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Quantity for 6 Persons.
- 11⁄2 qts. of gooseberries
- 1⁄4 cup of water
- 2 cups of sugar
- 1 piece of lemon peel
Preparation: The unripe berries are cleaned, i. e., stems and calix removed, scalded and left in the water a few minutes and drained.
Water and sugar are boiled, the berries put in and covered. Let them simmer 1⁄2 hour, strew with sugar and serve cold.
Remarks: If there should be much syrup, boil some of it down with sugar until it becomes pink and forms bubbles, then pour on to a moistened plate. This jelly may be used for garnishing.
Quantity for 6 Persons.
- 1 qt. berries
- 2 cups of water
- 1 cup of sugar
Preparation: The berries are washed, cooked until tender in water and sugar, rubbed through a sieve or colander and served cold.
Quantity for 6 Persons.
- 21⁄2 lbs. of peaches
- 3⁄4 cup of sugar
- 1⁄2 cup of water
- 10 peach stones
Preparation: The peaches are pared, cut into halves and the stones removed. Sugar and water are boiled a few minutes, the peaches put in and 10 of the stones, set to simmer a few minutes; then take them out with a skimmer, boil down the syrup and pour over the fruit when cold.
Quantity for 6 Persons.
The ingredients and preparation are the same as given under No. 11, Peach Sauce.
Mirabelle Plum.
Quantity for 6 Persons.
- 11⁄2 lbs. mirabelle plums
- 3⁄4 cup of white wine or water
- 1 cup of sugar
Preparation: Sugar and wine are boiled for 1⁄2 minute, prick each plum, put them into the boiling sugar and stew them slowly until tender. Serve cold.
