Harper's cook book encyclopædia

See Jellies. See Bread. See Puddings. See Cakes. See Bread. Germantown Puffs. See Bread. Giblet Sauce. Giblet Soup. Ginger Ice. Ginger Pop. Ginger Pudding. Ginger-snaps. Gingerbread. Glace Napolitain. Glacdd Fruits. See Sauces. See Soups. See Ices. See Beverages. See Puddings. See Cakes. See Cakes. See Ices. See Candies. Glaze. — Glaze is made from clear stock, boiled down until it forms a sort of meat varnish, or strong jelly ; it is used to improve the appearance of many dishes. It is also made in large quantities for use in soups and sauces, and for this purpose is very convenient. The knuckle of veal, the legs and shins of beef, and the shanks of mutton are particularly gelatinous, and therefore the best for making glaze. When a little is wanted in domestic cookery, a pint of clear beef stock may be boiled quickly down, to produce about a tablespoonful, or as much as will ornament a joint. Or the gravy found under the fat left from a roasted joint may be mixed with melted gelatine to make glaze. Glaze should be kept in an earthen jar, and when it is wanted for use this jar should be placed in a saucepan of boiling water and its contents melted in this way, care being taken that the sauce- Glen Pudding GRAVIES, ETC. Gratin pan is not so full that the water will go into the glaze. Glaze must never be put upon a joint unless the latter is quite dry, and two or three layers should be put on it with a brush, allowing one layer to dry before another is put on. Glaze for pastry is the beaten yolk of an egg, or, if a light glaze is wanted, the entire egg is beaten up. Glen Urquhart Pudding. See Puddings. Gold Cake. See Cakes. Golden Buck — Welsh Rabbit. See Cheese. Golden Pudding. See Puddings. Goose, Roast. See Poultry. Goose Livers a la Toulouse. See Poultry. Gooseberry for Tarts, To Keep. See Pies. Pie. .. Tart. .. Turnovers. .. Jam. See Preserves. .. Preserved. .. Dumplings. See Puddings. .. Pudding. .. Sauce. See Sauces. Graham Flour. — Recipes calling for graham flour will be found under the following heads : Graham Biscuit. See Bread. Bread. Bread (Steamed). .. Gems. Muffins. Tarts. See Pies. Grape Fruit. See Fruits. Grape-fruit Salad. See Salads. Gooseberry. — The following recipes for cooking gooseberries will be found under their respective headings as indicated : Gooseberry Wine. See Beverages. .. Custard. See Custards. Fool. .. Fool, Mock. .. Charlotte. See Fruits. .. Compote of. .. Fool. .. Green, Compote of. .. .. Toast. .. Trifle. Grapes. — The following recipes for cooking grapes will be found under their respective headings as indicated : Grape Wine. .. Jelly. .. Catsup. Pickled. Spiced. . Marmalade. .. Preserved. .. Syrup. Gratin. See Beverages. See Jellies ; also Preserves. See Pickles. See Preserves. See Force-meats. GRAVIES AND Gravies should never be at variance in flavor with the dish which they are to accompany, and in nothing is the skill and judgment of a good cook so much displayed as in their management. They may be made a source of unceasing expense, or be amply supplied at a merely nominal cost, and in moderate house- THICKENINGS