New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-06-19

anybody can wash trousers either white or col
orcd7 said q tailor the OthN day. t. II his
toners. Tho process is perfectly simple II certain
plain directions carefully followed. First, wash
them thoroughly in warm scapsuds. only rubbing
the soap very bad spots: when well washed, rinse
In cold water twice taking that soap Is left
in the goods. Then hang out to dry In the shade
never in the Let the water drip or but do not
| wiring them. They should be hung by the waist and
the moisture that collects the end Of each leg
pressed OF from time to time with a towel when
nearly dry. but still damp they sh uld bee turned
the wrong side and rOned dry and finally turned
the right sido and creased. n these directions arc
followed there will be material shrinkarc and the
w0ollcn will De soft and bright looking rs ever.
The gooSeberry Is not as highly esteemed I'm this
country 1t Is in Eng and 1t Is difficult to get variety
which will grow in dry climate and attain that
perfection which II Obtains IN the m1ist climate Of
England. our common variety gOoscberry Is so Sis
ccptible TO mould that II has preudlced fruit rascrs
against the entire species. Nevertheless gocseberry
pudding Is very good dessert, and n sauce Of green
go0sebcrres an excellent accompaniment of brcIlcd
lamb or almost any June dinner. The go)seberry Is
fruit that is generally used Just before II becomes ripe
and while 1t still possesses the acid Of the immature
berry. a ripe gooscbery Is an nspid fruit Of no
special value for cooking except In the time honorcd
recipe for gooseberry fool" which calls for ripe
gooseberries stcwcd to pulp and beaten with whipped
cream. An English batter pudding with green goose
berries Is made as f)0ws: Pour pint Of milk over n
slice OF bread, crumbed. stir in ten even table
spoonfuls Of flour. Add tie yoks Of four eggs half n
tcaspo,nful 0 fsalt. and finally. the whites Of four
eggs which have been beaten 10 n stiff froh. Beat
this batter carefully and stir into it quart OF green
goosebcrries. Put the pudding In n creased monld
or lie II up I'm a thick cloth which has been thor uyhy
creased and Toured. Let 1t boil two hours. Scree II
with an English brandysaucc an old fashioned hard
| sauce.
To make a gooseberry sauce top and tail a
| sufficient number Of green gooseberre,. Add
| about half pint Of water to quart OF berries
and let them stew 10 carthen plpkn I'll they arc
thoroughly tender. Add sugar enough 10 make them
palaable but still leave them pleasant acid Serve
the sauce with meats cranberry or apple arc
served Green goOseberres also make very nice Tde
| either baked Hike a rLubarb pie In crust or first
stewed baked without upper crust and then covered
with meringue. like n lemon or apple mcringnc pie
The name Of this fruit is curious example OF tho
transmuiaon OF language IL Is not the berry OF tn,
| familiar fowl which saved Rome. the name would
seem to Indicate but II + literally tic prckly berry
corseberry so called in ausion II It's thorny STEM
| The word "sherbetn is incorrectly applied I'm New
England to a waterloo frozen 10 solid consistency
genuine sherbct Is n drink and Is not served rs de-
| sert II Is easy TO how the local OF this term
came about rs IL Is only necessary TO freeze sherbe
10 make II a waterloo; but there is authority In the
dictionaries for the use OF this term applied to any
drink In use among those rigid followers Of tn,