Soda Bread

Soda bread is a light, filling bread, which is considerably easier to make than yeast-based bread and tastes just as good. This soda bread is made with granary flour and sour cream. Serve with lots of butter, while the loaf is still slightly warm. 1 teaspoon butter 12 oz. granary flour 4 oz. flour 1 … Read more

Smokies in Cream

Smokies in Cream, a rich, easy-to-make dish, makes an excellent meal served with crusty bread and a green salad. Accompany it with a well-chilled Muscadet wine. 1 teaspoon butter 8 fl. oz. double cream 1 ½ teaspoon black pepper 1 teaspoon grated nutmeg 4 small smokies, skinned, boned and flaked 4 tomatoes, blanched, peeled, seeded … Read more

Smoked Salmon Salad

This delicate blend of smoked salmon, fresh vegetables, fruit and nuts in a creamy mayonnaise dressing makes a superb summer lunch or dinner, served with hot crusty rolls and butter. It should be served in smaller quantities than most salads, as it is very rich. 1 lb. smoked salmon, sliced approximately ½ inch thick and … Read more

Smoked Salmon with Scrambled Egg

extravagant hors d’oeuvre, Smoked Salmon with Scrambled Egg is delicious served with thinly sliced brown bread and butter and a bottle of chilled dry white wine. 1 small lettuce heart, washed and finely shredded 1 oz. butter ½ small green pepper, white pith removed, seeded and finely chopped 2 eggs, lightly beaten 2 teaspoons chopped … Read more

Smoked Trout Pate

Simple and easy-to-make, Smoked Trout Pate makes the perfect hors d’oeuvre, served with hot toast and butter. Alternatively, serve it as a part of a cold buffet. 2 lb. smoked trout, skinned, boned and flaked 4 fl. oz. single cream 4 oz. cream cheese 2 tablespoons prepared horseradish sauce 2 tablespoons lemon juice 1 teaspoon … Read more

Smelts with Mushrooms and Cheese

This unusual dish, a delightful combination of smelts, wine, mushrooms and cheese, makes a tasty lunch or supper served with boiled new potatoes and buttered shredded cabbage. 2 oz. plus 1 teaspoon butter 8 shallots, sliced 2 fl. oz. white wine 8 oz. button mushrooms, wiped clean, 6 oz. sliced and the remainder left whole … Read more

Smoked Fillet of Pork with Melon

Smoked Fillet of Pork with Melon makes a refreshing and unusual appetizer, or serve it with a mixed salad as the ideal slimmers’ lunch. 1 large honeydew melon, quartered and seeded 6 oz. smoked fillet of pork, very thinly sliced 1 tablespoon lemon juice 1 teaspoon finely grated fresh root ginger Using a sharp knife, … Read more

Smoked Haddock Baked with Mushrooms

A delight fid way to cook haddock, Smoked Haddock Baked with Mushrooms makes a tasty meal, served with creamed potatoes and a crisp green salad. 1 lb. smoked haddock fillets, poached, skinned and boned 12 oz. butter 6 oz. mushrooms, wiped clean and sliced 12 fl. oz. bechamel sauce, hot 3 fl. oz. double cream … Read more

Smoked Haddock Scramble

A quick-to-make and tasty dish, Smoked Haddock Scramble is suitable for a light supper or breakfast, served on its own or with vegetables. 8 eggs 2 tablespoons milk :f teaspoon salt 1 teaspoon black pepper 1 teaspoon grated nutmeg 2 oz. butter 1 lb. cooked smoked haddock, skinned, boned and flaked 2 drops Tabasco sauce … Read more

Skate with Egg and Lemon Sauce

Refreshing and light, Skate with Egg and Lemon Sauce is simply delicious served with boiled potatoes and a crisp green salad. 1 2 lb. skate wings, cleaned, trimmed and cut into large strips 2 pints Court Bouillon 3 eggs, lightly beaten juice of 4 lemons 2 teaspoon salt ½ teaspoon black pepper 1 tablespoon finely … Read more

Skirlie

Skirlie, sometimes called skirl-in-ihe-pan, is a traditional Scottish oatmeal savoury, usually served with potatoes. It is so-called because of the noise the mixture makes while cooking on an open range. Originally, chopped suet was used for the fat but vegetable fat is probably more convenient nowadays.2 oz. vegetable fat 2 medium-sized onions, chopped 2 oz. … Read more

Singapore Sling

A cocktail which conjures up visions of bygone, more elegant days, Singapore Sling, a potent mixture of gin, cherry brandy, lemon juice and water, is said to have originated in the Raffles Hotel in Singapore. Soda water is often substituted for water and the amount of water suggested here can, of course, be varied according … Read more

Shrimp and Veal Rolls

Veal escalopes stuffed with shrimps, herbs, garlic and egg yolks and served with a creamy wine and cheese sauce, Shrimp and Veal Rolls are perfect for a dinnerparty. Serve with a green salad and Parsley Potatoes. 3 large hard-boiled egg yolks, mixed to a paste with 2 tablespoons single cream 1 large garlic clove, crushed … Read more

Sillgratin

An inexpensive and sustaining Jamily dish from Sweden, Sillgratin (seal-grah-tahn) is delicious served with a mixed salad and ice-cold beer. If Jarlsberg cheese is not available, substitute a hard cheese, such as Cheddar. 4 1 tablespoon butter 1 lb. salt herring fillets, soaked overnight in cold water, drained and cut into 1-inch pieces 1 lb. … Read more

Shrimp and Sweetcorn Soup

This delectable soup, containing sweetcorn, shrimps, cucumber and bean sprouts, makes warming first course to a dinner party. Accompanied by crusty French bread and butter, the soup may also be served as a light lunch.2 oz. butter 3 shallots, very finely chopped 8 oz. bean sprouts, washed and coarsely chopped J small cucumber, chopped 14 … Read more

Shrimps Provensal-Style

One of the best ways to cook shrimps, Shrimps Provencal-Style is served with a peppery, marjoram-flavoured buttered rice. A well-chilled Pouilly Fume zuould be the ideal accompaniment. 6 SERVINGS 2 oz. butter 2 lb. very large shrimps, shelled 3 large garlic cloves, crushed 1 green pepper, white pith removed, seeded and chopped 1 red pepper, … Read more

Shrimp Seviche

An adaptation of a well-knozun South American dish, Shrimp Seviche makes an unusual appetizer. The popcorn serves the purpose of soaking up the lemon-flavoured liquid; if popcorn is not available, however, boiled rice may be used instead. 1 medium-sized onion, finely chopped juice of 3 lemons 2 tablespoons olive oil 2 fl. oz. chicken stock … Read more