TO-DAY’S RECIPES

Wanganui Chronicle, Volume 83, Issue 290, 8 December 1939, Page 10

TO-DAY’S RECIPES

! THE GOOSEBERRY SEASON OPENS , Gooseberry Delight ! This is a delicious sweet when [served with custard. Top and tail a ; pound of gooseberries, put them in a [pan, cover with water and stew until I tender. Sweeten with lib. castor [sugar. Rub through a line sieve and | leave until cold. Whip up a small tin i of condensed milk, dissolve loz. gelaj tine in a little hot water and add i both these to the gooseberries. Beat ■ a little more and pour into a wetted mould and leave to set. Gooseberry Meringue Ingredients: Good short pastry, gooseberries, granulated sugar, castor sugar, egg whites, custard. Method: according to the size of .the family choose a pie-dish, grease it before lining with the pastry rolled thin, and cover the bottom with two or three layers of prepared gooseberries. Sweeten to taste with granulated sugar. Pul in a good oven and hake until done. Have ready a nice ■thick custard which should be spread j well over the gooseberries until they I are covered. Beat the egg whites [stiff with a little castor sugar, place iover the custard and return to the ioven to crisp and colour Io a biscuit j shade. Serve at once. Gooseberry Snow , Ingredients: Take 4 dessertspoonsful granulated sugar. « gill water. 1 |oz. butter, 2 pints gooseberries, 2 eggs. ■ 3 • dcssertspoonsful castor sugar, angelica. Method: Top, tail, and wash the gooseberries. Put them into a saucepan with the water and granulated sugar, and stew them together until | they are quite soft. Then rub them | through a fine sieve with the juice' Separate the yolk from the egg-white. ; Beat up the egg-yolk and add to the | gooseberry pulp when it has slightly cooled. STir quickly and mix together, adding the butter at the same time. Pour the mixture into a pie-dish and ‘cook in a moderately warm oven until bust set. It will take about twenty minutes. Be careful not to let it boil or the eggs will curdle. Remove from j [ the oven when ready and let it cool