A CLUSTER OF BERRIES i8i 



GOOSEBERRY TART No. 2 



Place sugar on ripe, uncooked berries, letting stand till 

 clear, when mash through coarse sieve and fill pastry shells 

 (already half-baked). Replace in oven till heated through, 

 when place meringue on top and lightly brown. Whipped 

 cream may be substituted for meringue or canned berries 

 for the fresh. Also the very small tart shells may be used. 



GOOSEBERRY TART No. 3 



Line sides of dish with short crust. Pile ripe, uncooked 

 berries in centre with one-fourth pint sugar and place crust 

 on top. Prick well. Bake three-quarters of an hour; 

 sprinkle fine sugar and nutmeg on top and serve with a 

 jug of cream and dish of custards. 



GOOSEBERRY PUDDING (Boiled) 



Top and tail a quart of full-grown but green berries; 

 scald and let stand till cold, after which drain them. Chop 

 six ounces of beef suet and rub well through a pound of 

 flour, adding a half-teaspoon of salt and a half-pint of ice 

 water — ^just enough to keep the dough together. Roll out 

 in circular form and place gooseberries in the middle, 

 meantime having added to them a half-pound of sugar. 

 (More added before boiling would toughen them.) Draw 

 up the dough as for dumplings and place in a wet, dredged 

 pudding cloth; tie, leaving room for swelling, and place 

 in a pot of fast boiling water, with plate at bottom to pre- 

 vent scorching. Boil three hours, turning once in a while 

 and filling up with boiling water as needed. Serve with 

 sugar. 



GOOSEBERRY FOOL No. i 



Top and tail a quart of ripe berries and simmer in a pint 

 of water. When the fruit turns colour, is soft and swelled 



