Store Sauces. — Many varieties of excel-
lent store sauces may be bought of the grocer
and Italian warehouseman, and wiU prove of
great value in colouring and flavouring soups,
sauces, and stews. As, however, they are
generally very strong, they should be added to
any preparation with care. As they can be so
easily procured, it is advisable to keep on
hand a small quantity only of them, for they
certainly deteriorate in quality with keeping.
The bottles contiiining them should be tightly
stoppered, and kept in a dry place. The ctore
sauces most hkely to be needed are mushroom
and walnut ketchup, essence of anchovies,
chilli, cucumber, shallot, and tarragon vinegar,
and Harvey or Worcester Sauce.
Stout. — Stout is only a stronger form of
porter. It is extensively brewed in London,
Dublin, and elsewhere. Good draught stout
contains an ounce and a half of alcohol in the
pint.
Stranger's Cake, or Polly's Cake.—
Rub haK a pound of butter or sweet dripping
into a pound of flour. Add a small salt-spoon-
ful of salt, three heaped tea-spoonfuls of baking-
powder, a pound of gi-ound rice, half a pound
of moist sugar, a pound of picked currants or
sultanas, and two ounces of candied peel. A
little spice may be added if approved. Mix
the dry ingredients thoroughly. Mix the cake
with four well-whisked eggs and a cupful of
milk✪ Stranger's Cake, or Polly's Cake. Bake immediately in a moderate oven.
Time to bake, two hours and a half or more.
! Probable cost, 2s. 6d. for a cake this size.
Strasburg Fowl Pie, Mock {see
I Fowl Pie, Mock Strasburg).
Strasburg Goose.— The Strasburg goose
I is an animal that has to submit, for the sake of
j the luxuries of mankind, to a very peculiar
I operation. It is tied down to a board, and put
in front of a fire, which appears very ci'uel ;
but it does not hinder the animal from getting
fat. It is fed with barley-meal, and it thus
takes in much more sUirch than is necessary to
maintain its heat, and the consequence is, the
starch is converted into fat and deposited in
i greatest abundance in the liver. The goose is
[ then killed, the liver is taken out, and these
I distended livers are the precious morceaux con-
[ tained in the pate di foie gras (which see).
I Strawberries. — This delicious summer
[ fruit is known both in Europe and America.
i It belongs to teraperate and rather cold climates.
I It may be eaten fresh, or made inta preserves.
! It derives its name from the practice of putting
straw under the berries to keep them clean
I whilst the}- ripen. Ripe strawberries may bo
i kept for two or three days by putting them on
I ice, or keeping them in a cool dark place.
I Strawberries and Cream. — Procure
j the fruit when it is freshly gathered and just
ripe. If it is not to be eaten immediately, keep
it in a cool place till wanted ; but the fresher
it is the better. Piclc the strawberries, and
remove every imperfect and imsoimd berry.
Do not wash them imless it is absolutely
STE,
(929)
STE
Page 1907 · 1 recipe record on this page
Presented as published in 1892. 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
Store Sauces. — Many varieties of excellent store sauces may be bought of the grocer and Italian warehouseman, and wiU prove of great value in colouring and flavouring soups, sauces, and stews. As, however, they are generally very strong, they should be added to any preparation with care. As they can be so easily procured, it is advisable to keep on hand a small quantity only of them, for they certainly deteriorate in quality with keeping. The bottles contiiining them should be tightly stoppered, and kept in a dry place. The store sauces most likely to be needed are mushroom and walnut ketchup, essence of anchovies, chilli, cucumber, shallot, and tarragon vinegar, and Harvey or Worcester Sauce.
Stout. — Stout is only a stronger form of porter. It is extensively brewed in London, Dublin, and elsewhere. Good draught stout contains an ounce and a half of alcohol in the pint.
Stranger's Cake, or Polly's Cake.—
Rub half a pound of butter or sweet dripping into a pound of flour. Add a small salt-spoonful of salt, three heaped tea-spoonfuls of bakingpowder, a pound of ground rice, half a pound of moist sugar, a pound of picked currants or sultanas, and two ounces of candied peel. A little spice may be added if approved. Mix the dry ingredients thoroughly. Mix the cake with four well-whisked eggs and a cupful of milk. Bake immediately in a moderate oven. Time to bake, two hours and a half or more. ! Probable cost, 2s. 6d. for a cake this size.
Strasburg Fowl Pie, Mock {see I Fowl Pie, Mock Strasburg).
Strasburg Goose.— The Strasburg goose
I is an animal that has to submit, for the sake of
j the luxuries of mankind, to a very peculiar
I operation. It is tied down to a board, and put
in front of a fire, which appears very cruel ;
but it does not hinder the animal from getting
fat. IIt is fed with barley-meal, and it thus
takes in much more starch than is necessary to
maintain its heat, and the consequence is, the
starch is converted into fat and deposited in
i greatest abundance in the liver. The goose is
[ then killed, the liver is taken out, and these
I distended livers are the precious morceaux con-
[ tained in the pate di foie gras (which see).
I Strawberries. — This delicious summer
[ fruit is known both in Europe and America.
i It belongs to temperate and rather cold climates.
I It may be eaten fresh, or made inta preserves.
! It derives its name from the practice of putting straw under the berries to keep them clean
I whilst the}- ripen. Ripe strawberries may bo
i kept for two or three days by putting them on
I ice, or keeping them in a cool dark place.
I Strawberries and Cream. — Procure
j the fruit when it is freshly gathered and just ripe. If it is not to be eaten immediately, keep it in a cool place till wanted ; but the fresher it is the better. Piclc the strawberries, and remove every imperfect and imsoimd berry. Do not wash them imless it is absolutely
STE,
(929)
STE
Records on this page
Stranger's Cake, or Polly's Cake