Cassell's dictionary of cookery

by frost. The dwarf savoy is hardier than the preceding, bearing well the attack of the first winter frosts, by which the delicacy of its flavour is materially improved; and from its small size it is better adapted to the tables of private families. When the whole class is cultivated, this must be considered the second soit in succession. The best plants grow close to the ground, not exceeding one foot in height. The yellow savoy, by its hardiness, enables us to continue the use of savoys till mid-winter. It does not yield to any of the others in goodness, and by many persons it is preferred, being considered as much sweeter than any other kind." Savoys, Dry. — Whisk the whites of fifteen eggs to a firm froth, and sprinkle a pound of powdered sugar into this with the left hand, at the same time beating it lightly with the right. Add eight ounces of dried flour, and flavour the preparation with grated lemon-rind or orange-flower water. Pour the mixture into a shallow paper case, and bake in a moderate oven. When done enough let the biscuit cool, and with a sharp knife cut it into thin slices. Dry these in a screen or in a cool oven till they are lightly browned, then put them aside till wanted. Time to bake, about half an hour. Probable cost, 3s. Saxon Pudding. — According to high authority this is one of the best puddings of Germany. BoU a gill of milk, put into a stewpan half a pound of flour. Gradually dilute the flour with the milk, so as to obtain a fine smooth paste. Add four ounces of butter and salt to taste. Place the saucepan on a moderate fire, stir the preparation till it begins to thicken, then take it off the fire, but continue still working it. When the paste is smooth, place it again on the fire, working it still, and gradually introduce into it the yolks of ten eggs, four ounces of orange sugar, four ounces of butter, and a little salt. When the preparation is frothy, introduce seven or eight whipped whites of eggs. Pour the preparation into a dome or a cylinder mould which has been buttered and glazed with sugar and potato-flour. Set the mould in a stewpan with boiling water reaching to half its height. Bake in a slack oven for forty minutes. Saxon Salad (sometimes called Sardonic Salad). — Take two Dutch herrings, soak them in water, boil, cut them first into thin slices and then into narrow strips. Cut up cold meat in the same way, also some some juicy apples, and a little pickled beetroot. Mix well, and season with pepper and a small onion minced very fine. Moisten the salad with oil, vinegar, and milk or cream in equal parts. Saxony Sauce (a German recipe) . — Place a piece of butter in a casserole, together with a table-spoonful of flour, to thicken till almost baked. Then add a sufficient quantity of water in which fish was boiled, a shallot minced, some pale vinegar, a little white wine, and a good tea-spoonful of mustard. Stir these ingredients until the preparation boils well. Before sending to table, add some very thin slices of lemon and a piece of cold butter to make the sauce oily. Plate IX, I.BouiLLi Croquets of Chopped Meat, & 2. Mutton Cutlets, (Garnished! 3. Capons a la Godard (Garnished) 4, Ham (GARNISHED) 5 , Tongue (Garnished.) SCA (841 ) SCH