The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-06-19
Gooseberries
BY JANE EDDINGToN.

II is about machercl season. when
cooscberrics arrive. so that Is perhaps
the reason gooscbcrry sauce ia used
with this fish. but IL Is good COM
bination electrically, because this hsh
is fat and Eooscherries are acid
II is 4 very old combination. IN
that old poem tower 200 years OLD on
The Art or Cookery" Is the statement
that mackcrcl seems delightful TO tho
eyes Tho dressed With incohereni
Eooscbcrrics." Whether this means
that COOS cherries are not we'll cooked,
or that the two foods clash. might be
u question with the best arguments for
the latter view, but the fact remains
that pooscbcrr!es and mackorei have
been served together In England for a,
least 200 gears.
Nearly all English cockboolts. cvou
thos" Of tho seventeenth century ANA
all the WAY UP through the eighteenth
and niuctc"uth. and even into tn"
twentieth. have a good number o.
recipes for goosebcrrIes. Mary Jewry's
hook. which * based on 50 much Of
the best WORK FOR century prior tn
her time. has among others the fol
lowing recipe.
Green Gooscbcrry Sauce FOR Boiled
M"ckcrcl- Time. onc-uuartcr OF an
hour Half a pint Of green Eooscbcr-
ries, two tablcspoonfuis OF green aorrcl.
a small piece OF butter, one ounce q.
sugar a little pepper, salt and nutmeg.
Wash some green sorrel and press out
the juice through cloth: boil half -
pint of green Goosobcrrics. drain them
from the water and rub them through
si"vc. Put the aorrcl Juice into a
Stewpan allowing about Il wineglass-
ful To the pulp OF the Fooscbcrrics:
adj, = small piece OF butter. lump
o. sugar, pepper. salt and nutmeg.
Make the GAUGE very hot and serve.
Tho nnal paragraph OF rather
elaborate article on The gooscbcrry.
published in England two years ago,
is as follows;
Red gooscbcrrics make the hes,
Jam, and they yield their red pigment
To tho fruit with good effect IN
tho gooscberry season nothing is nicer
than a goosoberry fool. This word.
by the way. has no more to do with
an ordinary fool than the gooseberry
mas with the goose. IT means "foulc," a
crowd. in French parlancc. y crowd
OF goosoherrics. then must he stcwcd
TO make fool Stcwcd till soft sweet
cncd, yet daintily acid with it's own
juices. the fruit is passed through u
sieve TO get tho p!ps out. II green
tile color may be heightened by the
use or little vegetable sap green;
If rcd hy little carmine. CThis color
ing iS hardly justifablc. though much
lndu!gcd In by the Engiish). some
gelatin in the Juice aids the fool TO
appear firm and stiff under it's cream.
Ihe vivid heap of fruit Is masked with
we'll whipped. we'll favored cream and
served y goosebcrry shape I,noldl
can he made in the same way, vivid
with vegetable color!ng. firmly sin
with gelatin, nodded and served GO.
IN pretty pinnaclcS and towers, with
sunny whipped vanilla Favored cream,
ABOUT IT on the glass dish. y few com
nus stewed over the cream are an cr-
lectlNc earnish. But stewcd gooso-
heTries are nico always, without Tho
trouble OF sicving, served rs they stand
WIN cream. In making pie tho
snort crust that covers il should hn
swcetcned. For boiled buildings the
g"oseberry is az handy and delicious.
ms the currant, it's garden ncighbor.
with which II makes agreeable changes
Tarts made with this favorite berry
are the delight OF the nursery. and
s"osehcrrv trii!cs made by putting the
stcwcd fruit, we'll swcetcncd and
spread with cream. between slices Of
sponge cake soaked in sherry, AFRO
liked for tea"