GOOSEBERRIES

New Zealand Listener, Volume 19, Issue 492, 26 November 1948, Page 22

GOOSEBERRIES

cheapest and most plentiful of the small fruits. They _make delightful hot puddings and cold desserts as well as jams and even chutney and mincemeat. Mock strawberry or raspberry jam can be made.by adding sufficient of these essences to a boiling of the gooseberries. By straining the jam through a colander or sieve you can easily remove all the skins and most of the seeds. Gooseberry and Apple Pie The apple softens the gooseberry tartness without spoiling the flavour. Make a syrup first, in the proportion of 1 cup sugar to 2 cups water boiled together for 3 to 5 minutes. Into this put the topped and tailed gooseberries and the apples cut in chunky slices-using either half and half or as you wish. Don’t have too much juice; simmer till tender but not squashy. Let cool in saucepan before putting into pie@lish. Cover with short’ or flaky pastry and cook in hot, oven. Serve with plenty of custard sauce or ice-cream. Gooseberry and Apple Pudding Use about 3 good-sized apples sliced fairly. thick, a pound of gooseberries, topped and tailed. Simmer gently with a cup.each of water and sugar. When just boiling add a pinch of baking soda which takes off the’ tartness of the skins. When soft, put into pie-dish and while still boiling hot pour over it a sponge-crust and bake in hot oven about 20 minutes. For a butterless sponge crust beat an egg well, add ¥% cup sugar, beat well, Add 1 cup flour, pinch salt, and 1 teaspoon baking powder and mix with enough milk to make a thin batter. For a butter sponge use one egg, pirich salt, loz. butter; 1 breakfast cup flour; 1 teacup or less sugar; 3 tablespoons milk (or more), vanilla if liked. Beat egg and. sugar, melt butter with milk and add. Sift in flour, etc., and pour over the hot fruit. Green Gooseberry Jam Boil 31h. of gooseberries in 2 pints of water for half an hour; then add 5lb. of sugar, stirring it in gradually, and stir\ring until thoroughly dissolved and the jam again boiling. Now boil very fast; test in 5 minutes. It should be ready to set. Bottle while hot. You may add a few drops of green colouring if you wish, but it should be green without, Red Gooseberry Jam oe This recipe uses the same quantities of fruit, etc., as the green jam, but the method. is different, It makes a large quantity of jam. Put into the preserving pan 2 pints of water and Sib. of sugar. Bring slowly to the boil, while stirring, and allow to boil for 3 minutes, making a good syrup. Then add 3ib. of topped and tailed gooseberries and boil till the jam will set when tested. Bottle hot. — x Gooseberry and Mint Jelly This is served with roast mutton or jugged hare, like red currant jelly. Barely cover 2lb. of washed green gooseberries with cold water, in the preservsot are the

ing 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. Green Gooseberry Marmalade Three pounds green gooseberries, 2 lemons, 5 small breakfast cups water, 6lb. sugar. Shred lemons as for marmalade. Cover with 2 cups boiling water, 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 approximately 10 minutes. Test before taking up. Gooseberry Chutney Three pounds of green gooseberries;. 2lb. of raisins; 2lb. of onions; lb. sugar; 1 oz. ground ginger; 42 teaspeon

cayenne pepper (a small half teaspoon); 2 teaspoons of salt; and 1 quart of vinegar. Top and tail the gooseberries, cut the raisins small, and chop up the onions. Put them all together, and boil gently for about 312 hours, keeping well stirred. : Gooseberry and Apricot Top and tail 3 quarts gooseberries. Wash 11b. dried apricots, and soak 24. hours in 1 quart boiling water. Strain liquor from apricots into preserving pan, add gooseberries. Bring to boil, gradually add 5lb. sugar and apricots. Stir well. Simmer gently until jam thickens and will set. The apricots may be cut into pieces. ‘ Gooseberry and Tree- Tomato Three pounds gooseberries (not ripe); 3 pints water; 5%41b. sugar; 1lb. tree tomatoes (must be skinned and cut up). Bring berries and water to boil and simmer till fruit is soft (takes only a few minutes), then add sugar and cut-up tomatces and boil for one hour, or until jam will set when tested. Plain Gooseberry Jam To every pound of gooseberries, allow 14%4lb. sugar and 1 cup water. Put all together and boil very fast for %4 hour (approximately). A beautiful rich colour. Gooseberry and Plum Jam Three pounds of green gooséberries, -3ib. cherry plums, 4144 to 6lb. sugar, 3 quarts water. Boil fruit and water half

an hour, or till soft. Add warmed sugar, let dissolve, stirring constantly. Boil quickly till it will set when tested. |