The Barre daily times. (Barre, Vt.) 1897-1959, 1915-08-03
Making GoOseberry Goodies.

Improved culture has produced big,
juicy, fne-havored gooseberries, which
may be quickly prepared for summer
desserts and for winter use, says the
Country Gentleman.
A steamed gooseberry pudding, in
deep pudding dish, with plenty of fruit
and faky pastry, is novelty that IS
certain to become a favorite dessert.
Prepare a rich biscuit dough, roll out
to half an inch in thickness, line pud-
ding dish with it, and fill with large, ripe.
tender gooseberries. Sweeten well, with
good proportion of molasses added to
graduated sugar TO give the desired fla
yor. Cover with top crust, tie Toured
cloth securely over the top of the pud-
ding dish, set it in a covered pan or
boiling water, and steam for two hours.
For another form OF steamed pudding
the gooseberries are mixed directly with
the batter. Two tablespoonfuls OF but
ter are ereamed with one eupful of sug-
ar, cupful of sour milk is added, with
half a teaspoonful of soda dissolved in
a little cold water, and sufficient flour
to make a rather stiff batter. Stir in a
heaping cupful OF gooseberries. At the
last beat in the whites of the eggs, turn
the batter into buttered pudding dish,
cover closely and steam two hours.
These buildings may be served with
creamy vanilla or lemon sauce. But for
variety and novelty try rich goose
berry sauce, made by cooking the ber-
ries in a very little water until tender
and passing them through a fine sieve.
To half a cupful of the smooth pulp
add the same amount of sugar and wa
ter and boil for few minutes; thicken
slightly with teaspoonful of cornstarch
wet with cold water. When cold beat
the white Of an egg quite stiff, and with
an egg-beater combine the thick sauce
with the egg.
Gooscberry Bavarisn cream Is con-
venient dessert that may be prepared
while cooking breakfast, TO be served cold
for dinner. Rub bowlful Of hot, stewed
berries through sieve, and 10 one cup
ful Of the pulp add half a cupful Of
granulated sugar. Soak a tablespoonful
Of pelatine in water until dissolved, stir
Il into a cupful Of boiling water, then
add the sweetened gooseberry pulp.
When il begins to cool beat briskly until
IL thickens. adding cupful Of rich milk,
beat again until thick. Turn into
mold; serve with whipped cream.
Gooseberry roly-poly may be either
steamed or baked for a rich and novel
dessert. Sift together one and one-haf
eupfuls Of -four. a teaspoonful Of baking
and half teaspoonful Of salt.
Rub IN two tablespoonfuls Of butter
or one Of butter and one II lard-ani
mix with sufficient sweet milk 10 make
soft dough. Work lightly with the fin
pertips. turn the dough on Toured
board. and roll into n sheet about half
an inch thick. Spread thickly with rich
eooseberry pulp that has been rubbed
through sieve and sweetened. Roll up
ike a ieIiv roll Pinch the ends care
fully together 70 keep in tie pulp and
twice. and tie a thin LAYER Of cheese
cloth about the long roll % keep 10 in
share. steam for an hour. then remove
tie cloth. place tho roll on a BATTERED
pie plate. and brown fer few minutes
h fhs rot oven. CIT thick slices across
the ron and serve bot with whipped
cream ar a favorits pudding sauea.
Most raosslierry recipes are improves
Il the berries are boiled until TIE SKINS
-rnek open sua then rubbed through q
sieve for a smooth puip. An exeerfinn
nav b. made fuf the two-crust goose-
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nffh ire whole lerries 9 thy are -
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