The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-06-21
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 Gull
tivated 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
world 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 most 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 from pNkles and very
large and fine in favor. 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. pre-
serves and jams. The very large English
gooseberry may be eaten uncooked al
though the skins, if eaten, make them
rather indigestible for some peoD.e.
Botanists claim that there is little dis
tinction between the goosebetry a9d cur
rant. The difference is not strongly
marked in the shrub but the fruit is very
dissimilar in appearance. Ripe goose
berries are used for making several kinds
of wine-gooseberry champa gne being re-
markedly good indeed for an imitation.
One of the principal qualities which Zee
ommends 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 made like a tart apple sauce. is
sometimes served with boiled mackercl.
Gooseberry fool is an English institu-
ton and dish well 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 of the I'M
ripe 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 mind of the
cook who first made the combination so
named
Green Gooseberry Sauce, No. l.
This is an old English recipe for sauce
to serve with boiled mackerel. Wash
some green sorrel and press ont the juice
through a cloth Boil a cup of green
gooseberries until they begin to turn yell
low, then drain from the water and mash
the berries through a sieve. Put the sor-
rel juice (half a cup fulD in saucepan,
add a tablespoonful of butter, a level
tablespoonful of sugar. the gooSeberry
pulp, salt and pepper to taste and pinch
of nutmeg. Serve very hot in separate
dish.
Green Gooseberry 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 a little melted
butter, serve very hot. or you may serve
the gooseberry pulp very slightly sweet
ened in a separate dish and pour melted
Lutter over the boiled mackerel This is
very oId-fashioned sauce. but many like it
exceedingly well.
Gooseberry Fool.
stewing kettle with pint OF water.
When they begin to turn yellow and swell,
drain of the water and mash the berries
through a colander, sweeten 10 taste and
set aside to cool. Put a quart OF milk Ia
a double boiler over the fire, when It is
scaided stir it into two wen beaten yolks
and return to boiler; stir and cook until
it is rather thick and smooth; remove
from the ire and stir it gradually into
the goosberry pulp. add a flavOring OF nut
meg; turn into a glass dish and set away
to cool
Gooseberry Trifie.
Boil three cups OF gooseberries 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 with candied
cherries or other candied fruits cut into
shapes.
Gooseberry Cream.
Put a quart OF ripe gooseberries In a
saucepan with half pint OF water stew
until they can De pressed through a coll
ander. While pulp is hot. stir in two
ounces Of butter, cup of sugar and the
well beaten yolks of three eggs Stir d
moment over the fire TO cook the eggs.
then turn into glass dish. Make meT-
ingue 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.
Goosebrry Jelly.
Take two pounds Of green gooseberries
and put them into a saucepan with three
cups OF water and boil until they viii
mash easily. Press through a hne sieve
To every cup OF the fruit add cup OF
sugar: stir over the FIRE until sugar Is
we'll dissolved and boil twenty minutes
Put an ounce OF soaked gelatine N
cup OF cream and stir over hot water IN
l.. dissolved When the cream Is very
cold STIR in the gelstine and the juice OF
q lemon and turn into a mould Set or
ice and let stand Tor twenty-foU hours be
fore using. serve with whipped cream
Gooseberry Pudding.
Take IAree cups Of green goose berries /
and put into a saucepan with just enough
water 10 Keep from burning Cook Until
soft but no. broken. Drain and rub
through a fine sieve. using a wooden
spoon or paddle. Warm bowl and put
into il thrse-quarters OF pound q but
ter. beat 70 a cream. add the same guam
tity OF powdered sugar and beat wei to-
gethev. then gradually beat IN the goose
berry pulp. eight well beaten eggs and