SPICED GOOSEBERRIES

Timaru Herald, Volume CXXXIX, Issue 19999, 5 January 1935, Page 15

SPICED GOOSEBERRIES

Take 21b. brown sugar, 2ilb. gooseberries, half a teaspoonful cloves, half a teaspoonful allspice, two cupfuls vinegar, one teaspoonful cinnamon, three blades mace, and one dessertspoon salt. Put the vinegar, sugar and spices into an enamel preserving pan. Bring to the boil. Wash, top and tail the gooseberries, put into the boiling syrup and simmer until soft. Lift the fruit out carefully. Boil the syrup until thick. Return the fruit, when hot. Bottle and seal the jar. Remember that when gooseberries are preserved in jams and chutneys the flavour is improved if they are stored in a dry, dark spot for a few months before using. HOLIDAY PRECAUTION After a day spent surfing or out of doors in the wind or sun, some people are troubled with sore lips, which take a long time to heal, owing to the extreme sensitiveness of the surface cuticle. If you suffer in this way, apply a smearing of almond oil each morning and bathe with tepid boracic solution at night. If chapping persists, substitute cold cream for the bland oil, and massage into affected parts night and morning. When the normal conditions has been restored dab the lips occasionally with alcohol of Cologne to harden the skin, but always apply a smearing of oil or cold cream before going out. Lip blisters due to head cold should be treated with spirits of camphor. This dries the blister formation, and when the latter subsides revert to the oil smearing as above.