GERMAN PUDDINGS. Melt three ounces of butter in a pint of cream, and let it stand till nearly cold. Then mix two ounces of fine flour, and two ounces of sugar, four yolks and two whites of eggs, and a little rose or orange flower water. Bake in little buttered cups half an hour. They should be served the moment they are done, and only when going to be eaten, or they will not be light. Turn the puffs out of the cups, and serve with white wine and sugar.
GERMAN PUFFS. Mix together two ounces of blanched almonds well beaten, a spoonful of rose water, one white and two yolks of eggs, a spoonful of flour, half a pint of cream, two ounces of butter, and sugar to taste. Butter some cups, half fill them, and put them in the oven. Serve with white wine sauce, butter, and sugar. This is esteemed a good middle dish for dinner or supper.
GIBLETS. Let the giblets be picked clean and washed, the feet skinned, the bill cut off, the head split in two, the pinion bones broken, the liver and gizzard cut in four, and the neck in two pieces. Put them into a pint of water, with pepper and salt, an onion, and sweet herbs. Cover the saucepan close, and stew them on a slow fire till they are quite tender. Take out the onion and herbs, and put them into a dish with the liquor.
GIBLET PIE. Clean and skin the giblets very carefully, stew them with a small quantity of water, onion, black pepper, and a bunch of sweet herbs, till nearly done. Let them grow cold: and if not enough to fill the dish, lay at the bottom two or three slices of veal, beef, or mutton. Add the liquor of the stew; and when the pie is baked, pour into it a large teacupful of cream. Sliced apples added to the pie are a great improvement. Duck giblets will do; but goose giblets are much to be preferred.
GIBLET SOUP. Scald and clean three or four sets of goose or duck giblets, and stew them slowly with a pound or two of gravy beef, scrag of mutton, or the bone of a knuckle of veal, an ox tail, or some shanks of mutton. Add a large bunch of sweet herbs, a tea-spoonful of white pepper, a large spoonful of salt, and three onions. Put in five pints of water, cut each of the gizzards into four pieces, and simmer till they become quite tender. Skin the stew carefully, add a quarter of a pint of cream, two tea-spoonfuls of mushroom powder, and an ounce of butter mixed with a dessert-spoonful of flour. Let it boil a few minutes, then put it into a tureen, add a little salt, and serve up the soup with the giblets. Instead of cream, it may be seasoned with a large spoonful of ketchup, some cayenne, and two glasses of sherry.
GILDED FRAMES. These valuable articles cannot be preserved from fly stains, without covering them with strips of paper, and suffering them to remain till the flies are gone. Previous to this, the light dust should be blown from the gilding, and a feather or a clean brush lightly passed over it. Linen takes off the gilding, and deadens its brightness; it should therefore never be used for wiping it. Some means should be used to destroy the flies, as they injure furniture of every kind, and the paper likewise. Bottles hung about with sugar and vinegar, or beer, will attract them; or fly water, put into little shells placed about the room, but out of the reach of children.
GILLIFLOWER WINE. To three gallons of water put six pounds of the best raw sugar; boil the sugar and water together for the space of half an hour, and keep skimming it as the scum rises. Let it stand to cool, beat up three ounces of syrup of betony with a large spoonful of ale yeast, and put it into the liquor. Prepare a peck of gilliflowers, cut from the stalks, and put them in to infuse and work together for three days, the whole being covered with a cloth. Strain it, and put it into a cask; let it settle for three or four weeks, and then bottle it.
GINGER BEER. To every gallon of spring water add one ounce of sliced white ginger, one pound of lump sugar, and two ounces of lemon juice. Boil the mixture nearly an hour, and take off the scum; then run it through a hair sieve into a tub, and when cool, add yeast in the proportion of half a pint to nine gallons. Keep it in a temperate situation two days, during which it may be stirred six or eight times. Then put it into a cask, which must be kept full, and the yeast taken off at the bunghole with a spoon. In a fortnight, add half a pint of fining to nine gallons of the liquor, which will clear it by ascent, if it has been properly fermented. The cask must still be kept full, and the rising particles taken off at the bunghole. When fine, which may be expected in twenty-four hours, bottle and cork it well; and in summer it will be ripe and fit to drink in a fortnight.
GINGER DROPS. Beat two ounces of fresh candied orange in a mortar, with a little sugar, till reduced to a paste. Then mix an ounce of the powder of white ginger, with a pound of loaf sugar. Wet the sugar with a little water, and boil all together to a candy, and drop it on white paper the size of mint drops. These make an excellent stomachic.
GINGER WINE. To seven gallons of water put nineteen pounds of moist sugar, and boil it for half an hour, taking off the scum as it rises. Then take a small quantity of the liquor, and add to it nine ounces of the best ginger bruised. Put it all together, and when nearly cold, chop nine pounds of raisins very small, and put them into a nine gallon cask, with one ounce of isinglass. Slice four lemons into the cask, taking out all the seeds, and pour the liquor over them, with half a pint of fresh yeast. Leave it unstopped for three weeks, and in about three months it will be fit for bottling. There will be one gallon of the sugar and water more than the cask will hold at first: this must be kept to fill up as the liquor works off, as it is necessary that the cask should be kept full, til it has done working. The raisins should be two thirds Malaga, and one third Muscadel. Spring and autumn are the best seasons for making this wine.—Another. Boil nine quarts of water with six pounds of lump sugar, the rinds of two or three lemons very thinly pared, and two ounces of bruised white ginger. Let it boil half an hour, and skim it well. Put three quarters of a pound of raisins into the cask; and when the liquor is lukewarm, turn it, adding the juice of two lemons strained, with a spoonful and a half of yeast. Stir it daily, then put in half a pint of brandy, and half an ounce of isinglass shavings. Stop it up, and bottle it in six or seven weeks. The lemon peel is not to be put into the barrel.