The Cook and Housekeeper's Complete and Universal Dictionary Part 60

STRENGTHENING JELLY. Put an ounce of isingla.s.s shavings, with a few Jamaica peppercorns, and a toast of bread. Boil it to a pint, and strain it off. A large spoonful of the jelly may be taken in wine and water, milk, tea, or any other agreeable liquor. Or boil a quarter of an ounce of isingla.s.s shavings in a pint of new milk, till it is reduced to half a pint, adding a bitter almond, or a little sugar, by way of change.

STRONG GRAVY. Take a stewpan that will hold four quarts, lay at the bottom of it a slice or two of undressed ham or bacon, about a quarter of an inch thick, and two pounds of beef or veal. Add a carrot, a large onion with four cloves stuck in it, one head of celery, a bundle of parsley, lemon thyme, and savoury; a few leaves of sweet basil, a bay leaf, a shalot, a piece of lemon peel, and a dozen corns of allspice.

Pour on half a pint of water, cover it close, and let it simmer gently on a slow fire for half an hour, in which time it will be almost dry.

Watch it very carefully, and let it take a nice brown colour. Turn the meat and herbs, to brown on all sides; then put in a pint of water to a pound of meat, and let it boil for two hours. It will now be formed into a rich strong gravy, easily converted into cullis, or thickened gravy.

STUCCO. A stucco for walls, &c. may be formed of the grout or putty, made of good stone-lime, or the lime of c.o.c.kle-sh.e.l.ls, which is better, properly tempered and sufficiently beat, mixed with sharp grit-sand, in a proportion which depends on the strength of the lime: drift-sand is best for this purpose, and it will derive advantage from being dried on an iron plate or kiln, so as not to burn; for thus the mortar would be discoloured. When this is properly compounded, it should be put up in small parcels against walls, or otherwise, to mellow, as the workmen term it; reduced again to a soft putty, or paste, and spread thin on the walls without any undercoat, and well trowelled. A succeeding coat should be laid on, before the first is quite dry, which will prevent joints of brick-work appearing through it. Much depends upon the workmen giving it sufficient labour, and trowelling it down. If this stucco, when dry, is laid over with boiling linseed oil, it will last a long time, and not be liable, when once hardened, to the accidents to which common stucco is liable. Liardet's, or, as it is commonly called, _Adams oil-cement_, or stucco, is prepared in the following manner: for the first coat, take twenty-one pounds of fine whiting, or oyster-sh.e.l.ls, or any other sea-sh.e.l.ls calcined, or plaster of Paris, or any calcareous material calcined and pounded, or any absorbent material whatever, proper for the purpose; add white or red lead at pleasure, deducting from the other absorbent materials in proportion to the white or red lead added; to which put four quarts, beer measure, of oil; and mix them together with a grinding-mill, or any levigating machine: and afterwards mix and beat up the same well with twenty-eight quarts, beer measure, of any sand or gravel, or of both, mixed and sifted, or of marble or stone pounded, or of brick-dust, or of any kind of metallic or mineral powders, or of any solid material whatever, fit for the purpose. For the second coat, take sixteen pounds and a half of super-fine whiting, or oyster-sh.e.l.ls, or any sea-sh.e.l.ls calcined, &c. as for the first coat; add sixteen pounds and a half of white or red lead, to which put six quarts and a half of oil, wine measure, and mix them together as before: afterwards mix and beat up the same well with thirty quarts, wine measure, of fine sand or gravel sifted, or stone or marble pounded, or pyrites, or any kind of metallic or mineral powder, &c. This composition requires a greater proportion of sand, gravel, or other solids, according to the nature of the work, or the uses to which it is to be applied. If it be required to have the composition coloured, add to the above ingredients such a proportion of painter's colours, as will be necessary to give the tint or colour required. In making the composition, the best linseed or hempseed, or other oils proper for the purpose, are to be used, boiled or raw, with drying ingredients, as the nature of the work, the season, or the climate requires; and in some cases, bees' wax may be subst.i.tuted in place of oil: all the absorbent and solid materials must be kiln-dried. If the composition is to be of any other colour than white, the lead may be omitted, by taking the full proportion of the other absorbents; and also white or red lead may be subst.i.tuted alone, instead of any other absorbent material. The first coat of this composition is to be laid on with a trowel, and floated to an even surface with a rule or darby, (i. e. a handle-float.) The second coat, after it is laid on with a trowel, when the other is nearly dry, should be worked down and smoothed with floats edged with horn, or any hard smooth substance that does not stain. It may be proper, previously to laying on the composition, to moisten the surface on which it is to be laid by a brush with the same sort of oil and ingredients which pa.s.s through the levigating machine, reduced to a more liquid state, in order to make the composition adhere the better. This composition admits of being modelled or cast in moulds, in the same manner as plasterers or statuaries model or cast their stucco work. It also admits of being painted upon, and adorned with landscape, or ornamental, or figure-painting, as well as plain painting.--To make an excellent stucco, which will adhere to wood work, take a bushel of the best stone lime, a pound of yellow ochre, and a quarter of a pound of brown umber, all in fine powder. Mix them to a proper thickness, with a sufficient quant.i.ty of hot water, but not boiling, and lay it on with a new white-washer's brush. If the wall be quite smooth, one or two coats will do; but each must be dry before the next is put on. The month of March is the best season for doing this.

STUCCO WASHES. The most beautiful white-wash is made of clean good lime mixed with skim milk instead of water. For Blue wash, put four pounds of blue vitriol into an iron or bra.s.s pot, with a pound of the best whiting, and a gallon of water. Let it boil an hour, stirring it all the time. Then pour it into an earthen pan, and set it by for a day or two till the colour is settled. Pour off the water, and mix the colour with the white-washer's size. Wash the walls over three or four times, according as it may be necessary. To make Yellow wash, dissolve in soft water over the fire equal quant.i.ties of umber, bright ochre, and blue black. Add as much white-wash as is necessary for the work, and stir it all together. If either cast predominates, put in more of the others, till the proper tint is obtained.

STUFFINGS. Forcemeat or stuffing is generally considered as a necessary accompaniment to most of the made dishes, and when composed with good taste, it gives to them additional spirit and relish. It is often employed in making of patties, for stuffing of veal, game, and poultry.

The ingredients should be so proportioned, that no one flavour predominates; and instead of using the same stuffing for veal, hare, and other things, it is easy to make a suitable variety. The poignancy of forcemeat should be regulated by the savouriness of the viands, to which it is intended to give an additional zest. Some dishes require a very delicately flavoured stuffing, while for others it should be full and high seasoned. The consistence of forcemeats is attended with some difficulty; they are almost always either too heavy or too light. They should be mixed perfectly smooth, and the ingredients thoroughly incorporated. Forcemeat b.a.l.l.s must not be larger than a small nutmeg. If for brown sauce, flour and fry them: if for white sauce, put them into boiling water, and boil them for three minutes: the latter are by far the most delicate. Parboiled sweetbreads and tongues are the princ.i.p.al ingredients for stuffing or forcemeat. Besides these, yolks of hard eggs, flour, bread crumbs, boiled onion, mashed potatoe, mutton, beef, veal suet, marrow, calf's udder or brains, veal minced and pounded, and potted meats. Also of garden herbs and roots, parsley, thyme, spinach, marjoram, savoury, tarragon, sage, chervil, basil, burnet, bay leaf, truffles, morels, mushrooms, leeks, shalot, onions, and garlic. Of fish, shrimps, prawns, crabs, oysters, lobsters, and anchovies. Of spices, pepper, mace, allspice, cinnamon, ginger, nutmeg, cayenne, and cloves.

These, with bacon and ham, form the princ.i.p.al ingredients for various kinds of stuffing. The liquids in general consist of meat gravy, lemon juice, syrup of lemons, essence of anchovy, mushroom ketchup, vegetable essences, and the essence of spices.

STUFFING FOR GOOSE. Chop very fine one or two onions, and a little green sage. Add a large teacupful of bread crumbs, a very little pepper and salt, half the liver parboiled, and the yolks of two eggs. Incorporate the whole well together, put it into the goose, but leave a little room for the stuffing to swell.

STUFFING FOR HARE. Two ounces of beef suet chopped fine, three ounces of fine bread crumbs, a little parsley, marjoram, lemon thyme, or winter savory; a dram of grated lemon peel, half a dram of nutmeg, of shalot, and the same of pepper and salt. Mix these with an egg, so as to make them cohesive; but if the stuffing be not of a sufficient consistence, it will be good for nothing. If the liver be quite sound, it may be parboiled, minced very fine, and added to the above. Put the stuffing into the hare, and sow it up.

STUFFING FOR PIG. Rub some of the crumb of a stale loaf through a cullender, mince fine a handful of sage, and a large onion. Mix these together with an egg, some pepper and salt, and a piece of b.u.t.ter. Fill the belly of the pig with the stuffing, and sow it up. Lay the pig to the fire, and baste it with salad oil, without leaving it for a moment.

STUFFING FOR PIKE. Take equal parts of fat bacon, beef suet, and fresh b.u.t.ter; some parsley, thyme, and savoury; a small onion, and a few leaves of scented marjoram shred fine; an anchovy or two, a little salt and nutmeg, and some pepper. Oysters will be an improvement, with or without anchovies; add some crumbs, and an egg to bind.

STUFFING FOR POULTRY. Mince a quarter of a pound of beef suet, (marrow is better,) the same weight of bread crumbs, two drams of parsley leaves, nearly as much of sweet marjoram or lemon thyme, and the same of grated lemon peel. Add an onion or shalot, chopped as fine as possible, a little grated nutmeg, pepper and salt. Pound all together thoroughly, with the yolk and white of two eggs. This is about the quant.i.ty for a turkey poult; a very large turkey will take nearly twice as much. To the above may be added an ounce of dressed ham.

STUFFING FOR VEAL. Take an equal quant.i.ty of grated bread and beef suet, shred very fine. Add parsley and sweet herbs chopped small, a minced anchovy, some nutmeg, pepper, and salt, and a little grated lemon peel.

Mix these well together with raw egg or milk. This stuffing will do for roast turkey or hare.

STURGEON. Fresh sturgeon should be cut in slices, rubbed over with egg, and sprinkled with grated bread, parsley, salt and pepper. Then fold the slices in white paper, and broil them gently. For sauce, send up b.u.t.ter, anchovy, and soy.--Another way. Clean the sturgeon, and prepare as much liquor as will cover it, thus: take a pint of vinegar, about two quarts of water, a stick of horseradish cut in slips, some lemon peel, two or three bay leaves, and a small handful of salt, boil it in this pickle, till you think it is enough, and serve it with the following sauce: melt a pound of b.u.t.ter, with an anchovy bruised, a blade or two of mace, the body of a crab, or lobster bruised, a little ketchup, a small gla.s.s of white wine, half a pint of white shrimps, boil all together, till it is of a proper thickness, squeeze in some lemon, and sc.r.a.ped horseradish; pour a little sauce over your fish, the rest send in boats.

STURTIUMS. Gather them young and dry, and put them into a jar of old vinegar, which has been taken from green pickles and onions. The vinegar must be boiled afresh, or boil some fresh vinegar with salt and spice, and when cold, put in the sturtiums.

SUBSt.i.tUTE FOR CREAM. As milk or cream is difficult to procure in some situations, particularly during a long voyage, a very good subst.i.tute may be found in beating up a fresh egg, and gradually pouring on boiling water to prevent its curdling. The taste of this composition in tea will scarcely be distinguished from the richest cream, and eggs may easily be preserved for a considerable length of time.

SUBSt.i.tUTE FOR GRAVY. Mix a gill of water, a gill of table beer, a spoonful of ketchup, an onion sliced thin, a clove or two, three or four peppercorns, and a little salt, all together. Melt a piece of b.u.t.ter, the size of an egg in a small saucepan, and when hot dredge in some flour, stirring it till the froth subsides, by which time it will be browned. Add to it the mixture already prepared, give it a boil, and flavour it with a very small quant.i.ty of the essence of anchovy.

SUCCORY. Wild white succory is only good to eat in salads. The green is used to put into cooling broths, and to make decoctions in medicine.

Common white succory is eaten in salads, and used for ragouts. First pick and wash it, then scald it half an hour in water, put it afterwards into fresh water, in order to press it well with the hands. Stew it with some broth, a little b.u.t.ter, and some cullis, if any at hand. If not, brown a little flour to thicken the sauce. When done enough, take off the fat, season it nicely, and add a little shalot. Serve it under a shoulder, a leg, or neck of mutton, roasted.

SUCKERS. The season for taking up or transplanting suckers of trees and shrubs, is almost any time, in open weather, from October till March, being careful to dig them up from the mother-plant with as much and many root-fibres as possible, and tr.i.m.m.i.n.g them ready for planting, by shortening the long straggling fibres, and cutting off any thick-n.o.bbed part of the old root that may adhere to the bottom, leaving only the fibres arising from the young wood; though it is probable some will appear with hardly any fibres; but as the bottom part, having been under ground, and contiguous to the root of the main plant, is naturally disposed to send forth fibres for rooting; preparatory to planting them out, the stems of the shrub and tree-suckers should likewise be trimmed occasionally, by cutting off all lower laterals; and any having long, slender, and weak tops, or such as are intended to a.s.sume a more dwarfish or bushy growth, may be shortened at top in proportion, to form about half a foot to one or two feet in length, according to their nature or strength; and others that are more strong, or that are designed to run up with taller stems, may have their tops left entire, or shortened but little: when thus taken up and trimmed, they should be planted out in rows in the nursery; the weak suckers separately in close rows; and also the shortened and stronger plants, each separately in wider rows; so that the rows may be from one to two feet asunder, in proportion to the size and strength of the suckers: and after being thus planted out, they should have the common nursery-culture of cleaning from weeds in summer, and digging the ground between the rows in winter, &c. and in from one to two or three years they will be of a proper size for planting out where they are to remain: and some kinds of trees, large shrubs, &c. produce suckers strong enough in one season to be fit for planting where they are to remain; as well as some sorts of roses, and numerous other flowering shrubs; also some plants of the strong shooting gooseberries, currants, raspberries, and others of similar kinds. It may generally be observed of such trees and shrubs as are naturally disposed to send up many suckers, that by whatsoever method they are propagated, whether by seeds, suckers, layers, cuttings, &c.

they commonly still continue their natural tendency in this respect.

When it is, therefore, required to have any sorts to produce as few suckers as possible, not to over-run the ground, or disfigure the plants, it is proper, both at the time of separating the suckers, or planting them off from the main plants, and at the time of their final removal from the nursery, to observe if at the bottom part they shew any tendency to emit suckers, by the appearance of prominent buds, which, if the case, should all be rubbed off as close as possible: as, however, many sorts of trees and shrubs are liable to throw out considerably more than may be wanted, they should always be cleared away annually at least, and in such as are not wanted for increase, it is proper to eradicate them constantly, as they are produced in the spring and summer seasons. Also numerous herbaceous and succulent plants are productive of bottom offset suckers from the roots, by which they may be increased. In slipping and planting these sorts of offset suckers, the smaller ones should be planted in nursery beds, pots, &c. according to the nature of growth and temperature of the different sorts, to have the advantage of one summer's advanced growth; and the larger ones be set at once, where they are to remain, in beds, borders, pots, &c. according to the different sorts or descriptions of them. The suckers of many of the finer kinds of flower-plants, as in the auricula and others, may be separated or taken off from the parent plants any time between the month of February and that of August, as they may become of a proper size, or be wanted for increase; but if they be not wanted for this use, they should never be suffered to remain. They can often be slipped off by the fingers, or a sharp piece of wood, without removing much earth, or the plants from the pots; but when they are large, and cannot be thus separated with a sufficient number of fibres to their bottom parts, they may be taken out of the pots, and be removed by the knife without danger, which is perhaps the best way, as affording most fibres. The suckers of such old flower-plants, when they are wanted to blow strong, should always be taken off without disturbing the plants in the pots, especially when they are few. The suckers, in all cases of this sort, should constantly be planted as soon as possible after they are slipped, in proper small upright pots, giving a slight watering at the time, with suitable temporary shade. They should be placed in proper situations out of the droppings of trees. They thus soon become rooted. The suckers of such flower-plants must, however, never be removed after the latter of the above periods, as they have then done shooting, and are become inactive, and as the winter immediately succeeds, seldom do well, especially without great care and trouble.

SUCKING PIG. When the pig has been killed and well cleaned, cut off the feet at the first joint, and put them with the heart, liver, and lights, to boil for gravy. Before the pig is spitted, chop a little sage very fine, mix it with a handful of bread crumb, a little pepper and salt, and sow it up in the belly. Lay it down to a brisk fire, rub it with b.u.t.ter tied up in a piece of thin rag, during the whole time of roasting. Take off the head while at the fire, take out the brains and chop them, mix them with the gravy that comes from the pig, and add a little melted b.u.t.ter. Before the spit is drawn, cut the pig down the back and belly, and lay it in the dish. Put a little of the sauce over it, take the bottom jaws and ears to garnish with, and send brown gravy sauce to table, mixed with the bread and sage that comes out of the pig.

Currant sauce is frequently eaten with it. A moderate sized pig will require about an hour and a half roasting.

SUET. The proper way of treating suet, is to choose the firmest part as soon as it comes in, and pick it free from skin and veins. Set it in a nice saucepan at some distance from the fire, that it may melt without frying, or it will taste. When melted, pour it into a pan of cold water.

When it comes to a hard cake, wipe it very dry, fold it in fine paper, and then in a linen bag. Keep it in a dry cool place. Suet prepared in this way, will keep a twelvemonth. When used, sc.r.a.pe it fine, and it will make a good crust, either with or without b.u.t.ter.

SUET DUMPLINS. Take a pound of suet, or the outward fat of loins or necks of mutton, and shred it very fine. Mix it well with a pound and a quarter of flour, two eggs, a sufficient quant.i.ty of milk to make it, and a little salt. Drop the batter into boiling water, or boil the dumplins in a cloth.

SUET DUMPLINS WITH CURRANTS. Take a pint of milk, four eggs, a pound of suet shred fine, and a pound of currants well cleaned, two tea-spoonfuls of salt, and three of beaten ginger; first take half the milk and mix it like a thick batter, then put in the eggs, the salt, and ginger, then the rest of the milk by degrees, with the suet and currants, and flour enough to make it like a light paste. Make them up about the bigness of a large turkey's egg, flat them a little, and put them into boiling water; move them softly that they do not stick together, keep the water boiling, and a little more than half an hour will do them.

SUET DUMPLINS WITH EGGS. Mix up a pint of milk, two eggs, three quarters of a pound of beef suet chopped fine, a tea-spoonful of grated ginger, and flour enough to make it into a moderately stiff paste. Make the paste into dumplins, roll them in a little flour, and put them into boiling water. Move them gently for a little while to prevent their sticking together. If the dumplins are small, three quarters of an hour will boil them; if large, the time must be proportioned to their size.

They will boil equally well in cloths, which is often preferred for keeping the outside drier.

SUET PUDDING. Shred a pound of suet; mix with it a pound and a quarter of flour, two eggs beaten separately, some salt, and as little milk as will make it. Boil the pudding four hours. It eats well the next day, cut in slices and broiled. The outward fat of a loin or neck of mutton finely shred, makes a more delicate pudding than suet.

SUET PUDDING WITH EGGS. To a pound of beef suet chopped very fine, add six large spoonfuls of flour, a tea-spoonful of grated ginger, and a tea-spoonful of salt. Gradually mix with these ingredients a quart of milk, and four eggs well beaten. Boil it three hours in a b.u.t.tered basin, or two hours and a half in a cloth well floured.

SUFFOCATION. Immediately on discovering a person in this unfortunate situation, whatever be the cause, the windows and doors ought to be opened; the body undressed, covered with blankets, removed to the open air, and supported in a leaning posture on a chair. The patient's face should be sprinkled with vinegar, the pit of the stomach with water, and the legs plunged into a cold bath; at the same time rubbing the skin with flannel, or a soft brush. Clysters of vinegar and water will also be useful, and an attempt should be made to promote sickness, by tickling the throat with a feather dipped in oil. When the patient is able to swallow, the most proper drink is vinegar and water, or infusions of mint and balm.

SUFFOLK CHEESE. The curd is broken up in the whey, which is poured off as soon as the former has subsided. The remainder, with the curd, is put into a coa.r.s.e strainer, left to cool, and is then pressed as tightly as possible. After this it is put into the vat, and set in a press to discharge the remaining whey. The curd is then taken out, broken again as finely as possible, salted, and returned to the press.

SUFFOLK DUMPLINS. Make a very light dough with yeast, as for bread; add a little salt, and use milk instead of water. Let it rise an hour before the fire. Round the dough into b.a.l.l.s, the size of a middling apple; throw them into boiling water, and let them boil twenty minutes.

To ascertain when they are done enough, stick a clean fork into one; and if it come out clear, they are ready to take up. Do not cut, but tear them apart on the top with two forks, for they become heavy by their own steam. They should be eaten immediately, with gravy or cold b.u.t.ter, or with meat.

SUGARS. These being an article of considerable expense in all families, the purchase demands particular attention. The cheapest does not go so far as the more refined, and there is a difference even in the degree of sweetness. Of white sugar that should be preferred which is close, heavy, and s.h.i.+ning. The best sort of brown sugar has a bright gravelly appearance, and it is often to be bought pure as imported. East India sugars are finer for the price, but not so strong, consequently unfit for wines and sweetmeats, but do well for common purposes, if good of their kind. To prepare white sugar pounded, rolling it with a bottle and sifting it, wastes less than pounding it in a mortar.

SUGAR CAKES. Make into a paste a pound of flour, twelve ounces of fine sugar sifted, the yolks of two eggs, a little nutmeg, and orange-flower water. Roll it out thin, cut out the cakes with a tin or gla.s.s, sift sugar over them, and bake them in a quick oven.

SUGAR PASTE. To a pound of flour put two ounces of loaf sugar rolled and sifted, and rub in half a pound of b.u.t.ter. Mix it up with one egg well beaten, and cold water sufficient to make it into a paste. Mould it with the hand till it is quite smooth, and roll it out for use.