Evening Republican, Volume 16, Number 177, Rensselaer, Jasper County, 25 July 1912 — MADE UP WITH GOOSEBERRIES [ARTICLE]

MADE UP WITH GOOSEBERRIES

After-Dinner Sweet* That Can Hardly Fall to Please All Member* of th* Family. Gooseberry and Rice Pudding.—Butter h shallow pudding dish, put a layer of gooseberries in It, sprinkle with sugar and grated lemon peel, and then add a layer of boiled rice. Alternate these layers until the dish Is full, having the last layer of rice. Sprinkle over with crumbs and bits of butter, and bake in a moderate oven until the fruit is tender; about half an hour will be sufficient. Another very pleasing way to serve gooseberries with rice is as follows: Butter a mold, and cover the inside with a layer of boiled rice about an inch thick; leave the Inside of the mold empty until the rice sets, then fill it with rich, thick stewed gooseberries; cover it with buttered paper, and steam it for an hour. Turn the pudding out carefully and server with a thin custard or with dream and sugar.

Gooseberry Charlotte—Top and tail the gooseberries, and stew until tender with a very little water. Add sugar to make quite sweet. Butter a shallow pudding dish, put in a layer of thin bread and butter, then a layer of the gooseberries and proceed in this way until the dish is full, having bread on top., Sprinkle over with brown sugar, pour over half a small cupful of water and make in a moderate oven for half an hour. Serve with whipped cream.—From the Housekeeper,