THE RIGHT RECIPE

Evening Star, Issue 20980, 19 December 1931, Page 25

THE RIGHT RECIPE

SOME SEASONABLE SEGIFES Green Gooseberry Chutney. Top and tail 31b gooseberries, and put in a, preserving pan with half a pound stoned and chopped raisins dr sultanas, half a pound chopped onions, two pounds brown sugar, two ounces salt, a teaspoonful paprika, one ounce ground ginger, and one and a-half pints vinegar. Cook till all is tender and the chutney is thick and brown. When cool put into bottles and tie down. Gooseberry Fool. Stow the gooseberries with very little water and a small amount of sugar to a pulp. Rub through a sieve and add enough sugar to taste. Now add a mixture of new milk and cream till all is of a thick, creamy consistency. Fold in a stiffly-beaten egg white. If liked, a little brandy can be added, or ginger grated finely. Gooseberry Fool Jelly. Dissolve gelatine in a little water, stir into the fool, and pour into moulds. Turn out when sot and decorate to taste. One ounce gelatine to a quart of the fool is needed. Gooseberry Jelly. Put gooseberries after washing in a pan with just enough water to float them. Boil to a mash ; then strain all night. To one pint juice add threequarters pound best sugar, and two strips thin lemon peel. Boil till it sets when tried on a jilate. Pour into jars and cover at once. This is delicious and a lovely colour. Gooseberry Gateau. Top and tail one and a-half pounds of washed gooseberries, put into a pan, add half a pound of granulated sugar, the juice of a. lemon, and a quarter of a pint of water. .Stew until very soft, pass through a fine sieve. Dissolve one ounce of gelatine in a gill of warm water and strain into the mixture; mix thoroughly, and when just setting turn into a buttered mouldl. When perfectly cold .turn out and decorate with a gill of whipped and sweetened cream and a few split almonds. An Original Jam. A jam which is something “different ’ from the ordinary is rhubarb and fig jam. Cub up six pounds of rhubarb into small pieces and cover with three pounds of sugar. Strain off the juice next day and boil it with three more pounds of sugar. Then add the rhubarb and boil for thirfy or forty minutes, adding, after this period, one and a-half pounds of chopped figs and half a pound of candied peel. Boil for another half-hour. Strawberry Jam Recipe. Carefully wipe and pick six pounds of strawberries. Put into a preserving pan with 1 If a pint of ied currant or gooseberry juice and bring slowly to the boil. Add six and a-half pounds sugar and stir over the fire until the sugar is dissolved. Bring to the boil and boil for twenty or thirty minutes. Tost on a plate, and it should run evenly. Skim and allow to cool before dishing. Strawberry Salad. Take two cupfuls mashed strawberries, one cupful cream cheese, two teaspoonfuls gelatine, two tablespoonfuls cold water, quarter cupful whipped cream, one teaspoonful sugar, few grains salt. Soften gelatine with cold water, then dissolve over hot_ water. Add to the mashed strawberries and cream cheese, which have been thoroughly blended together. Mix well, adding salt and sugar. Fold in whipped cream. Chill and serve in slices. Roast Turkey. Turkey, sausage meat, slices of bacon, brown gravy, bread sauce. Prepare turkey and truss it. Stuff the crop with seasoned sausage meat. Fill the body with stuffing and sow up. Put into a tin; lay on the slices of bacon; add plenty of fat and a little water. Bake in a moderate oven; time about two to four hours, according to age and size. Baste frequently. May be wrapped in a double piece of greased butter paper. Then bacon will not bo needed, and also saves basting. When cooked, remove trussing strings and stitches. Serve on hot dish. Garnish with bacon rolls. Serve with brown gravy and bread sauce. To make the gravy, pour all fat from baking dish, add about one heaped tablespoonful flour and seasoning of salt and pepper. Stir until flour is mixed. Add about one and a-half cups water or stock gradually, stirring all over slow fire. When thick, simmer for a few minutes. Strain through sieve. Servo in hot tureen. Stuffing.—Three cups white breadcrumbs, grating of. lemon rind, half a teaspoonful chopped thyme, three teaspoonfuls chopped parsley, two teaspoonfuls butter or bacon dripping, grating of onion, salt, and cayenne, n little milk or stock. Mix these all well together.