The Rural cook book

Gooseberry Fool, — According to the original English recipe it was merely gooseberry sauce enriched with cream; American authorities, however, use eggs and butter instead of cream. To make it English fashion, stew either green or ripe gooseberries, after topping and stemming them, until tender, in just enough water to prevent burning, strain through a sieve, sweeten and then stir in as much rich cream as taste dictates; pour into a glass dish, and set away in a cool place. A very delicious dessert is made by using this gooseberry fool as filling for charlottes, lining either one large mold or small individual cups with ladies' fingers or small slices of sponge cake, and then filling with the gooseberry mixture, putting whipped cream on the top. The American recipe adds to one quart of ripe gooseberries, stewed and strained, the yolks of four eggs, one cupful of sugar, and one tablespoonful of butter, beaten together until light. Pour into a glass dish, and heap on top the whites of the eggs, beaten with two table spoonfuls of powdered sugar. Gooseberry Pudding. — Green gooseberries mixed with rhubarb make a nice combination for pie or puddings. Of course plenty of sugar is needed. For gooseberry pudding line a mold with baking powder or suet crust (preferably the latter), fill with gooseberries alone or mixed with rhubarb, sugar liberally, add a little water, and cover; steam three hours. BO The rural cook book. Graham Pudding. — Make a batter of a cupful of molasses, a cupful of sweet milk, a cupful of seeded and chopped raisins, two cupfuls of graham flour and two teaspoonfuls of soda. Steam for three hours. Eat with a sauce made of a tablespoonful of butter creamed with half a cupful of sugar and the stiffly beaten white of an egg and lemon to flavor. Graham Date Pudding. — Stone a cupful of dates and add them to a pint of boiling water, two tablespoonfuls of sugar and a pinch of salt. Set on the tire and stir in graham flour to make a moderately thick porridge. Cook thoroughly, set away to get cold. Serve with wjjipped cream. Graham Plum Pudding. — One egg, one cup molasses, one cup sweet milk, one teaspoonful soda, one-half teaspoonful salt, two cupfuls graham flour, one-half cupful raisins. Mix and steam three hours. Serve with this sauce : One tablespoonful butter, one tablespoonful sugar, one tablespoonful white flour, the yolk of one egg. Add hot water and let it boil, then white of egg and flavor. Grape Pudding. — Soak one-half a box of gelatine in one-half a cup of cold water, until soft; add one cup of boiling water, juice of one lemon, one cup of sugar and one pint of grape juice. Set aside to cool until it begins to stiffen, then fold in the stiflly beaten whites of two eggs. Run into a mold. When ready to serve unmold and garnish with whipped cream. A bunch of grapes may be placed on the top of the mold. This will serve eight persons. Grape Pudding No. 2. — This is an old- fashioned dish which may be either boiled or baked. Delaware grapes are best for it Wash, pick and flour well before putting into the batter. A heaping pint of picked grapes makes a fair-sized pudding. For the batter beat four eggs very light, whites and yolks separate, mix smoothly with the yolks half a pint of milk and one pint of flour sifted twice. Add half a cupful of butter beaten to a cream, and last of all the whites of eggs, stirring them in with long, swift strokes, all the same way. The grapes go in at the very last, and the bag or the pan ought to be ready before they are added. Boil the pudding three hours, and serve with a rich grape juice sauce. For a baked pudding the white of one egg may be kept out, and used for a meringue. Serve with the same sauce.