Cassell's dictionary of cookery

Schpeischlitz, German. — This dish may he made either sweet or savoury. If preferred sweet, the pepper and parsley in the following recipe may be omitted. Put threequarters of a pint of milk into a saucepan with a quarter of a pound of butter, a tea-spoonful of sugar, and a Little pepper and salt. When the milk lises in the pan, stir quickly into it six ounces of maize flour, and continue stirring over the fire until it forms a smooth compact mass, and leaves the sides of the saucepan with the spoon. Remove it from the fire, and work gradually into it a table-spoonful of chopped parsley, and three fresh eggs. Mould the forcemeat into the form of quenelles with two tea-spoons which have been dipped into hot water, throw the quenelles into boihng milk slightly salted, and poach them until the batter is set. Drain them, cover with fried crumbs, and serve immediately. Send jam to table with sweet schpeischlitz, and grated gruyere or parmesan with savoury schpeischlitz. Time to poach the schpeischlitz, ten minutes. Probable cost. Is. Sufficient for five or six persons. Scones. — Put as much barley-meal as will be required into a bowl, add a pinch of salt, and stir in cold water to make a stiff paste. Roll this out into round cakes a quarter of an inch thick, and bake on a girdle. Split the cakes open, butter them well, and serve hot. A little butter may be rubbed into the meal if liked. Richer scones may be made by dissolving an ounce of fresh butter in a pint of hot "milk, and stirring this into as much flour as will make a stiff dough. When it is not convenient to bake the scones on a girdle, a thick frying-pan may be used instead. Time to bake the scones, about four minutes. Scones, Soda. — Dissolve haK a salt-spoonful of carbonate of soda and five ounces of fresh butter or lard in a quarter of a pint of warm water or milk: put ten ounces of flour into a bowl, add a pinch of salt, and stir in the liquor to make a stiff dough. Roll this out into a round cake a quarter of an inch thick, mark this into eight portions, and bake on a gu'dle or in a thick frying-pan. Split the scones, butter them well, and serve very hot. Time, to bake, fifteen to twenty minutes. Probable cost, 6d. Score, To. — To score fish or vegetables is to make incisions on them with a sharp knife, thus facilitating the cooking. Scorzonera. — The roots of this plant are sugary and weU flavoured ; they may be boiled and served like parsnips, or treated like salsify. The coarse outer rind must be scraped off, and the roots soaked in cold water for a few hours to extract the bitter flavour. Scotch Barley Broth.— Take a teacupful of pearl barley and one gallon of water. Boil gently for half an hour, then add three pounds of lean beef or neck of mutton, some turnips and carrots cut small, a pint of green peas, if in season, and some onions. Let the -whole boil gently for two hours longer in a close soup-kettle, when the broth will be fit for