The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1896-07-22

~ L<AC E1AlEtCA& <tG1A9I13S vi a
shopping round which absorbs the facul-
ties TO an extent that reduces the action
Of those not engaged IN the looking. com
sfdertng the buying. to a purely mechant-
cal degree. Only last week in New York
al absolutely honest woman found her
self at luncheon in possession Of a sheet
Of music carefully rolled and wrapped.
and evidently somebody's purchase of
which she had nc knowledge of acquire
ment, and certainiy mo Smallest right 10
own. It had~-psen bought. ds1she d;scoy-
cred by looking at the, bill enclosed, at a
store which she had rot entered that day,
its purchaser af.erward ~encountering her
in some other Store where she inus9have
unwittingly picked it up and carefully
carried 1t about with her. AS she had
been n and out Of half a dozen shops,
there was no means Of knowing at which
+ one the transfer had been made, and she
could only take the music back TO the
place where il had been bought, trusting
its owner would make inquiry there
Every English hopsekeeper." says one
Of them who is now residing in this
country. has in her cookbook a recipe
called Her Majestyss Gooseberry Pud-
ding All Engdshwonen n of the
Queens fondness for gooseberry desserts.
1t is a fondress which has dated from
her childhood, and one which her adult
years have not abated. From the mo-
ment the gooseberIy season sets in, va
rious toothsome trifes compounded from
them appear in her daily menu. On Whit
Sunday the royal table is especially rich
in goodies from this fruit, gooseberry
pudding. gocseberry tarts. gooseberry
fool, besides a soufies being included in
the list
"Of all these. however, the gooseberry
pudding is the high favcrite. and 1t is
this pudding, made after the formula of
the royal pastry cook, that is almost as
traditional in English housekeeping as
the Christmas mince pie.
TT is made as follows: Free th~ree-quar-
ters of a pound Of suet from shreds and
skin. Chop 1t extremely fine, and rub
it well into a pound of -four. Work the
whole to a smooth paste with a half
pint Of new milk; roll out, and It is ready
for use. Lay the sheet of crust over
and in the pudding dish or mold, let
ting the edges hang over the sides. With
a pair of scissors cut off the tips and
tails of the gooseberries. about q pint of
them; fill the dish with the fruit. COW
ering it with half a pound Of pulverized
loaf sugar; then draw up the suet crust,
pinch;ng the edges together. Tie over the
whole a Toured cloth and put into boil
ing and cook from two to three hours.
Turn the pudding out on an oval dish
CT platter, and serve with thick cream.
" 'G~ooseberry fool is another Of Vie
toria's favorite desserts. This is made
from green g~ooseberrtes. Cut off the tips
and tails of the berries and put them
into a jar with two tablespoonfuls of ale
and a little moist sugar. Set the jar
in a saucepan of boiling water and let
the berries boil till they are soft enough
to mash. When his stage is reached,
beat them into a pulp and work this
through a colander. Sweeten thoroughly,
and whip in very gradually equal guam
titles of milk and cream, allowing half a
pint each to every pint of the gooseberry
pulp. Serve cold In a glass dish or in
small glasses.
AT home, too. we generally serve Bis
cult pudding a la Prince Albert with
gooseberry fool. In the royal kitchen it
is made to perfection. Take twelve ounces
OF crumhied Savoy or stale sponge cake.
one pint of cream. the yolks of six eggs
and the whipped whites Of two, the rsnd
Of a lemon rubbed on sugar, four ounces
Of pounded loaf sugar, and a little salt.
Pour h cream, heated to the boiling
point, on the crumbled cake, and let If
steep for a few minutes; then add the
sugar. eggs, lemon and salt. Mix light
ly together. pour into a mold spread with
butter, and steam for an hour and a
quarter. Serve with a custard sauce and
the g~ooseberry fool"
$50 |
The Empress Eugene has returned
from a visit to the scenes CT her child
hood in Spain. A few years ago there
were many in Granada who remembered
her father. the Count de Guzman MONTH";
of Pontocarrero. a very handsome Span
tsh officer, who fell IN love with the beau
tiful Miss kirkpatrick. daughter of the
English Consul at Malaga, where. the
future Empress Of the French and her sis
ter. the Duchess of Alba. were born.
The Count had been terribly wounded
about the face and head in the Peninsu-
lar wars, and was literally 'mended,
with gold plates, a large scalp wound
being disguised with a plaque of gold, and
another wound in the jaw was also coated
with the same precious metal. Notwfth-
standing this, he was a fine looking man.
and his wife was exquisftely beautiful.
The Empress. who had not been In Gran
ada for many years. recognized some Of
her old friends, and was delighted by her
visit IN hnr hfr<hn1aoa - 4