New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-06-03
I HSE55E]Z T4LK5


GREEN GOOSEBERRIES AND WHEN no
PICK THEM AND HOW TO COOK THEM.
The green gooseberry is much more highly
esteemed IN England than In this country where
it is frequently allowed 70 ripen the bushes. It
is then eaten with relish only by children and by
the wild birds, who seem to enjoy its rather ns!pd
flavor. The proper time TO pick gooseberr!es for
use is when they have attained full size. but are
still green. They then possess that agreeable tart
flavor that has made them favorite fruit for tamO
as well as for buildings and desserts Of varseu
kinds
GOOsEBERRY PUDDING.
An English batter pudding. with gooseberres 10
a triumph Of cookery. Sift well liberal cup Of
-four, 70 which teaspoonfu Of baking powder has
been added. Beat two eggs thoroughly. adding half
a teaspoonful OF salt and pour in gradually pint
Of milk. Put In slice of bread which has been
freed from crust, thoroughly dried In the and
reduced 70 crumbs. Sift in the mixture OF -four
and baking powder Beat the batter we'll. Top
and tall pint of fine green gooseberries and add
the batter. Let the pudding boil for two hours
in a covered tin mould that is set in boiling water
The mould should be we'll buttered ard dredged
.hickly with sugar before the pudding Is put In
Leave considerable space in the mould for the pud-
ding rise. The kettle in which the mould Is set
should be covered but the boiling water should
reach only half the depth OF the mould II there
is moro water. It may boil under the OF the
mould and ruin the pudding A kettle with q firm,
simple frame, in which a tin pudding mould may
be thus held, partly immersed IN water. while It
is cooking. is the most convenient article. In
ordinary iron kettle the mould rests the bottom
and next the fire is merely isolated by q saucer
10 prevent burning. 1t is liable 10 tip and II con-
stantly 'wobbles, about in a manner that often
kept steady while boiling. this batter pudding be-
comes featherke in its llghtness and delicacy II
vored if you like with sherry.
GoosEBERRY ICE CREAM
A novel ice cream. delicious TO look upon and
delicate in flavor. is made by the addition 10 the
cream OF the pulp OF almost mature. but still tart
and green. gooseherres
Boil green gooseberries. strain out the seeds and
skin through a fae sieve. Sweeten 4 pint OF this
pulp and chill IT. Make pint OF custard by bea:-
ing cup Of sugar with the yolks OF three eggs and
beating Them a pint of boiling milk Add TO this
custard o pint Of rich cream. Let II become per.
feotly cold. and then add the cold gooseberry pulp.
II the mixture Is not delicate green color tint Il
with little spinach green. Freeze IL and serve Il
tiny Ceadon plates Of the palest green with
little snowy whipped cream heaped beside IL.
GOOsEBERRY FOOL.
Gooseberry fool is a time -honored dessert OF Eng.
land which families OF English descent still prepare
from rules that have descended FOR many genera
tions from mother 10 daughter
Ripe gooseperries sometimes used for this puR.
pose but the best gooseberry fool is made OF fruit
which Is still tart and rot dead ripe Top and
tail" enough OF fine large berries 10 make pint Of
pulp when strained 1t will take nearly quar-.
Sweeten the pulp little and set IL when cold in
the refrigerator 10 become chilled Whip pint OF
rich cream 10 a stiff froth. Measure out quart Of
the froth Mix with t--usng a whip 10 do so-two
tablespoorfuls OF gelatine which mas been soaked
for two hours I'm tablespoonfuls OF cold water.
Then dissolve II In about two tablespoonfuls Of
boiling water Strain the dissolved gelatine into
the whipped cream. mix and add the pint OF goose.
berry pulp which must have been stewed 70
tbick preserve Set the dish containing the cream
and other ingredients into a pan OF fine ice! and
whip II with wire whip until the whole Is Ice cold
and the eelatine has Pile the frothy mass in
Ii,rIe crystal glasses II Il il not appetiz!ng
color tint II with little spinach green; IL should
be a pa e faint lettuce color Heap each glass. X
Won wish with little snowy cream. 10 eontrass
with the color OF the goosebcrry fool.