Gooseberry Sauce

Green gooseberries with a little sugar and just enough water to keep them from burning, in a saucepan, lid placed on, simmered till done, then rubbed through a sieve like cranberries; when passed through a little butter is added,

Gorgonzola

Name of a prime cheese made in the North of Italy, somewhat resembling the English stilton; it is of yellow color with rich green veins, firm and creamy.

Graham Flour

Name given to unbolted flour by Sylvester Graham, who claims for it more nutritive properties, but it has, however, been proven to be less easy of digestion; it is made into bread, pancakes, waffles, muffins, mush and crackers.

Grape Fruit

Also called "shaddock" and "forbidden fruit" and the largest ones "pompol-eons", a fruit of the orange species, plentifully grown in the West Indies and Florida, are of an agreeable acid grape flavor; served cut in halves across, with the sections loosened and the seeds removed; eaten with powdered sugar, a little sherry wine being a valuable addition.

Grayling

A prime game fish of fine flavor weighing from 1 to 5 lbs,; cooked and served in all the ways applicable to brook trout.

Greengage

Called by the French "Reine Claude" a species of plum that when ripe remains green; used as a table fruit, in compotes, pies, jellies, ices, and as a sweet entree with rice.

Grenadins

Name applied to the fricandeau of veal cut in half inch thick slices, then stamped circular with a biscuit cutter, these larded with seasoned strips of ham or bacon, arranged in a sautoir, moistened with a light colored strong consomme, reduced to a half glaze and the larding is cooked; served overlapping each other with a garnish of green peas or glazed root vegetables in forms, or with gumbo and egg plant, or a chipolata garnish, or with small stuffed tomatoes and tomato sauce, or with a Financiere garnish.

Griddle Cakes

For recipes, see heading of "batter."

Gruyere Or Swiss

Name of an imported cheese used both in cooking and for the table; is large, round, thick and flat in shape, has a peculiar nutty flavor and when cut is found to be full of small holes.

Guava

Name of a Southern and West Indian fruit that is chiefly used in making preserves and jellies. Guava jelly is one of the best to serve with delicate flavored game.

Gumbo

Another name for the vegetable okra; for recipes see "OKRA".

Haggis

Name of a Scotch national dish prepared by cutting into small pieces the heart, liver, milt and skirt, together with the lungs of a freshly killed sheep; after first blanching and boiling till tender each separate part, to each set of haslets as above is mixed one pound of finely chopped beef suet, one half pint each of minced onion and oatmeal, seasoned with salt, red and black pepper, nutmeg and lemon juice, the whole thoroughly mixed and moistened with a little beef gravy, the mixture is then filled into a well cleansed sheep paunch, sewn up, pricked with a fork to allow air escape, plunged into boiling salted water, and kept simmering till done, about two and a half hours; served without any garnish.