The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-06-22
-, =. = 80 r - =.
RECIPES THAT INSURE
KEEPING QUALITIES
HOW TO USE GoosEBnRR1Es.


- Gooseberries are the only fruit that
can be preserved easily and success
fully by any one Of the three methods
of canning: cold water, boiling and
Streaming. II a fruit strongly acid
IS, 20 be canned the cold-wa meth
cd should be used, for that preserves
the fruit In almost exactly the same
condition as when on the vines. This
IS possible because gooseberries COLI
tain a large amount of malic and
citric acids If the boiling process
is used IN canning. gooseberries they
should he brought merely to a boil
and then canned: it Is unwise to al
low the boiling to continue for soma
time, for this impairs the shape Of
the berries.
Many people fa;i tc make use Of
their gooseberr1es because they are SO
sour that they do not care for them.
This condition can be ren,edied by us
Ing the eteaming method of canning
The heat softens the tough walls OF
the gooseberries, and the heavy sy-
rrp in which they remain during the
weeks before consumption penetrates
them. thus giving them a delicious
flavor neither sweet nor sour.
CIOoseh erries, unlike Strawberries,
are very easily to- handle. They may
even be allowed to stand overnight
without any material loss in quality.
From every standpoint they are one
of the easiest fruits tospreserve. They
have one Disadvantage however; the
crop is often pa11tial or a complete
failure. In preserving this can be
remedied to some extent. If rhubarb
Is mixed with the gooseberries in
making sauce or 1narmalade, even to
the extent Of a half. it requires a
very discriminating tongue to detect
1t. The double advantage of this is
that though gooseberries are .ordi-
narily high priced, rhubarb is always
cheap and obtainable in abundance.
The following are some of the ways
IN which gooseberries may be pre-
served and used:
Spiced GoOseberries.
Take three and a half pounds Of
sugar for five pounds of gooseberries
add a scant pint of vinegar, and boil
for As minutes. Then place the fol-
lowing spices in good sized bag and
boil Is minutes longer; two tea
spoonfuls Of whole cloves, two tea
spoonfuls of allspice, quarter of an
ounce of cinnamon. The amount of
vinegar may be varied according to
its strength, and the allspice may be
omitted if desired.
Gooseberry Nlarmalade.
Pick the stem and bloom ends
from the gooseberries and wash
them. Pour into the preserving ket-
tie enough water to cover the bot
tom. Gooseberries stick to the bot
tom Of the kettle and scorch very
easily, and little water tends to pre-
Vent it. Place the gooseberries in
the kettle and mash them. Boil un-
til they begin to soften. Add as much
granulated sugar as there is pulp,
and then stew the mixture gently
and slowly unil it is thick and Of a
bright red color. Stir it constantly
If the fruit is placed in a stone crock
and put into slow oven it cooks
thoroughly and need be stirred only
once every Is minutes. It is not
necessary to seal the marmalade
Gooseberry Conserve.
Provide three quarts of gooseber-
ries, one pound of raisins, two quarts
of sugar, half a pound Of nut meats
and one quart of ground pineapple.
Wash the gooseberries and boil them
until they burst open. Add the sug-
ar, pineapple and chopped raisins;
boil slowly until it is thick then add
the nuts.