Green Dutch. Sauce.— Make half a pint of good bechamel sauce {sec Bechamel). Wash .some young parsley-leaves, and put them, while wet, into a mortar. Pound tliem to a pulp, and squeeze out the juice which comes from them into the Kiuce until it is sufficiently greened. Simmer gently over the fire, and, before serving, add a dessert-spoonful of strained lemon-juice. The juice must not be added until the last moment, or the colour of the sauce will be spoilt. Time, a few nainutes to press out the i Liice. Sufficient for haK a pint of sauce. Pro- bable cost, 4d. Green Dutch Sauce (another way) {see Dut<:!h Sauci). Greengage Jam. — Choose greengages which are fuUy ripe ; weigh them, and allow Ihree-quartere of a pound of sugar to eveiy pound of fruit. Remove the stones and skins, and strew over the plums half of the sugar, pounded and sifted. Let them stand for five or six hom-s. Put them into a preserving-pan, and let them simmer until reduced to pulp ; add the remainder of the sugar, and boil three-quarters of an liour longer. If the moisture does not sufficiently evaporate — all plum jams are apt to fei-ment — a few minutes before the jam is taken from the fire add a quarter of the kernels, blanched and sliced✪ Greengage Jam. I'ut the jam into jars; put oiled paper over them, and cover the tops of the j;u'8 with thin paper, dipped in gum. I'ro- biible cost, 8d. per pound. Sufficient, a pint and a half of fruit for one pound of jam. Greengage Mould. — Take a pint and a half of greengages, fully ripe ; skin, and stone them, and put them into a preserving-pan, with ten ounces of loaf sugar and a quarter of the kernels, blanched and sliced ; boil until reduced to pulp. Dissolve a quai-ter of iin ounce of isinglass, or gelati✪ Greengage Mouldne, in a little boiling water ; add it to the marmalade, and pour into an oiled mould. Let the fruit remain until firm. When wanted for use, tiun it out on a glass dish. Serve whipped cream or custard round it. Time, an hour and a half to boil the fruit. Sufficient for four or five persons. Probable cost, lOd. for the mould. Greengage Pudding. — line a butteretl mould with good suet crust. Fill it with green- gages, picked and washed ; add a little moist sugar✪ Greengage Pudding, put a lid of the crust on the top, and fasten the edges securely ; tie the pudding in a fioured cloth, put it into boiling water, and boil till done enough. As soon as the pudding is turnod out of the basin, cut a hole in the top, to allow the steam to escape. Serve with sweet sauce. Time, an hour and a haK or two hours, according to the size. Sufficient, a pudding made in a quart mould for half a dozen pei-sons. Probable cost of greengages, 6d. per quart, when in full season. Greengages, Compote of.— Boil six ounces of loaf sugar, with one pint of water✪ Greengages, Compote of, for a quai-ter of an hour. Remove the scum as it lises, put in the fruit, and simmer gently for another quarter of an hour-, or until the plums are tender, but unbroken. Care must be taken not to let the plums break, or the aiipearancc of the dish will be spoilt. Lift them out singly v/ith a spoon, and put them into a glass dish; let the syrup cool a little, then pom- it o^'cr them. The greengag-es should be eaten cold. Probable cost, 5d. Sufficient for three or four persons.

AI-modernized reading of the original text

Green Dutch. Sauce.— Make half a pint of good bechamel sauce {sec Bechamel). Wash .some young parsley-leaves, and put them, while wet, into a mortar. Pound them to a pulp, and squeeze out the juice which comes from them into the sauce until it is sufficiently greened. Simmer gently over the fire, and, before serving, add a dessert-spoonful of strained lemon-juice. The juice must not be added until the last moment, or the colour of the sauce will be spoilt. Time, a few minutes to press out the juice. Sufficient for haK a pint of sauce. Probable cost, 4d. Green Dutch Sauce (another way) {see Dutch Sauce). Greengage Jam. — choose greengages which are fully ripe ; weigh them, and allow three-quarters of a pound of sugar to eveiy pound of fruit. Remove the stones and skins, and strew over the plums half of the sugar, pounded and sifted. Let them stand for five or six hours. Put them into a preserving-pan, and let them simmer until reduced to pulp ; add the remainder of the sugar, and boil three-quarters of an liour longer. If the moisture does not sufficiently evaporate — all plum jams are apt to ferment — a few minutes before the jam is taken from the fire add a quarter of the kernels, blanched and sliced. Put the jam into jars; put oiled paper over them, and cover the tops of the jars with thin paper, dipped in gum. Probable cost, 8d. per pound. Sufficient, a pint and a half of fruit for one pound of jam. Greengage Mould. — Take a pint and a half of greengages, fully ripe ; skin, and stone them, and put them into a preserving-pan, with ten ounces of loaf sugar and a quarter of the kernels, blanched and sliced ; boil until reduced to pulp. Dissolve a quarter of an ounce of isinglass, or gelatine, in a little boiling water ; add it to the marmalade, and pour into an oiled mould. Let the fruit remain until firm. When wanted for use, tiun it out on a glass dish. Serve whipped cream or custard round it. Time, an hour and a half to boil the fruit. Sufficient for four or five persons. Probable cost, lOd. for the mould. Greengage Pudding. — line a buttered mould with good suet crust. Fill it with greengages, picked and washed ; add a little moist sugar, put a lid of the crust on the top, and fasten the edges securely ; tie the pudding in a fioured cloth, put it into boiling water, and boil till done enough. As soon as the pudding is turnod out of the basin, cut a hole in the top, to allow the steam to escape. Serve with sweet sauce. Time, an hour and a half or two hours, according to the size. Sufficient, a pudding made in a quart mould for half a dozen persons. Probable cost of greengages, 6d. per quart, when in full season. Greengages, Compote of.— Boil six ounces of loaf sugar, with one pint of water, for a quarter of an hour. Remove the scum as it lises, put in the fruit, and simmer gently for another quarter of an hour-, or until the plums are tender, but unbroken. Care must be taken not to let the plums break, or the aiipearancc of the dish will be spoilt. Lift them out singly v/ith a spoon, and put them into a glass dish; let the syrup cool a little, then pour it over them. The greengages should be eaten cold. Probable cost, 5d. Sufficient for three or four persons.

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Greengage JamGreengage MouldGreengage PuddingGreengages, Compote of

Cassell's dictionary of cookery