_Glacer._--To glaze; to brush hot meat or poultry over with concentrated
meat gravy or sauce, so that it shall have a brown and shiny appearance.
Glaze can be bought in skins. Glacer, in confectionery, means to ice
pastry or fruit with sugar.
_Gniocchi._--Small balls of paste made with flour, eggs, and cheese to
put into soup.
_Gramme._--A French weight. An ounce avoirdupois is nearly equal to
thirty grammes.
_Gras._--Made with meat and fat.
_Gratins_ (_au_).--Term applied to certain dishes of fish, game,
poultry, vegetables, and macaroni dressed with rich sauces, and
generally finished with bread-crumbs or bread-raspings over the top.
_Gratiner._--Is to brown by heat, almost burn.
_Grenadins._--Similar to a fricandeau, but smaller; grenadins are served
with vegetable purees.
(_To be continued._)
THE SHEPHERD'S FAIRY.
A PASTORALE.
BY DARLEY DALE, Author of "Fair Katherine," etc.
CHAPTER III.
DAME HURSEY THE WOOLGATHERER.
[Illustration: "HE STRUCK ACROSS UNBEATEN PATHS."]
When John Smith, as for reasons of his own he called himself, left
Pierre, he pulled his hat well over his eyes and started off across the
downs in the direction of Lewes.
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