_Ingredients._—Gooseberries; to every pint of juice allow ¾ lb. of loaf
sugar. _Mode._—Put the gooseberries, after cutting off the tops and
tails, into a preserving-pan, and stir them over the fire until they
are quite soft; then strain them through a sieve, and to every pint
of juice allow ¾ lb. of sugar. Boil the juice and sugar together for
nearly ¾ hour, stirring and skimming all the time; and if the jelly
appears firm when a little of it is poured on to a plate, it is done,
and should then be taken up and put into small pots. Cover the pots
with oiled and egged papers, the same as for currant jelly, and store
away in a dry place. _Time._—¾ hour to simmer the gooseberries without
the sugar; ¾ hour to boil the juice. _Average cost_, from 8_d._ to
10_d._ per ½-lb. pot. _Seasonable_ in July.
GOOSEBERRY PUDDING, Baked.
_Ingredients._—Gooseberries, 3 eggs, 1½ oz. of butter, ½ pint of
bread-crumbs, sugar to taste. _Mode._—Put the gooseberries into a jar,
previously cutting off the tops and tails; place this jar in boiling
water, and let it boil until the gooseberries are soft enough to pulp;
then beat them through a coarse sieve, and to every pint of pulp add 3
well-whisked eggs, 1½ oz. of butter, ½ pint of bread-crumbs, and sugar
to taste; beat the mixture well, put a border of puff-paste round the
edge of a pie-dish, put in the pudding, bake for about 40 minutes,
strew sifted sugar over, and serve. _Time._—About 40 minutes. _Average
cost_, 10_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ from May to
July.
GOOSEBERRY PUDDING, Boiled.
_Ingredients._—¾ lb. of suet crust, 1½ pint of green gooseberries, ¼
lb. of moist sugar. _Mode._—Line a pudding-basin with suet crust rolled
out to about ½ inch in thickness, and, with a pair of scissors, cut off
the tops and tails of the gooseberries; fill the basin with the fruit,
put in the sugar, and cover with crust. Pinch the edges of the pudding
together, tie over it a floured cloth, put it into boiling water, and
boil from 2½ to 3 hours; turn it out of the basin, and serve with a jug
of cream. _Time._—2½ to 3 hours. _Average cost_, 10_d._ _Sufficient_
for 6 or 7 persons. _Seasonable_ from May to July.
[Illustration: BOILED FRUIT PUDDING]
GOOSEBERRY SAUCE for Boiled Mackerel.
_Ingredients._—1 pint of green gooseberries, 3 tablespoonfuls of
Béchamel (veal gravy may be substituted for this), 2 oz. of fresh
butter; seasoning to taste of salt, pepper, and grated nutmeg.
_Mode._—Boil the gooseberries in water until quite tender; strain
them, and rub them through a sieve. Put into a saucepan the Béchamel
or gravy, with the butter and seasoning; add the pulp from the
gooseberries, mix all well together, and heat gradually through. A
little pounded sugar added to this sauce is by many persons considered
an improvement, as the saccharine matter takes off the extreme acidity
of the unripe fruit. _Time._—Boil the gooseberries from 20 minutes to
½ hour. _Sufficient._—This quantity, for a large dish of mackerel.
_Seasonable_ from May to July.