Smelt

Name of a small delicate fish which has the flavor of cucumbers. To be cooked is drawn from the gills, seasoned with salt, rolled in flour and sauteed with butter, or breaded and fried... Broiled; or run on skewers and broiled.

Snipe

A small game bird; may be roasted, broiled, fried, made into boudins, pies, galantines, salmis.

Soles

Name of a delicate flat fish. As there are few to be had in the United States the flounder and plaice is substituted. For recipes of cooking, see Flounder.

Sorrel

Name of a vegetable. Used in soups, sauces; served plain or mixed with spinach as a vegetable; pureed as spinach, and used as an accompaniment to veal, pork, fried sweetbreads, brains, etc.

Souffle

Name given to a very light pasty preparation of meats, or sweets; of the omelet order.

Soups

See heading of any meat, etc., wanted; also "consommes".

Spaghetti

An Italian solid paste like macaroni. Used in every way like macaroni; for recipes of which, see "Macaroni".

Spinach

A vegetable good for the stomach, because not only its own properties are absorbed but the life sustaining qualities of that with which it is prepared: for spinach from Greenwhich plain boiled and eaten as a greens may be all right; but to those who live at hotels, clubs, etc., it is prepared as a puree, richly endowed with cream, butter, gravies, etc., well seasoned with salt, pepper and NUTMEG; and when used either as a vegetable, garniture, in an omelet, or as an accompaniment to roast or boiled ham, it is good.

Squab

Name given to a young pigeon. For recipes, see "Pigeon".

Squash

A vegetable of the melon order, peeled, cut in pieces, plain boiled or mashed, then served as a vegetable; cut in slices and baked or steamed, then the pulp removed, mashed and used instead of pumpkin for pies.

Squirrel

Either the red, gray or black, may be practically used in all the ways of spring chickens; and are relished too.

Stilton

Name of a prime English cheese (see "Cheese").

Strawberries

One of the choice table fruits eaten with cream and sugar; crushed and mixed into ices; made into tarts and pies, jellies, shortcakes, meringues, charlottes, etc.

Sturgeon

Name of a large fish that is sold skinned as catfish are. Used baked and served with Remoulade sauce... larded as a frican-deau and served with bacon and mushroom sauce... braised with herbs and vegetables and served with the strained and skimmed braise... broiled in steaks and served with piquante sauce... stuffed, baked and served with Bourgignotte sauce... boiled and served with Genevoise and Hollandaise sauces.

Sterlet

Name given to the young sturgeon.

Succotash

Name given to a combination of cooked corn and lima beans. Used as a vegetable.

Tapioca

A form of starch obtained from the root of a plant; used in the making of puddings and jellies; also in soups and custards.

Tarragon

An aromatic herb; used in soups, sauces, and as a flavoring to vinegar.