Boiled Salmon
Consult me
1902Page 433 · 9 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This removes sickness at the stomach, relieves vomiting, promotes perspiration, and may be of some service in fevers especially of the inflammatory kind.
SALINE LAXATIVE POW- DER.— Take of soluble tartar and cream of tartar, each i drachm ; purified nitre, J4 drachm ; make into a powder. In fevers, and other inflammatory disorders, where it is necessary to keep the body gently open ; one of these cooling laxative powders may be taken in a little gruel and repeated occasionally.
SALINE MIXTURE. — Take of crystallized acid of lemon, one drachm, or fresh lemon juice, an ounce and a half ; salt of wormwood, one drachm ; white sugar three drachms ; pure water, twelve ounces ; essence of peppermint, thirty drops. Mix. A teacupful to be taken often in inflammatory fevers and sore throat.
SALISBURY CAKES. To
three pounds of flour, add one pound of moist sugar, to be mixed into paste with half a pint of water, and to be baked in an oven.
SALLY LUNN’S Tea Cakes. — These cakes are made as follows : — Put into a pan i pint of warm milk and a quarter of a pint of thick small beer yeast, with flour sufficient to make a
batter ; cover It, and let it stand about 4 hours ; then add 4 ozs. of lump sugar dissolved in a K pint of warm milk (or 4 eggs) and a lb. of butter rubbed into the flour ; then make a dough as for French rolls ; let it stand half an hour. Then make up the cakes, and put them on tins, and when they have stood to rise, bake them in a quick oven. Care should be taken never to put the yeast to the water or milk too hot or too cold, in summer it should be lukewarm, and in winter a little warmer, and in very cold weather warmer still.
SALMAGUNDY is a beautiful small dish, if in nice shape, and if the colour of the ingredients are varied. For this purpose chop separately the white part of cold chicken or veal, yolks of eggs boiled hard, the whites of eggs ; parsley, half a dozen anchovies, beetroot, red pickled cabbage, ham, and grated tongue, or any thing well flavoured, and of a good colour. Some people like a small proportion of onion, but it may be better omitted. A saucer, large tea-cup, or any other base, must be put into a small dish ; then make rows round it wide at bottom, and growing smaller towards the top ; choosing such of the ingredients for each row as will most vary the colours. At the top a little sprig of curled parsley may be stuck in ; or without any thing on the dish, the salmagundy may be laid in rows, or put inio the half-whites of eggs, which may be made to stand upright by cutting off a bit at the round end. In the latter case, each half-egg has but one ingredient. Butter and parsley may be put as garnish between.
SALMON, to Choose. — If new, the flesh is of a fine red (the gills particularly), the scales bright, and the whole fish stiff. When just killed, there is a whiteness between the flakes which gives great firmness ; by keeping, this melts I down, and the fish is more rich. The Thames salmon bears the highest price, that caught in the Severn is next in goodness, and is even preferred by some. Small heads, and thick in the neck, axe best.
SALMON, to Boil. — Clean it carefully, boil it gently with salt and a little horse radish ; take it out of the water as soon as done, Let the water be warm If Use fish be split. If under-
SAJL
34&
SAL
Records on this page
Salisbury CakesSally Lunn’s Tea CakesSalmagundyMarinated SalmonPot SalmonBoiled SalmonBroiled SalmonCollared SalmonPickled Salmon