should take some ordinary powdered sugar and sift it ; all the little lumps that will not go through the sifter can be thrown into a plate, and a few drops of some red colouring matter can be poured on the plate, and the sugar simply shaken over it. The sugar should not be added to the cream until the last moment, as it is apt to sink into the cream and destroy its frothiness. Greengages in syrup are admirably adapted for the purpose of making open fruit tarts ; the syrup can be rendered thick by the addition of a little gelatine or isinglass. The greengages can bo piled up in the syrup and ornamented in the usual way. When Devonshire cream can be obtained, it will be found to go very well in flavour with the greengages. GREEN PEAS, TINNED.— See PEAS. GROS POIS.— See Pois. GROUND SPICES, VARIOUS. — See Cinnamon, Nutmegs, Mace, Cloves, Ginger, Spices Mixed, Pepper, etc. GROUSE SOUP. — Grouse soup can now be obtained in tins. The soup can be warmed up by simply placing the tin in boiling water for a quarter of an hour or twenty minutes, when it can be opened and the soup served just as it is. Of course, as in all other soups, it is impossible to make any one soup that will suit all palates. When, therefore, the cook knows the taste of the person for whom the soup is intended, it is best to open the tin and turn its contents into a small saucepan ; the soup can then be tasted and altered in flavour ; it can also be increased in quantity by the addition of some good strong stock, and can be improved in richness by the addition of a teaspoonful of Crosse and Blackwell’s extract of meat. When more stock is added, I would recommend the cook to add also a small pinch (about as much as would cover a three enny-piece) of aromatic flavouring erbs— a description of how to make these most important herbs will be found under the heading of “ Ground Cloves ” (see Cloves, Ground)— or add some Herbaceous Mixture. The sou]) can also be made thicker by the addition of a dessert-spoonful of brown roux. (See Roux, Brown.) When brown roux is added, the cook must let the soup, after F 66 CROSSE AND BLACKWELL'S the roux has dissolved, simmer gently for some little time, and constantly skim it while simmering, in order to get riel of the fat or butter that was con- tained in the roux. When, after the brown roux, the flavouring herbs and tho extract of meat have been added, it will be found a very great improvement to add a dessert-spoonful of port wine. Port wine is extremely useful to add to almost all kinds of dark game soup, such as grouse, hare, venison, eta. In tapping port wine, housekeepers should always carefully decant it, and make a rule of leaving the last half glass of wine in the bottle. This should be now poured into another bottle, labelled “Cooking Bottle,” and this cooking bottle should be kept under lock and key, otherwise, though you may be continually adding to it, the result will be that the bottle will be found to possess qualities exactly the converse of the widow’s cruse. When a little cold game of any kind, especially, of course, cold grouse, is left, one tin of grouse soup will be found extremely convenient to add to an equal quantity of stock with the remains of the cold game.

AI-modernized reading of the original text

should take some ordinary powdered sugar and sift it ; all the little lumps that will not go through the sifter can be thrown into a plate, and a few drops of some red colouring matter can be poured on the plate, and the sugar simply shaken over it. The sugar should not be added to the cream until the last moment, as it is apt to sink into the cream and destroy its frothiness. Greengages in syrup are admirably adapted for the purpose of making open fruit tarts ; the syrup can be rendered thick by the addition of a little gelatine or isinglass. The greengages can be piled up in the syrup and ornamented in the usual way. When Devonshire cream can be obtained, it will be found to go very well in flavour with the greengages. GREEN PEAS, TINNED.— See PEAS. GROS POIS.— See Pois. GROUND SPICES, VARIOUS. — See Cinnamon, Nutmegs, Mace, Cloves, Ginger, Spices Mixed, Pepper, etc. GROUSE SOUP. — Grouse soup can now be obtained in tins. The soup can be warmed up by simply placing the tin in boiling water for a quarter of an hour or twenty minutes, when it can be opened and the soup served just as it is. Of course, as in all other soups, it is impossible to make any one soup that will suit all palates. When, therefore, the cook knows the taste of the person for whom the soup is intended, it is best to open the tin and turn its contents into a small saucepan ; the soup can then be tasted and altered in flavour ; it can also be increased in quantity by the addition of some good strong stock, and can be improved in richness by the addition of a teaspoonful of Crosse and Blackwell’s extract of meat. When more stock is added, I would recommend the cook to add also a small pinch (about as much as would cover a three penny-piece) of aromatic flavouring herbs— a description of how to make these most important herbs will be found under the heading of “ Ground Cloves ” (see Cloves, Ground)— or add some Herbaceous Mixture. The soup can also be made thicker by the addition of a dessert-spoonful of brown roux. (See Roux, Brown.) When brown roux is added, the cook must let the soup, after F the roux has dissolved, simmer gently for some little time, and constantly skim it while simmering, in order to get rid of the fat or butter that was contained in the roux. When, after the brown roux, the flavouring herbs and the extract of meat have been added, it will be found a very great improvement to add a dessert-spoonful of port wine. Port wine is extremely useful to add to almost all kinds of dark game soup, such as grouse, hare, venison, eta. In tapping port wine, housekeepers should always carefully decant it, and make a rule of leaving the last half glass of wine in the bottle. This should be now poured into another bottle, labelled “Cooking Bottle,” and this cooking bottle should be kept under lock and key, otherwise, though you may be continually adding to it, the result will be that the bottle will be found to possess qualities exactly the converse of the widow’s cruse. When a little cold game of any kind, especially, of course, cold grouse, is left, one tin of grouse soup will be found extremely convenient to add to an equal quantity of stock with the remains of the cold game.

The housekeeper's guide to preserved meats, fruits, vegetables, &c