The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

of sugar, strew a part of it over the fruit. Blanch the kernels with a small sharp knife. Next day pour the syrup from the fruit, and boil it gently six or eight minutes with the other sugar; skim it, and add the plums and kernels. Simmer it till clear, taking off any scum that rises; put the fruit singly into small pots, and pour the syrup and kernels to it. If the fruit is to be candied, the syrup must not be added: for the sake of variety, it may be proper to do some each way. GREEN GOOSE PIE. Bone two young green geese, of a good size; but first take away every plug, and singe them nicely. Wash them clean, and season them well with salt, pepper, mace, and allspice. Put one inside the other, and press them quite close, drawing the legs inward. Put a good deal of butter over them, and bake them either with or without a crust: if the latter, a cover to the dish must fit close to keep in the steam. GREEN PEAS. Peas should not be shelled till they are wanted, nor boiled in much water. Put them in when the water boils, with a little salt, and a lump of sugar. When they begin to dent in the middle, they are done enough. Strain them through a cullender, put a piece of butter in the dish, and stir them till it is melted. Garnish with boiled mint. GREEN PEAS PRESERVED. If it be wished to keep them for winter use, shell the peas, and put them into a kettle of water when it boils. Warm them well, without boiling, and pour them into a cullender. When the water drains off, turn them out on a dresser covered with a cloth, and put over another cloth to dry them perfectly. Deposit them in wide-mouth bottles, leaving only room to pour clarified mutton suet upon them an inch thick, and also for the cork. Rosin it down, and keep it in the cellar or in the earth, the same as other