Fruit recipes

To gooseberries stewed in a little water add sugar to taste, then crush fruit somewhat; add dessertspoon each of flour and butter (mixed). Place all in pan or dish with paste-lined sides and cover with crust, pricked or slashed, and bake. GOOSEBERRY TART No. 1 Stew berries like cranberries, using two-thirds as much sugar as fruit. Line tin or dish with pastry and bake it till light brown before placing gooseberries in it. Finish with diagonal lattice of pastry; replace in oven and bake - till done. GOOSEBERRY TART No. 2 Place sugar on ripe, uncooked berries, letting stand till clear, when mash through coarse sieve and fill pastry shells (already half-baked). Replace in oven till heated through, when place meringue on top and lightly brown. Whipped cream may be substituted for meringue or canned berriesfor the fresh. Also the very small tart shells may be used. GOOSEBERRY TART No. 3 Line sides of dish with short crust. Pile ripe, uncooked berries in centre with one-fourth pint sugar and place crust on top. Prick well. Bake three-quarters of an hour; sprinkle fine sugar and nutmeg on top and serve with a jug of cream and dish of custards. GOOSEBERRY PUDDING (Boiled) Top and tail a quart of full-grown but green berries; scald and let stand till cold, after which drain them. Chop six ounces of beef suet and rub well through a pound of flour, adding a half-teaspoon of salt and a half-pint of ice water—just enough to keep the dough together. Roll out in circular form and place gooseberries in the middle, meantime having added to them a half-pound of sugar. (More added before boiling would toughen them.) Draw up the dough as for dumplings and place in a wet, dredged pudding cloth; tie, leaving room for swelling, and place in a pot of fast boiling water, with plate at bottom to prevent scorching. Boil three hours, turning once in a while and filling up with boiling water as needed. Serve with sugar. GOOSEBERRY FOOL No. r Top and tail a quart of ripe berries and simmer in a pint of water. When the fruit turns colour, is soft and swelled drain and put it through a colander. Add one-half pound sugar and let cool. Heat a quart of milk and stir into it carefully the beaten yolks of two eggs. Let thicken and flavour with nutmeg then remove and mix carefully with the cold fruit. GOOSEBERRY FOOL No. 2 Prepare very young gooseberries as above and when cool add to them gradually a quart of cream, whipping well. Serve cold. GOOSEBERRY SAUCE FOR LAMB Scald a half-pint of berries and stir into a pint of drawn butter. Serve hot. GOOSEBERRY CATSUP Make as for Currant Catsup, using five pounds gooseberries with two pounds of sugar. GOOSEBERRY CHUTNEY To two full pints of nearly ripe gooseberries allow threefourths pound of raisins and three onions. Chop together and heat slowly with one cup brown sugar, three tablespoons each of mustard, ginger, and salt, a saltspoon of red pepper and a little turmeric. Simmer forty minutes with two pints vinegar, then strain through coarse sieve and seal in little jars. ‘'GOOSEBERRY CHIPS Place gooseberries in jars and let them boil in outer vessel till soft. Remove and to each pound of pulp allow a half-pound sifted loaf sugar. Place this, well mixed— about an eighth of an inch thick—in flat dishes; set in sun and dry, which may require several days. The dried cakes may be cut in strips and twisted. GOOSEBERRY VINEGAR Let two quarts crushed gooseberries (not fully ripe) stand forty-eight hours in three quarts water, when press and strain. Allow a pint of sugar to each gallon and one tablespoon yeast for fermentation. GOOSEBERRY WINE