SERVING GOOSEBERRIES.

New Zealand Herald, Volume LXI, Issue 18879, 29 November 1924, Page 6 (Supplement)

SERVING GOOSEBERRIES.

Gooseberry Flan is made in open flan cases of pastry. A good short crust should be used, and either a flan ring placed on a baking sheet, or a sandwich tin is lined with it. Prick the bottom with a fork. Prepare lib. of gooseberries, and put them into a pan di, boiling water. Cook for throe or four* minutes, then strain. Blend a dessertspoonful of cornflour with loz. of better melted, add gradually a wineglassful of sherry or water, and soz. of sugar. Stir over the firo until the mixtur* thickens. Add a little green colouring, and leave until cold. Fill the pastry case wfcktiw gooseberries, cover v.ith the corn flour mixture, and bake in a good oven for about thirty minutes. Gooseberry Puree L> made by cooking washed gooseberries with sugar and * Ke water until soft. Rub through a sieve.

Gooseberry Tool.— Make a puree as above, and add to it half a pint of custard. Serve in custard glasses, with whipped cream ox a meringue of whito of egg on the top. Gooseberry Oream.— Make a puree of 21b of gooseberries. Add |oz. of gelatine melted in half a gill of water, and when cold stir in half a pint of whipped cream. Turn into a mould rinsed out in cold water. The .mould may be decorated with clear jelly, and a design of glace cherries and angelica. Tun* out wiien set.

Gooseberry Wine. —To each pound of firm green gooseberries allow two pints of cold water. To each gallon of juico obtained from the fruit allow 31b. of loaf sugar, half a pint of good gin, and 4oz. of isinglass. Top and tail the gooseberries, bruise them thoroughly, pour over thorn the cold water, and let them stand for about four days, stirring frequently. Strain through a jelly bag or hair sieve, dissolve the sugar in the liquid, add the gin and isinglass dissolved in a little warm water, and pour the wholo into a cask. Bung loosely until fermentation has ceased, then tighten the bung, and let. the cask remain undisturbed for at least six months. At tho end of this time the wine may bo bottled, but it will not be ready for use for at least 12 months.