IN THE KITCHEN.

Auckland Star, Volume LIX, Issue 267, 10 November 1928, Page 4 (Supplement)

IN THE KITCHEN.

GREEN GOOSEBERRIES; ;4; |

SOME" TASTY; DISHES. '• ':■.::.

It is' early in the season, but the "de- .•§ lightful gooseberry has already arrived : '-\\ on the market,' and as it is delicious in", 'if its earliest'youth, these" • ';j of interest to readers: — ~ jj ■■•■.. Gooseberry - Mould. I '.'Civl ' This is a good' and rather unusual dish;. | that is best eaten cold. • lpt green gooseberries, sugar to taste"'--''"'! a pinch of cinnamon, ljoz butter,.4.new'■-'''" j laid eggs, breadcrumbs, and caster 6ugar.<:-.'' A plain cake-tin or charlotte mould is /i buttered, and strewn well with sugar"'-;-'! and breadcrumbs. ,-,,;■-;,. The gooseberries—-which should bestewed but not watery—arc mixed with j the sugar and butter and rubbed through - > ; a hair-sieve. Four well-beaten, eggs,are... I stirred in, and the mixture is poured into;';' j a mould and baked in a slow oven for 1 '. ' hour. Just before putting it in.the oven'.;, ' ' press a good iin of breadcrumbs on top. .. | | If turned out when hot it will break; '•' j it sbould be left for quite.ls minutes and- : | t turned out carefully.. ■'• Two-crust Gooseberry Pie. ; 1 cup water, J .cup, gooseberry puree,.-; [ 2 eggs, rind of 1 lemon, 4 oz sugarj If : ' tablespoonful cornflour, loz butter. , v:';' ' Line a tin plate' with . short'pastry V s ornament the edges, and bake'it, To :i ] prevent the- centre rising, a paper fillip 3 of rice can be used. .'.;;> Mix the cornflour and sugar smoothly*-; with the gooseberry puree, then boil* the water and pour it on, stirring all the;.; time. Return it to the pan and-boil for'V 10 minutes, adding the hatter arid yolks' .- of eggs. Pour into the pastry-ease, and-E 1 decorate with stiffly beaten whites of; ' o eggs mixed with 2oz sugar. Bake about '..-: f 10 minutes. ■ _< ;' ' ■

Gooseberry Cake. 7$ - This is a nice dish for children, r and" ; - M a good way of using up stale cake and : i|3 the remains of stewed gooseberries. '.^S The cake is cut into pieces about 2in ; [0 thick and put into individual: compote,, p| dishes. After soaking with gooseberry.. :M juice they are piled with the fruit and; kfca covered with thick cold custard.". ,' pj The longer these are left before eating ;;|| the nicer they will be; two days is not --pj too much. , -■.-•':• .- ~ ; p ■■■■'■■• Gooseberry and Banana Ke. ; |» 4 bananas, 1 pint gooseberries,''4ojV.vfe sugar, loz butter, 1 teaspoon cornflonrjx'K ipt imlkj 2 eggs, loz sugar.' _~ ,~ _ ~ S The gooseberries are stewed' dryandj U put in a.piedish with the bananas Bliced, 6* The butter is melted, arid the cornfloor i j| and. sugar are stirred into it -with tie "- ft pari off the fire. The milk is. added ; ;J g gradually, and .the mixture is stirred tillMg it boils, and then-taken off the gas s6'?;g that the yolks of the eggs may be stirred .ft in. This is poured over the fruit;, deed- ;- % rated with a meringue, and baked.-V V.V:g ... Gooseberry Tapioca.., ' •■ £ 4oz tapioca, grated rind of ; 2 lemons/ ; ft ipt cold water, ipt gooseberry puree, 4oz ' j§ sugar. ' .- ' [_ ,-| The tapioca and lemon i!nd are put. ''':$■ in cold water and left all. night. .Next .g day they are cooked slowly till-the -ig tapioca is clear, using a double saiice-. 'fi pan, and: adding the jmree and'sugar...' ;ri tf the quantity reduces, more water ; >f| should ,be added;.to make- 1 up-to''about ;j| li to ljpt. Wh'en_ done, the tapioca; is ■ % . poured unto a' wetted mould. '-. :','_'.'•''-> '. '<\f ,'.'; .;,.-■ "'Gooseberry Rice.Pie. -;| 2pt gooseberries stewed in very little^| water and sweetened, to taste, .6oz rice, • | 24- cups boiling water, loz butter, 4oz fc sugar. -..-.'•-'- ' ' ''"'.• ;: ■•'•;" I The rice is cooked in the water until.. ; -| it is thick and, fairly dry, then the butler " f ; and sugar »re stirred in, with a.pirichof' ;i;| cinnamon. The - gooseberries also'< are Mj stewed as dry as possible. When both'.;*j| are cold, layers of cold rice and fruit are ||{ put in a greased piedish and heated -iff; vj| the oven-for. 30min. Before serving.'-tlw ■ ,'j pie is decorated with cream- '■•_. t