Cassell's dictionary of cookery

Boil the soup, throw the vegetables into it, and let them remain until done enough. About twenty minutes before the soup is to be served, put into it some small pork sausages, and when these are done enough, serve them with the vegetables in the tureen with the soup. Time, two hours to simmer the stock. Probable cost, Is. '«6d. per pint. Spatzen (sparrows or batter flakes; a German recipe). — Stir flour into cold water and milk, with a little salt, to make a thick batter ; beat it well with a wooden spoon. Drop little flakes or buttons into boiling water. This is easiest done by putting some of the batter on a trencher or flat plate, and flaking it quickly off into the pot with a knife dipped constantly in the water. Boil them five minutes ; they will swim on the top when done. Strain and dish them. Have ready a piece of butter melted in a stewpan, and a handful of crumbs in it, crisped brown. Pour this over the spatzen, and serve while they are light and hot. A piece of butter may be stirred in as they are dished. If preferred richer, use an egg or two, and mUk alone for the batter. — German National Cookery. Speaker's Pudding. — Butter a plain mould thickly, dredge flour upon it, and arrange SPE (913) SPI some raisins in even rounds on the inside ; line it with thin strips of crumb of bread which have been dried before the fire and well buttered. After lining, fiU the mould with alternate layers of raisins, sugar, and strips of bread, and let the topmost layer be of bread. Mi.x the well-beaten yolks of four eggs with a pint of milk, add sugar and flavouring, and pour the custard upon the bread. Let it soak for two hours. Bake or steam the pudding, and when done enough turn it out carefully upon a hot dish, and send sweet sauce to table with it. Time to bake the pudding, about an hour ; to steam it, an hour and a half. Probable cost, Is. 4d. Sufficient for five or six persons. Spearmint. — ■ This species of mint is employed in salads and sauces, as weU as dried for soups in winter. There are two varieties — the broad and the narrow-leaved; both are equally good. Spice Biscuits, Almond {see Almond Spice Biscuits). Spice Cakes. — These are the French gateaux d'epice; they are made of the following ingredients : — Treacle, one pint, the very freshest butter, half a pound, powdered ginger, an ounce, powdered cinnamon, an ounce, powdered allspice, a quarter of an ounce, coriander seeds and small cardamom seeds pounded, each a quarter of an ounce, candied lemon-peel chopped very fine, two ounces, tincture of vanilla, six drops, flour, as much as necessary. These ingredients are to be thus manipulated : the treacle being set over the fire, the butter is to be added, and, successively, all the other ingredients, except the flour. Let them, when well mixed, take a single boil, stirring all the while, then set them to cool. When cold, mix in with a wooden spoon as much flour as will convert the whole into a pretty stiff paste. Butter a tin bakingdish, and lay on it with the spoon the paste in bits of the size and shape necessary to form the small cakes or nuts. Set the baking-dish in the oven. You may ascertain when these cakes are done by taking one out of the oven, and letting it cool. If, when cold, it is hard, they are done enough. These are considered the ne plus tdtra of French gingerbread-nuts.