then put it in the dish.

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