When these two are dry, the basins can easily be
removed, and the vase turned up and fixed to the stand
with more paste, producing a very pretty and useful
utensil (see d, Plate No. 2), care being taken to set the
plug in the hole prepared for it. When dried, this will
hold as fast as any plaster or hardened clay, and may be
carried about, especially if the legs be set on a flat
wooden stand, also covered with paste, and surrounded
by an ornamental border.
It will be seen that these designs and the fulness
of their execution are unlimited, provided moulds are
at hand to carry them out. The greatest care must at
all times be taken to use wooden blocks and iron or
wire frames where strength is required, and the designs
should be in harmony with the surroundings. When
the basket or vase is used for fruits, it is advisable to
set up in the middle a block made hollow out of the
paste on a suitable shape, with stages if preferred, and
a cup at the top to receive a pine (c) or melon. This
stage may be painted green, and covered with leaves,
which will, of course, be so arranged as to point between
the fruits.
So many beautiful designs for this kind of work have
been produced by skilful confectioners and paste-workers,
that a plate consisting of these and nothing else will
be found amongst the pages of this Encyclopaedia, each
design having the necessary blocks and supports shown
in dotted lines. Some very useful ideas will be found
under Moulding, especially as concerns flowers, fruit,
and figures.
GURNETS or GURNARDS (Fr. Rougets; Ger.
Seehahn). — If it were possible to see these fish (the red
variety) in their native sphere, the deep rocky parts of
the sea, and watch them in their sporting gambols as
Gurnets or Gurnards— continued.
the sun shines upon them, a more beautiful and fanciful
sight it would be scarcely possible to conceive. All
the colours of a sunset are displayed in their unique
colouring, reflected by glittering scales and huge spiny
fins. Kettner, in his description of the fish, first con-
fuses them with the gruntes, and then continues, “ The
ancients called him a lyre, and supposed him to be
under the special protection of Apollo ; its shape and
aq>pearance are suggestive of this instrument. Those
who eat him can make a guess what flying-fisli is like
— for the flying-fish, beloved of poets, is a Gurnard. So
also are the sticklebacks, which engaged the philo-
sophical mind of Mr. Pickwick.”
The Gurnet is a sea-going fish of the genus Trigla,
and is found chiefly along the British coasts, there being
some varieties which frequent other European waters,
the best known to us being the Red Gurnet (see Pig.
906), but about the coast of Cornwall a Grey Gurnet
is found, and another fish of the same kind called a
piper. Their heads are huge and unsightly, with long,
broad, flat, foreheads and noses, defended on both
sides by spines and plates of strong armour. The flesh
is firm and well flavoured, and the fish can be cooked
in various ways when fresh, or can be split open and
dried. See Piping.
Page 21
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
When these two are dry, the basins can easily be removed, and the vase turned up and fixed to the stand with more paste, producing a very pretty and useful utensil (see d, Plate No. 2), care being taken to set the plug in the hole prepared for it. When dried, this will hold as fast as any plaster or hardened clay, and may be carried about, especially if the legs be set on a flat wooden stand, also covered with paste, and surrounded by an ornamental border.
It will be seen that these designs and the fulness of their execution are unlimited, provided moulds are at hand to carry them out. The greatest care must at all times be taken to use wooden blocks and iron or wire frames where strength is required, and the designs should be in harmony with the surroundings. When the basket or vase is used for fruits, it is advisable to set up in the middle a block made hollow out of the paste on a suitable shape, with stages if preferred, and a cup at the top to receive a pine (c) or melon. This stage may be painted green, and covered with leaves, which will, of course, be so arranged as to point between the fruits.
So many beautiful designs for this kind of work have been produced by skilful confectioners and paste-workers, that a plate consisting of these and nothing else will be found amongst the pages of this Encyclopaedia, each design having the necessary blocks and supports shown in dotted lines. Some very useful ideas will be found under Moulding, especially as concerns flowers, fruit, and figures.
GURNETS or GURNARDS (Fr. Rougets; Ger. Seehahn). — If it were possible to see these fish (the red variety) in their native sphere, the deep rocky parts of the sea, and watch them in their sporting gambols as
Gurnets or Gurnards— continued. the sun shines upon them, a more beautiful and fanciful sight it would be scarcely possible to conceive. All the colours of a sunset are displayed in their unique colouring, reflected by glittering scales and huge spiny fins. Kettner, in his description of the fish, first confuses them with the gruntes, and then continues, “ The ancients called him a lyre, and supposed him to be under the special protection of Apollo ; its shape and aq>pearance are suggestive of this instrument. Those who eat him can make a guess what flying-fisli is like — for the flying-fish, beloved of poets, is a Gurnard. So also are the sticklebacks, which engaged the philosophical mind of Mr. Pickwick.”
The Gurnet is a sea-going fish of the genus Trigla, and is found chiefly along the British coasts, there being some varieties which frequent other European waters,
the best known to us being the Red Gurnet (see Pig. 906), but about the coast of Cornwall a Grey Gurnet is found, and another fish of the same kind called a piper. Their heads are huge and unsightly, with long, broad, flat, foreheads and noses, defended on both sides by spines and plates of strong armour. The flesh is firm and well flavoured, and the fish can be cooked in various ways when fresh, or can be split open and dried. See Piping.