ice. Peel and preserve them as other fruit.

GREEN GAGES. In order to preserve them for pies and tarts, choose the
largest when they begin to soften. Split them without paring; and having
weighed an equal quantity 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 green fruit. When the peas are
to be used, boil them tender, with a piece of butter, a spoonful of
sugar, and a little mint.--Another way. Shell the peas, scald and dry
them as above. Put them on tins or earthen dishes in a cool oven once or
twice to harden, and keep them in paper bags hung up in the kitchen.
When they are to be used, let them be an hour in water; then set them
on with cold water, a piece of butter, and a sprig of dried