1 82 FRUIT RECIPES 



drain and put it through a colander. Add one-half pojind 

 sugar and let cool. Heat a quart of milk and stir into it 

 carefully the beaten yolks of two eggs. Let thicken and 

 flavour with nutmeg then remove and mix carefully with 

 the cold fruit. 



GOOSEBERRY FOOL No. 2 



Prepare very young gooseberries as above and when 

 cool add to them gradually a quart of cream, whipping 

 well. Serve cold. 



GOOSEBERRY SAUCE FOR LAMB 



Scald a half-pint of berries and stir into a pint of drawn 

 butter. Serve hot. 



GOOSEBERRY CATSUP 



Make as for Currant Catsup, using five pounds goose- 

 berries with two pounds of sugar. 



GOOSEBERRY CHUTNEY 



To two full pints of nearly ripe gooseberries allow three- 

 fourths pound of raisins and three onions. Chop together 

 and heat slowly with one cup brown sugar, three table- 

 spoons each of mustard, ginger, and salt, a saltspoon of 

 red pepper and a little turmeric. Simmer forty minutes 

 with two pints vinegar, then strain through coarse sieve 

 and seal in little jars. 



■GOOSEBERRY CHIPS 



Place gooseberries in jars and let them boil in outer 

 vessel till soft. Remove and to each pound of pulp allow 

 a half-pound sifted loaf sugar. Place this, well mixed — 

 about an eighth of an inch thick — in flat dishes; set in 

 sun and dry, which may require several days. The dried 

 cakes may be cut in strips and twisted. 



