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Classic
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page 348
Sprats, to make them taste like anchovies, 123
Spunge cake, 239
.........., another, without butter, 239
Squab-pie, 132
Staffordshire dish of frying- herbs, 176; with liver,207
Stains, to take any kind out of linen, 299
......, stains caused by acids, 299
......, another way for fruit-stains, 299
......, another, 299
......, another way, 299
......, stains of wine, fruit,
after they have been long in the linen, 299
......, many other stains, 299
......, to take them out of marble, 306. Iron stains, 306
Steaks, beef, 36
.........., and oyster-sauce,37
......, Staffordshire beef steaks, 37
......, Italian beefsteaks, 37
......, sauce for, 115
......, beef-steak pie, 129
..............pudding, 145
.................. baked,145
Steel, to take rust out of, 307
Stock, clear brown, for gravy-soup or gravy, 98
...., fur brown or white-fish soups, 106
Stone, to extract oil from, 306
...... chimney-pieces, to blacken the fronts of, 306
......, stairs and halls, to clean, 306
Stoves, to take the black off the bright bars of polished ones in a few
minutes, 307
........, another way, 307
Strawberries, to preserve them whole, 215
.........., to preserve in wine, 215
Stucco, excellent, which will adhere to wood-work, 297
......, mason's washes for, 298
Stuffing for pike, haddock, 14
......for soles baked, 15
......for sole, cod, or turbot pie, 125
......, forcemeat for, 124
Sturgeon, to dress fresh, 10
........, to roast, 10
........, an excellent imita tion of pickled, 11
Sucking pig, to scald, 60
.........., to roast, 60
Suet, to preserve it a twelve-month, 208
.... pudding, 146
...., veal-suet pudding, 146
.... dumplings, 151
Suffolk dumplings,151
Sugar, good to be used in cu ring meats, 164
......, to clarify for sweet- meats, 208
......, vinegar, 120
Suppers, general remarks on, 324
......dish, a pretty one, 203
Sweet dishes, 185,
Sweetbreads, 56
.........., roasted, 56
.........., ragout, 56
Sweetmeats, 208 to 224 .........., observations on,224
.........., to clarify sugar for, 208
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