SOUP (CLEAR), An Excellent. — Cut into very small pieces a
pound of salt beef or pork, put it into a saucepan with six quarts of cold
water, and boil it for three-quarters of an hour over a slow fire. When the
meat is done, cut into slices some carrots, turnips, potatoes, and a cabbage,
and boil these with the meat an hour longer ; then thicken with a pint of
oatmeal, added gradually, and stir it well for ten minutes without intermis-
sion. Season with pepper✪ Clear Soup and salt.
SOUP (PORTABLE). — Put into a stew-pan three pounds of beef,
a shin of beef, two knuckles of veal, and a cow-heel ; just cover the whole
with water ; add two or three onions and seasoning to taste✪ Portable Soup. Stew the
meat to ribbons, strain, and stand in a cold place. Take off the fat and
boil it over a brisk fire for eight hours, keeping it well stirred ; then pour it
out and let it stand for twenty-four hours. Put the soup into a large basin,
and stand it in a stew-pan of boiling water, but so that none of the water
will bubble into the soup, and keep it boiling until the soup is reduced to a
good consistence. Pour into tin canisters and keep in a dry, cool place.
SPASMS, To Relieve. — Best brandy, half a pint; essence of
peppermint, twenty drops ; laudanum, forty drops. Mix. One teaspoonful
to be taken in a wine-glass of warm water when required.
SPINACH, To Cook. — Pick and wash three or four pounds of
spinach, thoroughly freeing it from grit by means of successive waters,
observing that no stalks are left. Drain it in a colander, put it into a
saucepan with a teaspoonful of salt, but no water ; set it over the fire, and
keep the lid on until the juices begin to draw. When the liquor boils, take
the lid off the saucepan, and stir the spinach now and again to prevent it
burning. When perfectly tender — it generally takes about a quarter of an
hour— drain and press it in a sieve until dry ; then put it back into the
saucepan with one ounce of butter and a tablespoon ful of crea✪ Spinachm, or a little
milk, and stir over the fire until it is dry and smooth. Make hot some
small cup moulds, press the spinach into them, turn out, and garnish the
dish of meat.
SPINACH, To Grow. — The triangular-leaved spinach is sown the
beginning of August for winter use ; the round-leaved in the spring to cut
for summer use. For a main crop, sow the seed broad-cast and rake it in
thinning the plants out to a distance of from three to five inches. If sow»
in drills, put the plants a foot asunder.
184
SPONGE CAKES. — Rub the rind of a lemon upon half a pound
of loaf sugar, and put it with half a dozen whole eggs into an earthen pan.
Stand the pan in boiling water, keeping the contents well mixed until rather
warm ; then remove the pan from the water, and whisk until quite cold aud
somewhat thick, and stir in gently half a pound of sifted flour. Have
ready buttered and dusted with sugar a dozen small sponge cake tins, put
a tablespoonful of the mixture into each ; sprinkle with sugar✪ Sponge Cakes, and bake in
a moderate oven.
SPONGES, To Clean. — Steep the sponge in buttermilk for some
two or three hours, then squeeze it out, and wash it in cold water. Lemon-
juice is also good.
Page 204 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SOUP (CLEAR), An Excellent. — Cut into very small pieces a pound of salt beef or pork, put it into a saucepan with six quarts of cold water, and boil it for three-quarters of an hour over a slow fire. When the meat is done, cut into slices some carrots, turnips, potatoes, and a cabbage, and boil these with the meat an hour longer ; then thicken with a pint of oatmeal, added gradually, and stir it well for ten minutes without intermission. Season with pepper and salt.
SOUP (PORTABLE). — Put into a stew-pan three pounds of beef, a shin of beef, two knuckles of veal, and a cow-heel ; just cover the whole with water ; add two or three onions and seasoning to taste. Stew the meat to ribbons, strain, and stand in a cold place. Take off the fat and boil it over a brisk fire for eight hours, keeping it well stirred ; then pour it out and let it stand for twenty-four hours. Put the soup into a large basin, and stand it in a stew-pan of boiling water, but so that none of the water will bubble into the soup, and keep it boiling until the soup is reduced to a good consistence. Pour into tin canisters and keep in a dry, cool place.
SPASMS, To Relieve. — Best brandy, half a pint; essence of peppermint, twenty drops ; laudanum, forty drops. Mix. One teaspoonful to be taken in a wine-glass of warm water when required.
SPINACH, To Cook. — Pick and wash three or four pounds of spinach, thoroughly freeing it from grit by means of successive waters, observing that no stalks are left. Drain it in a colander, put it into a saucepan with a teaspoonful of salt, but no water ; set it over the fire, and keep the lid on until the juices begin to draw. When the liquor boils, take the lid off the saucepan, and stir the spinach now and again to prevent it burning. When perfectly tender — it generally takes about a quarter of an hour— drain and press it in a sieve until dry ; then put it back into the saucepan with one ounce of butter and a tablespoon ful of cream, or a little milk, and stir over the fire until it is dry and smooth. Make hot some small cup moulds, press the spinach into them, turn out, and garnish the dish of meat.
SPINACH, To Grow. — The triangular-leaved spinach is sown the beginning of August for winter use ; the round-leaved in the spring to cut for summer use. For a main crop, sow the seed broad-cast and rake it in thinning the plants out to a distance of from three to five inches. If sow» in drills, put the plants a foot asunder.
SPONGE CAKES. — Rub the rind of a lemon upon half a pound of loaf sugar, and put it with half a dozen whole eggs into an earthen pan. Stand the pan in boiling water, keeping the contents well mixed until rather warm ; then remove the pan from the water, and whisk until quite cold and somewhat thick, and stir in gently half a pound of sifted flour. Have ready buttered and dusted with sugar a dozen small sponge cake tins, put a tablespoonful of the mixture into each ; sprinkle with sugar, and bake in a moderate oven.
SPONGES, To Clean. — Steep the sponge in buttermilk for some two or three hours, then squeeze it out, and wash it in cold water. Lemon juice is also good.
Records on this page
Clear SoupPortable SoupSpinachSponge Cakes