THE FIRST GOOSEBERRIES

New Zealand Listener, Volume 7, Issue 178, 20 November 1942, Page 11

THE FIRST GOOSEBERRIES

ITH the appearance of the first gooseberries, we seem to be really into springtime. Summer fruits will soon be following on, but the rather humble gooseberry leads the way. REMEMBER to add some apples to your Gooseberry Pie-it makes a delicious combination. Rhubarb and gooseberries also go well together in pie or compote. Thick raw cream with both of these is the ideal thing, and softens the sharpness of the gooseberries; but plenty of good "custard-powder custard" to which a knob of butter has been added just before taking from the fire, is more economical for a large family, and very delicious. Spiced Gooseberries (From Christchurch) This is delicious with cold meat-is really almost a chutney. Four pounds of green gooseberries, 1 pint of malt vinegar, 4202. cinnamon, ¥0z. ground ginger, a medium onion, 14-pint water, 21/]bs. _ brown sugar, 4402. cloves, 1 teaspoon salt. Top and tail the gooseberries, wash an drain them. Put in the preserving pan with the water, and boil 15 minutes, Then add the sugar and vinegar. Stir till dissolved, then add the spices, salt, and finely-chopped onion. Simmer gently till soft and thick. Stir frequently as it is apt to burn. Gooseberry Jelly This is served with roast mutton or jugged hare, like red currant jelly. Barely cover 2lbs. of washed gooseberries with cold water, in the preserving pan, and add 5 or 6 sprigs of fresh mint. Cook till pulpy. Strain through a fine sieve. Bring again to the boil, and add cup for cup of warmed sugar; boil till it will set when tested. Bottle and seal while hot, Gooseberry Chutney Put 2lbs. topped and tailed gooseberries in a large preserving pan, and add 1lb. finely-chopped prunes, lb. stoned raisins, 441b. sultanas, 1lb. sliced onion, 2oz. ground ginger, 1 saltspoon cayenne pepper, and 1 small teaspoon salt. Pour over all that one quart of vinegar, and boil until the fruit is pulpy, then add ilb. brown sugar. Stir until the sugar has dissolved, put into glass jars, and cover with airtight papers. This is a delicious chutney. Gooseberry Jam Although this uses 5lbs. of sugar, you get nearly 101Ibs. of jam; and it is feally a delicious flavour. Boil Sibs. sugar and 2% pints of water for about ten minutes. Add 3ibs. gooseberries, and boil till they are soft, and the jam will set. It is a lovely dark red. If liked, the jam_may be put through a colander, to remove the skins, Don’t use a fine sieve, as it is rather wasteful. Gooseberry Delight One pound gooseberries, 1 packet jelly crystals, some whipped cream, sugar and cinnamon. Top and tail the gooseberries

and stew them with 2 tablespoons sugar, a little water, and a little powdered cinnamon. *When tender, rub through a sieve and allow to cool. Place the puree in a glass dish. Choose a red jelly, and make it according to directions. Before it is quite cold, pour it over the gooseberries. When set, decorate the top with blobs of whipped cream.