Harper's cook book encyclopædia

Sausages with White Wine. — Prick with a fork 1 lb. of sausages, put them in an oval copper platter with half a tumblerful of ordinary dry white wine. Cook them slowly for eight minutes, turning them around ; remove to plate and keep warm in the oven. Strain the wine ; put in a small saucepan half a table-spoonful of butter and half a one of flour. Cook three minutes, stirring; do not let it brown. Add the white wine slowly, stirring all the time. Add half a pint of good cream slowly ; keep stirring. Add one salt-spoonful of salt, half a one of white pepper ; cook five minutes slowly. Remove from the fire ; mix two yolks of eggs with two tablespoonfuls of cream, and add the mixture to the sauce. Mix well. Serve in a small, round bowl, with the sausages around it. Savory Beefsteak. See Beef. Savory Sandwiches SEASONINGS Short Bread Savory Sandwiches. See Sandwiches. Scallops. See Fish. Scones. Scotch Broth. Scotch Cakes. Scotch Haggis. Scotch Scones. See Bread. See Soups. See Cakes. See Mutton. See Soups. See Bread. Scotch Hotchpotch. Scrambled Eggs. See Eggs. Scrapple. See Pork. Seasoning of Herbs for Soup, etc. — Two ounces of thyme, 2 ozs. of parsley, I oz. of celery salt, and i oz. of thin lemon-rind. Green herbs, however, are preferable. See Bouquet for Soups. Seasonings, Every-day. — The ingredients used for the following seasonings should be powdered separately, then mixed together, preserved in dry bottles well stoppered, and stored in a cool, dry place. They may be prepared during an hour of leisure, and will be found most convenient for flavoring purposes. Spice, Mixed, for Flavoring Sausages.— Five pounds of black pepper, 2*4 lbs. of ginger, I lb. of nutmeg, I lb. of cloves, Yz lb. of aniseed, and J4 lb. of coriander seed. Spice, Mixed, for Flavoring Soups and Gravies. — Take 2 lbs. of black pepper, I lb. of ginger, J4 lb. of grated ntitmeg, Yz lb. of allspice, *4 lb. of cinnamon, I oz. of cloves, and 3 lbs. of dry salt. Spice for Ragouts. — Half a pound of mustard, ^ lb. of black pepper, Yz lb. of grated lemon -rind, 2 ozs. of cayenne, 1 oz. of ginger, 1 oz. of allspice, J4 oz* °f grated nutmeg, and 1 lb. of dry salt. Spice, Sweet, for Flavoring Pastry. — Two ounces of cloves, 2 ozs. of cinnamon, 2 ozs. of mace, 2 ozs. of nutmeg, and 2 ozs. of sugar. Seed Cakes. See Cakes. Semolina. — Put a cupful of semolina on the fire in enough boiling salted water to cover it. Boil until it thickens — about twenty minutes — stirring occasionally. Turn it out in a pan, and when cool enough to handle make into oval balls about the size of an egg. Drop these gently into boiling milk, and simmer ten minutes ; watch carefully to prevent scorching. Take out with a split spoon ; lay in a platter or puddingdish ; thicken the milk with a little butter and flour, and pour this around the balls. Sprinkle them with dry, powdered cheese — Parmesan is best — set in the oven three minutes, and send to table. Semolina can be procured at the larger groceries. A fine • hominy may be used in its place. Semolina Pudding. See Puddings. Shad. — The following recipes for cooking shad will be found under their respective headings as indicated : Shad, Baked. See Fish. .. Broiled. Planked. Shad-roe Croquettes. en Brochettes. Shallot Pickle. See Pickles. Shallot Sauce. See Sauces. Sheep’s-head. See Fish. Shell-fish Soup. See Soups.