GOOSEBERRIES, Compôte of.
Ingredients.—Syrup; to 1 pint of syrup allow nearly a quart of gooseberries. Mode.—Top and tail the gooseberries, which should not be very ripe, and pour over them some boiling water; then take them out and plunge them into cold water with which has been mixed a tablespoonful of vinegar, which will assist to keep the fruit a good colour. Make a pint of syrup, and when it boils drain the gooseberries and put them in; simmer them gently until the fruit is nicely pulped and tender without being broken; then dish the gooseberries on a glass dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and serve cold. Time.—About 5 minutes to boil the gooseberries in the syrup, 3 minutes to reduce the syrup. Average cost, 9d. Sufficient.—A quart of gooseberries for 5 or 6 persons. Seasonable in June.