SEASONABLE RECIPES.

Southern Cross, Volume 2, Issue 41, 5 January 1895, Page 3

SEASONABLE RECIPES.

Gooseberry Fo01. Green gooseberries; to every pint of pulp add one pint of milk, or halfpint of cream and half-pint of milk ; sugar to taste. —Mode : Cut the tops and tails off the gooseberries, put them into a jar with two tablespoonfuls. of water and a little good moist sugar. Set this jar in a saucepan of boiling water, and let it boil until the fruit is soft enough to mash. When done enough, beat it to a pulp, work this pulp through a colander, and stir to every pint the above proportion of milk, or equal quantities of milk and cream. Ascertain if the mixture is sweet enough, and put in plenty of sugar, or it will not be eatable. This, although a very homely dish, is, when well made, very delicious.

Delhi Pudding. Four large apples, a little grated nutmeg, one teaspoonful of minced lemon peel, two large tablespoonfuls of sugar, six oz. of currants, fib of suet crust. —Mode: Pare, core, and cut the apples into slices. Put them into a saucepan with the nutmeg, lemon peel, and sugar; stew them till soft. Then have ready the above quantity of crust ; roll it out thin, spread the apples over the paste, sprinkle over the 'currants ; roll the pudding up, closing the ends properly, tie it in a floured cloth, and boil for two hours.