GOOSEBERRIES.

Auckland Star, Volume LXVII, Issue 297, 15 December 1936, Page 13

GOOSEBERRIES.

Gooseberries are at their cheapest price this week, and the, following recipes are excellent::—

Gooseberry Chutney.—Put 31b of green gooseberries into an aluminium or enamelled saucepan. Add half an ounce of mustard seed, tied in a muslin bag, a quarter of a teaspoonful of cayenne pepper, an ounce of salt, a quarter of a teaspoonful of turmeric, lib of brown sugar, a dessertspoonful of ground ginger, four large onions, thinly sliced, a quarter of a pound of chopped seedless raisins, and a quarter of a pound of sultanas roughly chopped. Add a pint and a half of vinegar and bring slowly to the boil. Simmer for about an hour and a half until soft, stirring now and again. Add a little more vinegar occasionally if necessary. Bottle carefully at once. Quick Gooseberry Jam.—Put a teacupful of water, 51b of gooseberries, and 51b of preserving sugar into a pan. Stir until the sugar melts, then boil rapidly until the jam sets when tested. Pot at j once.