GOOSEBERRIES, to Bottle. —Gooseberries picked green from the trees into bottles, corked tightly, and buried in the earth, the corks down- wards, are as good at Christmas as if freshly picked from the trees. The old Red Rough and the Warrington (both red) are best for preserving ; the white or green are best for bottling. GOOSEBERRIES, to Pre- serve.— The old English boiling berry, and the rough reds are the best. Take 8 lbs. of fruit, and 6 lbs. of loaf sugar✪ Gooseberries, to Preserve. Boil 40 or 50 minutes, skim- ming well. Some prick each berry with, a needle. Jar the same as other fruits. GOOSEBERRY CREAM— Boil them In milk till soft ; beat them, and strain the pulp through a coarse sieve. Sweeten cream with sugar to your taste✪ Gooseberry Cream ; mix with the pulp ; when cold, place in glasses for use. GOOSEBERRY FOOL.— Put the fruit into a stone jar, and some good sugar ; set the jar in a sauce-pan of water over the fire. When it is done enough to pulp, press it through a col- ander ; have ready a sufficient quantity of new milk, and a tea-cupful of raw cream, boiled together, or two or three eggs instead of the latter, and left to be cold ; then sweeten it pretty well with fine sugar✪ Gooseberry Fool, and mix the pulp by degrees with it. — A table-spoonful of orange- flower water, a seasoning of cloves, cinnamon, or nutmeg, improves it. GOOSEBERRY JAM. — Put 12 lbs. of the ripe red hairy gooseberries gathered dry, into a preserving pan with a pint of currant juice ; boil quick, beat them with a spoon ; when they begin to break, put to them of sugar, 6 lbs.✪ Gooseberry Jam and simmer slowly to a jam ; it requires long boiling or it will not keep. It is not expensive, but it is excellent for tarts or puffs. Do not bum the bottom. Another. — Gather your goose- berries, (the clear white or green sort when ripe ; top and tail, and weigh them ; a pound to three quarters of a pound of fine sugar, and half a pint of water✪ Another Gooseberry Jam ; boil and skim the sugar and water ; then put in the fruit, and boil gently till clear ; then break and put into small pots. GOOSEBERRY JELLY. Make as currant jelly ; or it may be made of green gooseberries, the same as apple jelly. GOOSEBERRY PIE. — Pick and wash the gooseberries ; dry them well ; let the dish be three-parts full of the gooseberries ; fill up with sugar ; cover with a nice puff paste✪ Gooseberry Pie. Put in a small cup inverted, to prevent the syrup escaping. Some line the dish with puff paste ; but a cover is generally suffi- cient. Bake in a moderate oven 40 minutes. GOOSEBERRY PUDDING, to bake. — Scald the gooseberries till they are soft ; drain ; when cold, squeeze the juice through a sieve with a GOO 199 GOU wooden spoon ; add % lb. of sugar, % lb. of butter, 4 ozs. of Naples biscuits ; beat well six eggs✪ Gooseberry Pudding to Bake ; mix altogether, beat 15 minutes ; pour into an earthem dish with or without paste. GOOSEBERRY PUDDING. —Chop fine H lb. of beef suet ; roll it well into about 1 lb. of flour ; then mix with cold water till it becomes a nice paste ; add a little salt. Line a butter- ed basin with the paste, and let it be three parts full of gooseberries ; fill up with fine sugar, and cover with paste. Bake hour. Sauce, melted butter, sweetened, or with fresh cream.

AI-modernized reading of the original text

GOOSEBERRIES, to Bottle. —Gooseberries picked green from the trees into bottles, corked tightly, and buried in the earth, the corks downwards, are as good at Christmas as if freshly picked from the trees. The old Red Rough and the Warrington (both red) are best for preserving ; the white or green are best for bottling. GOOSEBERRIES, to Preserve.— The old English boiling berry, and the rough reds are the best. Take 8 lbs. of fruit, and 6 lbs. of loaf sugar. Boil 40 or 50 minutes, skimming well. Some prick each berry with, a needle. Jar the same as other fruits. GOOSEBERRY CREAM— Boil them In milk till soft ; beat them, and strain the pulp through a coarse sieve. Sweeten cream with sugar to your taste ; mix with the pulp ; when cold, place in glasses for use. GOOSEBERRY FOOL.— Put the fruit into a stone jar, and some good sugar ; set the jar in a sauce-pan of water over the fire. When it is done enough to pulp, press it through a colander ; have ready a sufficient quantity of new milk, and a tea-cupful of raw cream, boiled together, or two or three eggs instead of the latter, and left to be cold ; then sweeten it pretty well with fine sugar, and mix the pulp by degrees with it. — A table-spoonful of orangeflower water, a seasoning of cloves, cinnamon, or nutmeg, improves it. GOOSEBERRY JAM. — Put 12 lbs. of the ripe red hairy gooseberries gathered dry, into a preserving pan with a pint of currant juice ; boil quick, beat them with a spoon ; when they begin to break, put to them of sugar, 6 lbs. and simmer slowly to a jam ; it requires long boiling or it will not keep. It is not expensive, but it is excellent for tarts or puffs. Do not bum the bottom. Another. — Gather your gooseberries, (the clear white or green sort when ripe ; top and tail, and weigh them ; a pound to three quarters of a pound of fine sugar, and half a pint of water ; boil and skim the sugar and water ; then put in the fruit, and boil gently till clear ; then break and put into small pots. GOOSEBERRY JELLY. Make as currant jelly ; or it may be made of green gooseberries, the same as apple jelly. GOOSEBERRY PIE. — Pick and wash the gooseberries ; dry them well ; let the dish be three-parts full of the gooseberries ; fill up with sugar ; cover with a nice puff paste. Put in a small cup inverted, to prevent the syrup escaping. Some line the dish with puff paste ; but a cover is generally sufficient. Bake in a moderate oven 40 minutes. GOOSEBERRY PUDDING, to bake. — Scald the gooseberries till they are soft ; drain ; when cold, squeeze the juice through a sieve with a GOO GOU wooden spoon ; add % lb. of sugar, % lb. of butter, 4 ozs. of Naples biscuits ; beat well six eggs ; mix altogether, beat 15 minutes ; pour into an earthem dish with or without paste. GOOSEBERRY PUDDING. —Chop fine H lb. of beef suet ; roll it well into about 1 lb. of flour ; then mix with cold water till it becomes a nice paste ; add a little salt. Line a buttered basin with the paste, and let it be three parts full of gooseberries ; fill up with fine sugar, and cover with paste. Bake hour. Sauce, melted butter, sweetened, or with fresh cream.

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