SAUSAGES WITH APPLES. Fry some sliced apples with the sausages, till they are of a light brown. Lay the sausages in the middle of the dish, and the apples round them. Or fry them without apples, and serve them up on fried bread, with mashed potatoes. Or put the sausages into boiling water, simmer them about five minutes, and serve them up with poached eggs, or roasted potatoes.
SCALDS. When a burn or scald is trifling, and occasions no blister, it is sufficient to put a compress of several folds of soft linen upon it, dipped in cold water, and to renew it every quarter of an hour till the pain is entirely removed. When a burn or scald blisters, a compress of fine linen spread over with soft pomatum should be applied to it, and changed twice a day. If the skin is burnt through, and the flesh under it injured, the same pomatum may be applied; but instead of a compress of linen, it should be spread upon a piece of soft lint, applied directly over it, and this cover with a slip of simple adhesive plaster. For an extensive burn or scald, skilful advice should immediately be obtained, as it always endangers the life of the sufferer. A linen rag dipped in laudanum, or spread thick with honey, will be sufficient in ordinary cases. The pomatum proper, where any serious injury has been sustained, is made in the following manner. Take an ounce of the ointment called nutritum, the yolk of a small egg, or the half of a large one, and mix them well together. The nutritum may easily be made by rubbing two drains of cerus, or white lead, with half an ounce of vinegar, and three ounces of common oil, and mixing them well together. If the ingredients for making nutritum are not at hand, to make the pomatum, one part of wax should be melted with eight parts of oil, and the yolk of an egg added to two ounces of this mixture. A still more simple application, and sooner prepared, is to beat up a whole egg with two spoonfuls of sweet oil, free from any rankness. When the pain of the burn and all its other symptoms have nearly subsided, it will be sufficient to apply the following plaster. Boil together to a proper consistence, half a pound of oil of roses, a quarter of a pound of red lead, and two ounces of vinegar. Dissolve in the mixture three quarters of an ounce of yellow wax, and one dram of camphor, stirring the whole well together. Take it off the fire, and spread it upon sheets or slips of paper, of any size that may be most convenient. For an adhesive plaster, melt four ounces of white wax, and add one or two spoonfuls of oil. Dip into this mixture, slips of moderately thin linen, and let them dry; or spread it thin and evenly over them.—The following is a highly esteemed method of curing scalds or burns. Take half a pound of alum in powder, dissolve it in a quart of water; bathe the burn or scald with a linen rag wet in this mixture; then bind the wet rag thereon with a slip of linen, and moisten the bandage with the alum water frequently, without removing it, in the course of two or three days. A workman who fell into a copper of boiling liquor, where he remained three minutes before taken out, was immediately put into a tub containing a saturated solution of alum in water, where he was kept two hours; his sores were then dressed with cloths and bandages, wet in the above mixture, and kept constantly moistened for twenty-four hours, and in a few days he was able to return to business.—The application of vinegar to burns and scalds is to be strongly recommended. It possesses active powers, and is a great antiseptic and corrector of putrescence and mortification. The progressive tendency of burns of the unfavourable kind, or ill-treated, is to putrescence and mortification. Where the outward skin is not broken, it may be freely used every hour or two; where the skin is broken, and if it gives pain, it must be gently used. But equal parts of vinegar and water, in a tepid state, used freely every three or four hours, are generally the best application, and the best rule to be directed by.—House-leek, either applied by itself, or mixed with cream, gives present relief in burns, and other external inflammations.
SCALD HEAD. This disorder is chiefly incident to children, and is seated in the roots of the hair. It is frequently cured by changing the nurse, weaning the child, and removing it to a dry and airy situation. If the itching of the head becomes very troublesome, it may be allayed by gently rubbing it with equal parts of the oil of sweet almonds, and the juice expressed from the leaves of the common burdock, simmered together till they form a soapy liniment, adding a few grains only of pearlash. If this treatment be not sufficient, cut off the hair, or apply an adhesive plaster made of bees' wax, pitch, and mutton suet. After it is removed, the head should be washed with warm soapy water, and the whole body cleansed in a lukewarm bath.
SCALDED CODLINS. Wrap each in a vine leaf, and pack them close in a nice saucepan: when full, pour in as much water as will cover them. Set the saucepan over a gentle fire, and let them simmer slowly till done enough to take the thin skin off when cold. Place them in a dish, with or without milk, cream or custard: if the latter, there should be no ratafia. Dust some fine sugar over the apples.
SCALDED CREAM. Let the milk stand twenty-four hours in winter, and twelve at least in summer. Place the milk pan on a hot hearth, or in a wide brass kettle of water, large enough to receive the pan. It must remain on the fire till quite hot, but on no account boil, or there will be a skim instead of cream upon the milk. When it is done enough, the undulations on the surface will begin to look thick, and a ring will appear round the pan, the size of the bottom. The time required to scald cream depends on the size of the pan, and the heat of the fire; but the slower it is done the better. When the cream is scalded, remove the pan into the dairy, and skim it the next day. In cold weather it may stand thirty-six hours, and never less than two meals. In the west of England, butter is usually made of cream thus prepared; and if made properly it is very firm.
SCALDING FRUIT. The best way of scalding any kind of fruit, is to do it in a stone jar on a hot iron hearth; or by putting the vessel into a saucepan of water, called a water-bath. Vinegar also is best boiled in the same manner.
SCALDING PUDDING. From a pint of new milk take out enough to mix three large spoonfuls of flour into a smooth batter. Set the remainder of the milk on the fire, and when it is scalding hot, pour in the batter, and keep it on the fire till it thickens. Stir it all the time to prevent its burning, but do not let it boil. When of a proper thickness, pour it into a basin, and let it stand to cool. Then put in, six eggs, a little sugar, and some nutmeg. Boil it an hour in a basin well buttered.
SCALLOPED OYSTERS. Having opened the oysters, and washed them from the grit, put them into scallop shells or saucers, and bake them before the fire in a Dutch oven. Add to them some crumbs of bread, pepper, salt, nutmeg, and a bit of butter, before they are set to the fire.—Another way. To fill four scallop shells, have a pint and a half of oysters, put them on the fire, in their own liquor, with a blade of mace, a little salt, and some whole pepper; (put a salamander in the fire to be red hot,) grate some crumbs of bread sufficient for your shells; butter the inside of the shells very well, and strew bread crumbs thereon; take your oysters off the fire, pour them into a pan, take off the beards, and fill the shells; grate a little nutmeg into every shell, put a spoonful or two of the liquor upon the oysters, and fill up the shells quite full with bread crumbs; set them before the fire, and baste them with butter all over the bread, then set them upon a gridiron over a clear fire, for about half an hour; hold your salamander over them, till they are of a fine brown, then send them to table for a side-dish. In the same manner do shrimps, muscles, or cockles.
SCALLOPED POTATOES. When boiled, mash them with milk, pepper, salt, and butter. Fill some scallop shells, smooth the tops, set them in a Dutch oven to brown before the fire; or add the yolk of an egg, and mash them with cream, butter, salt, and pepper. Score the top with a knife, and put thin slices over, before they are put into the oven.
SCALLOPED VEAL. Mince it fine, set it over the fire a few minutes, with pepper and salt, a little nutmeg and cream. Put it into scallop shells, and fill them up with grated bread; over which put a little butter, and brown them before the fire.