Cassell's dictionary of cookery

rind, a quarter of an ounce of minced shallot, and two drachms of bruised celery-seed. Pour over them a quart of fine proof spirit of any kind, and let them infuse for ten days. Strain the liquor, bottle closely, and store for use. If liked, vinegar can be used instead of spirit, but it will not draw out the flavour of the herbs so weU. Savoury Spirit for Imparting a flavour of Spice to Soups, Sauces, &C. — Mix thoroughly two ounces of powdered black pepper with one ounce of powdered allspice and half an ounce of grated nutmeg. Put the powdered mixture into a jar, and pour over it a quart of fine proof spirit. Let it infuse for ten days, then strain oft' the liquor, bottle closely, and store for use. If preferred, the powder may be prepared as follows : — Pound in a mortar a quarter of an ounce of ginger, a quarter of an ounce of gi-atod nutmeg, two drachms of cayenne pepper, half an ounce of ground black i^epper, half an ounce of grated lemon-rind, a quarter of an ounce of allspice, an ounce of drj- salt, and half an ounce of French mustard. Proceed as before. Savoury Toasts.— Savomy toasts may be served as relishes at breakfast or luncheon, or they may fiU. a corner at the dinner-table. They may be varied at pleasure, and if agree- ably flavoured, will constitute aj^petising trifles at small expense. To prepare them, cut some slices of crumb of bread half an inch thick, toast them, butter thickly, and spread upon them any highly-seasoned savoury mixture. Put them into the oven to make them hot, and serve. Any cold ragoilt or stewed vege- tables heated in thick sauce, grated ham or tongue beaten up over the fire with egg and cream till thick, truffles or mushrooms stewed in butter, seasoned, and minced, or any similar preparation, may be used to spread upon the toasts. Anchovies pounded may be used in this way also. They are prepared as fol- lows:— Wash and bone the anchovies, mince finely, and pound them to paste in a moitar with a little piece of butter and a moderate quantity of cayenne. Work the whole to a smooth paste, spread it upon the buttered toast, and put it into a Dutch oven till it is quite hot. Savoy Biscuits. — Take twelve parts of sugar, seven parts of flour, and twelve paits of eggs, and add ground lemon-rind by way of flavouring. Bake in the usual way, and after the biscuits have been a few minutes in the oven grate a little sugar over the top of them. . Savoy Biscuits, Cold.— Take a little more than half a pound of very fine diy flour, one pound of very dry pounded sugar, and fourteen or fifteen eggs, very fresh ; if the eggs are large, fourteen are sufficient. Itasp over the sugar the peel of two lemons or oranges ; put that sugar to dry ; then have two vessels, one for the whites and one for the yolks ; break the eggs one by one, and be particular in smell- ing them, as one bad one will spoil all ; put the dry sugar with the yolks, and work them together with two new wooden spoons, put also the sugar of lemon ; next whip the whites very SAV ( 839 ) SAV