Cookery for every household

Macedoine of Vegetables, 313 Quenelles, 309 Spinach, 164 Various, 3x1 Garvies. See Sprats Gas, Cooking by, 19 Boiling Ring, 20 Griller, 20 Oven, Baking in, 21, 554 — Paper bag Cookery in, 626 Stoves, Choice of, 19 — How to Clean, 21 — How to Use, 20, 21 et. seq. — Placing of, 20 Gateau k la Princesse, 455 Chestnuts, 434 Cold Meat, 252 Fish and Rice, 116 Hare, 297 Liver (Sheep’s), 232 Pommes k la Creme, 455 Gateau, Napolitain, 456 Rabbit, 297 St. Honor!, 456 Various Fancy, 450 Veal, 259 Gelatine for Sweet Making, 596 General Satisfaction Puddings, 414 1 Geneva Squares, 565 G6n6voise Sauce, 189 Genoa Cake, 578 Cream, 436 Genoese Baskets, 456 Pastry (Beaten Cold), 565 — (Beaten Hot), 566 — Brown, 566 — Pink, 566 Sauce, 189 German Cakes, 578 — Pound Cake, 578 Sauce, 197 Tart, 361 Gherkins, 143 Giblet Pie, 339 Soup, 42 (Goose), Stewed, 284 Gin, Sloe, 619 Ginger, 631 and Chocolate Cake, 579' and Nut Sandwiches, 525 Beer, 617 Biscuits, 573 Cake, Nellie’s, 582 Cakes, Small, 566 Chocolates, 604 Cream, 446 Creams (Sweetmeats), 601 Ice Cream, 483 Pudding (with Preserved Ginger), 4°3 Sauce, 198 Souffl!, Steamed, 428 Souffles, Small, Baked, 428 Tablet, 601 Tartlets, 366 Toffee, 607 Ginger-ale Sorbet, 490 Gingerbread, 579 Nuremberg, 579 Parkin, 579 Queen, 579 Gingerbread Nuts, 573 Pudding, 403 Girdle, 561 Cakes, 566 Scones, 560 Glac6 Fruit, to Prepare for Cake 1 Making, 552 Icing, 589 — Chocolate, 589 — Coffee, 589 — How to Use, 590 — Liqueur, 589 — Raspberry or Strawberry, :j — Tea, 589 Glaze, 37, 40, 210 Cheap, 313 for Cakes, 575 Sauce, Half, 189 Glazed Carrots, 138 Onions, 154 Parsnips, 155 Sausage Roll, 388 Turnips, 169 Glazing of Meat, 210 of Pastry, 333 Glenloch Pudding, 403 Globe Artichokes, 127. See under Artichokes, Glucose for Sweet Making, 596 Gluten Bread, 557 Glycerine Jujubes, 612 Gniocchi, 515 Golden Buck, 516 Butter, 194 Eggs, 317 Pudding, 403 Spark Jelly, 440 Goose, 274 Braised with Chestnuts, 284 Cassoulet a la Toulousaine, 285 Giblets, Stewed, 284 Mock, 245 Poor Man’s, 241 Preserved, 285 Roast, 284 to Carve, 661 Gooseberry Cream, 446 Fool, 436 Ice, 483 Jam, 469 and Red Currant Jam, 470 Jelly, 469 Marmalade, 470 Sauce, 198 Soup, 62 Tart, open, 357 Trifle, 446 Gooseberries, to Bottle, 475 to prepare for Tart, 354 Gosling, Roast, 284 Grains, Supplies of, 25 Grape Fruit, to Serve, 463 Grapes, Caramelised, for Cake Decoration, 593 Ice (Water), 480 Jelly, 469 Tartlets, 366 Grateful Pudding, 414 Gravy for Game, 300 for Roast Meat, 207 Soup, 43 Thickened, 208 Green Butter, 194 Figs, as Hors-d'CEuvre, 492 Goose, Roast, 284 Gooseberry Jelly, 469 Peas, 146 — and Egg Salad, 179 — and Spaghetti, 175 — and Tomato Soup, 74 — Balls, 148 — Cassolettes of Cucumber and , ■ — Creamed, Cooked in Chafing Dish, 624 — Pur^e, 148 — Soup , 72 — — from Dried Peas, 51 — — from Pea Flour, 54 — to Steam, 147 — with Bacon, 147 — • with Butter, 147 — with Carrots, 147 — with Curried Rice, 147 — with Lettuces, 147 — with Rice Border, 372 Spinach, 635 Tomato Pickle, 633 Greengages, Flan of, 359 Jam, 470 Tartlets, 366 Greengages, to Caramelise, for Cake Decoration, 593 Greens, Curly, 149 and Bacon, 514 Grenadins of Veal, 265 — — k la Provenfale, 266 • — — Larded, 266