Salamander

Name given to a heated iron plate used for quickly browning the gratinated surface of certain dishes of escalloped foods, etc. In some kitchens the dish is placed on the ashes under the hot bars of the grate; in others a small shovel is made hot. Where there is a gas oven with a top cooking surface the dish may be placed under the grill. All tend to the same purpose, than or quickly obtaining a brown surface without further cooking the interior.

Salmi-Salmis

These two words each signify a form of stew, and seldom are they properly used. It is always applied to game, SALMIS is used when the stew is made from cold cooked game that has been left over from a previous meal. SALMI is a stew made from fresh cooked game specially roasted at the time required to make the stew for the coming meal.

Sally Lunn

Name applied to a light sweet yeast raised tea cake; served split and buttered, fresh and hot.

Scallops

A broad flat shelled fish, white in color, with pink gills. Used in many ways as oysters; such as "sauteed", "scalloped", "fried in batter", "breaded and fried", "baked and served on the half shell", "stewed" and in soup.

Scrapple

Generally termed "Philadelphia scrapple" is pigs' head brawn with corn meal boiled together, then set in blocks, afterwards cut in slices and fried for breakfast or supper.

Sea Kale

A vegetable resembling in appearance a head of celery. It is cooked in lengths like asparagus, boiled and served with butter, Hollandaise or Espagnole sauces; also after being boiled and cooled, is cut up and mixed with endive and lettuce and used as a salad with French dressing.

Semolina

Name given to a preparation of wheat like Farina. It is used in the making of puddings; as a soup and sauce thickening; also mixed with pressed bread in the preparation of sausages, as it takes up more fat and water.

Shaddock

A dessert fruit from the West Indies (see grape fruit).

Shallot

Name of a small onion, very mild in flavor. Used in the preparation of delicate sauces and soups.

Sheepshead

Name of one of our seafish, so called on account of the shape of its mouth being like that of a sheep; also its having two similar rows of teeth. It is boiled and served with caper sauce and garnished with Hollandaise potatoes... Baked and served with pi-quante sauce, garnished with Parisienne potatoes... Broiled and served with Venitienne butter, garnished with Saratoga chips... Sau-teed and served with brown Italian sauce, garnished with Duchesse potatoes... Braised and served with Creole sauce, garnished with small potato croquettes.

Sherry

Name of a Spanish wine. Used with dinner service, in making cobblers, jellies, sauces, etc.

Shortbread

A name given to a sort of cake, much used by the Scotch people.

Shrimp

Name of a thin shelled fish, used generally after being boiled, trimmed and shelled; always to be had in cans. The Barataria shrimp in cans are as good as can be purchased. Made into salads, sauces, omelets, patties, bouchees, croquettes, in the preparation of appetizers,etc.