Soups Of Veal

Veal Soup A L'Indienne

A veal curry or mulligatawny, pieces of meat in the soup, and rice.

Veal Soup A La Poissy

White, creamy thickened veal stock with vermicelli.

Veal Soup With Barley'

Plain veal broth with barley.

Veal And Rice A L'Anglaise

Veal broth with gelatinous parts of veal sliced in it and rice.

Veal And Tomato With Rice

Fried pieces of veal and onion in butter, stock, tomatoes, etc., and rice.

Veal Soup A La Dauphine

"Royal" custards cut round in veal broth with asparagus tops and tarragon leaves sliced.

Veal Broth With Celery

Cooked white celery in inch lengths in the broth.

Veal Soup With Sorrel

Cream broth with purge of sorrel and sippets of bread.

Soup Sticks

Long and slender crusty rolls are baked in fluted pans, to be eaten with soup. A substitute for grisini bread in hotels where that harder kind of finger-bread would not be generally acceptable: The moulds to bake in should not be wider than one's middle finger; a sheet of Russia iron can be corrugated at the shops to make a dozen of these little troughs in one piece.

Souse

Pickled meat, such as pigs' feet, in spiced vinegar, which are called in some sections soused pigs'-feet.

Soused Salmon

See Salmon, pickled.

Southdown Mutton

A fine breed of sheep improved especially for mutton and not for wool in the South Down's grazing region of England furnishes this name for good mutton in the American bill of fare.

Soy

A bottled sauce imported from China and India; composition uncertain.

Spaghetti

Italian paste like macaroni, but not tubular; it is a solid cord. Cooked in all ways the same as macaroni.

Sparrow-Grass

Common vernacular for asparagus.

Speck

Salt pork or unsmoked bacon. This word is found in old English bills of fare of 200 years ago. It is in common use in some parts of the United States as in "cabbage with speck".

Spiced Salt

The famous cook, Durand, advocates the use of spiced salt, which he avers, has often stood him in good stead. The following are the exact quantities he gives in his recipe: Take 20 oz. salt, 4 heads of cloves, 2 nutmegs, 6 laurel leaves, a stick of cinnamon, 4 whole black peppers,- a drachm of basil leaves, and the same quantity of coriander seeds; pound in a mortar and pass through a tammy; pound any large pieces that remain over, pass through the tammy, and keep in tightly corked bottles. (2)-2lbs. salt, 1 oz. of powdered sage, 1 oz. long pepper, 1/2 oz. of cloves, 1/2 oz. mace, 1/4 oz. coriander seeds; moisten the sait with two table-spoonfuls of bay rum, dry, and mix with the ground spices; bottle and use. Many variations can be made by using nutmegs, white peppers, cayenne, etc.

Spice Cakes

Various, as ginger cake with mixed spices, fruit cake well spiced and small cutout cakes of the ginger-snap kind.

Sponge Cake

Made of 8 eggs, 1/4 cup water, 1 lb. sugar, 3/4 lb. flour. Sugar, water and yolks beaten together, flour stirred in, whipped whites last.

Sponge Drops

Teaspoonfuls of the above mixture dropped on paper, dredged with sugar and baked.

Sponge Pudding

Sponge-cake mixture steamed in a mould.