Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-23
Table ande Kitchen.
old-Hme and New Ways Of Using
GoosebetrieA,

4
GoosebefreA
This name is no doubt ias corruption OF
goss or gorseberry. ana gwen both shrub
and fruit on account ef tkA rough thorny
nature of the wild and only partly cult
waited bush and the thick, coarse skin of
the berry.
This shrub-the Bibes grossularia-is sup
posed to be a native of-NEurope, but is
found in all temperate regiehs Of the world,
although the climate of Great Britain seems
particularly favorable to IT'D growth on ao-
count of the moisture as well as coolness
Gooseberries are among the most useful of
our fruits, but hold more prominent place
in the English cuisine than with us. Sew
eral varieties of berries are cultivated,
some Of the later developed being free from
prickles and very large and fine of flavor.
Gooseberries are remarkable for the
amount of free acid contained in them;
they are wholesome, agreeable and very re-
freshing, and give most desirable addi-
ton to our list Of early summer fruits
Unripe, they are very tart, and used prin-
cipally in pies, tarts, sauces and jelly;
while the ripe berry makes delicious sweet
dishes preserves and jams. The very large.
English gooseberry may be eaten unlocked,
although the skins, If eaten, make them
rather indigestible for some people.
Botanists claim that there is little dis
tinction between the gooseberry and cur
rant. The difference Is not strongly marked
in the shrub, but the fruit Is very dissimi-
lar in appearance. Ripe -gooseberries are
used for making several kinds of wine
gooseberry champagne being remarkably
good, indeed, for an initiation. One of the
principal qualities which recommends the
ripe gooseberry to our taste is the different
flavor added to the long and varied list
Of those so pleasing to the palate.
Green gooseberry sauce, or rather PURGE
m a "a oatf Y1nC
served with boiled mackereL
Gooseberry fool is an English institution
and a dish well liked in our grandmothers'
time, and Is still a popular dish with those
should be made Of the unripe berry.
Whether the color of the fruit suggested
the name for this dish Or not history does
not state, but possibly there was some such
connection in the mind OF the cook who first
made the combination SO named. -
Green Gooseberry Sauce, No. /.
This is an old English recipe for sauce
to serve with boiled mackerel Wash some
green sorrel and press out the juice through
a cloth. Boil cup of green gooseberries
until they begin to turn yellow, then drain
from the water and mash the berries
through sieve Put the sorrel Juice (half
a cupfuD in a saucepan, add a tablespoon
full of butter, a level tablespoonful of
sugar, the gooseberry pulp, salt and pep
per to taste and a pinch of nutmeg. Serve
very hot in separate dish
Green Gooseberry Sauce, No. 2.
Parboil pint of green gooseberries until
tender enough to mash; then beat them
up with very little sugar, an egg previous
ly well beaten or little melted butter;
serve very hot; or you nav serve the
gooseberry pulp, very slightly sweetened,
in a separate dish and pour melted butter
over the boiled mackereI. This is very
old fashioned sauce, but many like 1t ex-
ceedingly well.
Gooseberry Fool.
Put one quart of 1gooseberries into
stewing kettle with a pint of water.
When they begin to turn yellow and swell,
drain off the water and mash the berries
through a colander, sweeten to taste and
set aside to COOL Put quart of milk in
double boiler over the; fire; when 1t is
scaIded, stir 1t into two well-beaten egg
yolks and return to .boiler,i stir and cook
until it is rather thick and smooth; re-
move from the fire and stir 1t gradually
into the goosberry pulp, add favoring
of nutmeg, turn into q glass dish and set
away to COOL an. I'd
Gooseberry Trife.
Boil three cups of goeseberries with
three-quarters of a, cup Of sugar until soft
enough to pulp rub through colander
into a glass dish and pour over them half
pint of boiled custard and set aside to cool.
When ready to serve heap whipped cream
over the top and ornament the top with
candied cherries or other candied fruits
cut into shapes.
Gooseberry Cream.
Put a quart of ripe gooseberries in a
saucepan with half a pint of water: stew
until they can be pressed through a col
ander. While pulp is hot. stir in two
ounces of butter, cup Of sugar and the
well-beaten yolks of three eggs. Stir a
moment over the fire to cook the eggs. then
turn into glass dish. Make a merngue
with the whites of the eggs and three large
tablespoonfuls of powdered sugar; heap
this over the top, dust with powdered
sugar. brown slightly in oven and set in a
cold place until serving time.
Gooseberry Jelly.
Take two pounds of green goosebeEries
and put them into a saucepan with three
cups Of water and boil until they will mash