Evening Republican, Volume 19, Number 228, Rensselaer, Jasper County, 25 September 1915 — WITH THE GOOSEBERRY [ARTICLE]

WITH THE GOOSEBERRY

RECIPES FOR PRESERVES AND OTHER DIBHEB. Made Up Into Jam It Will Be Appreciated in the Winter—Method of Serving Them in Batter.

Gooseberry Jam. Seven pounds green gooseberries, eight pounds sugar. Method. —Top and tail the gooseberries and place them in a preserving' pan. Add the sugar and slowly bring to boiling point and boil for 40 minutes. If the jam jellies quickly when a sampl is placed on a saucer it is quite ready and must be bottled at once. To Bottle Gooseberries. —Gather together some bottles with wide necks. See that they are perfectly clean and dry. Fill them with gooseberries and place in the oven until thoroughly hot |hrough without breaking the skins. Remove from the oven, add two tablespoonfuls sugar to each bottle, and fill up with boiling water. Seal with paraffin and store. Gooseberries in Batter. —Four tablespoonfuls flour, two eggs, pinch salt, half pint milk, half pint gooseberries, one tablespoonful sugar, ten ounces dripping or butter. Method. —Prepare the batter by mixing the flour and salt with a little milk and the eggs beaten to a froth. Beat this thoroughly until smooth and the surface free of bubbles. Stir in gently the remainder of the milk. Heat the fat until smoking hot in a baking tin and pour in the batter and gooseberries. Bake in a hot oven for half to three-quarters of an hour. Cut into sections and sprinkle freely with pulverized sugar.

Gooseberry Souffle. —One pint stewed gooseberries, quarter pound sugar, two ounces butter, 1% ounces flour, two teaspoonfuls corn flour, three eggs, one teacupful milk. Method. —Prepare a sauce with the flour, corn flour, milk and butter. Stir in the gooseberry pulp and the yolks of eggs, also the sugar. Beat the whites to a stiff froth and fold these carefully into the mixture. Prepare a souffle mold by tying a greased paper round the top. Place the mixture in the tin and steam for an hour. Rum out very carefully and serve at once.

Gooseberry Jelly. Seven pounds green gooseberries, two quarts water, one pound sugar to each pint liquid. Method. —Crush the gooseberries with the rolling-pin or potato masher. Place these in a pan with the water and cook until soft and tender. Strain the mixture very carefully, without squeezing, through a coarse cloth. Add a pound of sugar to each pint of liquid and boil for half an hour to three-quarters.