The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-06-24
Gooseberries.

Chicago.
Gooseberries.
This name is no doubt a corruption of
goss or gOrseberry and given both
shrub and fruit on account of the rough |
thorny nature of the wild and only
partly cultivated bush and the thick,
coarse skin of the berry.
This shrub-the Bibes GroSsularia-is
supposed to be a native of Europe but
is found in all temperate regions of the
Wcrld although the climate of Great
Britain seems particularly favorable To
its growth on account of the moisture
as well as GOODNESS. GOOseberries are
among the bost useful of our fruits,
but hold a more prominent place in the
English cuisine than with US. Several
varieties of berries are cultivated, some
of the later developed being free from
priekles 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 refreshing, and give a most
desirable addition to our list of early
summer fruits. Unripe, they are very
tart and used principally 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 uncOOked al
4 though the skins, If eaten, make them
rather indigestible for some people.
Botantists claim that there is little
distinction between the gooseberry and
Icurrant The difference is not strongly
marked in the shrub but the fruit is
very dissimilar in appearance Ripe
/ goOseberries are used for making sew
/ eral kinds of wine-gooseberry cham
pagne being remarkably good indeed
for an imitation. One of the principal
qualities which recommends the ripe
gooseberry to or taste is the different
flavor added to the long and varied list
of those so pleasing to the palate
or
pllee made like q tart apple sauce IS
4 sometimes served with boiled mackerei.
Gooseberry fool is an English instltu-
ton and dish we'll liked in our grand
mothers time and is still a popular
dish with those who enjoy sour-sweet
dishes. for the fool should be made o.
the lInripe berry Whether the color of
the fruit suggested the name Tor TINS
dish or not history does not state. put
possibly there was some such connec-
ton in mind of the cook who nrst mace
the combination 50 named
IGREEN GOOSEBERRY SAUCE, No
This is an old English recipe for sauce
70 serve with boiled mackerel- wash
some greer. sorrel and press out the
Juice through a cloth Boil cup q
green aooseberries until they begin 70
turn yellow then drain from the water
and mash the berries through a sieve
Put the sorrel juice Chaf a cupful5 IN
a sauc pan. add a tablespoonful OF put-
fer. a level tablespoonful OF suga'. tne
gooseb ec-y pulp. salt ana pepper "
. taste and Il pinch Of nutmeg oe-
: verv hot in ScDarate dls1. ,-<, q
) CRFFN GOOSEBERRY SAUCE. NO
Parboil a pint of green gooseperfles
: until tender enough to mash' men De r.
: them UP with very niue susaA ,'..s ~
egg previously we'll beaten or little
n9eited butter serve very hot or you
= NAV serve the gooseberrry pup W.
SLIGHTLY sweetened, I'm separate ulsl
and pour melted butter over the polle ponce
er
sa,1ce blt many like it exceedingly We'll
GOOSEBERRY FOOL
Put one quart Of gOoseberrleS INTO
stewing kettle with pint OF Maeel
When they begin to turn yellow anu
swell drain off the water and masn tnt
berries through a colander, sweeteh =
taste and set aside to cool Put d qu la-I
of milk in a double boiler over lhe N :
when it is scalded, stir It INTO Two Mel
beaten egg volks and return to DolleI
Stir and cook until it is rather timex an
smooth. remove from the nre ana SUI =
gradually into the gooseberry pup aa.
favoring of nutmeg; turn INTO gas
dish and set away to cool.
GCOSEBERRY TRlFLE
Roil three cups of gooseberries VIII
three-auarters of a cup Of sugar uhtl
80 enough to pulp: rub through
colander into glass dish and pour owe
them half pint of boiled eustaru ana p
aside to cool When ready 10 sefN
bean whipped cream over the TOP an
or other candied fruits cut into Shapes
GOOSERERRY CREAM.
Put quart of ripe gooseberTles II
saucepan with half a pint Of water
stew until they can be pressed througl
a colander While pulp IS hot. STIR 1
two ounces of butter cup OF suga
and the we'll beaten yolks Of three eggs
stir a moment over the fire to cook n
eogs then turn into a glass dish Max
a meringue with the whites Of the egg
dered sugar: heap this over the tot
/. dust with powdered sugar, brown slight
~ in oven and set in cold place unl
serving time
GOOSEBERRY JELLY
Take two pounds of green gooseberrie
and mi them into a saucepan wit
three cups of water and boil until the
will mash easily. Press through n
sieve. To every cup of the fruit add
cup OF sugar: stir over the fire unit
sugar is well dissolved and boil twen'
rniT.uses. Put an ounce of soaked gei'
tine in a cue OF cream and stir over n
water until dissolved. When the crea
4 is very cold stir in the gelatine al