The Birmingham age-herald., 1903-07-12
The Spicy GOOSeberry.
The Spicy Goosebcrrv.


 native of Europe and Northern Asia. the gooseberry has derived it's name from It's faneied resemblance to the bush Of goose Easy to raise and care for, once established In the kitchen garden fl is always a matter of surprise to our Scotch and English popu- lation that so few Of the native born Ameri- cans avail themselves of this very delicious fruit While the earliest varieties rlpen early In July, they keep for weeks on the bush, and if sequence of the fruit be desired sey- eral varieties with different dates for ripen- ing will afford it.. Cultivation does much for the natural berry. which Is small and prick ly; and garden berries. sweet. luscious, smooth, juicy and as fine as cherries. are now coming Into market. Among the most approved ways of using gooseberries are the following:
 Compete of Gooseberrfes.
 Top and tail" the berries and wash well. Put into saucepan with water 10 cover and boil until tender. Drain and put Into glass dish. Make rich syrup of water and sugar or rcd currant juice and sugar and add half eupful of white wine, and when cold turn over the gooseberries.
 Gooseberry Jam.
 To every pound of gooseberrIes, topped and tailed,' allow pound Of sugar. Put the berries in the preserving kettle with just enough water to cover, simmer until tender, "NA Aht sugar anu COOK SLOWLY. SflTrlnE often, for half m hour. Pour into jars or glasses. set aside to cool and when quite cold cover with parafine and paper
 spfced GoOseberries.
 Prepare the berries and wash clean Make sweet pickle allowing n pint Of vinegar te three pounds of sugar, well spieed with cin- namon, cloves and a little allspice Put in the berries, boil slowly until thick and can.
 Gooseberry Pressed Pudding.
 axe basin, preferably plain one, spread with cold butter and line closely with thin shees or bread from which the crusts have Deeh taken. PHI with goose berries stewed, s"eetened and pressed through a coarse heFe' Cover over the top with more bread ma place q plate and heavy weight on 1t. Leave lO or l2 hours In the cellar or Ice box 10 set and chill. Turn out before serving ana pour boiled oustard or favored crenm abont it. This is q favorite pudding with the English, who also use stewed raspberries. entrants or bllberries in the same way
 GooseiDerry Trine.
 cook quart of prepared gooseberrles in uouple boiler until soft enough 10 rub through a coiandef, sweetcn 10 taste cool and nour Into glass dish. Make a boiled custard. using pint of milk, three eggs and half cup or sugar. Chill and pour over the berries in me dsh- Heap the whipped cream on top and serve
 Gooseberry tarts or pies are delicious. Line deep plate with pastry and fill with tart berries well sugared good proportion is cup ot sugar to every two cups of the ber- ries; dust with four cover with rich crust cut In the center to allow for the escape of steam; hake about three-quarters of an hour in quick oven; dredge with powdered sugar and serve with whipped cream.
 Goosebery iee-eream tnstes as good as 1t looks, which is saying good dcul put q half pint of stewed and sweetened goose berries through sieve; add q half pint of well-sweetehed custard, half pint of rich cream, sweetcned with a half cupful of sugar, a tablespoonful of lemon juice and a few drops of spinach green to color Mix well, freeze and serve in delicate sherbet. glasses
 Old English GoOseberry Pudding. Cut the crust from a large, thick slice of bread and crumb up fine. Stir to smooth batter three-qunrters of cup of sifted flour, n pint of milk and saltspoon of salt. Pour this over the crumbed bread, soak for lit- tle then add four well-beaten eggs. Beat thoroughly and add quart of gooseberries topped and tnilod" Pour this batter into a well houred pudding bag and drop into large pot of boiling water. which must not be allowed 10 stop boiling. When the pudding has boiled half m hour turn over and re- peat this operation every half hour until the