SAGO SOUP

_Ingredients._—5 oz. of sago, 2 quarts of stock. _Mode._—Wash the sago in boiling water, add it, by degrees, to the boiling stock, and simmer till the sago is entirely dissolved, and forms a sort of jelly. _Time._—Nearly an hour. _Average cost_, 10_d._ per quart. _Sufficient_ for 8 persons. _Seasonable_ all the year.

_Note._—The yolks of 2 eggs, beaten up with a little cream, previously boiled, and added at the moment of serving, much improves this soup.

SALAD, Boiled.

_Ingredients._—2 heads of celery, 1 pint of French beans, lettuce, and endive. _Mode._—Boil the celery and beans separately until tender, and cut the celery into pieces about 2 inches long. Put these into a salad-bowl or dish; pour over either of the salad dressings, and garnish the dish with a little lettuce finely chopped, blanched endive, or a few tufts of boiled cauliflower. This composition, if less agreeable than vegetables in their raw state, is more wholesome; for salads, however they may be compounded, when eaten uncooked, prove to some people indigestible. Tarragon, chervil, burnet, and boiled onion, may be added to the above salad with advantage, as also slices of cold meat, poultry, or fish. _Seasonable._—From July to October.

SALAD DRESSING (Excellent).

_Ingredients._—1 teaspoonful of mixed mustard, 1 teaspoonful of pounded sugar, 2 tablespoonfuls of salad oil, 4 tablespoonfuls of milk, 2 tablespoonfuls of vinegar, cayenne and salt to taste. _Mode._—Put the mixed mustard into a salad-bowl with the sugar, and add the oil drop by drop, carefully stirring and mixing all these ingredients well together. Proceed in this manner with the milk and vinegar, which must be added very _gradually_, or the sauce will curdle. Put in the seasoning, when the mixture will be ready for use. If this dressing is properly made, it will have a soft creamy appearance, and will be found very delicious with crab, or cold fried fish (the latter cut into dice), as well as with salads. In mixing salad dressings, the ingredients cannot be added _too gradually_, or _stirred too much_. _Average cost_, for this quantity, 3_d._ _Sufficient_ for a small salad.

This recipe can be confidently recommended by the editress, to whom it was given by an intimate friend noted for her salads.

SALAD DRESSING (Excellent).

_Ingredients._—4 eggs, 1 teaspoonful of mixed mustard, ¼ teaspoonful of white pepper, half that quantity of cayenne, salt to taste, 4 tablespoonfuls of cream, vinegar. _Mode._—Boil the eggs until hard, which will be in about ¼ hour or 20 minutes; put them into cold water, take off the shells, and pound the yolks in a mortar to a smooth paste. Then add all the other ingredients, except the vinegar, and stir them well until the whole are thoroughly incorporated one with the other. Pour in sufficient vinegar to make it of the consistency of cream, taking care to add but little at a time. The mixture will then be ready for use. _Average cost_, for this quantity, 7_d._ _Sufficient_ for a moderate-sized salad.

_Note._—The whites of the eggs, cut into rings, will serve very well as a garnishing to the salad.

SALAD DRESSING (Excellent).

_Ingredients._—1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of mixed mustard, ¼ teaspoonful of salt, ½ teaspoonful of pounded sugar, 2 tablespoonfuls of vinegar, 6 tablespoonfuls of cream. _Mode._—Prepare and mix the ingredients by the preceding recipe, and be very particular that the whole is well stirred.

_Note._—In making salads, the vegetables, &c., should never be added to the sauce very long before they are wanted for table; the dressing, however, may always be prepared some hours before required. Where salads are much in request, it is a good plan to bottle off sufficient dressing for a few days’ consumption, as, thereby, much time and trouble are saved. If kept in a cool place, it will remain good for 4 or 5 days.

_Poetic Recipe for Salad._—The Rev. Sydney Smith’s recipe.

“Two large potatoes, pass’d through kitchen sieve, Smoothness and softness to the salad give: Of mordent mustard add a single spoon, Distrust the condiment that bites too soon; But deem it not, thou man of herbs, a fault, To add a double quantity of salt: Four times the spoon with oil of Lucca crown, And twice with vinegar procured from ‘town;’ True flavour needs it, and your poet begs, The pounded yellow of two well-boil’d eggs. Let onion’s atoms lurk within the bowl, And, scarce suspected, animate the whole; And, lastly, in the flavour’d compound toss A magic spoonful of anchovy sauce. Oh! great and glorious, and herbaceous treat, ’Twould tempt the dying anchorite to eat. Back to the world he’d turn his weary soul, And plunge his fingers in the salad-bowl.”

SALAD, French.

_Ingredients._—Lettuces; a little chopped burnet. To every 4 tablespoonfuls of oil allow 1½ of either Tarragon or plain _French vinegar_; 1 saltspoonful of salt, ½ saltspoonful of pepper. _Mode._—Wash the lettuces, shake them in a cloth, and cut them into inch lengths. Put the lettuce into a salad-bowl, sprinkle over the chopped burnet, and mix these well together. Put the salt and pepper into the salad-spoon, moisten with the vinegar, disperse this amongst the salad, pour the oil over, and mix the whole well together for at least five minutes, when the preparation will be ready for table. This is the very simple and expeditious mode of preparing a salad generally adopted by our French neighbours, who are so noted for the delicious manner in which they dress their bowl. Success will not be obtained if the right vinegar is not procured, therefore we advise our friends who wish to excel in making a French salad to procure a bottle of the best French vinegar, flavoured with Tarragon or not as the taste may dictate. Those persons living in or near London, can purchase the vinegar of Messrs. Crosse & Blackwell, Soho Square, at whose establishment the quality of this important ingredient in a salad can be relied on. _Time._—To be stirred at least 5 minutes after all the ingredients are put in. _Sufficient._ Allow 2 moderate-sized lettuces for 4 persons. _Seasonable._ Plentiful in summer, but scarce and dear during the winter season.

SALAD, Fresh Fruit (A Dessert Dish).

_Mode._—Fruit salads are made by stripping the fruit from the stalks, piling it on a dish, and sprinkling over it finely pounded sugar. They may be made of strawberries, raspberries, currants, or any of these fruits mixed; peaches also make a very good salad. After the sugar is sprinkled over, about 6 large tablespoonfuls of wine or brandy, or 3 tablespoonfuls of liqueur, should be poured in the middle of the fruit; and, when the flavour is liked, a little pounded cinnamon may be added. In helping the fruit, it should be lightly stirred, that the wine and sugar may be equally distributed. _Sufficient._—1½ pint of fruit, with 3 oz. of pounded sugar, for 4 or 5 persons. _Seasonable_ in summer.

SALAD, Red Cabbage.

_Ingredients._—A small red cabbage, 2 teaspoonfuls of salt, ½ pint of vinegar, 3 teaspoonfuls of oil, a small quantity of cayenne pepper. _Mode._—Take off the outside leaves of a fresh red cabbage, and cut the remainder very finely into small thin slices. Mix with the cabbage the above salad ingredients, and let it remain for two days, when it will be fit for use. This salad will keep very well for a few days. The quantity of the ingredients may of course be a little varied, according to taste. _Time._—2 days. _Average cost_, from 2_d._ to 3_d._ each. _Seasonable_ in July and August.

SALAD, Summer.

_Ingredients._—3 lettuces, 2 handfuls of mustard-and-cress, 10 young radishes, a few slices of cucumber. _Mode._—Let the herbs be as fresh as possible for a salad, and, if at all stale or dead-looking, let them lie in water for an hour or two, which will very much refresh them. Wash and carefully pick them over, remove any decayed or worm-eaten leaves, and drain them thoroughly by swinging them gently in a clean cloth. With a silver knife, cut the lettuces into small pieces, and the radishes and cucumbers into thin slices; arrange all these ingredients lightly on a dish, with the mustard-and-cress, and pour under, but not over the salad, either of the salad dressings, and do not stir it up until it is to be eaten. It may be garnished with hard-boiled eggs, cut in slices, sliced cucumbers, nasturtiums, cut vegetable-flowers, and many other things that taste will always suggest to make a pretty and elegant dish. In making a good salad, care must be taken to have the herbs freshly gathered, and _thoroughly drained_ before the sauce is added to them, or it will be watery and thin. Young spring onions, cut small, are by many persons considered an improvement to salads; but, before these are added, the cook should always consult the taste of her employer. Slices of cold meat or poultry added to a salad make a convenient and quickly-made summer luncheon-dish; or cold fish, flaked, will also be found exceedingly nice, mixed with it. _Average cost_, 9_d._ for a salad for 5 or 6 persons; but more expensive when the herbs are forced. _Sufficient_ for 5 or 6 persons. _Seasonable_ from May to September.

SALAD, Winter.

_Ingredients._—Endive, mustard-and-cress, boiled beetroot, 3 or 4 hard-boiled eggs, celery. _Mode._—The above ingredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely contrasting the various colours, and by tastefully garnishing it. Shred the celery into thin pieces, after having carefully washed and cut away all worm-eaten pieces; cleanse the endive and mustard-and-cress free from grit, and arrange these high in the centre of a salad-bowl or dish; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad, either of the salad dressings. Never dress a salad long before it is required for table, as, by standing, it loses its freshness and pretty crisp and light appearance; the sauce, however, may always be prepared a few hours beforehand, and when required to use, the herbs laid lightly over it. _Average cost_, 9_d._ for a salad for 5 or 6 persons. _Sufficient_ for 5 or 6 persons. _Seasonable_ from the end of September to March.

SALMON (à la Genévése).

_Ingredients._—2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, ½ pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste. _Mode._—Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for ½ hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen. _Time._—1½ hour. _Average cost_ for this quantity, 3_s._ 6_d._ _Sufficient_ for 4 or 5 persons.

SALMON, Boiled.

_Ingredients._—6 oz. of salt to each gallon of water,—sufficient water to cover the fish. _Mode._—Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be under-dressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish. _Time._—8 minutes to each lb. for large thick salmon; 6 minutes for thin fish. _Average cost_, in full season, 1_s._ 3_d._ per lb. _Sufficient_, ½ lb., or rather less, for each person. _Seasonable_ from April to August.

_Note._—Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is regarded by many persons as a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

TO CHOOSE SALMON.—To be good, the belly should be firm and thick, which may readily be ascertained by feeling it with the thumb and finger. The circumstance of this fish having _red_ gills, though given as a standing rule in most cookery-books, as a sign of its goodness, is not at all to be relied on, as this quality can be easily given them by art.