Place
the pian over the fire and bring the liquor slowly to the
boil ; skim and stir frequently, and let it simmer until the
meat is quite tender. About thirty minutes before serving,
put in the liver, giblets, and blood. When ready, turn the
whole on to a hot dish, and serve quickly.
GUMBO. — See Okra Gumbo.
GUMS— There are not many Gums known by
distinctive names in either confectionery or cookery,
although it is possible that many are introduced as
adulterants to those best known. Gum Arabic, Gum
dragon or Tragacantli, are occasionally mentioned, the
first for a few preparations to be hereafter described,
the second as a prime constituent of Gum-paste, and an
ingredient in marzipan. Then, again, there are a few
varieties known to the confectioner as Turkey Gums,
which are merely Gums Arabic in fancy dress, just as
Mogador Gum is a high-sounding title for a mixture
of inferior Gums, chiefly Arabic, imported from Morocco
or Barbary. The following are a few uses to which
Gum Arabic is applied :
Gum Drops. —Dissolve |oz. of Gum Arabic in I pint of
water, mix with .it |lb. of loaf sugar, put it in' a pan over a
fire, and boil to a thick syrup). Have a shallow and wide
box full of powdered starch, make it quite level, and then
with a marble make indentations all over it. Flavour and
colour the hot syrup), and fill the hollows in the box of
starch with it. Dry the drops in a hot closet.
Gum Milk. — Put loz. of picked Gum Arabic in a jar with
2 or 3 table-spoonfuls of cold water, and let it remain for
several hours. Put 5 pint of milk in a saucepan over the fire,
and when it boils piour it over the Gum, place the jar in a
saucepan of boiling water, and boil, stirring frequently until
the Gum is quite dissolved ; it is then ready for use. A
little sugar and flavouring are a great improvement.
Gum Pastilles. — Put lib. of packed Gum Arabic in a
jar with 1 pint of water, and when well soaked, strain it
through a cloth into a sugar-boiler, and add 14oz. of caster
sugar. Stir continually until it boils, and when of the
small pearl degree ( see Sugar-boiling) add | teacupful
of orange-flower water, and mix well. Remove the boiler
from the fire, skim, and pour the mixture into impressions
previously made in starch powder with different small designs
cast in plaster of Paris, and set upon )-in. square pieces of
wood. When cold, they are ready for use.
Gum Syrup).— Put lib. of sugar into a sugar-boiler, and when
it is of 21deg. (see Sugar-boiling) let it get cold, pour it
into a basin, and mix in 1 teacupful of orange-flower water,
Gums — continued.
2oz. of packed Gum Arabic dissolved in 1 teacupful of
hot water, and 1 teaspoonful of acetic acid. Put it into
bottles, cork and tie them down, and place them in a pan
of cold water. Set the pan on a hot fire, and when the
water has boiled for about six minutes, take out the bottles ;
when they have cooled a little, cover the corks and mouths
of the bottles with wax, and put them in a cellar in a
leaning position until wanted for use.
Gum Water. — Put loz. of packed Gum Arabic in a jar with
1 punt of water, and add 2oz. of sugar candy. Place the jar
in a saucepan of water over a bright fire, and boil until all
the Gum is dissolved, stirring frequently. It is then ready,
and should be served very hot. With a little lemon-juice or
paregoric added it is a capital drink to relieve a cough.
Page 18
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Place the pan over the fire and bring the liquor slowly to the boil ; skim and stir frequently, and let it simmer until the meat is quite tender. About thirty minutes before serving, put in the liver, giblets, and blood. When ready, turn the whole on to a hot dish, and serve quickly.
GUMBO. — See Okra Gumbo.
GUMS— There are not many Gums known by distinctive names in either confectionery or cookery, although it is possible that many are introduced as adulterants to those best known. Gum Arabic, Gum dragon or Tragacantli, are occasionally mentioned, the first for a few preparations to be hereafter described, the second as a prime constituent of Gum-paste, and an ingredient in marzipan. Then, again, there are a few varieties known to the confectioner as Turkey Gums, which are merely Gums Arabic in fancy dress, just as Mogador Gum is a high-sounding title for a mixture of inferior Gums, chiefly Arabic, imported from Morocco or Barbary. The following are a few uses to which Gum Arabic is applied :
Gum Drops. —Dissolve ½oz. of Gum Arabic in 1 pint of water, mix with it ½lb. of loaf sugar, put it in a pan over a fire, and boil to a thick syrup. Have a shallow and wide box full of powdered starch, make it quite level, and then with a marble make indentations all over it. Flavour and colour the hot syrup, and fill the hollows in the box of starch with it. Dry the drops in a hot closet.
Gum Milk. — Put loz. of picked Gum Arabic in a jar with 2 or 3 table-spoonfuls of cold water, and let it remain for several hours. Put 5 pint of milk in a saucepan over the fire, and when it boils pour it over the Gum, place the jar in a saucepan of boiling water, and boil, stirring frequently until the Gum is quite dissolved ; it is then ready for use. A little sugar and flavouring are a great improvement.
Gum Pastilles. — Put lib. of packed Gum Arabic in a jar with 1 pint of water, and when well soaked, strain it through a cloth into a sugar-boiler, and add 14oz. of caster sugar. Stir continually until it boils, and when of the small pearl degree ( see Sugar-boiling) add | teacupful of orange-flower water, and mix well. Remove the boiler from the fire, skim, and pour the mixture into impressions previously made in starch powder with different small designs cast in plaster of Paris, and set upon )-in. square pieces of wood. When cold, they are ready for use.
Gum Syrup).— Put lib. of sugar into a sugar-boiler, and when it is of 221deg. (see Sugar-boiling) let it get cold, pour it into a basin, and mix in 1 teacupful of orange-flower water,
Gums — continued.
2oz. of packed Gum Arabic dissolved in 1 teacupful of hot water, and 1 teaspoonful of acetic acid. Put it into bottles, cork and tie them down, and place them in a pan of cold water. Set the pan on a hot fire, and when the water has boiled for about six minutes, take out the bottles ; when they have cooled a little, cover the corks and mouths of the bottles with wax, and put them in a cellar in a leaning position until wanted for use.
Gum Water. — Put loz. of packed Gum Arabic in a jar with 1 pint of water, and add 2oz. of sugar candy. Place the jar in a saucepan of water over a bright fire, and boil until all the Gum is dissolved, stirring frequently. It is then ready, and should be served very hot. With a little lemon-juice or paregoric added it is a capital drink to relieve a cough.