CAPE GOOSEBERRIES

New Zealand Listener, Volume 28, Issue 720, 1 May 1953, Page 16

CAPE GOOSEBERRIES

ing more and more popular because they combine so well with the cheaper and less flavoursome fruits, such as_piemelon. Just as an expert cook can make a rich sauce dress up a small and cheap portion of left-over fish or meat into an important dish, so cape gooseberries, and passion fruit, can lift up a somewhat tasteless jam. Cape gooseberries with apple make a delicious pie or tart. ( gooseberries are becomCape Gooseberry Compote To a pound of sliced apples allow % Ib. shelled cape gooseberries, Make first a syrup by boiling together sugar and water (24 parts water to 1 of sugar), then drop in the fruit and simmer slowly till cooked, adding the juice of an Orange, or even. sections of peeled orange, just the last few minutes. This is even richer and more luscious if baked in a very slow oven in a covered casserole, or put in at the bottom of the oven while a dinner is being cooked. Serve either hot or cold, with cream. The juice of a lemon may be used instead of orange, or chopped pineapple, either fresh or canned. Honey may be substituted for sugar in the syrup. Cape Gooseberry Pie Bake the covered casserole of fruit suggested in the above recipe and let cool. Then cover with a flaky or short pastry crust, and bake in hot oven till crust is cooked and a pretty brown. Cape Gooseberry Pudding . This is an original’ recipe from a Link in the Daisy Chain. Line a buttered ‘basin with suet pastry having first put a spoonful of brown sugar at the bottom. Then half-fill basin with shelled cape gooseberries, and cover with generous sprinkling of white sugar, and squeeze the juice of a lemon over it. Now put a double layer of sliced apples. and a spoonful or two of water. Fill up rest of basin with cape gooseberries, cover with a lid of pastry, put a butterpaper over, and steam the pudding in a saucepan half-full of boiling water, with a tightly-fitting lid, for about 2 hours. If preferred, you need not line basin with pastry, but just put in fruit as described, put on pastry-lid, and steam as before. But the complete pudding is a really fine one. © Green Tomato Jam Three pounds cape gooseberries, 1 Ib. green tomatoes, 11 lb. bananas, 314 Ib. sugar, 1 to 1144 cups water. Boil hulled cape gooseberries and tomatoes in water till soft. Add mashed bananas, and boil again, till it will set when tested-about 30 minutes more. Tomatoes may be skinned first. Cape Gooseberry and Pineapple Three pounds cape gooseberries, 1 large tin pineapple slices, 3 Ib. -sugar. Boil cape gooseberries in pineapple juice till soft, Add sugar, stirring well till dissolved. Boil again quickly till thick, ‘about % to % hour. Stir occasionally. When jam is thick add cut-up pineapple, boil 5-10 minutes. Test. — Cape Gooseberry and Apple Four and a half pounds shelled cape gooseberries and 112 lb. green apples. Mince or grate apples. Put 1 tablespoon

butter in saucepan. add __ gooseberries, and crush. Add apples, and if not enough juice to start jam, add 2

tablespoons water, When soft, add 6 Ib. sugar, stir till dissolved, and boil fast till it will set. Cape Gooseberry and Piemelon Cut up 5 Ib. melon, sprinkle with 5 lb. sugar, and leave overnight. Next day boil about 134 hours."Add 11% to 2 Ib. cape gooseberries whole, but shelled. Stir till dissolved. Boil till golden brown and will set. Lastly add about 1 oz, butter. Cape Gooseberry and Lemon Five pounds cape gooseberries, 5 Ib. sugar, 1 pint water, juice 5 lemons. Put sugar and water in pan, bring to boil. Add lemon juice, and when syrup is quite clear add shelled gooseberries. They may be pricked with a needle. Boil about 11% hours, or until it will set when tested. Cape Gooseberry Conserve Four pounds apples, 8 large cups water, and 2 Ib. cape gooseberries. Boil cut-up apples in water till soft. Strain through jelly bag all night.» Next day, cook berries in that juice till soft, then add cup for cup of sugar, stir till dissolved, and boil till it will set.