i8o FRUIT RECIPES 



place the berries in it, simmering forty minutes, till berries 

 are translucent, when they are ready to seal. 



GOOSEBERRIES AND WHITE CURRANT JAM 



Use equal weight of gooseberries, and currants and sugar 

 equal to their combined weight. Simmer together slowly, 

 crushing and cooking till tender and thick. 



PRESERVED WHOLE GOOSEBERRIES 



Make a strong syrup of two pounds of sugar to a pint of 

 water. Prick gooseberries in several places and put them 

 in the syrup. Let heat to i6o° and take from stove but 

 let berries remain in syrup over night. Repeat twice; 

 then re-heat, stopping just short of boiling point, again 

 letting berries stand over night in the syrup. While still 

 cold place them in bottles with syrup poured over and set 

 bottles in the water-bath to finish. Should the berries 

 seem to be cracking before the water boils remove bottles 

 at once and seal; otherwise let stand till water is at 

 boiling point. 



SIMPLE GOOSEBERRY PIE 



To gooseberries stewed in a little water add sugar to 

 taste, then crush fruit somewhat; add dessertspoon each 

 of flour and butter (mixed). Place all in pan or dish with 

 paste-lined sides and cover with crust, pricked or slashed, 

 and bake. 



GOOSEBERRY TART No. x 



Stew berries like cranberries, using two-thirds as much 

 sugar as fruit. Line tin or dish with pastry and bake it 

 till light brown before placing gooseberries in it. Finish 

 with diagonal lattice of pastry; replace in oven and bake 

 till done. 



