Gruel of Patent Groats.— Mix a table- spoonful of patent groats smoothly with two table-spoonfuls of cold water. Pour in a pint of boihng water, and stir for ten minutes, or more, over the fire. Sweeten and season, if desired. No straining is needed. A small liunp of butter boiled with the gruel is an improvement, but in this, as well as the seasoning and flavouring, the taste of the invaHd should be consulted. Sufficient for one person. Probable cost, 2d. per pint. C" Guard's Cup.— Mix half a pint of sherry and half a bottle of perry with a bottle of cider. Add half a pint of brandy, a pint of rum-shrub, and half a gallon of water. Just before using, pour in a bottle of champagne, and place on the top a sprig of borage. This cup is very good, though not so good, without the champagne. GITA ( 283 ) GUI Guava Jelly, Imitation of.— Take a gallon of large bullaces, draw a darning-needle tlirougli each one, to make a slit in it, and put them into deep earthen jars, mixing with them two pounds of red plums — the Imperatrice plum is the most suitable. Place the jars in a saucepan, thiee-parts filled with water, and simmer very gently for a couple of hours, or until the juice flows freely. Pour it from the plums, pass it through a jelly-bag two or three times to clear it, and weigh it. Boil it quicklj- for twenty minutes, then add thi-ee pounds of suga✪ Guava Jelly, Imitation ofr to four pounds of juice. Boil again, skimming carefully, until the jolly will set when a little is poured on a plate. This will be in about twelve minutes. Pour the jelly into small jars, lay a piece of oiled paper on each, and cover closely with bladder, or thin paper dipped in gum-water. The plums should not be left too dry. They can then be boiled with a little sugar, to "^ make common jam. Sufficient, a pound and a half of plums will yield, on an average^ one pound of juice. Gudgeon, The.— The gudgeon is a small, but nicely-flavoui-cd fresh-water fish, chiefly used as a garnish. It is in season from Mid- summer to the end of November. Gudgeon, Fried. — Cleanse the fish thoroughly, take out the inside, and remove the gills, but do not scrape off the scales. Wipe them dry with a soft cloth, dip them in a^^ and broad-crumbs, and fry them in hot butter or lard✪ Gudgeon, Fried till nicely bro\vned. Time, about four minutes to fry. Probable cost, uncertain, as the gudgeon is seldom offered for sale. Suffi- cient, about four for one person. Guernsey Buns.— Rub four ounces of butter into one pound of flour. Add a pinch of salt and two table-spoonfuls of yeast, wnth as much milk as will form a dough✪ Guernsey Buns. Let it rise. Divide it into buns about the size of an a^^. Place these on buttered tins, three inches apart, and put them in a warm place. When they have risen to twice their original size, bake them in a quick oven. Time, about a quarter of an hour to bake. Probable cost, a halfpenny each. Sufiicient for eight or nine buns.

AI-modernized reading of the original text

Gruel of Patent Groats.— Mix a tablespoonful of patent groats smoothly with two table-spoonfuls of cold water. Pour in a pint of boihng water, and stir for ten minutes, or more, over the fire. Sweeten and season, if desired. No straining is needed. A small liunp of butter boiled with the gruel is an improvement, but in this, as well as the seasoning and flavouring, the taste of the invalid should be consulted. Sufficient for one person. Probable cost, 2d. per pint. C" Guard's Cup.— Mix half a pint of sherry and half a bottle of perry with a bottle of cider. Add half a pint of brandy, a pint of rum-shrub, and half a gallon of water. Just before using, pour in a bottle of champagne, and place on the top a sprig of borage. This cup is very good, though not so good, without the champagne. GITA ( 283 ) GUI Guava Jelly, Imitation of.— Take a gallon of large bullaces, draw a darning-needle tlirougli each one, to make a slit in it, and put them into deep earthen jars, mixing with them two pounds of red plums — the Imperatrice plum is the most suitable. Place the jars in a saucepan, thiee-parts filled with water, and simmer very gently for a couple of hours, or until the juice flows freely. Pour it from the plums, pass it through a jelly-bag two or three times to clear it, and weigh it. Boil it quickljfor twenty minutes, then add thi-ee pounds of sugar to four pounds of juice. Boil again, skimming carefully, until the jolly will set when a little is poured on a plate. This will be in about twelve minutes. Pour the jelly into small jars, lay a piece of oiled paper on each, and cover closely with bladder, or thin paper dipped in gum-water. The plums should not be left too dry. They can then be boiled with a little sugar, to "^ make common jam. Sufficient, a pound and a half of plums will yield, on an average^ one pound of juice. Gudgeon, The.— The gudgeon is a small, but nicely-flavoui-cd fresh-water fish, chiefly used as a garnish. It is in season from Midsummer to the end of November. Gudgeon, Fried. — Cleanse the fish thoroughly, take out the inside, and remove the gills, but do not scrape off the scales. Wipe them dry with a soft cloth, dip them in a^^ and broad-crumbs, and fry them in hot butter or lard till nicely bro\vned. Time, about four minutes to fry. Probable cost, uncertain, as the gudgeon is seldom offered for sale. Sufficient, about four for one person. Guernsey Buns.— Rub four ounces of butter into one pound of flour. Add a pinch of salt and two table-spoonfuls of yeast, wnth as much milk as will form a dough. Let it rise. Divide it into buns about the size of an a^^. Place these on buttered tins, three inches apart, and put them in a warm place. When they have risen to twice their original size, bake them in a quick oven. Time, about a quarter of an hour to bake. Probable cost, a halfpenny each. Sufiicient for eight or nine buns.

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Guava Jelly, Imitation ofGudgeon, FriedGuernsey BunsBuns

Cassell's dictionary of cookery