HOME INTERESTS.

Otago Witness, Issue 3430, 9 December 1919, Page 66

HOME INTERESTS.

GOOSEBERRY SHAPE

A pretty, cold sweet, specially good if i eaten with custard or cream. Required: On-j pound of gooseberries, half a pint of water, 2oz of sugar, Joz of gelatine, a few drops of cochineal. Wash the fruit, put it in a pan with the water and sugar. No need to top and tail the gooseberries, as they are to be sieved. Boil gently till the fruit is soft. Hub it through a hair or fine wire sieve. Dissolve the gelatine in a couple. of tablespoonfuls of hot water. Strain it into and mix well with the sieved fruit. Colour prettily with cochineal. Pour into a mould rinsed out with cold water, and leave till oqld' and set. Dip into warm water to turn it out, and''pour custard round. GOOSEBERRY MERINGUE. Required; One pound of gooseberries, two eggs, one pint of milk, 2oz of rice, 2oz of sugar. Rinse out a saucepan, pour in the milk, and heat to boiling point. Add the rice, and let it bojl gently in the milk till it is in a thick, soft moss. The beat way is to use a double milk pan; or if ycu _ haven't one you can stand the pan in another larger on-o cdntaii-ing boiling water. Keep the lid on the pan, and stir its contents now and then. Meantime, t»p and tail the fruit and put it in the piedish with the sugar and about a gill of "water. Use a gocd-sized dish, as the rice has to be added later. Separate the yolks and whites of egg. When the rice and gooseberries are eoit, add tho former tp the latter and mix. Beat up' and stir in the yolks, and bake the pudding for about 10 minutes. Whisky the whites to a stiff froth—so stiff that it" clings to the plate when it is turned over. Sweeten this whip with white sugar, and heap it over tho baked pudding. Bake it in a cool .oven till the<whites are crisp on the surface and a dedicate brown; then serve at once. GOOSEBERRY CHUTNEY. Required: One quart of green gooseberries, fib of raisins (stoned), 6oz of onions, Jib of brown sugar, -two tablespoonfuls of mustard seed, two small tablespoonfuls of salt, one tabkspoonful of ground ginger, one quart of vinegar, half a ealtspoonful of tumeric, and half a saltspoonful of .cayenne. Pick over and wash the gooseberries if dusty., Top and tail the fruit. Chop very finely, or pass through a mincing machine the gooseberries, raisins, and onions. Put ingredients in an enamel pan. Heat slowly, and then boil gently for one hour. It .must hy kept boiling steadily. Then either strain through a coarse sieve or leave unstrained. It i 3 very nice either way if the chopping was carefully done. When cold, put into dry, clean jars, and cork and tie down tightly. It can be used at once,, hut improves with keeping. Some people partially crush the mustard seeds. STRAWBERRY SANDWICH. < ! We must make the most of this fruit while it lasts, and for a garden party or picnic these sandwiches are generally, very highly appreciated. Cut some thin slices of 1 plain stale cake; paas ..a number of fresh berries through a sieve—enough to i make half a pint of pulp. Add to the \ pulp one pint of whipped cream, three sheets of gelatine (dissolved in three tablespoonfuls of hot water and strained), a low drops of lemon juice, and some sugar. Stir tho mixture until it begins to stiffen, and then spread it on the slices of cake; cover each with another slice of cake, and cut into small and pretty shapes. . . STRAWBERRY CHEESE CAKE. •* Wash one quart of berries by putting them in a colander, and letting the. cold water trickle gentjy and. slowly among them. This should 1 always be done with them when bought at a shop or in dusty weather. Drain and bruise them in a basin with a wooden spcon, stir in one tablespoonful of sugar and two well-beaten eggs. Line some patty tins with good pastry; three-parts fill them with the mixture and bake in a godd oven for* 10 minutes. STRAWBERRY SOUFFLE. Required: One pound of strawberries, 4oz of sugar, three eggs, one gill of cream, J-oz of gelatine, one toaspoonful of lemon-juioe, n, )V-vv drops of cochineal. Stalk the fruit, add half the sugar to it, and rub them through a fine sieve. Carefully separate the yolks and whites of eggs, putting the latter on to a large plat© and tho former into a bnsin. Add the remaining sugar to the yolks, and work them well together with a wooden spoon, and then stir them into the strawberry pulp. Dissolve the gelatine in two or three tablespoonfuls of hot water, .. Don't forgot that i£ gelatine is allowed,, to boil or even overheat it develops a most unpleasant gluey flavour. Whip the whites to a very stiff froth, using a broad-bladed knife. Strain the gelatine into the fruit, add the lemon juice, then the whites' of eggs very lightly, and cochineal to bring up the colour. Have ready a china or tin souffle case, or a deep cake-tin will do, with a 2in band of s"tiff paper tied round outside, so that it stands up above the tin. Pour, in the mixture, and leave it till set and cold. Draw off the paper gently, .and serve in the • case. A few strawberries put on top make it look pretty, and a piping of cream oan be added.