Name of a mixture of fruit syrup and spirit.

Rum Shrub

A mixture of 2 qts. rum with I qt. lemon syrup.


Little pieces of bread for soup. Bread cut in thin slices, then cut in small triangles, and dried or lightly toasted in the oven. Sippet is the English equivalent of crouton, but the latter word is more generally used to designate fried sippets.


A flat and long-tailed fish of the ray family, common and cheap in French and English markets.

Raie A La Maitre D'Hotel

Skate boiled and served with hot maitre d'hotel sauce.

Raie Frite

Skate cut in fillets breaded and fried.

Raie Au Beurre Noir

Slices crimped and boilea served with black-butter sauce.

Raie A La Noisette

Skate filleted and boiled; served in butter sauce with the pounded liver of the skate and tarragon vinegar.

Raie Aux Fines Herbes

A fricassee of skate, or white stew with mushrooms, shallots, parsley, butter and lemon juice.


A Christmas game for a family; raisins in a warm dish are covered with brandy or any spirit that is strong enough to burn; it is set on fire in a darkened room, and the sport consists of picking the raisins out of the fire with the fingers.

Snow Cake

The whitest white cake (except angel cake) made with a large proportion of corn starch, some flour, white of eggs, white butter, sugar and lemon juice.

Snow Pudding

Cold trifle. One of several domestic names applied to Russian jelly. It is clear, uncolored gelatine jelly, whipped while setting on ice and whipped white of eggs added at the same time, making a snow-white spongy jelly when finally set. Served with cold yellow custard as sauce. Also called lemon sponge, lemon snow, floating island, etc. (See Muscovite).


A pedestal, stand, base for an ornamental piece of cooks' work.

Sur Sucle

On an ornamental stand.

Soda Syrups

See Syrups.

Sole (Fr)

Sole; same as in English.

Sorbet (Fr)

Frozen punch.

Sorbetiere (Fr)

A freezing box in which sorbets and other ices are congealed.


A sort of sour spinach; a weed with acid juices, used as greens in soups, in sauces in the form of a puree, and in combination with spinach. Not the same as the low-growing, clover-leaved, sour weed called sheep-sorrel in the prairie states Sorrel grows tall amongst the grass. "The sorrel again, whose crimson sepals flaunt themselves amongst our meadow herbage, is largely utilized in the preparation of French salads. Sorrel, prepared for table exactly like spinach, is an excellent accompaniment to sweetbread, fried calves' brains, or any similar dish. Sorrel makes an excellent sauce for veal, pork, or winter geese. It should, like spinach, be put in a sauce-pan without water, except that which hangs to its leaves in washing. It should be boiled slowly, and then be beaten up with cream, butter and the yolks of eggs".