Harper's cook book encyclopædia

Green Pease. — The following recipes for cooking green pease will be found under their respective headings as indicated : Green-pea Soup. See Soups. .. .. and-tomato Puree. .. .. Pease. See Vegetables. Green-pepper Salad. See Salads. Grills and Broils, Gravy for. See Gravies. Grits, Fried. See Vegetables. Grouse. — The following recipes for cooking grouse will be found under their respective headings as indicated : Grouse k l'Anglaise. See Game. .. Mayonnaise of. .. Salmi of. Gruel, Barley. — Wash % lb. of pearl barley in two or three waters. Put it into a saucepan with four pints of water and half an inch of stick cinnamon. Simmer gently, until the liquid is reduced one-half ; then strain and return it to the saucepan, with two large lumps of sugar and two wineglassfuls of port. Keep it in a cool place, and heat it as required. Time, about an hour and a half. Gruel, Oatmeal. — Mix a tablespoonful of oatmeal very smoothly with a little cold water. Pour upon it a pint of boiling water, stir it well, then let it stand for a few minutes to settle. Pour it back very gently into the saucepan, so as to leave undisturbed the sediment at the bottom of the gruel. Let it simmer, stirring occasionally and skimming it carefully. It may be sweetened and flavored with wine and spice or grated ginger, or a little salt only may be put in. Time, a quarter of an hour to simmer. Gumbo Filé (with oysters). See Soups. H Haddock, Baked. See Fish. Haggis, Scotch. See Mutton. Hazel-nut Macaroons. See Cakes. Heart, Beef. See Beef. Halibut, Boiled. See Fish. .. Breaded. Coquilles of. Ham. — The following recipes for cooking ham will be found under their respective headings as indicated : Ham Omelet. See Eggs. .. Boiled. See Pork. .. Broiled. .. Croquettes, and Eggs .. Escalopes au Xer&s. .. Fingers. .. Fresh, Stuffed and Roasted. .. Roast. .. Roast, with Sherry. .. Saute, with Dandelion Puree. .. Turnovers. .. (Virginia, to Cure). .. York. .. and Fowl Potted. .. with Aspic Jelly. .. Salad. See Salads. Hamburg Steaks. See Beef. Hard Sauce. See Puddings. Hare, Force-meat for. See Force-meats. Herbs, Vinegar of. — The flavor of herbs may be extracted by being soaked in vinegar, and in this form may be used for soups and sauces, when fresh herbs cannot be obtained. Pick the leaves from the stalks, and fill a wide -mouthed bottle with them. The leaves may be shaken together, but must not be pressed down. Pour the best pickling vinegar over them, let them infuse for a month, then strain and bottle for use. Her Majesty’s Cake. See Cakes. Herring Salad. See Fish. Hickory-nut Macaroons. See Cakes. Hoe Cake. — Take a quart of coarse, white corn-meal, mix into one quart of boiling water a cupful of milk and a teaspoonful of salt. Make into a soft dough and bake on a greased griddle (or hoe) browning both sides. Serve hot. To be split and buttered when eaten. Holiday Pudding. See Puddings. Hollandaise Sauce. See Sauces. Hare, Roasted. Hash. Hasty Puffs. Hasty Pudding. See Game. See Beef. See Bread. See Puddings. Home-made Bread. See Bread. Home-made Cordials, Syrups, etc. See Beverages. Home-made Preserves. See Preserves. Hominy HORS-D’OEUVRES Huckleberries Hominy, Baked. See Vegetables. .. Boiled. .. Cakes. .. Croquettes. Honey Cake. See Cakes.