The housekeeper's guide to preserved meats, fruits, vegetables, &c

Crystallised almonds will do as well as greengages. GOOSEBERRIES, BOTTLED.— Bottled gooseberries are very useful for making pies, puddings, etc. When fresh gooseberries are not in season, bottled gooseberries can also be used for jnaking gooseberry sauce and gooseberry fool. n malting these, or puddings, from bottled gooseberries, the cook should pour off the liquor, which is not sweet ened. It should first be sweetened, and it will sometimes be found best to boil it with the sugar. Let it get cold, and when it is cold add the gooseberries, cover them over with puff paste, and as soon as the pastry is done the pie is ready. Gooseberry pie can be served hot or cold, but it is far nicer cold. A little cream or custard should be served with it. When cream cannot be obtained a very excellent substitute to be served with sweets can be made by adding a dessert-spoonful of Swiss mill: to half a pint of ordinary milk. The Swiss milk will dissolve as well in cold milk as it will in hot. In making gooseberry sauce the gooseberries should be mashed up with a wooden spoon, and then the whole should be rubbed through housekeeper's guide. a hair sieve. This gooseberry sauce, or, in other words, plain gooseberry pulp, is sometimes served with boiled mackerel, and also with various kinds of white meat, such as veal, pork, etc. In Germany, and especially in Eastern Germany, gooseberries whole, as well as gooseberry sauce, are served with various kinds of meat, and seem to take the place of apple-sauce in this country. Gooseberry fool is a mixture of gooseberries, sugar, and cream, which has been sent through a hair sieve. This process of sending the gooseberries through a hair sieve, or, to use a more professional term, passing them through a “tammy,” is an important process, as by this means all those objectionable little pips are got rid of. Cream is really so expensive and so scarce, that very often it cannot be obtained. In making gooseberry fool, the substitute for cream I have mentioned — the mixture of Swiss milk and ordinary milk — will do very well. Bottled gooseberries can also be used for making open tarts. When used for this purpose they should be kept whole, and some of the liquor in which they are preserved should be strained off and sweetened with sugar, and reduced by boiling. It should then have a little gelatine added to it, so that when cold it will be very nearly but not quite a jelly. A few drops of cochineal will colour it pink, or it can be made a bright green with some of Breton's colouring. This, when nearly cold, should be poured into the open tart, and the gooseberries themselves stuck upright in it, close together. Some coloured sugar can be shaken over the top, and the border of the pastry ornamented by being brushed over with some syrup coloured brown with a little browning or Parisian essence ; then some coarse white sugar and chopped angelica sprinkled on it when in a w et state. GOOSBERRY JAM. — Goosberrv jam is a very favourite jam with children. The jam sold by Messrs. Crosse and Blackwell possesses a remarkably fine colour ; indeed all their jams are noted for their particularly good colour. Probably this is owing to the jam being made in such very large quantities. As I have before said, it is in this respect that manufacturers have an advantage over cooks in private families In