should be dipped into good stiff batter
and thrown into some smoking-hot fat✪ Forcemeat Fritters,
fried, and served as a fritter. In
making these fritters it will be found a
great assistance to use up the fag-ends
of any rich substance that may be left
in the house — such as fat from pate. de
foie gras, the liver of ducks, geese,
turkeys, chickens, etc. When the frit-
ters are liked hot with pepper, of course
some cayenne should be added ; but, as
a rule, in making fritters black pepper is
the best.
SAVOURY SALT.— See Salt.
SEMOLINA. — Semolina is a very fine
kind of wheat-flour, used for making
light puddings. Semolina pudding is
an extremely wholesome one for chil-
dren, as it is very light and easy of
digestion. It is also strongly recom-
mended for invalids. The amount of
semolina to be used varies from about
two to three tablespoonfuls to a quart of
milk. The pudding can be either baked
or boiled, and can be unproved by the
addition of eggs. A very rich pudding
indeed can be made by adding three
tablespoonfuls of semolina to a quart of
milk, and putting in the yolks of six
eggs. Another important point in mak-
ing this pudding is the flavour. One of
141
HOUSEKEEPER'S GUIDE.
the nicest flavours for this kind of light
semolina pudding is to place a pod or
stick of vanilla, tied up in a piece of
muslin, for a certain time in the milk.
This imparts a better flavour than using
essence of vanilla. Essence of vanilla,
however, is very good, and when kept
in stoppered bottles retains its flavour
for a long time. A very simple way of
flavouring semolina pudding is by using
lemon-peel. Take a fresh, green-look-
ing lemon and rub the outside of it
with half a dozen or a dozen lumps of
sugar✪ Semolina Pudding. I would remind cooks and house-
keepers, in flavouring any kind of pud-
ding with lemon-peel, of the very great
importance of the state of the lemon
which they use. The most perfect state
in which a lemon can be for flavouring
purposes is when it is fresh and almost
green. Most housekeepers will know
there is a period, when lemons come
into season, when the peel is thick and
moist. They have at this period a slight
verbena flavour about them. They are
then admirably adapted for flavouring
puddings in the way I have said —
namely, nibbing sugar on the peel and
then putting the sugar in the pudding.
There is another state, however, into
which a lemon is apt to get — when it
has become dry, and the peel is only a
thin yellow rim, about the thickness of
a sheet of brown paper. When it is in
this state it is of no use whatever for
flavouring purposes, and the peel is
quite unfit for making any kind of
forcemeat — such as veal stuffing — and
the slices of lemon will be unfit to use
for flavouring claret cup. When it is
in this state its only use is to squeeze
the juice into a tumbler to be used for
making lemonade. A very nice way of
sending semolina pudding to table is to
bake or boil the pudding in a dish, and
when it is done turn the pudding out on
to a plate and ornament the top with a
few spoonfuls of apricot jam, greengage
jam, and some bright-red jam — such as
cherry jam or preserved cherries. A
little jam can also be served round the
base, and if care is taken to alternate
the colours a very pretty effect can be
produced, and, at the same time, a
cheap, wholesome, and light pudding
sent to table.
SCISSOR-KNIVES.— See Knives.
SHALOT VINEGAR, -See Vinegar.
Page 205 · 2 recipe records on this page
Presented as published in 1880. 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
should be dipped into good stiff batter and thrown into some smoking-hot fat, fried, and served as a fritter. In
making these fritters it will be found a great assistance to use up the fag-ends of any rich substance that may be left in the house — such as fat from pâté de foie gras, the liver of ducks, geese, turkeys, chickens, etc. When the fritters are liked hot with pepper, of course some cayenne should be added ; but, as a rule, in making fritters black pepper is the best.
SAVOURY SALT.— See Salt.
SEMOLINA. — Semolina is a very fine kind of wheat-flour, used for making light puddings. Semolina pudding is an extremely wholesome one for children, as it is very light and easy of digestion. It is also strongly recommended for invalids. The amount of semolina to be used varies from about two to three tablespoonfuls to a quart of milk. The pudding can be either baked or boiled, and can be improved by the addition of eggs. A very rich pudding indeed can be made by adding three tablespoonfuls of semolina to a quart of milk, and putting in the yolks of six eggs. Another important point in making this pudding is the flavour. One of
the nicest flavours for this kind of light semolina pudding is to place a pod or stick of vanilla, tied up in a piece of muslin, for a certain time in the milk. This imparts a better flavour than using essence of vanilla. Essence of vanilla, however, is very good, and when kept in stoppered bottles retains its flavour for a long time. A very simple way of flavouring semolina pudding is by using lemon-peel. Take a fresh, green-looking lemon and rub the outside of it with half a dozen or a dozen lumps of sugar. I would remind cooks and housekeepers, in flavouring any kind of pudding with lemon-peel, of the very great importance of the state of the lemon which they use. The most perfect state in which a lemon can be for flavouring purposes is when it is fresh and almost green. Most housekeepers will know there is a period, when lemons come into season, when the peel is thick and moist. They have at this period a slight verbena flavour about them. They are then admirably adapted for flavouring puddings in the way I have said — namely, rubbing sugar on the peel and then putting the sugar in the pudding. There is another state, however, into which a lemon is apt to get — when it has become dry, and the peel is only a thin yellow rim, about the thickness of a sheet of brown paper. When it is in this state it is of no use whatever for flavouring purposes, and the peel is quite unfit for making any kind of forcemeat — such as veal stuffing — and the slices of lemon will be unfit to use for flavouring claret cup. When it is in this state its only use is to squeeze the juice into a tumbler to be used for making lemonade. A very nice way of sending semolina pudding to table is to bake or boil the pudding in a dish, and when it is done turn the pudding out on to a plate and ornament the top with a few spoonfuls of apricot jam, greengage jam, and some bright-red jam — such as cherry jam or preserved cherries. A little jam can also be served round the base, and if care is taken to alternate the colours a very pretty effect can be produced, and, at the same time, a cheap, wholesome, and light pudding sent to table.
SCISSOR-KNIVES.— See Knives. SHALOT VINEGAR, -See Vinegar.
Records on this page
Forcemeat FrittersSemolina Pudding