Cassell's dictionary of cookery

They are of great use in moderating the excitement of the system which would be produced by a diet composed altogether of animal food, particularly in hot weather. They are also very effective as antiscorbutics. One should observe moderation, however, in eating salads, and they should be avoided by dyspeptic patients. Salamander. — This is an instrument which is, after being made red-hot, used to brown anything wanting colour. An old iron fire-shovel if heated thoroughly and held over the article to be browned will answer the same purpose. Price, 6s. to 12s. SaleratUS. — Saleratus is a carbonate of potash used in cookery to make bread or cakes light. It should be kept in a wooden box with a cover, and no moisture should be allowed to reach it, as very little will spread through and dissolve a large quantity. Saleratus should be powdered and dissolved in a little hot water before it is put into the bread. Half a teaspoonful dissolved in water and added to a pound cake will ensure its being light. Sallylunns. — Sallylunns are served at breakfast or tea, and are generally much liked. They should be put on the table on a hot plate very hot and well buttered. If they are not to be used at once after being baked, it will be well not to overbake them, as they will need to be heated a second time. They are considered very indigestible. They may be made in either of the following ways :— Riib half a pound of butter into two pounds of flour. Add a teaspoonful of salt, a quarter of a pint of fresh yeast mixed with a pint of lukewarm milk, and SAL ( 797) SAL three well-beaten eggs. Cover the pan, and let it rise till light. Make the dough into thick cakes about five inches in diameter. Bake in a quick oven. Or rub two ounces of butter into a pound of flour. Add a piuch of salt, and pour in very slowly a table-spoonful of fresh yeast which has been mixed with half a pint of warm milk. Beat the batter with a fork or spoon as the milk is poured in, add the yolks of two eggs, and set the dough near the fire to rise. Butter the tins, fill them with the dough, and bake in a quick oven. To prepare the sallylunns, make them hot, divide them into three slices, and butter these liberally. If a very rich cake is required, cream may be used instead of milk. Time to bake, about twenty minutes. Sallylunns (Careme's recipe). — Sift twelve ounces of flour, separate a fourth part, in which make a hollow, put in it nearly half an ounce of yeast and a little lukewarm cream ; mix the flour gradually with this, and put it into a small stewpan to rise (it should be very soft). "When double its first size, form the remaining flour in the requisite manner, and put in the centre a quarter of an ounce of salt, one ounce of pounded sugar, four yolks of eggs, five ounces of butter made warm only, and a gill of lukewarm cream ; stir this mixture, mingling the flour with the liquid until of a soft consistence, and beat the paste for some minutes with the palm of the hand; then, if perfect, add the leaven, and work it yet some minutes to render it smooth and elastic ; put it into a plain mould six inches wide and five inches high, well "buttered, and set it in a proper place to ferment ; when double its primitive volume, wash the top with egg, and place it in a quick oven for an hour; when serving, divide it horizontally about the centre