RECOMMENDED RECIPES

Evening Post, Volume CIV, Issue 146, 17 December 1927, Page 16

RECOMMENDED RECIPES

GREEN GOOSEBERRY CHUTNEY

Three pounds green gooseberries, cut in half, 1 packet raisins, lib onions, lib ragar, 31b lemon peel, 1 tablespoonful salt, 1 teaspoon ground cloves, 1 dessertspoon ginger, 1 dessertspoon cayenne pepper, 1 dessertspoon currie powder, 1 quart vinegar. Cut gooseberries in half; put all other ingredients such as onions, raisins, etc., through mincer, then boil altogether in the vinegar for two hours. Gooseberry Pudding.—l quart green ,'oosoborries, Jib cake crubs, 3oz but-

tor, 2 eggs, 1 gill milk, short pastry, sugar. Wash the gooseberries without topping and' tailing .them, and stew them in a jar or double pan with the least quantity of water possible until they are a pulp. Rub them through a fine sieve and add the butter, cake crubs, and sugar to taste to the puree. Mix in the eggs well beaten in the milk. Line a pie dish with good short pastry at the sides only, pour in the mixture, and bakes in a moderate oven about thirty minutes. This is good hot or cold.

Gooseberry Flan.—ioz flour, loz each of butter and lard, 1 teaspoonful castor sugar, yolk of an egg, pinch salt, Mb gooseberries, 2oz loaf sugar. Sieve the flour, castor sugar, and salt together, then rub in the butter and lard. Add a well-beaten egg yolk and only enough water to make a rather stiff paste. Roll out, and line a flan ring

or sandwich tin, prick well, and bake in a moderate oven. It is a good plan to cover the paste with a buttered paper, which fill with rice. This prevents the paste from rising too much in the middle. The rice can be used many times. Dissolve the loaf sugar in a scant half-pint of water, bring to the boil, and then put in as many gooseberries as the syrup will well c6ver. Simmer until soft but not broken, carefully take out the fruit and fill the pastry cake with it. Boil up the syrup until it is reduced by half. Leave until cold, and then pour a little into the case. Servo cold with whipped cream. If a jellied flan is required melt ]/»oz of gelatine in the syrup and pour over the fruit when beginning to set.

Gooseberry Trifle.—i sponge cakes, 2oz ratafias, lib gooseberries, ttlb sugar, 1 pint milk, 2 eggs, cream, loz sweet almonds. Stew the gooseberries with about 3oz of sugar and three tablespoonfuls of water until quite soft. Bub through a sievev and add a gill of milk to the puree. Put a layer of puree at the bottom of a glass dish, then a layer of sliced sponge cakes, and continue these layers until all are used. Make a custard with the remaining milk, loz of sugar, and the eggs, and then crush the ratafias, sprinkle them on top of the trifle, then pour over the custard, and leave for some hours. Whip some cream and ■lecorate the top with the shredded alnonds, and a few glace cherries.

Gooseberry Meringue.—lib gooseberries, 4bz castor sugar, 3 eggs, 2oz butter, loz breadcrumbs, vanilla essence. Top and tail the gooseberries. Melt the butter in a pan, add the fruit and sugar, and cook very gently until a thick pulp. Then add the crumbs' and j stir well together. Separate the yolks j from the whites of the eggs, and beat ; the yolks into the mixture. Butter a ' pie dish, turn the gooseberry mixture into it, and bake in a moderato oven uutil set about half au hour. Whip the egg whites until very stiff, and acid lightly to them three tablespoonfuls of castor sugar and a few drops of vanilla essence. Pile this meringue all over the top of the pudding roughly, dust lightly with castor sugar, and place in the coolest part of the oven until a pale fawn colour. Serve with a pie-dish frill round the dish.

Gooseberry Sauce.—l pint green gooseberries, loz butter, 2oz sugar, 1 gill water, pinch nutmeg. Top and tail the fruit and wash it well in cold water. Put it into a pan and add the water! Simmer until the gooseberries are quite soft—about half an hour; then, rub them through a fine sieve. Put the pulp into a clean pan, add the butter, sugar, and nutmeg, and make hot. Serve with boiled, grilled, or fried mackerel.

Gooseberry Marmalade.—Wash the gooseberries well, put them into a preserving pan without topping and tailing them, and allow one gill of water to each quart of fruit. Cook until quite soft and pulpy. Then rub through a fino sieve, measure the pulp and allow lib of sugar to each pint. Put the sugar with only just enough water to moisten it in a preserving pan, bring to the boil, skimming if necessary, then boil to 217 deg. Fahr. Add the gooseberry pulp and boil again until the marmalade will set when tested. Then turn into pots and cover when eoW.

Green Gooseberry Jelly.—Top and

tail the gooseberries and wash them well; then turn them into a preserving pan and just cover them with coVN water. Bring to the boil, thea let them simmer until well broken. Strain through a jelly bag and let them drip all night. Next day -measure the resulting juice and put it into a clean pan. Add to it lib of sugar to each pint of juice. Stir until the sugar has melted, and then boil rapidly for fifteen to twenty minutes, or until it jellies when tested. Skim well.