Qooaeherry Compoie.-^Stew one quart berries, which should
not be very ripe, and pour boiling water over them ; take out and
plunge them into cold water, with which a tablespoon of vinegar
nas been mixed, which will help preserve the color of the fruit.
Boil together half pint sugar and scant three-fourths pint water,
skimming well ; drain the gooseberries and put them in, simmer
gently until nicely pulped and tender, without being broken ; then
take out on glass dish, boil the syrup two or three minutes, pour
over the gooseberries, and serve cold. Compote of Green Oage% is
made the same, carefully stemming and stoning the fruit, which
will cook in one-third the time required for gooseberries.
Oooseherry Fool. — Stem the gooseberries and cut off tops j put
in ajar with two tablespoons water and a little sugar, set the jar in
a saucepan of boiling water, and let boil until the fruit is soft enough
to mash ; or simply stew the fruit, pulp through a colander or sieve,
and to every pint aad a pint milk, or equal quantities milk and cream.
Sweeten well or it will not be eatable, ana in fnixing add the milk
very gradually ; serve in a glass dish or in small classes. This old-
fashioned disn is very delicious when well made, and if properly
296 FRUIT.
sweetened a very nice relish for children. A boiled custard may be
stirred in instead of the cream, and a less quantity of cream may be
used — a gill to a quart of pulp — stirring in carefully just before
serving.
Oooseherry TriHe. — Put a quart gooseberries into a jar, sweeten
to taste, and boil until reduced to pulp. Put this
in the bottom of a high glass disn, pour over it
a pint of boiled custard, and when cold cover
with whipped cream. The cream should be
whipped the day before it is wanted for table, as
it will then be much firmer and more solid. Gar-
nish in any manner liked, with bits of jelly, or
sliced almonds, etc. '
Orapes. — The finest native ones are the Con- oooieberr Trme
cords, Delawares and Catawbas, the former of **** *"' ^^ *'
which is generally considered most desirable, and ripens about
August 1st. The Delawares are marketed about the same time, and
the Catawbas a little later. Later varieties come into market the
last of September, and may be had during October. California
grapes are shipped during August, Septeniber and October, the
finest varieties of which are the Tokays, White Muscats, Rose Peru
and Blajck Morocco. These are very showy, but not of so fine a
flavor as the fruit from the middle states. Wild grapes are abun-
dant from September to November, but are not suited to table use
when fresh. Foreign grapes may be had at the fruit stores through-
out the winter. The Malaga leads all foreign grapes, and comes
packed in cork-dust, which is a non-conductor of heat and absorbent
of moisture, and so is always in good condition. If left in the
cork-dust this fruit will keep three months in prime order. When
used rinse well in ice-water, and place on a glass dish or dishes sur-
rounded by fine ice ; if plentiful do not divide clusters, but serve a
bunch for each guest.
Page 246
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Gooseberry Compote.—Stew one quart berries, which should not be very ripe, and pour boiling water over them ; take out and plunge them into cold water, with which a tablespoon of vinegar nas been mixed, which will help preserve the color of the fruit. Boil together half pint sugar and scant three-fourths pint water, skimming well ; drain the gooseberries and put them in, simmer gently until nicely pulped and tender, without being broken ; then take out on glass dish, boil the syrup two or three minutes, pour over the gooseberries, and serve cold. Compote of Green Gages is made the same, carefully stemming and stoning the fruit, which will cook in one-third the time required for gooseberries.
Gooseberry Fool. — Stem the gooseberries and cut off tops j put in a jar with two tablespoons water and a little sugar, set the jar in a saucepan of boiling water, and let boil until the fruit is soft enough to mash ; or simply stew the fruit, pulp through a colander or sieve, and to every pint add a pint milk, or equal quantities milk and cream. Sweeten well or it will not be eatable, and in mixing add the milk very gradually ; serve in a glass dish or in small classes. This old-fashioned dish is very delicious when well made, and if properly
sweetened a very nice relish for children. A boiled custard may be stirred in instead of the cream, and a less quantity of cream may be used — a gill to a quart of pulp — stirring in carefully just before serving.
Gooseberry Trifle. — Put a quart gooseberries into a jar, sweeten to taste, and boil until reduced to pulp. Put this in the bottom of a high glass disn, pour over it a pint of boiled custard, and when cold cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be much firmer and more solid. Garnish in any manner liked, with bits of jelly, or sliced almonds, etc. '
Grapes. — The finest native ones are the Con- oooieberr Trme
cords, Delawares and Catawbas, the former of **** *"' ^^ *'
which is generally considered most desirable, and ripens about August 1st. The Delawares are marketed about the same time, and the Catawbas a little later. Later varieties come into market the last of September, and may be had during October. California grapes are shipped during August, September and October, the finest varieties of which are the Tokays, White Muscats, Rose Peru and Black Morocco. These are very showy, but not of so fine a flavor as the fruit from the middle states. Wild grapes are abundant from September to November, but are not suited to table use when fresh. Foreign grapes may be had at the fruit stores throughout the winter. The Malaga leads all foreign grapes, and comes packed in cork-dust, which is a non-conductor of heat and absorbent of moisture, and so is always in good condition. If left in the cork-dust this fruit will keep three months in prime order. When used rinse well in ice-water, and place on a glass dish or dishes surrounded by fine ice ; if plentiful do not divide clusters, but serve a bunch for each guest.