Part 58

_Ingredients._—Strawberries, pounded sugar; to every pint of juice allow 1¼ oz. of isinglass. _Mode._—Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for 1 hour, that the juice may be extracted; then add ½ pint of water to every pint of juice. Strain the strawberry-juice and water through a bag; measure it, and to every pint allow 1¼ oz. of isinglass, melted and clarified in ¼ pint of water. Mix this with the juice; put the jelly into a mould, and set the mould in ice. A little lemon-juice added to the strawberry-juice improves the flavour of the jelly, if the fruit is very ripe; but it must be well strained before it is put to the other ingredients, or it will make the jelly muddy. _Time._—1 hour to draw the juice. _Average cost_, with the best isinglass, 3_s._ _Sufficient._—Allow 1½ pint of jelly for 5 or 6 persons. _Seasonable_ in June, July, and August.

STRAWBERRIES and CREAM.

_Ingredients._—To every pint of picked strawberries allow 1/3 pint of cream, 2 oz. of finely-pounded sugar. _Mode._—Pick the stalks from the fruit, place it on a glass dish, sprinkle over it pounded sugar, and slightly stir the strawberries, that they may all be equally sweetened; pour the cream over the top, and serve. Devonshire cream, when it can be obtained, is exceedingly delicious for this dish; and, if very thick indeed, may be diluted with a little thin cream or milk. _Average cost_ for this quantity, with cream at 1_s._ per pint, 1_s._ _Sufficient_ for 2 persons. _Seasonable_ in June and July.

STRAWBERRIES, Preserved in Wine.

_Ingredients._—To every quart bottle allow ¼ lb. of finely-pounded loaf sugar; sherry or Madeira. _Mode._—Let the fruit be gathered in fine weather, and used as soon as picked. Have ready some perfectly dry glass bottles, and some nice soft corks or bungs. Pick the stalks from the strawberries, drop them into the bottles, sprinkling amongst them pounded sugar in the above proportion, and when the fruit reaches to the neck of the bottle, fill up with sherry or Madeira. Cork the bottles down with new corks, and dip them into melted resin. _Seasonable._—Make this in June or July.

STRAWBERRIES, to Preserve Whole.

_Ingredients._—To every lb. of fruit allow 1½ lb. of good loaf sugar, 1 pint of red-currant juice. _Mode._—Choose the strawberries not too ripe, of a fine large sort and of a good colour. Pick off the stalks, lay the strawberries in a dish, and sprinkle over them half the quantity of sugar, which must be finely pounded. Shake the dish gently, that the sugar may be equally distributed and touch the under-side of the fruit, and let it remain for 1 day. Then have ready the currant-juice, drawn as for red-currant jelly; boil it with the remainder of the sugar until it forms a thin syrup, and in this simmer the strawberries and sugar, until the whole is sufficiently jellied. Great care must be taken not to stir the fruit roughly, as it should be preserved as whole as possible. Strawberries prepared in this manner are very good served in glasses and mixed with thin cream. _Time._—¼ hour to 20 minutes to simmer the strawberries in the syrup. _Seasonable_ in June and July.

STRAWBERRY, Open Tart of, or any other Kind of Preserve.

_Ingredients._—Trimmings of puff-paste, any kind of jam. _Mode._—Butter a tart-pan of the shape shown in the engraving, roll out the paste to the thickness of ½ an inch, and line the pan with it; prick a few holes at the bottom with a fork, and bake the tart in a brisk oven from 10 to 15 minutes. Let the paste cool a little; then fill it with preserve, place a few stars or leaves on it, which have been previously cut out of the paste and baked, and the tart is ready for table. By making it in this manner, both the flavour and colour of the jam are preserved, which would otherwise be lost, were it baked in the oven on the paste; and, besides, so much jam is not required. _Time._—10 to 15 min. _Average cost_, 8_d._ _Sufficient._—1 tart for 3 persons. _Seasonable_ at any time.

STURGEON, Baked.

_Ingredients._—1 small sturgeon, salt and pepper to taste, 1 small bunch of herbs, the juice of ½ lemon, ¼ lb. of butter, 1 pint of white wine. _Mode._—Cleanse the fish thoroughly, skin it, and split it along the belly without separating it; have ready a large baking-dish, in which lay the fish, sprinkle over the seasoning and herbs very finely minced, and moisten it with the lemon-juice and wine. Place the butter in small pieces over the whole of the fish, put it in the oven, and baste frequently; brown it nicely, and serve with its own gravy. _Time._—Nearly 1 hour. _Average cost_, 1_s._ to 1_s._ 6_d._ per lb. _Seasonable_ from August to March.

STURGEON, Roast.

_Ingredients._—Veal stuffing, buttered paper, the tail-end of a sturgeon. _Mode._—Cleanse the fish, bone and skin it; make a nice veal stuffing (_see_ Forcemeats), and fill it with the part where the bones came from; roll it in buttered paper, bind it up firmly with tape, like a fillet of veal, and roast it in a Dutch oven before a clear fire. Serve with good brown gravy, or plain melted butter. _Time._—About 1 hour. _Average costs_, 1_s._ to 1_s._ 6_d._ per lb. _Seasonable_ from August to March.

_Note._—Sturgeon maybe plainly boiled, and served with Dutch sauce. The fish is very firm, and requires long boiling.

SUET PUDDING, to serve with Roast Meat.

_Ingredients._—1 lb. of flour, 6 oz. of finely-chopped suet, ½ saltspoonful of salt, ½ saltspoonful of pepper, ½ pint of milk or water. _Mode._—Chop the suet very finely, after freeing it from skin, and mix it well with the flour; add the salt and pepper (this latter ingredient may be omitted if the flavour is not liked), and make the whole into a smooth paste with the above proportion of milk or water. Tie the pudding in a floured cloth, or put it into a buttered basin, and boil from 2½ to 3 hours. To enrich it, substitute 3 beaten eggs for some of the milk or water, and increase the proportion of suet. _Time._—2½ to 3 hours. _Average cost_, 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

_Note._—When there is a joint roasting or baking, this pudding may be boiled in a long shape, and then cut into slices a few minutes before dinner is served; these slices should be laid in the dripping-pan for a minute or two, and then browned before the fire. Most children like this accompaniment to roast-meat.

SUGAR, to Boil, to Caramel.

_Ingredients._—To every lb. of lump sugar allow 1 gill of spring water. _Mode._—Boil the sugar and water together very quickly over a clear fire, skimming it very carefully as soon as it boils. Keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water. If it remains hard, the sugar has attained the right degree; then squeeze in a little lemon-juice, and let it remain an instant on the fire. Set the pan into another of cold water, and the caramel is then ready for use. The insides of well-oiled moulds are often ornamented with this sugar, which with a fork should be spread over them in fine threads or network. A dish of light pastry, tastefully arranged, looks very pretty with this sugar spun lightly over it.

SUPPERS.

Much may be done in the arrangement of a supper-table, at a very small expense, provided _taste_ and _ingenuity_ are exercised. The colours and flavours of the various dishes should contrast nicely; there should be plenty of fruit and flowers on the table, and the room should be well lighted. We have endeavoured to show how the various dishes may be placed; but of course these little matters entirely depend on the length and width of the table used, on individual taste, whether the tables are arranged round the room, whether down the centre, with a cross one at the top, or whether the supper is laid in two separate rooms, &c., &c. The garnishing of the dishes has also much to do with the appearance of a supper-table. Hams and tongues should be ornamented with cut vegetable flowers, raised pies with aspic jelly cut in dice, and all the dishes garnished sufficiently to be in good taste without looking absurd. The eye, in fact, should be as much gratified as the palate. Hot soup is now often served at suppers, but is not placed on the table. The servants fill the plates from a tureen on the buffet, and then hand them to the guests: when these plates are removed, the business of supper commences.

Where small rooms and large parties necessitate having a standing supper, many things enumerated in the following bill of fare may be placed on the buffet. Dishes for these suppers should be selected which may be eaten standing without any trouble. The following list may, perhaps, assist our readers in the arrangement of a buffet for a standing supper.

Beef, ham, and tongue-sandwiches, lobster and oyster-patties, sausage-rolls, meat-rolls, lobster-salad, dishes of fowls, the latter _all cut up_; dishes of sliced ham, sliced tongue, sliced beef, and galantine of veal; various jellies, blancmanges, and creams; custards in glasses, compôtes of fruit, tartlets of jam, and several dishes of small fancy pastry; dishes of fresh fruit, bon-bons, sweetmeats, two or three sponge-cakes, a few plates of biscuits, and the buffet ornamented with vases of fresh or artificial flowers. The above dishes are quite sufficient for a standing supper; where more are desired, a supper must then be laid and arranged in the usual manner.

SUPPER, BILL OF FARE FOR A BALL, FOR 60 PERSONS (for Winter).

BOAR’S HEAD, garnished with Aspic Jelly.

Fruited Mayonnaise of Fowl. Charlotte Lobster Jelly. Russe. Lobster Salad. Small Ham, garnished. Salad. Small Biscuits. Pastry. Iced Savoy Cake.

Vanilla Epergne, with Fruit. Fruited Cream. Jelly.

Prawns. Two Boiled Fowls, with Prawns. Béchamel Sauce. Two Biscuits. Small Two Roast Tongue, ornamented. Pastry. Roast Fowls, Fowls, cut up. Custards, Trifle, ornamented. Custards, cut up. in glasses. in glasses. Raised Chicken Pie.

Tipsy Cake. Fruited Swiss Jelly. Roast Pheasant. Cream.

Lobster Meringues. Epergne, with Fruit. Meringues. Lobster Salad. Salad. Galantine of Veal. Raspberry Fruited Cream. Tipsy Cake. Jelly.

Small Pastry. Raised Game Pie. Biscuits.

Custards, Trifle, ornamented. Custards, Two in glasses. in glasses. Two Roast Tongue, ornamented. Roast Fowls, Prawns. Prawns. Fowls, cut up. Two Boiled Fowls, with cut up. Béchamel Sauce. Biscuits. Small Pastry. —— EPERGNE, WITH FRUIT. —— Fruited Iced Savoy Cake. Blancmange. Jelly. Lobster Small Ham, garnished. Lobster Salad. Salad. Charlotte Mayonnaise of Fowl. Fruited Russe. Jelly. Larded Capon.

_Note._—When soup is served from the buffet, Mock Turtle and Julienne may be selected. Besides the articles enumerated above, Ices, Wafers, Biscuits, Tea, Coffee, Wines, and Liqueurs will be required. Punch à la Romaine may also be added to the list of beverages.

SUPPER, BILL OF FARE FOR A BALL,

Or a Cold Collation for a Summer Entertainment, or Wedding or Christening Breakfast for 70 or 80 Persons (July),

Dish of Tongue. Lobster, Ribs of Lamb. Veal-and-Ham cut up. Two Roast Fowls. Pie. |~%@ Mayonnaise of Salmon. ~%@| |~%@ Charlotte ~%@| |~%@ Russe à la Lobster Epergne, Lobster Savoy ~%@| |~%@ Vanille. Salad. with Flowers. Salad. Cake. ~%@| |~%@ ~%@| |~%@ Mayonnaise of Trout. ~%@| |~%@ Tongue, garnished. ~%@| |~%@ Boiled Fowls and Béchamel Sauce. Dish of ~%@| |~%@ Lobster, ~%@| |~%@ Pigeon Pie. Collared Eel. cut up. ~%@| |~%@ Ham. ~%@| |~%@ Raised Pie. ~%@| |~%@ Lobster Two Roast Fowls. Lobster ~%@| |~%@ Salad. Shoulder of Lamb, stuffed. Salad. ~%@| |~%@ Mayonnaise of Salmon. ~%@| |~%@ Dish of ~%@| |~%@ Lobster, Larded Epergne, Boar’s Pigeon ~%@| |~%@ cut up. Capon. with Flowers. Head. Pie. ~%@| |~%@ ~%@| |~%@ Mayonnaise of Trout. ~%@| |~%@ Tongue. ~%@| |~%@ Lobster Boiled Fowls and Béchamel Sauce. Lobster ~%@| |~%@ Salad. Raised Pie. Salad. ~%@| |~%@ Ham, decorated. ~%@| |~%@ Dish of ~%@| |~%@ Pigeon Pie. Shoulder of Lamb, stuffed. Lobster, ~%@| |~%@ Two Roast Fowls. cut up. ~%@| |~%@ Mayonnaise of Salmon. ~%@| |~%@ Charlotte Veal ~%@| |~%@ Dish of Savoy Lobster Epergne, Lobster Russe and ~%@| |~%@ lobster Cake. Salad. with Flowers. Salad. à la Ham ~%@| |~%@ cut up. Vanille. Pie. ~%@| |~%@ Mayonnaise of Trout. ~%@| |~%@ Tongue, garnished. Dish of ~%@| Boiled Fowls and Béchamel Sauce. Lobster, cut up. @ : 4 Blancmanges, to be placed down the table. 4 Jellies, to be placed down the table. % : 3 Dishes of Small Pastry. 3 Fruit Tarts. 3 Cheesecakes. ~ : 3 Compôtes of Fruit. 3 English Pines. 20 Small Dishes of various Summer Fruits.

_Note._—The length of the page will not admit of our giving the dishes as they should be placed on the table; they should be arranged with the large and high dishes down the centre, and the spaces filled up with the smaller dishes, fruit, and flowers, taking care that the flavours and colours contrast nicely, and that no two dishes of a sort come together. This bill of fare may be made to answer three or four purposes, placing a wedding cake or christening cake in the centre on a high stand, if required for either of these occasions. A few dishes of fowls, lobster salads, &c. &c., should be kept in reserve to replenish those that are most likely to be eaten first. A joint of cold roast and boiled beef should be placed on the buffet, as being something substantial for the gentlemen of the party to partake of. Besides the articles enumerated in the bill of fare, biscuits and wafers will be required, cream-and-water ices, tea, coffee, wines, liqueurs, soda-water, ginger-beer, and lemonade.

SWEETBREADS, Baked (an Entrée).

_Ingredients._—3 sweetbreads, egg and bread-crumbs, oiled butter, 3 slices of toast, brown gravy. _Mode._—Choose large white sweetbreads; put them into warm water to draw out the blood, and to improve their colour; let them remain for rather more than 1 hour; then put them into boiling water, and allow them to simmer for about 10 minutes, which renders them firm. Take them up, drain them, brush over with egg, sprinkle with bread-crumbs; dip them in egg again, and then into more bread-crumbs. Drop on them a little oiled butter, and put the sweetbreads into a moderately-heated oven, and let them bake for nearly ¾ hour. Make 3 pieces of toast; place the sweetbreads on the toast, and pour round, but not over them, a good brown gravy. _Time._—To soak 1 hour, to be boiled 10 minutes, baked 40 minutes. _Average cost_, 1_s._ to 5_s._ _Sufficient_ for an entrée. _Seasonable._—In full season from May to August.

SWEETBREADS, Fried (à la Maître d’Hôtel), an Entrée.

_Ingredients._—3 sweetbreads, egg and bread-crumbs, ¼ lb. of butter, salt and pepper to taste, rather more than ½ pint of maître-d’hôtel sauce. _Mode._—Soak the sweetbreads in warm water for an hour; then boil them for 10 minutes; cut them in slices, egg and bread-crumb them, season with pepper and salt, and put them into a frying-pan, with the above proportion of butter. Keep turning them until done, which will be in about 10 minutes; dish them, and pour over them a maître-d’hôtel sauce. The dish may be garnished with slices of cut lemon. _Time._—To soak 1 hour, to be boiled 10 minutes, to be fried about 10 minutes. _Average cost_, 1_s._ to 5_s._, according to the season. _Sufficient_ for an entrée. _Seasonable._—In full season from May to August.

_Note._—The egg and bread-crumb may be omitted, and the slices of sweetbread dredged with a little flour instead, and a good gravy may be substituted for the maître-d’hôtel sauce. This is a very simple method of dressing them.

SWEETBREADS, Stewed (an Entrée).

_Ingredients._—3 sweetbreads, 1 pint of white stock, thickening of butter and flour, 6 tablespoonfuls of cream, 1 tablespoonful of lemon-juice, 1 blade of pounded mace, white pepper and salt to taste. _Mode._—Soak the sweetbreads in warm water for 1 hour, and boil them for 10 minutes; take them out, put them into cold water for a few minutes; lay them in a stewpan with the stock, and simmer them gently for rather more than ½ hour. Dish them; thicken the gravy with a little butter and flour; let it boil up, add the remaining ingredients, allow the sauce to get quite _hot_, but _not boil_, and pour it over the sweetbreads. _Time._—To soak 1 hour, to be boiled 10 minutes, stewed rather more than ½ hour. _Average cost_, from 1_s._ to 5_s._, according to the season. _Sufficient_ for an entrée. _Seasonable._—In full season from May to August.

_Note._—A few mushrooms added to this dish, and stewed with the sweetbreads, will be found an improvement.

SWEETBREADS, Lambs’, larded, and Asparagus (an Entrée).

_Ingredients._—2 or 3 sweetbreads, ½ pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of butter and flour, 2 eggs, nearly ½ pint of cream, 1 teaspoonful of minced parsley, a very little grated nutmeg. _Mode._—Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for ¼ hour or 20 minutes. Beat up the egg with the cream, to which add the minced parsley and a very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tops, boiled; add these to the sweetbreads, and serve. _Time._—Altogether ½ hour. _Average cost_, 2_s._ 6_d._ to 3_s._ 6_d._ each. _Sufficient._—3 sweetbreads for 1 entrée. _Seasonable_ from Easter to Michaelmas.

SWEETBREADS, another Way to Dress (an Entrée).

_Ingredients._—Sweetbreads, egg and bread-crumbs, ½ pint of gravy, ½ glass of sherry. _Mode._—Soak the sweetbreads in water for an hour, and throw them into boiling water to render them firm. Let them stew gently for about ¼ hour, take them out and put them into a cloth to drain all the water from them. Brush them over with egg, sprinkle them with bread-crumbs, and either brown them in the oven or before the fire. Have ready the above quantity of gravy, to which add ½ glass of sherry; dish the sweetbreads, pour the gravy under them, and garnish with water-cresses. _Time._—Rather more than ½ hour. _Average cost_, 2_s._ 6_d._ to 3_s._ 6_d._ each. _Sufficient_—3 sweetbreads for 1 entrée. _Seasonable_, from Easter to Michaelmas.

SYLLABUB.

_Ingredients._—1 pint of sherry or white wine, ½ grated nutmeg, sugar to taste, 1½ pint of milk. _Mode._—Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar, and milk into it the above proportion of milk from the cow. Clouted cream may be laid on the top, with pounded cinnamon or nutmeg and sugar; and a little brandy may be added to the wine before the milk is put in. In some counties, cider is substituted for the wine: when this is used, brandy must always be added. Warm milk may be poured on from a spouted jug or teapot; but it must be held very high. _Average cost_, 2_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

SYLLABUBS, Whipped.

_Ingredients._—½ pint of cream, ¼ pint of sherry, half that quantity of brandy, the juice of ½ lemon, a little grated nutmeg, 3 oz. of pounded sugar, whipped cream the same as for trifle. _Mode._—Mix all the ingredients together, put the syllabub into glasses, and over the top of them heap a little whipped cream, made in the same manner as for trifle. Solid syllabub is made by whisking or milling the mixture to a stiff froth, and putting it in the glasses, without the whipped cream at the top. _Average cost_, 1_s._ 8_d._ _Sufficient_ to fill 8 or 9 glasses. _Seasonable_ at any time.

SYRUP for Jellies, to Clarify.

_Ingredients._—To every quart of water allow 2 lbs. of loaf sugar; the white of 1 egg. _Mode._—Put the sugar and water into a stewpan; set it on the fire, and, when the sugar is dissolved, add the white of the egg, whipped up with a little water. Whisk the whole well together, and simmer very gently until it has thrown up all the scum. Take this off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use.

TAPIOCA PUDDING.