Cassell's dictionary of cookery

Gooseberry Jelly.— Choose ripe, and perfectly sound gooseberries, gathered on a diy day. Pick them, put them into a preserving- pan, and simmer them gently until they yield their juice readily. Strain them through a sieve, and afterwards through a jelly-bag, but on no account squeeze the fruit. If left moist the gooseberries may, with the addition of some sugar and a few red cui-rants, be made into jam, for puddings, &c. ; or it may be made into goosebeny paste {tfcc Gooseberry Paste). Weigh the juice, boil it quickly for a quarter of an hour, then add three pounds of pounded loaf sugar to every four pounds of juice. When the sugar is dissolved, boil together for five minutes, then pour into jars, and cover securely. It is a great improvement to add a pound of red or white cm-rant j uice to every three pounds of goose- beny juice. Gooseberry Jelly, Green.— Cut off the tops and stalks from some ripe gooseberries. Put them into a preserving-ijan, with three- quarters of a pint of water to every pound of fruit, and simmer gently until they are well broken. Strain through a jelly-bag, without squeezing the fruit. Weigh the juice, and boil it rapidly for a quarter of an hour. Mi.x with it an equal weight of loaf sugar, and boil together for twenty minutes. Skim carefully, and pour into jars. Probable cost, 9d. per half-pound jar. Sufficient, a pound of gooseberries will give on an average nearly three-quaiiers of a pint of jelly. Gooseberry, Mock.— Khubarb may be used instead of gooseberries in making sauce for fish. It should be boiled until quite tender, sweetened, pressed through a sieve, and then used in the same way as gooseben-ies. Gooseberry Paste.— ^Vhen the juice has been gently draN^-n from gooseberries for jelly, the fruit may be made into paste for dessert, &c. Weigh the pulp, put it into a preserving-pan, and boil it until it comes up in a mass with the spoon, leaving the saucepan di-y. Lift it from the fire, and mix with it some pounded loaf sugar, allowing half a pound of sugar to every 130und of pulp, weighed before boiling. When well mixed, leturu it to the siiucepan, and boil twenty minutes longer. It must be stirred unceasingly or it wiU bum. Put it into jelly jars, and cover securely in the usual v/ay. Time, about one hour to boil the pulp, twenty mmutes to boil with the sugar. Gooseberry Pudding, Baked. — Pick the heads and stalks off tlie gooseberries, and put the berries into a jar. Place this jar in a saucepan of water, and let it boil until the- fruit is soft enough to pulp. Press it thi'ough a sieve, and to every pint of pulp add an ounce and a half of fresh butter, four ounces of finely- grated bread-crumbs, a quarter of a pound of sugar, and three well-beaten eggs. The latter should not be added until the pudding is cool. Pour the mixture into a buttered dish, and bake in a moderate oven. Strew sifted sugar over the pudding before serving. It may be eatenr either hot or cold. If a richer pudding is required. Savoy biscuits may be substituted for the bread-crumbs, and the e<lge of the dish may be lined with puff paste. Time, about half an, hour to bake. Probable cost, lOd, if made with- bread. Sufficient for five persons. Gooseberry Sauce, for Mackerel.