GOOSEBERRY DISHES

Wairarapa Times-Age, 8 December 1939, Page 8

GOOSEBERRY DISHES

THESE ARE GOOD. Gooseberry Souffle: Stew the berries in a very little water until they are well pulped—beat well or put through a sieve, sweeten well, add a generous piece of butter and the yolks of one or two eggs, a little ground cinnamon, ginger or mace. Beat until quite smooth, then fold in lightly the stifflybeaten whites of the eggs. Turn into a greased pie dish and cook in a slow oven until it puffs and browns lightly. Don't boil. Serve at once with a boiled custard or cream. If liked more solid, an ounce of bread or cake crumbs may be added with the sugar, etc. Gooseberry Meringue: After cooking the berries, adding sugar, yolks of eggs and flavouring as for the souffle, put into a greased pie dish and bake in a slow oven, until lightly set, but don’t allow to boil. To the stiffly-beaten white of egg add a little sugar and pile the meringue roughly on the top of the cooked mixture, sprinkle with sugar, and return to the oven to brown lightly. These are much less tart than the usual stewed berries or pies.