GOOSEBERRIES—CHINESE OR CAPE

New Zealand Listener, Volume 8, Issue 202, 7 May 1943, Page 11

GOOSEBERRIES—CHINESE OR CAPE

and very plentiful this year, and they provide a pleasant variety for desserts as well as preserves. Chinese Gooseberries These are not only very good eaten as a separate fruit (cut in halves and scooped out with an afternoon teaspoon), but also they may be added to fruit salad. these fruits are very good Jam Cut the gooseberries in half and scoop out the pulp, Have the bottom of the saucepan barely covered with half water and ‘half lemon juice, put in the pulp and boil until cooked. Then add % cup sugar to each cup of pulp, The grated rind of a lemon may also be added. Boil till it will set when tested. Orange may be substituted for lemon. Chinese Gooseberry Chutney Twelve Chinese gooseberries peeled and cut up, 3 medium-sized onions grated, 1 large banana cut up, 2 lemons peeled and cut into chunks, 1 small cup sultanas or raisins, 1 teaspoon ground ginger, %lb. preserved ginger (optional), 1 large cup brown sugar, 1 dessertspoon salt (a little less), %2 teaspoon pepper, 1 large cup vinegar. Put all into saucepan, just cover with vinegar, and simmer about 14 hours. Mash with potato masher (do not strain through colander). When cool, bottle and cork well. Cape Gooseberries Have you ever tried cape gooseberry and apple pie? It is delicious, Cook the gooseberries first in a little water with a good squeeze of lemon juice and sugar to taste, then put them into a pie-dish with about half the quantity of sliced, raw apples. Let cool. Cover with puff or short pastry, and serve hot with cream. Cape Gooseberry Jam (With Apples) This is a good recipe. Four and a-half pounds shelled cape gooseberries to 1¥4lbs. green apples, Mince or grate the apples. Put 1 tablespoon butter in saucepan and all the fruit. Crush gooseberries, and if not enough juice to start with, add 2 tablespoons water, Allow pound for pound of sugar when soft, and cook till it will set. Cape Gooseberry Conserve (Excellent) Four pounds apples, 8 large cups water and 2lbs, cape gooseberries, Boil the cut-up apples in water till soft. Strain through jelly bag all night. Next day, cook berries in that juice until soft-then add cup for cup of sugar, and boil till it will set. Cape Gooseberry Jam (Very good) Five pounds of cape gooseberries, 5ibs. sugar, 1 pint water, juice of 5 lemons. Put sugar and water in pan, bring to the boil, and remove scum as it rises. Add lemon-juice, and when

syrup is quite clear, add gooseberries, which have been shelled, washed afd pricked with a needle, and boil for about 14% hours, or until syrup is thick, and falls from a spoon. Do not bottle jam until it is cold. Feijoas This South American-Spanish fruit is becoming more popular each year. It belongs to the guava family, and may be cat up in thin slices and added to fruit salad without skinning. Bananas are generally omitted when feijoas are used, as they overpower the delicate flavour of the feijoa. A Link in the Daisy Chain made a delicate and fascinating conserve with them. She first made a rich syrup »y boiling together 2 cups of sugar and 1 cup of water till clear, then the peeled feijoas, cut in « arters, were dropped in-- using only about a dozen or less, according to sizeand also the inside part of a lemon cut up (no peel or pith). Simmer till it will set. I tasted this jelly-a very delicious conserve indeed.