ough and scatter with the gooseberries. Bake for about 10 minutes
Wash gooseberries and pick over.
Combine with the remaining ingredients.
Cook slowly until mixture becomes rather thick.
Pour into sterilized jars and seal.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
tone plums; top and tail gooseberries.
Place the prepared fruit
Top and tail the gooseberries, wash them and put them
Place the gooseberries in a heavy saucepan, cover and cook over low heat, shaking the pan occasionally, until the gooseberries are tender. Put the gooseberries into a abowl,crush them, then cool completely.
Beat the cream until soft peaks form, then fold in half of the gooseberries.Sweeten and add elderflower cordial or orange flower water. Sweeten the remaining gooseberries.
layer the cream mixture and the crushed gooseberried in four dessert dishes or tall glasses, then cover and chill. Serve with almond cookies.
owl, gently stir together the gooseberries and sugar. Let stand for
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine sugar, flour and salt. Stir in gooseberries and sour cream. Stir well.
Pour mixture into pie shell and then cover with second pie shell. Cut slits in top crust to allow for ventilation. Bake in preheated oven for 45 to 50 minutes.
n remaining two cups of gooseberries, then sprinkle on remaining sugar
nd bud end off the gooseberries. Put in a saucepan with
asher to squish down on gooseberries. Keep doing this occasionally until
nd bud end off the gooseberries. Roll out the pastry on
Dissolve gelatin in hot water and let set in an 9 x 13 pan.
Add walnuts, celery and drained gooseberries when gelatin is firm.
Prepare topping.
TOPPING:
In a saucepan, melt 4 T. butter; add flour to make paste.
Add beaten eggs, 1 cup sugar, and 2 cups juice.
Cook this until thick, stirring constantly, and let cool.
Whip cream and fold into mixture.
Spread on top of set gelatin.
25 degrees F.
Drain gooseberries & reserve the syrup from the
Drain the gooseberries. Add the water to the
Remove and discard all the stems.
Place the gooseberries in a jam pan or wide sauce pan. Add the water; cook over medium heat until gooseberries are just tender, about 10 minutes.
Add sugar and lemon juice and keep stirring until the sugar dissolves.
Turn up the heat; bring mixture to a boil.
Continue to cook rapidly until setting point is reached, about 45 minutes.
Ladle into warm sterilized jars and seal.