GOOSEBERRIES

New Zealand Listener, Volume 13, Issue 337, 7 December 1945, Page 22

GOOSEBERRIES

) OOSEBERRY JAM has passed through a period of unpopularity, and has come into its own again with the up-to-date recipes which produce a jellylike and fresh flavoured preserve. Try this original recipe from a Lyall Bay Link in the Daisy Chain. : New Gooseberry Jam Two pounds of gooseberries; cut these up into 3 or 4 pieces and put into saucepan with 2 cups of water, 4 cups of sugar (warmed a little) and the juice and pulp of 2 nice lemons. Bring to the boil, stirring often, and boil for approximately 2 hours, or until it will set when tested. Strain before bottling. Cover when cold. Gooseberry Jam (Ministry of Food, England) Four pounds nearly ripe gooseberries; 3lb. sugar; 2 pints water; small piece of butter. Bring sugar and water to the boil, making sure all is dissolved. Boil hard for 5 minutes, add butters Add fruit which must be quite-dry; and boil hard till it will set-25 to 30 minutes, Green Gooseberry and Cherry Plum Take 3lb, green gooseberries, 3lb, cherry plums, 4% to 6lb. sugar, 3 quarts water. Boil fruit and water half an hour, or tjll soft. Add warmed sugar, let dissolve, stirring. Boil quickly till it will set when tested, Another Gooseberry Jam Allow 2Ib. of sugar -and 2 cups of water to every pound of gooseberries, Boil the fruit and water together for 20 minutes, Then add the sugar and boil fast for approximately 40 minutes, or till it will set when tested, See that all the sugar is thoroughly dissolved before the fast boiling. Baked Rhubarb Pudding Mix together 2 or 3 tablespoons each of brown sugar and butter, Smear it thickly all over the inside of a basin. Make a stiff dough with 2 cups flour, % cup shredded suet, 2 teaspoons baking powder, a little salt and cold water to mix, Cut off one-third of the dough and put aside; roll out remainder and line basin, already spread with butter and sugar. Cut up rhubarb and half fill basin. Add enough sugar to sweeten and enough water to make plenty of juice. Then add remainder of rhubarb, Roll out remaining dough, put on top of pudding and bake in a quick oven for 1 hour. Turn out pudding on hot dish and serve with cream or custard, Apple may also be used-flavoured with cloves. Gooseberry and Apple Fluff Cook a pound of gooseberries in a saucepan with a little water until soft, Add sugar to taste and leave till cold. Peel and slice lb. apples, stew them, and pass through sieve, Put the goose-. berries in a serving dish, and pour over them the sieyed apples. Now beat up yolks of 2 eggs with a pint of milk and a little sugar, and stir over low heat

until thickening. Stir in Yaoz. of gelatine previously dissolved -in a little of the milk; and then the stiffly beaten whites of the eggs. Flavour with vanilla or almond essence, and pour all over the fruit, Leave to set. Serve with cream, (or top milk), Gooseberry and Prune Compote Cover Yalb. of washed prunes with a pint of hot water, and soak for 12 hours. Then stew slowly in same water for 15 Minutes; sweeten with honey or sugar to taste. Add Y2lb. of gooseberries and simmer all together till soft. Serve cold with baked custard or junket. Green Gooseberry Marmalade’ Take 3lb, green gooseberries, 2 lemons, 5 small breakfast cups water, 6lb. sugar, Shred the lemons as for marmalade. Cover with 2 cups of boiling water, and leave all night. Next day, boil up with , gooseberries and the other 3 cups cold water, for an hour. Add warmed sugar, stir till dissolved. Bring to boil, and boil hard for not more than 10 minutes. It is delicious, and green in colour, Green Gooseberry Chutney Top and tail 2lb, green gooseberries; put in a pan and add Ilb, chopped prunes, llb, raisins or sultanas, 1lb, sliced onions, 20z, ground ginger, good pinch cayenne, small teaspoon salt, 1 quart vinegar, and boil till the fruit is pulpy, Add 1lb. of brown sugar, Stir till. the sugar is dissolved, and boil about 1 minute. Bottle.