Cassell's dictionary of cookery

Gloucester Jelly (Invalid Cookery). — Put an ounce each of ground rice, sago, eringoroot, hartshorn-shavings, and pearl barley into a saucepan with two quarts of water, and boil gently until the liquid is reduced to one quart. Strain, and put aside till wanted. It may be sweetened and flavoured, and eaten like jelly, or a few spoonfuls of it may be dissolved ia milk, tea, or broth. It is nourishing, and easily digested. Gelatine or isinglass may be used instead of hartshorn-shavings, if preferred. Time, about two hours to boil. Probable cost, 6d. per quart. Sufficient for one quart of jelly. Gloucester Puddings. — Take three eggs, and their weight in butter and flour; mix thoroughly, and add twelve bitter almonds, blanched and pounded, and a quarter of a pound of sifted loaf sugar. Beat well together for half an hour. Half fill some cups with the mixture, bake, turn out, and serve with wine sauce. Time, to bake half an hour. Probable cost, 8d. Sufficient for four persons. Glove Cakes. — Beat the yolks of five eggs; mix them with sufficient flour to make a smooth, firm paste ; add three table-spoonfuls of finelysifted sugar, three table-spoonfuls of thick cream, and some cardamoms. RoU out the pastry, cut it into fanciful shapes, and fry in hot butter, to which has been added a spoonful or two of water. Time, five or six minutes to fry. Probable cost, 8d. for this quantity. Gobble Sauce for Pish. — Put one ounce of butter into a saucepan, and mix it very smoothly wdth an ounce of flour. Add six table-spoonfuls of cream or new milk, a pinch of cayenne, two or three grates of nutmeg, a teaspoonful of the essence of anchovies, and a tea-spoonful of lime or lemon-juice. Stir in two table-spoonfuls of shelled shrimps, and serve quite hot, but the sauce must not boil. Probable cost, 6d. Sufficient for half a pint of Godiveau (a French forcemeat). — Take a pound of the fiUet of veal, and a pound and a half of good beef suet. Remove the skin and gristle, chop the meat small, and pound it in a mortar. Add a tea-spoonful of salt, half a tea-spoonful of pepper, half a nutmeg, grated, a table-spoonful of scalded and minced parsley, and a tea-spoonful of chopped onions or chives, if these are suitable for the dish with which the forcemeat is to be served. Add, whilst pounding — a teaspoonful at a time — two well-beaten eggs, and a little water. Take the forcemeat up, and put it in a cool place for an hom\ It should have been so thoroughly pounded that no pieces are distinguishable. When a large quantity of forcemeat is required, a little custard may be gradually mixed with the other ingredients. This forcemeat should be made in a cool place, and quickly. It is a good plan to fry a small GOD ( 260 ) GOO quantity of it in hot fat, to see if it suits the taste, and then add either another egg, a little water, or a little more seasoning, as required. Time, about half an hour to prepare. Prohable cost. Is. 2d. per pound. Godiveau Raised Pie.— A good dish may be made by tilling a raised pie with balls made of Godiveau forcemeat {see the preceding recipe), mixed with any savoury ragout, and pouring over the whole a rich sauce. Golden Pippins, To Preserve.— Take