Gooseberry Recipes

NZ Truth, Issue 994, 13 December 1924, Page 14

Gooseberry Recipes

Gooseberry Jam.— 4lbs. gooseberries, 31bs. sugar. Top and tail the berries; boil until soft m. just enough water to' prevent their sticking to the pan. Then add sugar and boilfrom half an hour until red. t

Green Gooseberry Jelly.— 6lbs. gooseberries,, brewers' crystals. Wash the berries and add just enough water to prevent them from sticking to the pan. Boil until soft, then strain. Measure the juice and to each cup add one cup of sugar. Boil five or six minutes, then try if it jellies. When it does, pour into small pots and cover.

Gooseberry .Chutney. — 61bs. green gooseberries, 21bs. onions, 21bs. sugar, 21bs. raisins, %lb. lemon peel, 2 teaspoons ground cloves, 2 tablespoons salt, 2 1 teaspoons cayenne, , 2 dessertspoons curry powder, 2 dessertspoons ginger, 2 quarts vinegar. Mince gooseberries, onions, raisins and p!eel, then boil all with vinegar two hours.

Gooseberry Cream. — 21bs. green gooseberries, I%' pints water, lib. sugar, 1 lemon, % pint milk, %oz. gelatine. Wash gooseberries and boil until soft m the water. Strain. To every pint add 2 scant, cups sugar and the juice and grated rind of half a lemon. Boil all- ten minutes; stir m the milk m which gelatine has been dissolved when cool. Tura out' of mould and use next day.