Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-06-28
By MRS. NJ. A. WILSON

rights rcSerTed.)
GOoSEBERRIES belong to the cur
VI rant family and under intense
rultivation they often attain the size
M a hazelnut. The wild gooscberry IS
bairy and prickly, but under cultiya"
tion this entirely disappears. Inc
cultivated berry is almost smooth, and
there arc only few soft, fine hairs
on the outer surface. :. :
The gooseberry, as we know 1t IN
this country, is the unripened berry
which is used mostly for sauces, pies
and preserves. Gooseberries may be
easily preserved without sugar, and they
will keep in splendid condition until
opened. The following are some very
nne recipes from the preserve closet
of the late queen of England.
Stem and tail the berries and then
place in preserving kettle and add one
\ cum of water to each quart of berries.
Bring slowly-to boil and then COOK
until the berries burst. Fill into ster-
flized fruit jars and adjust the rubber
and lid and partially seal. Place in
hot water bath, having the water just
10 the neck of the jar. Process for
twenty minutes and then remove and
seal securely. Store in cool, dry
place.
GoOseberTy Jam
Wash, stem and tail the berries.
Place in a preserving kettle
Four quarts Of 0oosebcrrieS,
Tpo pounds of sugar,
One and one half pound con Of
rhitc corn sirup.
Bring to a boil and cook slowly un-
ill the mixture is thick, like jam. Fill
into jars and glasses or crooks and
cool. Cover one half inch deep with
parawax. Cover with jar lids, tin COW
ers for the glasses and pieces of card
board, which have been cut to fit the
crooks and bowls. Store in cool, dry
place.
GoOseberry Jelly
This is an old English goode that
will add materially to the jelly and
preserve closet. Place in preserving
kettle three quarts of stemmed and
tailed gooseberries and then add four
cups of cold water. Bring to a boil
and then cook until soft and pulpy.
Turn into jelly bag and let drain.
Measure the juice and return TO the
preserving kettle. Boil rapidly for ten
minutes. Now add three quarters cup
Of sugar for each cup of juice. Stir
to dissolve the sugar and then bring
to boil again. Cook for ten minutes
and then turn into sterilized glasses.
Cool and cover with parawax and seal.
Store in the usual manner for jellics.
GOoseberry Spiced Sauce
Now rub the pulp Of the gooseberries
from the jelly bag through a fine sieve
return to the preserving kettle and
add
One-hGf cup Of strong cider rinegar
One cup Of brOICn sugar,
One teaspoon of mustard seed,
One teaspoon Of celery seed
and the following spices, which have
been tied in piece Of Checsecloth:
One tablespoon NJ cinnamon,
One teaspoon Of nutmeg,
One-hdt teaspoon Of dNSpice,
One halt teaspoon Of cl0rpS,
One-hGt teaspoon Of ginger.
Boil the mixture until thick and thpr
I'LL into sterilized bottles and place tn,
, bottles in the water bath, having tn,
water just to the neck Of the bottles
Process for one half hour and then re
move, cool and cork. Din the tops o
the bottles in melted paratfin.
Note-SOak the corks in boilin
water for one-haf hour and then tai
into the bottles with a small woodeI
mallet.
Goosebery Chutney
Wash, stem and tail three quarts o
gooseberries. Place in preservin
ifttle with one half cup of water an,
.ro and one-haN pounds Of broto
EEdr,
A'Too packages ot SeedleSS rdisins,
One pound Of stoned prunes, cut i
Cpieces,
One pound Of dried apricofs, cat i
Ipieces,
Trco cups Of finely chopped nuts,
One and one hat cups Of strong eide
: pinegdr,
TIo0 tablespoons Of ceiery seed,
Ttro tablespoons Of mustard seed,
One cup Ot finely chOpped onions,
One cup Of finely chopped candle
ginger,
Tpo cups Of finely chopped red pep
pers,
One halt cup of salt.
Cook the mixture until thick and the
fl into all glass one half pint frui
Jars. Adjust the rubber and lid an
seal. Store Ia a cool! dry place.
This recipe was ont of the queen
own and It's preparation was secret ,
the royal household.