Cassell's dictionary of cookery

Gooseberry Turnovers. — Make some good light crust. Roll it out two or three times, then leave it a quarter of an inch in thickness. Stamp it out in rounds with a cup, plate, or small basin, and lay a few gooseberries, which have been stewed with sugar, on one half of each round. Turn the other half over the fruit, fasten the edges securely, and bake on buttered tins in a moderate oven. Serve on a napkin, with sifted sugar. Time, about a quarter of an hour to bake. Probable cost, Id. each. Gooseberry Vinegar (excellent for pickling).— Pick and bruise a quart of ripe gooseberries. Put them into a bowl, and mix with them three quarts of spring water which has been boiled and grown cold. Let them remain for two days, stirring frequently ; then strain, and add two pounds of sifted sugar to each gallon of liquid. Put this into a cask, and with it a piece of toasted bread, dipped in yeast. Put a piece of muslin over the bunghole, to keep out the flies, and set it in a warm place, but not in the sun. The vinegar may be bottled in nine months. Probable cost. Is. 2d. per gallon. Sufficient for a quart of vinegar. Gooseberry Water. — Bruise the fruit, and press out the juice through a coarse sieve. Mix with it an equal quantity of water. Boil .and filter the liquid. Sweeten it according to taste, and add a little lemon-juice. This will be a refreshing and agreeable beverage, if not made too sweet, which is a common fault. The exact amount of sugar required cannot be given, as it depends upon the acidity of the fruit. Time, a quarter of an hour to prepare. Probable cost, 4d. per quart. Gooseberry Wine, Effervescing.— Cut the tops and stalks from some sound green gooseberries ; bruise them thoroughly, and add a quart of cold spring water for every pound of fruit. Leave them for three or four days, stirring frequently. Strain through a sieve, and add three pounds of loaf sugar to every gallon of liquid. When the sugar is dissolved, put the liquid into a cask, with a bottle of gin and a quarter of an ounce of isinglass to every five gallons of wine. It will, in all probability, be ready to bottle in six months ; but if not quite clear it must remain longer. The gooseberries should be taken when fully grown, before they begin to turn ripe. Probable cost. Is. 8d. per gallon, exclusive of the spirit. Gooseberry Wine, StilL— Pick and bruise the fruit, and put it in a large tub. Let it stand twenty-four hours, then drain off the juice, and add a quart of lukewarm water to every gallon of gooseberries. Let this stand twelve hours. Mix the water with the juice, and add twelve pounds of loaf sugar to five gallons of liquid. Let it ferment well. The temperature should be in proportion to the ripeness of the fruit. If necessary, the liquid should be placed near the fire. In two or three days it will be ready for the cask. Put it into the cask with two quarts of brandy to five gallons of liquid. Bung it well. To be in perfection, gooseberry wine should not be bottled for five years ; but, if required, it may be used at the end of twelve months. Probable cost, Is. 8d. per gallon, exclusive of the brandy.