—Cut the tops and stalks from half a pint of green gooseberries. Boil them until tender, press them through a sieve, and mix them with half a pint of melted buttei✪ Gooseberry Sauce for Mackerel-. Various seasonings are used for this sauce — such as grated ginger., or grated lemon-rind, grated nutmeg, a little- pounded sugar, or cayenne pepper. A wine- glassful of sorrel or spinach -juice is a decided improvement. The gooseberries are often sent to table mashed and flavoured, without being mixed with the melted butter. Tinae, about forty minutes to prepare. Sufficient for a pint of sauce. Probable cost, 4d. Gooseberry Souffl.6 (a pretty supper dish). — Pick the gooseberries, and boil them with a liberal allowance of sugai' until tender. Press them through a coarse sieve, and put the pulp into a glass dish. Let it grow cold, thei>. pour over it a good custard. This may he made with the yolks of eggs, and the whites beaten to a firm froth, and laicl over the souffle just before sending to table. The appeai-ance is improved by colouring half the white of egg with a few drops of cochineal. Time, about three-quarters of an houi- to boil a quart of gooseberries till they are tender. Sufficient, a quart of gooseberries and a pint and a half of custard✪ Gooseberry Soufflé for six or eight persons. Probable cost. Is. 4d. Gooseberry Tart. — Fick oft' the tops and stalks of the gooseberries. Put them into a pie-dish, pile them high in the centre, strew a little sugar over them, and add a table-spoon- ful of water. line the edge of the dish with a. good crust, put on the cover, and bake in a brisk oven. Strew a little powdered sugar over before sending the tart to table. A little cream or custard is a great improvement to this dish. An ample allowance of sugar is required for gooseberries, especially wheu they are partially GOO ( 268 ) GRA ripe. The smell of gooseberry tart, we may observe, by the way, exactly resembles that of the true forget-me-not. Two pints and a half of gooseberries✪ Gooseberry Tart will make a pie for four or five persons. Probable cost, 9d. Time to bake, three-quarters of an hour. Gooseberry Trifle. — Cut a quarter of a pound of Savoy cakes into thin slices, and place them at the bottom of a deep glass dish. Pour over them a little sherry, brandy, or whiskey, and let them soak until soft. BoU half a jjint of water with a pound of loaf sugar for ten minutes. Put in a pint and a half of green gooseberries, picked, washed, and drained. Let fhem boil till they are tender, but unbroken, and, when cool, place them on the Savoy cake. Make a pint and a haK of good plain custard✪ Gooseberry Trifle, nicely flavoured with lemon or vanilla. Pour it over the gooseberries, and ornament with a little whipped cream, or the beaten white of egg. Time, about an hour and a haK to pre- pare. This dish is better made three or four hours before it is wanted. Sufficient for a supper dish for six or eight persons. Probable coat, about Is. 8d., exclusive of the 'v\'ine or brandy.

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—Cut the tops and stalks from half a pint of green gooseberries. Boil them until tender, press them through a sieve, and mix them with half a pint of melted buttei-. Various seasonings are used for this sauce — such as grated ginger., or grated lemon-rind, grated nutmeg, a little- pounded sugar, or cayenne pepper. A wine- glassful of sorrel or spinach -juice is a decided improvement. The gooseberries are often sent to table mashed and flavoured, without being mixed with the melted butter. Tinae, about forty minutes to prepare. Sufficient for a pint of sauce. Probable cost, 4d. Gooseberry Souffl.6 (a pretty supper dish). — Pick the gooseberries, and boil them with a liberal allowance of sugai' until tender. Press them through a coarse sieve, and put the pulp into a glass dish. Let it grow cold, thei>. pour over it a good custard. This may he made with the yolks of eggs, and the whites beaten to a firm froth, and laicl over the souffle just before sending to table. The appeai-ance is improved by colouring half the white of egg with a few drops of cochineal. Time, about three-quarters of an houi- to boil a quart of gooseberries till they are tender. Sufficient, a quart of gooseberries and a pint and a half of custard for six or eight persons. Probable cost. Is. 4d. Gooseberry Tart. — Fick oft' the tops and stalks of the gooseberries. Put them into a pie-dish, pile them high in the centre, strew a little sugar over them, and add a table-spoon- ful of water. line the edge of the dish with a. good crust, put on the cover, and bake in a brisk oven. Strew a little powdered sugar over before sending the tart to table. A little cream or custard is a great improvement to this dish. An ample allowance of sugar is required for gooseberries, especially wheu they are partially GOO ( 268 ) GRA ripe. The smell of gooseberry tart, we may observe, by the way, exactly resembles that of the true forget-me-not. Two pints and a half of gooseberries will make a pie for four or five persons. Probable cost, 9d. Time to bake, three-quarters of an hour. Gooseberry Trifle. — Cut a quarter of a pound of Savoy cakes into thin slices, and place them at the bottom of a deep glass dish. Pour over them a little sherry, brandy, or whiskey, and let them soak until soft. BoU half a jjint of water with a pound of loaf sugar for ten minutes. Put in a pint and a half of green gooseberries, picked, washed, and drained. Let fhem boil till they are tender, but unbroken, and, when cool, place them on the Savoy cake. Make a pint and a haK of good plain custard, nicely flavoured with lemon or vanilla. Pour it over the gooseberries, and ornament with a little whipped cream, or the beaten white of egg. Time, about an hour and a haK to pre- pare. This dish is better made three or four hours before it is wanted. Sufficient for a supper dish for six or eight persons. Probable coat, about Is. 8d., exclusive of the 'v\'ine or brandy.

Cassell's dictionary of cookery