The National tribune. [volume] (Washington, D.C.) 1877-1917, 1895-08-01

so of lemon drops on the street. Quickly there
were four or five dirty little children out in
the crowd of vehicles gathering up the candies,
and in five minutes there was not a single
speck of the yellow candy to be seen, but four
or five urchins had their pockets and hands
and cheeks filed with unexpected joy, with
never thought of the dirt that it had been
lying in.
Nobody ever seems to use gooseberriss. and
yet they always in market, so somebody
must. One hears that gooseberries may be
made into clear, dsicately tinted and favored
jelly, but it certainly is not n common dish.
Gooseberry Fool is mystery to most people,
though it is credited with being well-known
English food. One hears Of it frequently in
novels Of English bigh-life. Here are recipes
for other arrangements Of the neglected fruit
that may compensate for the lack Of one for
the Fool"
For gooseberry pudding take one pint Of ripe
gooseberries. six slices of stale bread, one cup
of milk, half 4 cup Of sugar, one tablespoonful
ofbutter. melted. Stew the gooseberries slowly
dish, and toast light brown. Dip each piece
while hot in milk and spread with the melted
butter. Cover the bottom Of the dish with the
toast next pat on layer of gooseberries,
sprinkle thickly with sugar. another layer of
toast then berries. alternating until your dish
is full. Cover closely. and steam in an oven
80 minutes. Turn out upon hot dish, and
pour over it rich pudding sauce.
For gOoseberry compete take one pint OF
red-currant juice and put into porcelain
lined kettle with two aud one-half pounds Of
sugar; place OH the fire, and stir till dissolved;
put in four pounds Of ripe gooseberries. let it
simmer for half an hour; take off and stand
night; place again on the fire and cook
till clear skim out fruit and place on dish;
boil strip till quite thick, and pour over fruit
ga
For spiced gooseberries use seven pounds of
berries to one pint of vinegar, and three and
half pounds of sugar, two ounces of stick cin-
namon, and one ounce Of whole cloves. Place
in preserving kettle over a slow FIRE, and
cook from an hour to an hour aud half.
OF raspbcrries one can make jelly, jam, and
sorbet ice, shortcake, and pie. They may be
stewed with currants or favored with orange
juice; served with cream. whipped cream, or
milk; may decorate a blanc mango or be
stewed with gooseberries.
Blueberries, or buckle berries, are greatly
priced by some people and overlooked by
others. They are not so often served fresh
with milk and sugar as are the other berries,
but they are frequent in pies and cakes,
especially in New England.
So
Blueberry Cske.-Stir one-half cup of butter
and one cup OF sugar to a cream; add the beaten
yolks of three eggs and half cup of sweet
milk, ono and one-haIf cups of -four, little
nutmeg and cinnamon, the whites of three
eggs beaten to froth, half a teaspoonful of
soda dissolved in little hot water, and last
stir in one pint of ripe bluebsrries thickly
dredged with -four; a wooden spoon. so not
to break them. Bake IN a loaf or card in
moderate oven.
Blueberry Mullins for Breakfast or Tea.-Best
one egg, and add TO it two tablespoonfuls of
sugar; butter the size of an egg, melt and add !;
then add one cup of milk and one and one-half
cups of flour and one and one-half teaspoonfuls
of baking powder; add many berries as you
like Bake in muffin pans.
Blueberry pancakes are excellent. Make a
thick batter and stir in as many berries as you |
wish. To be eaten with powdered sugar.
So
Some Georgia women had most remarkable I
device for making money for their church. The
superintendent of an electric street railway
company offered them the cars for one day. the
proceeds to bo given to the church building
fund. They accepted the offer, and made a
big success. They ran the cars from early in
the morning until IL o'clock at night. each
woman taking two hours of work. They wore
A Marvellous Offer Of