CAPE GOOSEBERRIES

New Zealand Listener, Volume 30, Issue 772, 7 May 1954, Page 22

CAPE GOOSEBERRIES

in popularity every year, and, are one of those fruits with a pungent flavour, so useful for helping to prop up the plainer fruits such as apples and pie | melon. They also combine well with pineapple. It is a good idea to bottle a few jars, for use in winter with apples in a pie, or mingled with stewed pears. They bottle well, in the usual syrup. Cape gooseberries mixed with apples make a luscious pie, say, Y2 Ib. shelled Cape gouseberries to 11 lb. apples. Stew them togethe: first, and cool before put- | ing on the pestry. either short or flaky. _A biscuit pastry. made with an egg, is | especially good for tHis pie. Add the | juice of a lemon, for an extra touch. In a@ Casserole This is a favourite way for almost all fruits. The baking gives a specially ine flavour. For Cape poosebérries make |a syfup first, using half as much sugar | as water and adding lemon juice to taste. Pour this over the shelled fruit in a casserole, put on the lid, and bake slowly-when the oven is alreddy in /use for something else will do. Serve | as bteakfast fruit, or as dessert with ereem or custard; or pour a sponge-crust on the boiling fruit and bake. Thick slices of querters of apples may be added when baking. Cape Gooseberry Sponge Stew Cape goosebetries gently with | sugar. Strain off syrup, and make up to 'fust under 1 pint with hot water. Make ud a packet of jelly with it. Leave to zét cold. As it is setting, whip and then add the Cape gooséberies and let it set. Steamed Pudding Line a basin with a good suet pastry and half-fill with shelled Cape gooseberries. Put a sprinkling of sugar ard a dash of water and then a layer of sliced apples. Fill up the rest of the basin with more goosebérries, cover with a pastry top, put a butter paper over, and stearn in a saucepan half-full of boiling water, with tightly-fitting lid; for about 2 hours. If preferred, the "basin used need not be lined with pastry but simply filled with Cape goose- ‘| berries and apples, and plenty of sugar and a little watér, and just a pastry lid. Steam as before. Cane Gooseberry and Apple Jam Four and a helf pounds shelled Cape zooseberries to 114 Ib. apples. Put 1 teblespoon butter in saucepan end all ‘he fruit (mince or grate the apples). Crush gooseberties, and if not enough j ttee_ ta etert with. «dd 2 tabléspoons water. Allow pound for pound of sugar an soft. ani cook till it will set. Cave Gooseberry Conserve Four pounds apples, 8 cups water, 2 'b. Care enosebetries. Roi! the cut-up spples in the water till soft. Strain. thraueh a ‘iy hae all night, as for anple ‘elly. Next day. codk the nf+uared | Cape vodsebérries in that juice till soft then add cup for cun of suger (warmed). Stir till the suear is dissolved, bring to the boil. and boil till it will set when tested. The jitiice of a lemon may be etded if tiked. Cepe Gooseberry and Lemon Jam Five pounds Cape edoseberries, 5 Ib. suear, 1 piftt weter, and juice of 5 ‘sons Put sugar ard water in pan. || cring te boil, add lemon juice, and GOOSEBERRIES gain

when syrup is quite clear édd gddseberries, which have been shelled, washed atid pricked with a = oh de Oe os . of ray

Hecauic, VUll 4u0r about 114 hours, or until syrtip is thick, arid falls from a spoon. Do not bottle this jam until it is co'd Cave Gooseberry Jam Allow 1 Ib. sugar to 1 Ib, shelled berries Squeeze juice 223 lemons into preserving pan: Put in berries. and stir till eceoked to a pu'p. Add sugar and boil until a pale amber colour and® will sét wheh tested. No weter. Case Gooseberry Conserve Three potinds shelled Cape gcoseberries. 1% Ib. Sliced apples, 114% Ib. s‘iced skinned tomatoes, 6 largé baiianas Sliced, juice of 6 lemons, 6 Ib. sugar. Put gooseberries apples and tomatoes in pan with sugar. Leave to stand an hour. Add lemon juice and boil hard 15 minutes. Add bananas. boil 5 minutes lonrér. Remove from fire. stir well fof 5 minutes Bottle and séal while hot. Like fruit salad. Cape Gooseberry and Pie Melon Jam Cut up 5 Ib. melon, sprinkle with 5 th. suear. and leave overnight. Next day boil about 134 hours. Add 1% to 2 Ib. Cette onnsehérries whole, but shelled. Stir till dissolved. Boil till golden brown and will set. Lastly ada 1 oz. Butter. Cape Gooseberry and Pineapple Jam Three povnds Cane gooseberries, 1 large tin pineapple slices, 3 lb. sugar. Boil Cape gooseberries in pinecpnle iuice till soft. Add sugar, stirring well till dissolved. Boil again quickly till thick. about 2 to % hour. Stir oceasionally. When thick, add cut-up pineatple. boil 5 to 10 minutes Test.