Cassell's dictionary of cookery

white celery. Cut all into thin slices, the cucumber having of course been peeled before it was cut, and sprinkle a little salt over the vegetables. Cover the dish, and let it remain untouched for two hours. Drain ofi: the liquor, and add four table-spoonfuls of pickled red cabbage, or six or eight red radishes cut up small. Pour some good salad-sauce over all, toss the vegetables lightly together, and serve. Half an ounce of mixed chervil-leaves mixed with the salad will improve its flavour. Superior Sauce for Flavouring Stews, &C. — Take one table-spoonful of finely-grated horseradish, mix with it a tablespoonful of curry-powder, a salt- spoonful of cayenne, the grated rind of a fresh lemon, a tea-spoonful of groimd ginger, a tea-spoonful of mustard-seed, a quarter of a nutmeg, grated, a salt-spoonful of celery, half a dozen pickled walnuts, and an ounce of garlic. Mix these ingredients thoroughly, and pour upon them a quart of ketchup, a pint of port, half a pint of soy, the strained juice of three lemons, and a tabie-spoonful of essence of anchovy. Bottle the mixture, cork closel}-, and store in a warm place. Shake the bottle occasionally and also before using the sauce. It may be used at the end of a week or two, but will improve with age. Superlative Soup (Dr. Kitchiner's).— Take four pounds of the shin of beef, and cut it into six pieces. Fry a large onion cut small in dripping, add the pieces of meat, and shake the pan to keep them from burning. Dredge upon them gradually six ounces of flour, and stir all well together for five minutes. Pour in gradually three quarts of boiling water. Let the liquor boil, and carefully remove the scum as it rises. Add salt and pepper and a tea-spoonful of ground allspice. Draw the pan to the side, and simmer its contents gently for three hours and a half. Take the meat out, and serve it on a dish separately, with dressed vegetables. Serve the soup in a tureen. Time, three hours and a half to simmer the liquor. Supper Dish, French {■lee French Supper Dish). Supper or Luncheon, Apples for.— Peel the apples, leaving an inch of the stalks. Put them in a saucepan, cover them ^vith cold water, and let them simmer gently till they are tender throughout. Take them up before they are broken, put them on a dish, sprinkle powdered sugar thickly upon them, and serve hot or cold. Cream or milk may be eaten with them. Suppers. — The modern practice cf dining late has all but put an end to the hot heavy suppers which were once so much in vogue. Now-a-days supper partakes more of the nature of a light refreshment than of a solid meal, and though, when a large party has been given,, substantial viands need to be provided, they are usually served cold. This affords an excellent opportunity for the display of good taste and ingenuity, and with these and a moderate share of bright glass and china, and snowy napery, a supper-table may be laid out handsomely at a comparatively trifling cost. Nothing so much SUP ( 946 ) SUP