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Classic
Cook Books
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page 335
Fruit, to green for preserving or pickling, 208
...., to candy any sort of, 209
...., biscuits of, 221
.... stains, how to take them out of linen, 299
Frying herbs, as dressed in Staffordshire, 176
........the Staffordshire dish of frying-herbs and liver,207
Furniture linings, to dye them of different colours, 300
........, calico, to clean, when taken down for the summer, 302
Furs, to preserve from moths,300
G.
Gallino curds and whey, as in Italy, 268
GAME, 79 to 96
......, to choose. 79 to 81
......, directions for dressing,81
George pudding, 144
German light puddings, or puffs, 140
Giblets, to stew, 87
...... soup, 99
......pie, 132
......, stewed giblets, 87
Gilding, to preserve and clean, 303
Ginger drops, a good stomachic, 223
......wine, excellent, 252
..........another, 252
Gingerbread, 241
..........another sort,241
..........a good plain sort,241
..........a good sort without butter, 241
Gloss, a fine one for oak-wainscots, 304
Gloucester jelly for the sick,280
Gloves, to dye them like York tan, or Limerick, 331
......, to dye white ones a beautiful purple, 331
Golden-pippins, stewed, 193
Geese, to choose, 80
....to roast, 37
...., green-goose pie, 132
.... Management of geese in the pool try-yard, 273
Gooseberries, to keep, 226
.........., another way, 226
.........., another, 227
..........trifle, 189
..........fool, 190
..........hops, 218
..........jam, for tarts,218
............, another, 218
.............., white, 218
.........., pudding, baked,148
.........., vinegar, 120
Granary, to preserve from insects or weasels, 302
Grates, to clean the backs of,307
GRAVIES, 108 to 112
........, general directions respecting, 96
........, colouring for, 98
........, a clear brown stock for gravy soup or gravy, 98
........ soup, 102
........, to draw gravy that will keep a week, 109
........, a clear gravy, 109
........, brown gravy, or cullis, 109
........, a rich gravy, 110
........, a gravy without meat, 110
........ for a fowl, when there is no meat to make it of, 111
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Classic
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