IN THE KITCHEN

Dominion, Volume 22, Issue 70, 15 December 1928, Page 18

IN THE KITCHEN

GOOSEBERRY TRIFLE. Required: Stewed gooseberries, half a pint of custard, and the same of cream, or a pint of custard, a little pink sugar or a few glace cherries, a slice of stale sponge or other cake. Cut the cake into dice, putting them in a glass dish. Rub the stewed gooseberries through a sieve, stir the custard into the mixture, aud pour this over the cake. Whip the cream until it will just hang on the whisk, sweeten it, and heap it over the gooseberries. Sprinkle coloured sugar or a few glace cherries over the top, and serve. GOOSEBERRY AND SAGO MOULD. Required : About a pouud of gooseberries, a quarter of a pound of sago, sugar to taste, one pint of cold water. Soak the sago in enough cold water to cover it. "Top and tail” the gooseberries, put them in a saucepan with the water and sugar, and stew them till tender. Then rub them through a sieve. See that the pulp is nicely sweetened, then add the sago and cook the mixture until the sago has dissolved. Rinse out a mould in cold water, pour in the mixture, and leave it until set. Turn it on to a glass dish and hand boiled custard with it. GOOSEBERRY SAUCE. Required : Half a pound of green gooseberries, half a cup of stock, flour, seasoning. Boil the fruit and beat to a pulp. Add the stock, in which a little flour has been put. Boil all together, stirring constantly. Add salt and pepper, and serve with fish. GOOSEBERRY JAM. Required: Three pounds of fruit, six pounds of sugar, six pints water, one small teaspoon vanilla essence. Pick over the fruit, put in pan with other ingredients and boil gently till cooked, skimming occasionally. This method gives a large quantity of jelly, and is economical. Bottle when hot and cover, cold or hot. ASPARAGUS. Here are two suggestions for cooking asparagus which may come in handy. One way is to use a frying-basket. After the white part of the stalks has been scraped the asparagus can be cut so that it will lie flat in the frying-basket with the heads all the same way. The basket is plunged into a stew-pan three-parts full of boiling salted water, not forgetting a very small pinch of soda when the water is hard. It shoull cook' quickly about 30 to 45 minutes, and is easily drained by lifting out the basket. If there is no frying basket available the asparagus can be tied up in muslin and cooked in an upright position in any ordinary vegetable saucepan. The muslin is useful also for lifting it out. SALAD DRESSING THAT WILL KEEP. To make a salad dressing that will keep twelve months, beat 3 eggs, a dessertspoon salt, 1 small teaspoon white pepper, 2 tablespoons sugar, and I dessertspoon mustard in a basin, then add 1 cup vinegar. Heat 4 tablespoons butter in a clean saucepan, add to it 1 tablespoon flour and stir until smooth, pour in 1 cup milk and boil up. Then pour into the basin containing the other ingredients, stirring all the time, return to the saucepan and cook until mixture thickens; but do not allow it to boil. Put into jars and seal. If it is too thick when required it can be thinned by adding a little milk or vinegar.