Freeland tribune. (Freeland, Pa.) 1888-1921, 1896-07-27
GoosEBERRIEs AND THEIR USES.

GooSEBERRIEs AND THEIR USES.
The objection to the use of the wild
gooseberries is their prickles, but
these may be largely removed by roll
ing the berries, n few at time, in
iine-meshed wire sieve, the hand pro-
tected with thick towel OF old leather
glove.
Canned Gooseberries No. Remove
the Stems and tops from green goose.
berries, wash the fruit in cold water,
drain on towel, fill self-sealing cans,
and shake down we'll. 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
Avoid using sugar which has blush
tint or the fruit will not keep as well.
Put water and sugar in u granite or
porcelain-llned kettle. When syrup
has formed put in the cherries and
cook twenty minutes, OF 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 Mt once.
Cans of any kind of fruit if thus re-
filled will be full when cold, and
mold will not form on the top.
/ Goseberry Jam-Prepare the ber-
rie8 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 suRar, cook and stir three.qnar-
ters hoar. Now test, and ii thick and
firm, fill jelly glasses. When cold, fit
circle of paratfine paper over the top
of each before putting on the cover.
1 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 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. Packin 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 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
jar. Whom cold strain, aud to each
pint add two teacupfuls of sugar, boil
five minutes, bottle and seal.
Marmalade-Cook ripe gooseberrles
until, when cold, little will run
readily from 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 used
with cake for dessert. Mash and heat
ripe gooseberries and rub through a
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.
Spiced Gooseberries Boil together
until soft in a very little water, then
rub them through colander. To
every pound of pulp add the juice OF
a lemon Tor four tablespoonfuls of any
sour fruit juice, three-quarters OF Il
pound of granulated sugar, cook ten
minutes, with constant stirring, that
it may not adhere to kettle and scorch.
Gooseberry Catsup--Place in q 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 Cscant) of ground cloves and
half teaspoonful ground pepper. Cook
five pounds gooseberry pulp (ripe),
four pounds sugar, two teacupfuls
vinegar, one tablespoonful eacn OF
ground cinnamon and allspice. When
little dropped upon plate is shiny
and does not spread, it is done.
The English Government has recent.