Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-06-22

conducted by Ida Ames Willis.
Marquette Building, Chicago. All
rights reserved by Banning Co.. Chi
cago).
Gooseberries.
Gooseberries are among the most use
full of our fruits but hold a more prom
fnent place in the English cuisine than
with us. Several varieties of berries
are cultivated, some of the later. de-
yeloped being free from prickles and
very large and fine of flavor. Goose
berries are remarkable for the amount
Of free acid contained in them they
are wholesome, agreeable and very re-
freshing, and give most desirable adj
dition 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, pre-
serves and jams. The very large Eng
fish gooseberry may be eaten uncooked
although the skins, if eaten, make
them rather indigcstible for some peo-
ple. .+ . o.,
Green gooseberry sauce or rather a
puree made like tart apple sauce is
sometimes served with boiled mackerel.
ton and dish well liked in our grand
mothers time and is still a popular
dish with those who enjoy sour-swect
dishes, for the fool 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,
hut possibly there was some such con-
nection in mind of the cook who first
made the combination SO named.
Green Gooseberry Sauce, No. I.
! This is an old English recipe for
sauce to serve with boiled mackerel
Wash some green sorrel and press out
the Juice through 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 cup
fuD in a saucepan. add tablespoonful
of butter q level tablespoonful of
sugar, the gooseberry pulp, salt and
pepper to taste and pinch of nut
meg. Serve very hot in separate dish.
Green Gooset srry Sauce, No. 2.
Parboil a pint of green gooseberries
until tender enough to mash; then beat
them up with very little sugar, an
egg previously well beaten or little
melted butter, serve very hot, or you
may serve the gooseberry pulp very
slightly sweetened, in a separate dish
and pour melted butter over the boiled
mackerel. This is Il very old-fashioned
sauce but many like it exceedingly
we'll.
Gooscberry Fool.
Put one quart of Gooseberries into Il
stewing kettle with IL pint of water.
When they begin to turn yellow ana
swell. drain off the water and mash
the berries through q colander, sweet
en- to taste and set aside to cool. Put
Il quart Of milk in double-boler over
the fire, when it is scalded, stir it into
two well beaten egg yolks and return
to boiler, stir and cook until l. IS
rather thick and smooth; remove from
the fire and stir it gradually into the
gooscberry pulp, add lavorinE vi
nutmeg; turn into Il glass dish and set
away to cool.
Gooseberry Trif!e.
Boil three cups Of gooseberries with
threc-quartcrs of a cup OF sugar u'til
soft enough to pulp; rub through a COL
andcr into a glass dish ana pour o"t'
them half pint of boiled custard ahd
set aside to cool. When ready To serve
heap whipped cream owe: The top ana
ornament the top with candied ch'f-
rios or other candied fruits cut into
shapes.
Gooseberry Cream.
Pit n quart of ripe goosebertics in a
saucepan with half pint OF water:
stew until the can be pressed thr"Ut,h
l., ,,,,1, <
two ounces of butter, Il cup Of sugar
and the well-beaten yolks of three
crgs. Stir IA moment over the FIRE to
cook the eggs. then turn into glass
dish. Make Il meringue with the whites
of the eggs and three large table
spoonfuls of powdered sugar; heap this
over the top, dust with powdered
sugar. brown slightly in oven and set
in Il cold place until serving time.
Goosebcrry Jelly.
Take two pounds of green goosebcr-
rics and put them into IA saucepan with
three cups of water and boil until they
will mash easily. Press through flne
sieve TO every cup of the fruit add Il
cup of sugar; stir over the fire until
sugar Is we'll dissolved and boil twenty
minutes. Put an ounce OF soaked
gclatine in a cup of cream and stu
over hot water until dissolved. When
the cream IL very cold stir in the gcla-
tine and the juice of a lemon and turn
into a mould Set on ice and let stand
for twenty-four hours before using
Serve with whipped cream
Gooseberry Pudding.
Take three cups of green gooseher-
ries and put into a saucepan with just
enough water to keep from burning
Cook until soft but not broken. Drain
and rub through a fine sieve using q
wooden spoon or paddle. Warm bow
and put into it three-quarters of
pound of butter; beat to cream; ado
the same quantity of powdered sugar
and beat well together; then gradually
beat in the gooseberry pulp, eight vel
heaten eggs and four powdered lady
fingers Pour into a shallow pudding
dish with the sides lined with put
pocta placa StripS of the poStp across