Hilda's "where is it?" of recipes

When cool add a tablespoonful of yeast on toast. Let it stand for twelve hours. Strain through a coarse cloth and bottle, tying the corks down. The white of one egg well beaten, and added just before corking, is a great improvement for using soon. Three days will do. GRAPES IN BRANDY. (Mrs. Cloete's Recipe.) Take nice ripe Hanepot grapes, cut them with a piece of the stalk, prick with a steel pin ; fill a jar. Then take VERY thick syrup, previously boiled, two cups of syrup to one of good spirits of wine. Fill the jars, cover well ; tie down with bladder. GRAPE JAM. (Home Recipe.) Ingredients. 4 lb. Fruit. I lb. Sugar. Carefully pick the grapes from the bunches, prick with a steel pin. Boil a syrup of the sugar, put the grapes into the boiling syrup. Some sliced apple or quince may be added to the grapes, for every pound of quince one of sugar, some cut-up orange-peel. Boil rather quickly at first. Take some of the preserve and lay it on a saucer to cool to see if it is ready; if so it will jelly. Another very nice way of making grape jam is to take the "Hanepot" grape before it is quite sweet and ripe, then take equal parts of sugar and fruit, pick from the bunches, and put into a preserving-pan with a few cups of 84 GRAPE JAM— GRATED CHEESE— GRAVY. [G water, and allow the grapes to stew for half an hour. Skim off all the seeds, add the sugar (and if you like, a few pounds of sliced stewing apples), let all boil briskly, stirring constantly with a wooden spoon. If done in small quantities (not more than six pounds) it does not take more than two hours, and becomes quite like a jelly when done. GRATED CHEESE AND CAULIFLOWER. (" Chouxfleurs au Gratin." Miss Leisching.) Ingredients. A fine head of Cauliflower. The yolk of i Egg. 4 tablespoons of Cream or Milk. 2 oz. of Fine Bread-crumbs. A few slices of Onion, chopped fine, i saltspoonful of Salt. 2 oz. of mild Cheese, grated. Haifa saltspoonful of Pepper and Cayenne. Boil the milk with the chopped onion, then add the grated cheese (keeping a little for sprinkling afterwards), let it boil up ; draw it aside and add gradually the yolk of the egg, pepper, salt, cayenne, and bread-crumbs. Mix all thoroughly, keep nice and warm, and pour over the cauliflower, which should be ready (having been previously boiled nice and tender in a saucepan of water with the head downwards, leaving the pot open); break the cauliflower into neat little pieces (remove all green and stalk), pour the mixture over the cauliflower on a baking-dish, and then on the top a little more bread-crumbs and grated cheese. Bake for a few minutes in the oven, and serve with cutlets. Vegetable Marrows done in this way are very good. GRAVY (A GOOD). (For Mutton, Beef, Game, or Poultry.) When the roast is well done, remove all the fat from the brown gravy ; add half a cup of cream and a teaspoon of maizena to it. Stir well, and let it thicken, and serve with your joint. GRUEL.— See Invalid Cookery. H. HAMS \H0W to cure THEM)- (Proved by long experience to be an excellent Recipt.) After cutting the hams, rough-salt them for a night, letting all the water drain away.