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Article Index

SACK CREAM 

Boil a pint of raw cream, the yolk of an egg well beaten, two or three spoonfuls of white wine, sugar, and lemon peel. Stir it over a gentle fire till it be as thick as rich cream, and afterwards till it becomes cold. Then serve it in glasses, with long pieces of dry toast.

SACK DUMPLINS 

Grate the crumb of two penny rolls, add three quarters of a pound of suet cut small, three quarters of a pound of currants washed clean, a grated nutmeg, a little sugar, the yolks of eight eggs, and two wine glasses of sack. Make the paste into dumplins of a moderate size, tie them in cloths, and boil them two hours. Melted butter for sauce, with white wine and sugar.

SACK MEAD 

To every gallon of water put four pounds of honey, and boil it three quarters of an hour, taking care to skim it. To every gallon add an ounce of hops; then boil it half an hour, and let it stand till the next day. Put it into a cask, and to thirteen gallons of the liquor add a quart of brandy. Stop it lightly till the fermentation is over, and then bung it up close. A large cask should be suffered to stand a year.

SACKS OF CORN 

Seeds, and various kinds of grain, are liable to damage when kept in sacks or bins, from the want of being sufficiently aired. Make a small wooden tube nearly the length of the sack, closed and pointed at one end, and perforated with holes about an inch asunder, nearly two thirds of its length from the point end. Then at the other end fasten a leather tube, and thrust it into the corn to the bottom of the sack. Put the pipe of a pair of bellows into the leather tube, and blow into it, so that the air may be diffused among the corn throughout the holes of the wooden tube. If corn be thus treated every other day after it is first put into sacks, it will prevent the damp sweats which would otherwise injure it, and it will afterwards keep sweet with very little airing.

SADDLE OF MUTTON 

When it has been well kept, raise the skin, and then skewer it on again. Take it off a quarter of an hour before serving, sprinkle on some salt, baste and dredge it well with flour. The rump should be split, and skewered back on each side. The joint may be cut large or small, according to the company: the latter is the most elegant. Being broad, it requires a high and strong fire.

SAFFRON CAKE 

Take a quarter of a peck of fine flour, a pound and a half of fresh butter, a quarter of an ounce of mace and cinnamon together, beat fine, and mix the spice in the flour. Set on a quart of milk to boil, break the butter in, and stir it till the milk boils; take off all the butter, and a little of the milk; mix with the flour a pound of sugar beat fine, a penny-worth of saffron made into a tincture; take a pint of yeast that is not bitter, and stir it well into the remainder of the milk; beat up six eggs very well, and put to the yeast and milk, strain it to the flour, with some rose-water, and the tincture of saffron; beat up all together with your hands lightly, and put it into a hoop or pan well buttered. It will take an hour and a half in a quick oven. You may make the tincture of saffron with the rose-water.

SAGE

Is raised from seed, or from slips. To have it at hand for winter it is necessary to dry it; and it ought to be cut for this purpose before it comes out into bloom, as indeed is the case with all other herbs.

SAGE CHEESE 

To make this kind of cheese, bruise the tops of young red sage in a mortar, with some leaves of spinach, and squeeze out the juice. Mix it with the rennet in the milk, more or less, according as the taste and colour may be preferred. When the curd is come, break it gently, and put it in with the skimmer, till it is pressed two inches above one vat. Press it eight or ten hours, salt and turn it every day.

SAGO 

To prevent the earthy taste, soak it an hour in cold water; pour off the water, and wash it well. Then add more, and simmer it gently till the berries are clear, with lemon peel and spice, if approved. Add wine and sugar, and boil all up together.--If intended for the sick, or those whom disease has left very feeble, boil a teacupful of washed, sago in a quart of water, and a taste of lemon peel. When thickened, grate in some ginger, and add half a pint of raisin wine, some brown sugar, and two spoonfuls of Geneva: boil all up together.

SAGO MILK 

Cleanse the sago as in the former article, and boil it slowly in new milk. It swells so much, that a small quantity will be sufficient for a quart; and when done, it will be diminished to about a pint. It requires no sugar or flavoring.

SAGO PUDDING 

Boil a pint and a half of new milk, with four spoonfuls of sago nicely washed and picked; then add lemon peel, cinnamon, and nutmeg. Sweeten the pudding, mix in four eggs, put a paste round the dish, and bake it slowly.

SAIL CLOTH 

The old mode of painting canvas was to wet it, and prime it with Spanish brown. Then to give it a second coat of a chocolate color, made by mixing Spanish brown and black paint; and lastly, to finish it with black. This was found to harden to such a degree as to crack, and eventually to break, the canvas, and so to render it un-serviceable in a short time. The new method, which is greatly superior, is to grind ninety-six pounds of English ochre with boiled oil, and to add sixteen pounds of black paint, which mixture forms an indifferent black. A pound of yellow soap, dissolved in six pints of water over the fire, is mixed while hot, with the paint. This composition is then laid upon the canvas, without being wetted as formerly, and as stiff as can conveniently be done with a brush, so as to form a smooth surface. Two days afterwards, a second coat of ochre and black is laid on, with a very small portion of soap; and allowing this coat an intermediate day for drying, the canvas is then finished with black paint as usual. Three days being then allowed for it to dry and harden, it does not stick together when taken down, and folded in cloths of sixty or seventy yards each.

Salads: see The Cook and Housekeeper's Dictionary: Salads

SALMAGUNDY 

This is a beautiful small dish, if in a nice shape, and the colors of the ingredients be properly varied. For this purpose chop separately the white part of cold chicken or veal, yolks of eggs boiled hard, the whites of eggs, beet root, parsley, half a dozen anchovies, red pickled cabbage, ham and grated tongue, or any thing well flavored and of a good color. Some people like a small proportion of onion, but it may be better omitted. A saucer, large teacup, or any other base, must be put into a small dish; then make rows round it wide at the bottom, and growing smaller towards the top, choosing such ingredients for each row as will most vary the colors. At the top, a little sprig of curled parsley may be stuck in; or without any thing on the dish, the salmagundy may be laid in rows, or put into the half-whites of eggs, which may be made to stand upright by cutting off a little bit at the round end. In the latter case, each half egg receives but one ingredient. Curled butter and parsley may be put as garnish between.

SALMON 

If fresh and good, the flesh will be of a fine red, the gills particularly; the scales very bright, and the whole fish stiff. When just killed there is a whiteness between the flakes, which gives great firmness; by keeping, this melts down, and the fish is more rich. The Thames salmon bears the highest price; that caught in the Severn is next in goodness, and by some it is preferred. Those with small heads, and thick in the neck, are best.

SALMON AU COURT-BOUILLON 

Scale and clean a fresh salmon very well, score the sides deep, to take the seasoning; take of mace and cloves, and white pepper, a quarter of an ounce each, a small nutmeg, and an ounce of salt; beat these very fine in a mortar; cut a little lemon peel fine, and shred some parsley, mix all together, and season the fish inside and out; then work up near a pound of butter in flour, and fill up the notches; the rest put into the belly of the fish; lay it in a clean cloth or napkin, roll it up, and bind it round with packthread, lay it into a fish-kettle, and put to it as much white wine vinegar, and water in an equal quantity, as will be sufficient to boil it in. Set it over a good charcoal fire, and when you think it is enough, draw it off your stove, so that it may but just simmer. Fold a clean napkin the length of your dish the fish is to go up in; take up the fish, unbind it, and lay it on the napkin. Garnish your dish with picked raw parsley, and horseradish. Send plain butter in a bason, and shalots chopped fine, and simmered in vinegar in a boat.

SALMON A LA BRAISE 

Clean a middling salmon, take the flesh of a tench, or a large eel, and chop it very fine, with two anchovies, a little lemon peel shred, pepper, salt, nutmeg, and a little thyme and parsley; mix all together with a good piece of butter, put into the belly of the fish, and sew it up; put it into an oval stew-pan that will just hold it; brown about half a pound of fresh butter, and put to it a pint of fish broth, and a pint and a half of white wine; pour this over your fish; if it does not cover it, add some more wine and broth; put in a bundle of sweet herbs, and an onion, a little mace, two or three cloves, and some whole pepper tied up in a piece of muslin: cover it close, and let it stew gently over a slow fire. Before it is quite done, take out your onion, herbs, and spice; then put in some mushrooms, truffles, and morels, cut in pieces; let them stew all together, till the salmon is enough; take it up carefully, take off all the scum, and pour your sauce over. Garnish with horseradish, barberries, and lemon. Either of these is a fine dish for a first course.

SALMON PIE 

Make puff paste, and lay over your dish; clean and scale a middling piece of salmon; cut it into three or four pieces, according to the size of your dish, and season it pretty high with mace, cloves, pepper, and salt; put some butter at the bottom, and lay in the salmon; take the meat of a lobster cut small, and bruise the body with an anchovy; melt as much butter as you think proper, stir the lobster into it, with a glass of white wine, and a little nutmeg; pour this over the salmon, lay on the top crust, and let it be well baked.

SALOOP 

Boil together a little water, wine, lemon peel, and sugar. Mix in a small quantity of saloop powder, previously rubbed smooth with a little cold water. Stir it all together, and boil it a few minutes.

Salt see The Cook and Housekeeper's Dictionary: Salt

SAMPHIRE 

This should be boiled in plenty of water, with a good deal of salt in it. Put it in when the water boils, and let it boil till quite tender. Serve it up with melted butter.

SANDWICHES 

Properly prepared, these form an elegant and convenient luncheon; but they have got much out of fashion, from the bad manner in which they are commonly made. They have consisted of any offal or odd ends, that cannot be sent to table in any other form, merely laid between slices of bread and butter. Whatever kind of meat is used however, it must be carefully trimmed from every bit of skin and gristle, and nothing introduced but what is relishing and acceptable. Sandwiches may be made of any of the following materials. Cold meat, poultry, potted meat, potted shrimps or lobsters, potted cheese; grated ham, beef, or tongue; anchovy, sausages, cold pork; hard eggs, pounded with a little butter and cheese; forcemeats, and curry powder. Mustard, pepper, and salt, are to be added, as occasion requires.

Savory see The Cook and Housekeeper's Dictionary: Savory

SAVOY BISCUITS 

Take six eggs, separate the yolks and whites, mix the yolks with six ounces of sugar finely powdered, and the rind of a grated lemon. Beat them together for a quarter of an hour, then whisk the whites up in a broad dish till they are well frothed, and mix them with the yolks, adding five ounces of flour well dried. Stir the whole well together; then, with a piece of flat ivory, take out the batter, and draw it along clean white paper to the proper size of the biscuit. Sift some sugar over them, and bake them in a very hot oven. They must however be carefully watched, for they are soon done, and a few seconds over the proper time will scorch and spoil them.

SAVOY CAKE 

Put four eggs into a scale, and then take their weight in fine sugar, powdered and sifted, with the weight of seven eggs in flour well dried. Break the eggs, putting the yolks into one basin, and the whites into another. Mix with the yolks the sugar that has been weighed, a little grated lemon peel, and a little orange-flower water. Beat them well together for half an hour, then add the whites whipped to a froth, and mix in the flour by degrees, continuing to beat them all the time. Then put the batter into a tin well buttered, and bake it an hour and a half. This is a very delicate light cake for serving at table, or in a dessert, and is pretty when baked in a melon mould, or any other kind of shape. It may be iced at pleasure.

Sauces see The Cook and Housekeeper's Dictionary: Sauces