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336.—GOOSEBERRY SAUCE. (Fr.Sauce aux Groseilles.)

Ingredients.—1 pint of green gooseberries, ¼ of a pint of milk, 2 ozs. of butter, 1 oz. of flour, 2 ozs. of sugar, nutmeg.

Method.—Barely cover the bottom of a saucepan with water, put in the gooseberries and cook slowly until tender, then rub through a fine sieve. Melt the butter in a saucepan, stir in the flour and cook well, add the milk and stir until it boils. Add the gooseberry purée and the sugar, make hot, and serve.

Time.—About 1 hour. Average Cost, 4½d. to 5d. for this quantity.

The Gooseberry (Fr. groseille), the common name for the well-known and wholesome fruit of ribes grossularia, a prickly shrub, indigenous to Britain, many parts of Europe and North America. The fruit varies in flavour, and is red, yellow, green, or whitish, and hairy or smooth on its surface. It is used largely for preserves, and for pies, puddings, etc. Malic and citric acid are found in the gooseberry, and from the berries a champagne is manufactured.

337.—GOOSEBERRY SAUCE. (Fr.Sauce aux Groseilles.) (Another Method.)

Ingredients.—¼ of a pint of water, 2 tablespoonfuls of green gooseberry jam, 1 tablespoonful of lemon-juice, a little apple-green or spinach-green colouring.

Method.—Put the water, jam and lemon juice into a saucepan, and bring to the boil. Strain or pass through a tammy-cloth, re-heat, add a little colouring if desirable, and serve.

Time.—About 15 minutes. Average Cost, about 3d. for this quantity.

338.—JAM SAUCE. (Fr.Sauce au Confiture.)

Ingredients.—1 good tablespoonful of apricot, raspberry or other jam, ¼ of a pint of water, ½ a teaspoonful of lemon-juice, sugar to taste, carmine or cochineal, if necessary.

Method.—Put the water and jam into a small saucepan, add sugar to taste, and make thoroughly hot. Put in the lemon-juice, and a few drops of colouring, if necessary strain, and serve with sweet puddings, etc.

Time.—10 minutes. Average Cost, 2d. to 3d.

339.—LEMON BRANDY. (Fr.Cognac au Citron.) (For Flavouring Custards.)

Ingredients.—½ a pint of cooking brandy, ⅛ of a pint of water, 1 oz. of loaf sugar, 1 lemon.