GOOSEBEEKIES. ^1 



spoonful of butter. Cover with a thin upper crust and 

 bake. It should be eaten with sweet cream or liquid 

 sauce. 



Grooselberry Pie.— Cut off the blossoms and stems and 

 fill with them a pie-dish lined with plain paste, spreading 

 over the top one-third as much sugar by maasure, as of 

 berries used. Slightly dredge with flour and spread over 

 a thin crust pricked with a fork. Bake half an hour. 



Gooseberry Custard. (Dr. Holbrook).— Simmer threw 

 pints of goosebeiTies over a slow Are till soft, then drain the 

 water and rub the berries through a sieve. To a pint of 

 pulp add four well-beaten eggs, a cupful of sugar and two 

 tablespoonfiils of orange-flower water. Set over the fire 

 and stir constantly till it becomes thick. When cold serve 

 in custard glasses. Yolks and whites should be l>eaten 

 separately. 



Gooseberry Pudding.— Stew a pint of gooseberries 

 slowly a quarter of an hour. Butter a pudding-dish and 

 prepare several slices of stale bread toasted a light brown. 

 Dip each slice while hot in milk and spread with softened 

 butter. Cover the bottom of the pudding-dish with pre- 

 pared toast, then with a layer of gooseberries sprinkled 

 with sugar. Add another layer of toast and then one of 

 berries. Cover closely and steam in the oven by setting the 

 dish within a largei one containing hot water. It will be 

 done in half an hour, and may be eaten with or without a 

 pudding-sauce. 



Spiced Gooseberries.— Cut off the blossom end of the 

 fruit and to every six pounds allow two qu^'-ts of sugar and 

 one and one half cups of vinegar, or two thirds of a pint. 

 Put the latter over the fire, and when scalding hot pour in 

 the berries with oneteaspoonful of whole allspice and cloves 

 mixed, a few pieces of stick cinnamon and a trifle of green 

 ginger root cut into bits, the whole of these tied in a thin 

 muslin bag. Cover closely and let the gooseberries simnier 

 till they are tender. Skim the fruit into jars kept in hot 

 water, simmer the syrup, pour over and seal. 



