Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1896-08-12
aoosEBERR1Es AND THEIR USES.


The objection to the use OF the wilu
gooseberriss is their prickles, but
these may be largely removed by roll
ing the berries, a few at time, In o.
fne.meshed wire sieve, the hand pro-
tected with thick towel or old leather
glove. -
Canned Gooseberries No. t-Remove
thesstsms and tops from green goose
berries, wask the fruit In cold water,
drain on towel, Gil self-sealing cans,
and shake down well. Gan boiling
water, when cold pour it over the ber-
ries, shake the cans to faoilitsts the
escape of air, fill With water to the
brim, and at once screw oa the covers.
Canned Goosberries No. 2-Allow
for each quart can o teacupfuf of water
and teacupful of ,granulated sugar.
Avoid using sugar which has blush
tint or the fruit will not keep as well.
Put water and sugar in a granite or
porcelain. lined kettle. When syrup
has formed put in the cherries and
cook twenty minutes. or until they are
soft and broken. Fill cans and screw
on the covers. In ten minutes open
the cans and fill them to the brim with
hot boiling fruit and seal at once>
Cans of any kind Of fruit if thus re-
filed will be full when cold, and
mold will not form on the top. .
Goseberry Jam-Prepare the ber-
ries as directed and weigh them. AL
low two aud half pounds of sugar to
every three pounds of fruit. Put six
tablespoonfuls of water in O kettle,
add the berries and cook twenty min.
utes, stirring occasionally, then add
the sugar, cook and stir three.quar-
ters hour. Now test, and if thick and
firm, Ell jelly glasses. When cold, tit
q circle of parafine paper over the top
of each before putting on the cover. y
Dried Gooseberries--Put in kettle
four pounds of gooseberries, scatter
over them one pound of sugar, add
another four pounds berries, and an
other pound of sugar. Set them on the
stove griddle, and heat them slowly
till the skins commence to break, then
take off 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.
Boi, the syrup until it is thick, and
drop it from tablespoon over the,
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.
Goosebcrry Shrub-Slightly crush
the berries in jar aud pour en- boil
ing water to cover. Tie cloth over
the top of the jar and leave twenty
four hours or until cold, then pour of
the liquor, heat it and return to the
iar. Whom cold strain, and to each
pint add two teacupfuls of sugar, boil
i've minutes, bottle and seal.
Marmalade-Cook ripe gooseberries
until, when cold, little will run
readily from o bottle. A few whole
cloves dropped in the mouth OF the
bottle before sealing will prevent mold
from forming. Bottle and seal while
hot. j.
Gooseberry Cheese-This is used
with cake for dessert. Mash and heat
ripe gooseberries and rub through o
colander, add half the weight of sugar,
boil until when cold it can be turned
out of cup or glass, and can be cut in
slices like cheese. 1t will need about
twenty minutes cooking.
Gooseberry Catsup-Place in ket-
tie the pulp from four quarts OF ripe
gooseberries, two pounds brown sugar,
one teaspoonful good vinegar, table
spoonful of ground cinnamon, table.
spoonful (scant) of ground cloves and
half teaspoonful ground pepper. Cook
five pounds gooseberry pulp (rlpel,
four pounds sugar, two teacupfuls
vinegar, one tablespoonful each oi
ground cinnamon and allspice. When
a a little dropped upon plate is shiny
and does not spread, it is done.