FBUITS AND HOvV TO USE THEM. 



THE GOOSEBERRY. 



Accurding to botanists the distinction between the 

 gooseberry and tlie currant is not stronglj' marked, though 

 in appearance they are dissimilar. While North America 

 has a number of wild gooseberries the climate of Great 

 Britian seems to be more favorable to them than that of 

 this country. The later developed varieties, which are 

 destitute of prickles, are easily handled and are most ex- 

 cellent. When unrijDe they make delicious pies and tarts, 

 and the ripe gooseberry has value in jam and preserves. 



Gooseberry Sauce.— Select large, ripe gooseberries, 

 cut off blooms anil stems with small scissors, sprinkle with 

 sugar and serve with cream. 



Gooseberries Stewed.— Pluck gooseberries before they 

 are fully ripe, prepare as above, and stew with a little water 

 till soft. Season with half as much sugar as fruit, by meas- 

 ure, and serve cold with or without cream. 



Gooseberry Fool.— Cut off the blossoms and stems of 

 one quart ripe gooseberries and stew them in a large cup of 

 water till they are tender. Run them through the colan- 

 der to clear, them of skins, then stir with the pulp a heap- 

 ing teaspoonful of butter, a cup of sugar and the beaten 

 yolks of thiee eggs. Pour them into the dish in which 

 they are to be served, and cover with a meringue of the 

 whites beaten to a foara with as many tablespoonf uls of 

 sugar. Serve cold. 



Gooseberry KoU — Line a very deep pie-plate with paste 

 and fill with stewed and mashei gooselj :-.-ie3 after they are 

 seasoned with a teacupful of su2;ar uiir^ei with a heaping 

 teaspoonful of eoi-n-starch, half a cup of water and a tea- 



