GIBLET SOUP. — Scald two sets of goose giblets, cut them in
pieces and put them into a saucepan with a pound of gravy beef, a couple
of onions, a bunch of sweet herbs, a teaspoonful of whole white pepper,
and the same quantity of salt ; cover with water, and stew until the
gizzards are tender, then strain. Pour the soup back into the saucepan,
thicken with butter and flour, boil it ten minutes longer, skim, add a
tablespoonful of mushroom ketchup, a little lemon juice, and cayenne
pepper✪ Giblet Soup ; return the giblets to the soup, and serve very hot. This soup
may likewise be made with duck giblets.
GILT FRAMES, To Preserve. — Gilt frames, chandeliers, and
burnished brass-work may be preserved from tarnishing and damage by
flies by a slight coating of naphtha or coal oil.
A coating of clear parchment size will prevent dirt darkening them, as
they may then be sponged with cold water, or, if very much soiled, with
oil of turpentine. They should not afterwards be wiped, but left to drain
dry.
GILT FRAMES, To Prevent Flies Spoiling. — Pour boiling water
on to a quantity of onions, let them stand for about a week, so that their
strength may be extracted, then wash the gilt-work with the liquor. It
should be done at least twice during the spring and summer.
GILT ORNAMENTS, To Clean. — Make a strong solution of
cyanide of potassium ; apply with a stiff brush, and well wash it off after-
wards with water, using a softer brush ; dry with a cloth or in boxwood
sawdust.
GINGER BEER POWDERS. — Carbonate of soda, thirty
grains ; powdered ginger, five grains ; refined sugar, one dram ; essence of
lemon, two drops. Dissolve in half a tumbler of cold water, to which add
thirty grains of tartaric acid. Drink while effervescing.
GINGER BEER, To Make Superior. — Dr. Pereira, in his treatise
on diet, gives the following directions for making one hundred bottles of
good beer at a cost of about two shillings White sugar, five pounds •
lemon juice, quarter of a pint ; honey, quarter of a pound ; bruised ginger’
five ounces ; water, four and a half gallons. Boil the ginger in three quarts of
the water for half an hour, then add the sugar, lemon juice, and honev, with
remainder of the water. Boil again, strain through a cloth, and when cold
add the fourth part of the white of an egg and a teaspoonful of essence of
76
lemon. Let it stand for four days, then bottle. The honey gives to the
beer a peculiar softness, and as it is not fermented with yeast it is less
violent in its action when opened. It will keep good for many months.
GINGER BEER, To Prepare Ordinary. — Put two gallons of cold
water into a saucepan, add to it two ounces of bruised ginger and two
pounds of sugar ; boil the whole for an hour, then skim the liquor and
pour it into a jar along with a sliced lemon and half an ounce of cream of
tartar. When nearly cold add a teacupful of yeast and let it work for two
days ; strain, bottle for use, and tie the corks down firmly. It will be ready
for use in a few days. ✪ Ginger Beer, To Make Superior
Page 83 · 3 recipe records on this page
Presented as published in 1891. 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
GIBLET SOUP. — Scald two sets of goose giblets, cut them in pieces and put them into a saucepan with a pound of gravy beef, a couple of onions, a bunch of sweet herbs, a teaspoonful of whole white pepper, and the same quantity of salt ; cover with water, and stew until the gizzards are tender, then strain. Pour the soup back into the saucepan, thicken with butter and flour, boil it ten minutes longer, skim, add a tablespoonful of mushroom ketchup, a little lemon juice, and cayenne pepper ; return the giblets to the soup, and serve very hot. This soup may likewise be made with duck giblets.
GILT FRAMES, To Preserve. — Gilt frames, chandeliers, and burnished brass-work may be preserved from tarnishing and damage by flies by a slight coating of naphtha or coal oil.
A coating of clear parchment size will prevent dirt darkening them, as they may then be sponged with cold water, or, if very much soiled, with oil of turpentine. They should not afterwards be wiped, but left to drain dry.
GILT FRAMES, To Prevent Flies Spoiling. — Pour boiling water on to a quantity of onions, let them stand for about a week, so that their strength may be extracted, then wash the gilt-work with the liquor. It should be done at least twice during the spring and summer.
GILT ORNAMENTS, To Clean. — Make a strong solution of cyanide of potassium ; apply with a stiff brush, and well wash it off afterwards with water, using a softer brush ; dry with a cloth or in boxwood sawdust.
GINGER BEER POWDERS. — Carbonate of soda, thirty grains ; powdered ginger, five grains ; refined sugar, one dram ; essence of lemon, two drops. Dissolve in half a tumbler of cold water, to which add thirty grains of tartaric acid. Drink while effervescing.
GINGER BEER, To Make Superior. — Dr. Pereira, in his treatise on diet, gives the following directions for making one hundred bottles of good beer at a cost of about two shillings White sugar, five pounds • lemon juice, quarter of a pint ; honey, quarter of a pound ; bruised ginger’ five ounces ; water, four and a half gallons. Boil the ginger in three quarts of the water for half an hour, then add the sugar, lemon juice, and honev, with remainder of the water. Boil again, strain through a cloth, and when cold add the fourth part of the white of an egg and a teaspoonful of essence of
lemon. Let it stand for four days, then bottle. The honey gives to the beer a peculiar softness, and as it is not fermented with yeast it is less violent in its action when opened. It will keep good for many months.
GINGER BEER, To Prepare Ordinary. — Put two gallons of cold water into a saucepan, add to it two ounces of bruised ginger and two pounds of sugar ; boil the whole for an hour, then skim the liquor and pour it into a jar along with a sliced lemon and half an ounce of cream of tartar. When nearly cold add a teacupful of yeast and let it work for two days ; strain, bottle for use, and tie the corks down firmly. It will be ready for use in a few days.
Records on this page
Giblet SoupGinger Beer, To Make SuperiorGinger Beer, To Prepare Ordinary