CAPE GOOSEBERRIES

New Zealand Listener, Volume 10, Issue 253, 28 April 1944, Page 31

CAPE GOOSEBERRIES

HESE are always welcomed, because, like passionfruit, they give a luxury touch, as well as a delicious flavour, to cheaper and less flavoursome fruits; such as piemelon and apple.’ Cape gooseberries and apples stewed" gently together first, make a delectable pie; and are also particularly good as a steamed pudding. Line a basin with a. good suet pastry and _ half-fill with shelled cape gooseberries. Put a good sprinkling of sugar and a dash of water, and then a good layer of sliced apples. Fill up the rest of the basin with more gooseberries; cover with a pastry top, put a butter paper over, and steam in a saucepan half-full of boiling water, with tightly-fitting lid, for about 2 hours. If preferred, the basin need not be lined with pastry, but simply filled with cape gooseberries and apples, with plenty of sugar and a little water, and just a pastry lid. Steam as before. Cape Gooseberry and Apple Jam This is a good recipe. Four and a-half pounds shelled cape gooseberries to 144lb. green apples. Put 1 tablespoon butter in saucepan and all the fruit (mince or grate the apples). 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 and Lemon Jam Five pounds of cape gooseberries, 5lb. sugar, 1 pint water, and juice of 5 lemons. Put sugar and water in pan, bring to boil; add lemon juice, and, when syrup is quite clear, add gooseberries, which have been shelled, washed and pricked with a needle; boil for about 144 hours, or until syrup is thick, and falls from a spoon. Do not bottle jam until it is cold. Green Tomato and Cape Gooseberry Jam Three pounds cape gooseberries; 1b. green tomatoes; 1121b. bananas; 31'4Ib. sugar; 1 to 144 cups water (use your own judgment). Boil the hulled cape gooseberries and the tomatoes in the water till soft. Add the sugar, and boil 30 minutes. Add the mashed bananas, and boil again until it will set when tested-about 30 minutes more. The tomatoes may be skinned before using. Cape Gooseberry Conserve Four pounds apples, 8 large cups water, 2lb. cape gooseberries. Boil the cut-up apples in the water till soft. Strain through a jelly bag all night, as for apple jelly. Next day, cook the prepared cape gooseberries in that juice till soft, then add cup for cup of sugar (warmed). Stir till the sugar is dissolved, bring to the boil, and boil till it will set when tested. The juice of a lemon may be added if liked.