text_original: GLAZE Glaze is absolutely necessary for fine cooking, either for the browning of sweetbreads, birds or chickens. Cover a half box of gelatin with a half cupful of cold water to soak for an hour. Put one quart of good bouillon, chicken or beef, over the fire, and boil it rapidly until reduced to a pint; add the gelatin. As soon as the gelatin is dissolved, strain the mixture.
text_transcription: GLAZE GLAZE IS ABSOLUTELY NECESSARY FOR FINE COOKING EITHER FOR THE BROWNING OF SWEETBREADS BIRDS OR CHICKENS COVER A HALF BOX OF GELATINE WITH A HALF CUPFUL OF COLD WATER TO SOAK FOR AN HOUR PUT ONE QUART OF GOOD BOUILLON CHICKEN OR BEEF OVER THE FIRE AND BOIL IT RAPIDLY UNTIL REDUCED TO A PINT ADD THE GELATINE AS SOON AS THE GELATINE IS DISSOLVED STRAIN THE MIXTURE
phonemes: ɡlˈeɪz ɡlˈeɪz ɪz ˌæbsəlˈuːtli nˈɛsᵻsɚɹi fɔːɹ fˈaɪn kˈʊkɪŋ, ˈiːðɚ fɚðə bɹˈaʊnɪŋ ʌv swˈiːtbɹɛdz, bˈɜːdz ɔːɹ tʃˈɪkɪnz. kˈʌvɚɹ ɐ hˈæf bˈɑːks ʌv dʒˈɛlɐtˌɪn wɪð ɐ hˈæf kˈʌpfəl ʌv kˈoʊld wˈɔːɾɚ tə sˈoʊk fɚɹən ˈaʊɚ. pˌʊt wˈʌn kwˈɔːɹt ʌv ɡˈʊd bˈuːɪlən, tʃˈɪkɪn ɔːɹ bˈiːf, ˌoʊvɚ ðə fˈaɪɚ, ænd bˈɔɪl ɪt ɹˈæpɪdli ʌntˈɪl ɹᵻdˈuːst tʊ ɐ pˈaɪnt; ˈæd ðə dʒˈɛlɐtˌɪn. æz sˈuːn æz ðə dʒˈɛlɐtˌɪn ɪz dɪsˈɑːlvd, stɹˈeɪn ðə mˈɪkstʃɚ.