Gooseberry - fool. — Take the tops and stalks from 1 lb. of green goose- berries and boil them with 34 lb. of sugar and a cupful of water. When quite soft, press them through a coarse sieve, and mix with them, very gradually, a pint of milk — or cre✪ Gooseberry Foolam, if a richer dish is required. Serve when cold. This old-fashioned dish is wholesome and inexpensive, and, when well made, very agreeable. Time, about twenty minutes to boil the fruit. Gooseberries, Green, Compote of. — Pick a quart of gooseberries. Put them into boiling water for two minutes, and next into cold water, mixed with a table-spoonful of vine- gar, for two minutes, to restore the color; then drain them. Make a syrup by boiling 34 lb- of loaf sugar in lumps with one pint of water for ten minutes. Put in the goose- berries. Boil them gently for ten minutes, or until the fruit is tender Gooseberry Toast FRUITS Lemon Snow but unbroken. Turn them out with the syrup, and serve cold. Sufficient for half a dozen persons. Gooseberry Toast. — Pick and clean a pint of green gooseberries, toast as many slices of bread as will fill a deep dish, soak each piece in milk or custard, sprinkle one side of each with fine white sugar ; have the goose- berries stewed for ten minutes ; place the first layer of toast at the bottom of the dish, cover it with the fruit, add another layer of toast, then of fruit, until the dish is full. Put small lumps of butter✪ Gooseberry Toast on the top ; bake in a moderate oven for a quarter of an hour, and serve hot. Gooseberry Trifle. — One quart of green gooseberries, one and a half cup- fuls of granulated sugar, two cupfuls of milk, three eggs, one pint of whipped cream✪ Gooseberry Trifle. Cook the gooseberries in a double boiler until they are soft enough to rub through a colander, and add one cupful of sugar, or more if they are very sour. While they are stewing make a boiled custard of the milk, eggs, and half a cupful of sugar. When the pulped gooseberries are cool pour them into a glass dish, cover them with the cold custard, and heap the whipped cream on top. eggs and 4 ozs. of loaf sugar; set all together over the fire and stir constantly until the mixture thick- ens, but do not allow it to boil. Strain it, when cool, into glasses. Time, a few minutes to thicken the cream. Lemon Rice. — Put the rind of a lemon, I oz. of butter, three table- spoonfuls of sugar, five or six bruised almonds, and a pint and a half of milk into a saucepan. When it boils, stir in quickly % lb. of ground rice✪ Lemon Rice which has been smoothly mixed with another half-pint of milk. Continue stirring until the rice has boiled for a few minutes, and until it leaves the sides of the saucepan with the spoon; then take out the rind, pour the rice into a well-oiled mould, and put it in a cool place to set. Cut the rind of a lemon into strips an inch long and the eighth of an inch wide, throw them into boiling water, let them boil for two minutes, then drain and dry them. Put 6 ozs. of sugar into a pint of water, add the juice of the lemon and the strips of rind, and simmer gently for two hours. When wanted for use turn out the rice, pour the syrup gently over it, and take care that the lemon -rind is equally distributed.

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Gooseberry - fool. — Take the tops and stalks from 1 lb. of green goose- berries and boil them with 34 lb. of sugar and a cupful of water. When quite soft, press them through a coarse sieve, and mix with them, very gradually, a pint of milk — or cream, if a richer dish is required. Serve when cold. This old-fashioned dish is wholesome and inexpensive, and, when well made, very agreeable. Time, about twenty minutes to boil the fruit. Gooseberries, Green, Compote of. — Pick a quart of gooseberries. Put them into boiling water for two minutes, and next into cold water, mixed with a table-spoonful of vine- gar, for two minutes, to restore the color; then drain them. Make a syrup by boiling 34 lb- of loaf sugar in lumps with one pint of water for ten minutes. Put in the goose- berries. Boil them gently for ten minutes, or until the fruit is tender Gooseberry Toast FRUITS Lemon Snow but unbroken. Turn them out with the syrup, and serve cold. Sufficient for half a dozen persons. Gooseberry Toast. — Pick and clean a pint of green gooseberries, toast as many slices of bread as will fill a deep dish, soak each piece in milk or custard, sprinkle one side of each with fine white sugar ; have the goose- berries stewed for ten minutes ; place the first layer of toast at the bottom of the dish, cover it with the fruit, add another layer of toast, then of fruit, until the dish is full. Put small lumps of butter on the top ; bake in a moderate oven for a quarter of an hour, and serve hot. Gooseberry Trifle. — One quart of green gooseberries, one and a half cup- fuls of granulated sugar, two cupfuls of milk, three eggs, one pint of whipped cream. Cook the gooseberries in a double boiler until they are soft enough to rub through a colander, and add one cupful of sugar, or more if they are very sour. While they are stewing make a boiled custard of the milk, eggs, and half a cupful of sugar. When the pulped gooseberries are cool pour them into a glass dish, cover them with the cold custard, and heap the whipped cream on top. eggs and 4 ozs. of loaf sugar; set all together over the fire and stir constantly until the mixture thick- ens, but do not allow it to boil. Strain it, when cool, into glasses. Time, a few minutes to thicken the cream. Lemon Rice. — Put the rind of a lemon, I oz. of butter, three table- spoonfuls of sugar, five or six bruised almonds, and a pint and a half of milk into a saucepan. When it boils, stir in quickly % lb. of ground rice which has been smoothly mixed with another half-pint of milk. Continue stirring until the rice has boiled for a few minutes, and until it leaves the sides of the saucepan with the spoon; then take out the rind, pour the rice into a well-oiled mould, and put it in a cool place to set. Cut the rind of a lemon into strips an inch long and the eighth of an inch wide, throw them into boiling water, let them boil for two minutes, then drain and dry them. Put 6 ozs. of sugar into a pint of water, add the juice of the lemon and the strips of rind, and simmer gently for two hours. When wanted for use turn out the rice, pour the syrup gently over it, and take care that the lemon -rind is equally distributed.

Harper's cook book encyclopædia