SOME WAYS OF USING GOOSEBERRIES.

Star (Christchurch), Issue 17382, 10 November 1924, Page 9

SOME WAYS OF USING GOOSEBERRIES.

To Preserve Gooseberries.—Gooseberries may be preserved in a variety of ways—-green as well as ripe- and they form an excellent jam in either state. .Pick tho gooseberries as for a pie or pudding, and put them into a jar or pan. which cover with paper, and tie close. Bake them in a slow oven, or place the pan in a kettle of water to boil until they are quite soft and can be reduced to a pulp. Weigh the pulp, and to each pound put a pound of sugar, either loaf or moist, and boil it to the consistence of a jam. To Preserve Whole in Syrup (without mashing).— Pour over the gooseberries a weak syrup, which drain off at the expiration of three or four days. Boil it up with some more sugar, and pour over boiling hot. Do this for three or four successive times, when they can be put aside for winter use. Three pounds of sugar should be used to each pint of water in the whole, and there should be sufficient syrup to cover them.

To Bottle.—For this it is essentia 1 , that the gooseberries be picked on a drv ilav, and after the (lew is dried off' them hr the -sun. and also thatthey should, if possible, be bottled on the same day they are gathered, or tne bottles trill be more liable to burst the longer it is delayed. Have good sound corks and bottles, and lot the last be rlean and perfectly dry: pick the stems and eyes from the gooseberries, put. them into the bottles, and shake I them down, cork close, and put them into a large saucepan or copper, with a little hav between each to prevent their breaking. When the whole is thus disposed of, pour in sufficient cold water to come nearly up to tlieir mouths; light the tiro, and when the water just boils up take it out : put the cover on close, and let the bottles cool in the water; then take them out, wipe them dry, and pack them in a cool, drv place. When done in this way ■they will be found superior to any other. Gooseberries are best lor bottlin" when they are about half grown, but may be done at any intermediate time before they become ripe. A clear smooth gooseberry is the best for bottling. Green Gooseberry Chutney.—Two pints of unripe gooseberries, three ounces each of mustard seed and powdered ginger, five ounces of coarse, sugar, ten ounces of raisins. three ounces of salt, two pints of vinegar, three ounces of garlic. Chop the gooseberries and the raisins. after being stoned, quite fine, also the onions and gariic almost to a paste: add one ounce of cayenne, and a proper quantity of turmeric to make it a nice colour. When well mixed. boil a quarter of an hour, and rub through a sieve.