Geneva Buns

Sweet rolls made either by adding to light bread dough some enriching ingredients, or with 2 lbs. flour, 1 oz. yeast, 1 cup warm milk, to set sponge; 2 eggs, 6 oz. sugar, 6 oz. melted butter worked in; made in long buns, proned till quite light, baked 15 minutes, sugared over.


The term geneva, or gin, is derived from genievre, the French word for juniper-berries. The fruit of this tree was tried by Sylvius, a professor of Leydon, who lived in the seventeenth century, and found that it not only gave a very agreeable flavor, but also possessed many valuable medicinal properties. In consequence this liquor was for a considerable time sold as a medicine by the apothecaries, but on its excellent qualities becoming better known, it was made on a more extensive scale, and then received the name of the plant to which it owed its peculiar flavor.

Geneva Wafers

Same as wafer jumbles, which run out thin in baking; can be taken up hot and bent around to conical shape to hold whipped cream; made of 4 oz. butter, 3 oz. sugar, 3 eggs, 4 oz. flour; vanilla flavor; well beaten together, dropped on pans with spoon.

Geneva Pudding

Rice boiled in milk, and purse of apples mixed together with eggs and wine, sugar and butter; baked; wine sauce.

Genevoise (A La)

In Geneva or Swiss style, or with Genevoise sauce.

Gevevoise Sauce

For fish. Brown sauce with 2 oz. lean ham cut in pieces, a carrot, onion, bay leaf, 3 cloves, peppercorns, 1/2 clove of garlic, parsley, thyme, butter; all simmered together till onion is tender; 1 pt. claret added; boiled down; espagnole or brown sauce, or butter and flour, and stock; salt, pepper; strained through a napkin by twisting; anchovy essence and butter beaten in.

Brook Trout A La Genevoise

Speckled trout trussed with the head to the side to keep them in upright position, cooked in equal parts red wine and broth with garlic and herbs in a fish-boiler for 30 minutes; drained and served on a folded napkin with Genevoise sauce, made of part of the fish-liquor, served separately.

Genoise Sauce

For fish. Good brown sauce with chopped parsley, a glass of port, teaspoon of anchovy essence, walnut catsup, pinch of mace; boiled few minutes.

Genoa Care

(1) Genoise cake with currants, raisins, citron and ground cinnamon mixed in; baked in a shallow pan; glazed with sugar and chopped almonds, and baked to dry them. (2)-One pound butter, 1 lb. sugar, 1 1/2 lbs. flour, 9 eggs, 1 1/2 lbs. currants, 1/2 lb. citron; lemon flavor.


"The greatest curiosity of all at the dinner was, however, the gcoduck. It is an immense clam, the largest in the world. One will fill a bushel-basket. They are found only in Puget Sound,Washington Territory. Government officials tried to bring one alive to the Smithsonian Institute, in Washington, in 1882, for the United States Fish Commissioners. The specimen was boxed and taken by steamer to San Francisco, where it gave up the ghost. Its scientific name is the Glycerinus. It resembles a great fresh-water clam in form, color, and texture of shell." There is another, an East Indian clam of immense size; a single one will make a meal for ten men. The shells are deeply and handsomely scolloped, and are to be seen at the shell stores.