RECOMMENDED RECIPES

Taranaki Daily News, 4 December 1926, Page 18

RECOMMENDED RECIPES

GOOSEBERRIES IN SEASON. Make, the most of gooseberries while they are in season, says Mrs. Wetlierell. They arc most useful for the store cupboard as jam, jelly, and chutney and wine; the bottled fruit is good to have by one, and delicious sweet dishes can also be made with it. Green Gooseberry Jam.—Gib gooseberries, lilb sugar, I gill water. Wash, top, and tail the gooseberries. Put the sugar and water into the preserving pan, and put over very gentle heat until the sugar has dissolved. Then bring to the boil and boil for fifteen minutes. Put in the fruit, bring again to the boil, and boil gently until the jam sets when tested. It probably will take 30 to 40 minutes. Turn into warm jars and tie down when cold. To Bottle Gooseberries. —Wash the fruit well, top and tail them, and pack very closely in perfectly clean bottles. Pour in sufficient cold water to cover the fruit well. Leave the bottles uncovered until the air bubbles have gone. Put the rubber rings on the bottles and screw on the tops just lightly. If ordinary) bottles are used put the corks in very lightly. Place them in a steriliser or large fish kettle with cold water up to the necks of the bottles, then heat the water very gradually to IGOdeg., or when it feels very hot to the hand. Then reduce the heat and keep at 155deg. for' two hours. Take out the bottles one at a time, and screw or cork down very tightly, and store in a cool and dry place. Gooseberry Jelly.—Fully-grown green gooseberries, %lb sugar to each pint of juice. Top, tail, and well wash the fruit and put it into a preserving pan with %-pint of water to each 31b of fruit. Simmer until quite soft. Turn on to a hair .sieve and leave to drain, and bn no account press them. It is better to let them drain all night. Measure the juice and allow above quantity of sugar to each pint. Put into the pan with the sugar, and stir until the sugar has dissolved, then bring to the boil, and boil until the jelly sets when tested. Turn into warm jars, and tie down when cold

Gooseberry Chutney.—3lb green gooseberries, 21b raisins, 21b bilious, loz ground ginger, Vs feaspoonsful cayenne pepper, loz salt, 1 quart vinegar, y 3 lb Deinerara sugar. Top, tail, and wash the gooseberries, stone raisins, and cut these up roughly. Seedless are quite good if preferred. Peel and chop onions. Put all the ingredients into a large jar or caserole and cook in a moderate'oven for three to four hours. Stir nbw and then. Turn mixture into dry jars and tie or cork down very tightly. Gooseberry souffle (cold).—lib gooseberries, I gill water, 6oz sugar, 4 eggs, 1 gill qream, %oz : gelatine, lemon juice, pistachio nuts, (top, tail, and wash the gooseberries and stew them with the water and 3oz of the sugar until soft, and rub through hair sieve. Separate the yolks and whites of eggs, and w4ll mix the yolks and the remaining sugar. Then add the gooseberry puree and strain in- the gelatine, first dissolving it in two tablespoonfuls of water. Whip the cream until stiff, and the egg whites until a stiff froth. Add these with one teaspobnful of lemon juice very lightly to the fruit, mixing all together very lightly. Turn into a china souffle dish that has had a band of foolscap paper tied round it. . Leave' until set. Then gently remove paper and decorate with finely chopped pistachio nuts in ■ lattice pattern on top.

Gooseberry Trifle. —lib gooseberries, ’/jib sugar, 4 sponge cakes, lypint custard, 2oz ratafias, loz sweet almonds, %.gill cream, 2 whites of eggs. Top and tail "the gooseberries and wash them. Then stew them with 3oz sugar and three tablespoonfuls of water: until perfectly soft. Rub through a ‘sieve and mix 1 gill of milk with the puree.' Slice the sponge cakes, and put a layer at the bottom of a glass dish, then a layer until tlie gooseberries are all used. Crush the. ratafias and sprinkle on topand pour the custard, slightly cooled, over all and leave until cold. Blanch the almonds and cut into thin strips. Whip whites of eggs until very stiff, also thecream. Mix these lightly together with loz of fine icing sugar, and pile on top of the trifle when perfectly cold, and decorate with a little finely-chopped angelica and a few glace cherries.

Gooseberry Pudding.—l pint milk, 2 eggs, 2oz fine breadcrumbs, lib gooseberries, 3oz granulated sugar, y, lemon. Stew the gooseberries with just enough wateij. to prevent sticking, and 2oz sugar. When soft rub through a sieve and leave the puree until cold. . Boil the milk and pour over the crumbs. Stir in loz sugar and the beaten egg yolks, and leave until cool. Put the gooseberry puree in a pie-disli, and put' the milk, crumbs, and egg on to make it quite even on top, and bake in a moderate oven 20 to 30 minutes. Whip the whites of tile eggs witli the strained juice of half a lemon, fold in 3oz icing sugar, fine sieved.' Pile on pudding, and return to oven to set. Serve hot or cohl.

Gooseberries in Batter.—llb gooseberries, 3oz granulated sugar, 1 pint milk, 4oz flour, 2 eggs, loz butter, pinch salt. Stew and make a puree of the gooseberries. Butter a pie-dish well and put in the puree. Sieve the salt and flour into a basin. Make a well in the centre of tjie flour and mix in the milk very gradually until perfectly smooth. Beat the eggs until very light and frothy, and mix these into the batter, and -beat well for a minute or two. Pour this batter genly into the dish and bake in a moderate oven for 30 minutes. Dredge with castor sugar ami serve.