Recipes for the million

GUM FOR GENERAL USE. — Dissolve equal parts of gumarabic and gum-tragacanth in vinegar. Will keep good any length of time. GUM (LIQUID). — Add half a pint of cold water to three ounces of gum-arabic. Stir occasionally until the whole is dissolved, which will take about a day and a night. Bottle off and keep well corked. GUM (STARCH), To Make. — Mix some starch with four times its weight of water. Keep it for some time at a temperature of 140 degrees Fahr., then suddenly raise it to 160 degrees, and the starch will be converted into gum. Fermentation may be checked by the addition of a little alum. Used for flaps of envelopes, &c. GUMS, Tonic for the. — Infuse an ounce of coarsely-powdered Peruvian bark in half a pint of brandy for three weeks. Gargle the mouth two or three times a day with a spoonful of this tincture mixed with the like quantity of rose-water. GUMBOILS. — If these are caused by the irritation of the nerves of a decayed tooth, there is no remedy so effectual as extracting the troublesome member ; but if brought on by cold, prick the abscess directly the matter is formed, and afterwards wash the mouth occasionally with twenty-five grains of white vitriol dissolved in half a pint of rose-water. GUN BARRELS, To Bronze. — Dilute nitric acid with water, rub the barrels with it, lay the guns by for a few days, then rub with oil and polish with beeswax. GUTTA-PERCHA, To Dissolve. — See Indiarubker. HADDOCKS (CURED), To Bake. — Scald the fish in a baking-dish of hot water, let it stand a few minutes, then drain the water off ; sprinkle with pepper and a few small pieces of butter, pour over it a gill of milk, cover with a flat dish, and bake from fifteen to twenty minutes. HADDOCKS (CURED), To Dress. — Remove the skin, rub the flesh with egg, and roll it in bread crumbs, toast before the fire, basting frequently with butter. Serve with egg sauce. HADDOCKS (FRESH), To Bake. — Clean, scale, wash, and dry the fish, and cut off the fins. Mix two tablespoonfuls of bread crumbs, 8S two ounces of suet, a dessert-spoonful of parsley, a teaspoonful of mixed herbs, a pinch of salt, and a little pepper ; put it inside the fish, sew it up, and tie the fish in a nice shape. Beat up an egg, brush the fish over with it, and dip it in bread crumbs. Lay the haddock in a greased tin, and bake for half an hour. Draw out the string or cotton, garnish with parsley, and serve with melted butter. For a change the fish may be boned, stuffed, rolled up, and cooked after the above method. HADDOCKS (FRESH), To Boil. — Clean the fish and put them into a kettle of cold water with a handful of salt and a small cupful of vinegar. Boil for twenty minutes. Garnish with horse-radish, and serve with oyster or shrimp sauce. HADDOCKS (FRESH), To Broil. — Gut, wash, and dry the fish, rub them over with vinegar, and dust them with flour. Make a gridiron hot, grease it well to prevent the fish sticking to it, and broil the haddocks, turning them several times. Serve with melted butter or cockle sauce. HADDOCKS, To Cure. — Cut off the heads, rip the fish open, clean them, lay them flat, cover with salt, and let them remain for two or three hours, then brush them over with pyroligneous acid, and hang them up for a fortnight.