Harper's cook book encyclopædia

Sherbets. See Beverages. Sherbets, Frozen. See Ices. Sherwood Biscuit. See Bread. Short Bread. See Cakes. Short Cakes Soubise Sauce Short Cakes. See Cakes. Shrimps. — The following recipes for cooking shrimps will be found under their respective headings as indicated : Shrimps, Canned. See Fish, in Jelly. Salad. Stuffed. .. Force-meat of See Force-meats. .. Canapes. See Sandwiches. Sauce. See Sauces. Silver Cake. See Cakes. Sippets of Bread. — Cut slices of stale bread about the third of an inch thick, and trim into any form required. Fry them in butter till some are dark, but not burned, and some a light brown. When they are crisp lay them on a cloth or brown paper to dry. When wanted to adhere to the edge of a dish, dip the end in a mixture of white of egg and flout. If the dish be made very hot the sippets will not stay in their places. Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice-cream. It is prepared thus : Make a quart of milk moderately warm ; then stir into it one table - spoonful of rennet ; set it by, and when cool again it will be as stiff as jelly. It should be made only a few hours before it is to be used, or it will be tough and watery ; in summer set the dish on ice after it has jellied. Serve with powdered sugar, nutmeg, and cream. Smelts, Broiled. See Fish. Fried. Stuffed. Snipes a la Minute. See Game. Roasted, to Truss. Snow. See Jellies. Snow Eggs. See Eggs. Snow-mountain Cake. See Cakes. Snow Pancakes. See Bread. Snowden Pudding. See Puddings. Soda Biscuit. See Bread. Soles a la Cr£me. See Fish, au Gratiri. .. Fillet of. in Turbans. Sorbets. Soubise Broth. Soubise Sauce. See Ices. See Soups. See Sauces. A properly made souffle is light in appearance, delicate in flavor, as well as nourishing and easily digested. It is a little difficult to make. They are in perfection only when served light and high, just as they come out of the oven, before they have had time to sink below the original level. In order to insure this, hold a salamander or redhot shovel over the souffle, or cover with a hot pan, till it reaches the dining-room door. More important than this is that everything is in readiness, as delay at the critical moment may spoil everything. A souffle should be cooked in a souffle-tin, which fits into a silver-plated, ornamental dish, in which it can be sent to table. When this is not at hand, a plain round or oval cake-tin, or a deep pie-dish, may be used, with a high band of buttered writing-paper fastened inside the rim, to prevent the batter falling over the sides of the dish. A properly folding Almond Souffle Apricot Souffle