Cassell's dictionary of cookery

throughout and brown on the surface. Serve the scallops very hot in the shells on a neatly folded napkin. A little vinegar should be sent to table with them, and four shells will be required for every dozen scallops. The shells should be carefully preserved, and may be used again and again for scalloped fish of any kind. Time to bake the scallops, half an hour. Probable cost, when plentiful, Is. per dozen. Sufficient, one dozen for four persons. Scallops, Stewed.— Procure the scallops alive and quite fresh. Open the shell like an oyster, loosen the fish, and trim away the beard. Wash the scallops in two or three waters, then put them into a saucepan, pour over them as much water as will cover them, and boil them gently till tender. Take them up, thicken the liquor with flour and butter, and season it with pepper, salt, and vinegar : serve the fish on a hot dish with a little of the sauce poured over. Time to boil, one hour. Probable cost, when plentiful. Is. per dozen. Sufficient, a dozen for three or four persons. Scaltheen. — In Ireland, before the days of Father Matthew, there used to be a favourite beverage, termed scaltheen, made by brewing whisky and butter together. Few could concoct it properly, for if the whisky and butter were done too much or too little the compound had a harsh or burnt taste, very disagreeable, and totally different from the soft creamy flavour required. Schabzeiger Cheese.— This is a German cheese flavoured by the addition of the plant Imown in this country as melilot. It finds admirers in England. Schodoh Pudding.— The foUowing recipe for German pudding with schodoh (chaudeau) is given by a trustworthy authority : — • Take two quarts of grated bread-crumbs, pour over them as much cream as will wet them ; beat six ounces of butter in a deep pan to cream, to which add six eggs, one at a time every five minutes ; to this add four ounces of sugar, two ounces of almonds blanched and chopped fine, two ounces of preserved lemon, also chopped, four ounces of currants, and four ounces of stoned raisins, and lastly, the breadcrumbs ; beat and mix all well together ; butter a pudding-cloth or shape, strew it with flour, and boil it two hours over a moderate fire. A quarter of an hour before it is wanted, take the pudding oft" the fire. In the meantime, l^repare the schodoh as follows : — Have ready the yolks of twelve eggs beat up, to which add six spoonfuls of pounded sugar, the juice of a lemon, and a pint of Austrian wine ; set it on the fire, and beat it with a whisk till the whole thickens and forms a fine bubbling sauce. When it has reached this point, remove it, as by remaining longer it will curdle, to prevent which it is best to put the saucepan into cold water and keep beating the preparation all the time ; lift the pudding out, put it into a deep dish, and pour the schodoh over it. The pudding may be made by substituting six ounces of marrow chopped fine instead of butter. The schodoh may also be poured into cups, and eaten separately. SCH (842) SCO