Uses 293 



few. If varieties with larger fruit, such as is commonly 

 grown in England, could be successfully grown in our 

 climate, the outlet would doubtless be better. 



USES 



The fruit is commonly used in pies, stewed, canned, 

 or for jelly. That it makes a good jelly is evidenced by 

 an ingenious process of imitating it reported by the "Gar- 

 dener's Monthly" for 1884, page 204. This states that 

 gooseberry jelly is made from seaweed, the color being 

 given by fuchsine or similar material, and the flavor 

 by a mixture of acetic ether, tartaric acid and other 

 substances. 



The good qualities of the gooseberry are not confined 

 to the green state. The flavor of a well-ripened goose- 

 berry is scarcely to be surpassed among fruits. Its value 

 should be better appreciated. It is especially good to be 

 eaten out of hand, as it comes from the bush. It also makes 

 a fine table fruit when fully ripe, if crushed or cut and 

 eaten with sugar, or sugar and cream. Unfortunately 

 the acidity of the skin does not disappear with ripening. 

 Indeed, when cooked, the ripe fruit is even more sour than 

 the unripe. This makes it undesirable for most cooking 

 purposes except in the green state. 



T. H. Hoskins is authority for the statement 1 that ripe 

 Houghtons are an excellent substitute for cranberries, 

 as a sauce for meat. They are cooked enough to burst 

 the skins, then put up in fruit cans, but not sweetened 

 till wanted for use. Since they are much cheaper than 

 1 Kept. Michigan Hort. Soc. 1884: 262. 



