The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1896-07-22
aoosrnrRR1rs AND rHnrn USES.

GoosEBERRTEs AND THEIR USES.
The objection to the use OF tho wild
gooseberries is their prickles, but
these may bo largely removed by roll
ing the berries, "a few at time, in d
tine'meshed wire sieve, the hand pro-
tected with thick towel or old leather
glove.
Canned Gooseberries No. 1-Romove
the e,stems aud tops from green goose.
berries, wash the fruit in cold water,
drain on a towel, fill self-senling cans,
and shake down well. Can boiling
water, when cold pour it over the ber-
ries, shake the cans to facilitate the
escape of air, fill with water to the
brim, and at once screw on the covers.
Canned Goosberries No. 2-Allow
for each quart can teacupful of water
and teacupful of 'granulatod sugar.
Avoid using sugar which has blush
tint or the fruit will not keep as we'll.
Put water and sugar in granite or
porcelain.lined kettle. When a syrup
has formed put in the cherries and
cook twenty minutes, or until they nre
soft and broken. Fill cans aud screw
on the covers. In ten minutes open
the caus and fill them to the brim with
hot boiling fruit and seal at once.
Cans of any kind of fruit il thus re-
filed will be full when cold, and
mold will not form on the top.
Goseberry Ijam-Prepare the ber-
fies as directed and weigh them. AL
low two and half pounds of sugar to
every three pounds of fruit. Put six
tablespoonfuls of water in kettle,
add the berries and cook twenty min
utes, stirring occasionally, then add
the sugar, cook and stir three.qnar-
ters hour. Now test, and if thick and
firm. fill jelly glasses. When cold, fit
circle OF parailine paper over the top
of each before putting on the cover.
Dried Gooseberries--Put in kettle
four pounds of goosoberries, scatter
over them one pound of sugar, add
another four pounds berries, aud an
other pound of sugar. Set them on the
stove griddle, and heat them slowly
till the skins commShce to break, then
take of the kettle and set it aside till
the fruit is cold. Repeat the process
three times, then skim out the berries
carefully and spread them on plates.
Boil the syrup until it is thick, and
drop it from tablespoon over tho
fruit, and dry in the sun, covered
with mosquito netting. Pack in boxes
with oiled paper between the layers.
Gooseberry Soy-To six pounds OF
gooseberries add two teacupfuls vine.
gar, three pounds sugar, and boil
thirty minutes. Put in pint cans or
wide mouthed bottles and seal hot.
Gooseberry Shrub-Slightly crush
the berries in jar and pour Gu boil.
the top of the jar and leave twenty
four hours or until cold. then pour of
the liquor, heat it and return to the
jar. Whom cold strain, aud to each
pint add two teacupfuls of sugar, boil
five minutes, bottle and seal.
Marmalade-Cookr ripe gooseberrles
until, when cold, n little will run
readily from q bottle. A few whole
cloves dropped in the mouth OF the
bottle before sealing will prevent mold
from forming. Bottle and seal while
hot.
Gooseberry Cheese-This is usel
with cake for dessert. Mash and hea.
ripe gooseberries and rub through @
colander, add half the weight of sugar,
boil until when cold it can be turned
out OF cup or glass, and can be cut il
slices like cheese. 1t will need about
twenty minutes cooking.
Spiced Gooseberries-Boil together
until soft in q very little water, then
rub them through u colander. TC
every pound of pulp add the juice o
a lemon Tor four tablesPoonfuls of am
sour fruit juicel, three-quarters OF q
pound of grnnulated sugar, cook tel
minutes, with constant stirring, tina
it may not adhere to kettle and scorch
Gooseberry Catsup--Piace in n ket
tie the pulp from four quarts OF ript
gooseberries, two pounds brown sugar
one teaspoonful good vinegar, table
spoonful OF ground cinnamon, table
spoonful (scant) of ground cloves ant
half teaspoonful ground pepper. Coo
five pounds gooseberry pulp (ripe)
, four pounds sugar, two teacupful
, vinegar, one tablespoonful each o
, ground cinnamon and allspice. Who
little dropped upon "a plate is shin,
and does not spread, it is done.