able, but the flavour will be a considerable addition. Boil
vermicelli a quarter of an hour, and add to it a large spoonful of soy,
and one of mushroom ketchup. A French roll should be made hot, then
soaked in the soup, and served in the tureen.

GRAVY WITHOUT MEAT. Put into a bason a glass of small beer, a glass of
water, some pepper and salt, grated lemon peel, a bruised clove or two,
and a spoonful of walnut pickle, or mushroom ketchup. Slice an onion,
flour and fry it in a piece of butter till it is brown. Then turn all
the above into a small tosser, with the onion, and simmer it covered for
twenty minutes. Strain it off for use, and when cold take off the fat.

GRAYLINE. Having scaled and washed the fish, then dry them. Dust them
over with flour, and lay them separately on a board before the fire. Fry
them of a fine colour with fresh dripping; serve them with crimp
parsley, and plain butter. Perch and tench may be done the same way.

GREASE EXTRACTED. The ashes of burnt bones finely powdered, or calcined
hartshorn, heated over the fire in a clean vessel, and laid on each side
of the grease spot, if on books or paper, with a weight laid upon it to
assist the effect, will completely remove it; or the powder may be
wrapped in thin muslin, and applied in the same manner. When prints get
foul and dirty, they may readily be cleaned in the same manner as linen
is bleached, by being exposed to the sun and air, and frequently wetted
with clean water. If this do not fully succeed, the print may be soaked
in hot water; and if pasted on canvas, it should first be taken off by
dipping it in boiling water, which will loosen it from the canvas. The
dirt occasioned by flies, may be gently taken off with a wet sponge,
after the print has been well soaked. Spots of white-wash may be removed
by spirit of sea salt diluted with water.--If grease spots appear in
leather, a different process must be pursued. A paste made of mealy
potatoes, dry mustard, and spirits of turpentine, mixed together, and
applied to the spot, will extract the grease from leather, if rubbed off
after it has been allowed sufficient time to dry. A little vinegar may
be added, to render the application more effectual.

GREEN FRUIT. Green peaches, plums, or other fruit, should be put into a
preserving pan of spring water, covered with vine leaves, and set over a
clear fire. When they begin to simmer take them off, and take the fruit
out carefully with a sl