Cassell's dictionary of cookery

Sherbet, Strawberry.— Pick a pound of ripe strawberries, and bruise them well in a bowl. Mix -with them the strained juice of ■•» lemon and a table-spoonful of orange-flower water, and pour upon them three pints of cold spring water. Let them soak for four hours. Powder a pound of white sugar, and put it into another bowl. Squeeze the strawberry liquor into this through muslin, and stir until the sugar is dissolved. Strain it again, and set it on ice till wanted. Serve in glasses. Time, four hours and a half. Probable cost of strawberries, 4d. to 6d. per pound. Sufficient for a dozen persons. Sherbet, Turkish (a wholesome and refreshing beverage). — Boil two pounds of loaf sugar with a pint and a haK of water to a clear syrup. Skim carefully, and pour it into a bowl. When cold, stir into it a pint and a half of strained lemon-juice and one quart of white veal stock, clear and strong. Serve in glasses. Sherry (see Wines). Sherry and Hops Cordial {see Hops and Sherry Cordial). Sherry, British (Robinson's recipe). — i\Iix well eleven gallons of river water with. thirty-five pounds of strong moist sugar, the whites of twelve eggs well beaten, «ind six pounds of honey, and boil them slowly, nearly two hours, skimming until the liquor is clear and bright. Pour it boiand pour upon a peck of the young shoots and buds of the sweet-briar, the thin peels of ten Seville oranges and their juice, and ten ounces of gum arabic. Stir it well half an hour, and when at the proper temperature work it with fresh yeast, and let it remain four or five days ; then strain it into the cask upon two quarts of the pure juice of Lisbon grapes, ten ounces of sugar-candy broken small, and an ounce of bitter almonds blanched and beaten fine. Keep the bung out as long as the fermentation continues, and the vessel completely filled, and when it is quiet take the scum off the surface, add three pints of French brandy, and stop it up safely for two years or more ; then bottle it, and keep it eighteen months longer, when it will be excellent. Sherry Cobbler.— Take half a tumblerful of ice rasped into fine shavings. Add two moderate-sized lumps of sugar which have been rubbed upon the yellow part of half a lemon, then crushed to powder, and two glassfuls of sherry. Stir all briskly together, or pass the mixture quickly from one glass to another, and drink the liquor through a straw or glass tube. When time is a consideration, the cobbler can be flavoured by mixing with the ice a quarter of a lemon, or a quarter of an orange cut into small pieces, and adding a spoonful of powdered sugar. By way of variety, a cupful of strawberries or raspberries and a table-spoonful of curaçoa, may be substituted for the lemon. Sherry Cream {see Cream, Sherry). Sherry Custard {see Custard, Sherry). Sherry, Granito {see Granite Sherry). Sherry, Wholesomeness of. — This wine is free from the astringency of port, and SHI ( 866 ) SHO generally agrees better with persons of weak digestion. To be good it should be free from acid, or nearly so. Shikaree Sauce, for Ducks and Wild