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Simple Gooseberries Preserved Cooking Recipe

Below is the quick and easy cooking recipe for Gooseberries Preserved.

Gather some dry gooseberries of the hairy sort, before the seeds become large, and take care not to cut them in taking off the stalks and buds. If gathered in the damp, or the gooseberry skins are the least broken in the preparation, the fruit will mould. Fill some jars or wide-mouthed bottles, put the corks loosely in, and set the bottles up to the neck in a kettle of water. When the fruit looks scalded, take them out. And when perfectly cold, cork them down close, and rosin the top. Dig a trench sufficiently deep to receive all the bottles, and cover them with the earth a foot and a half. When a frost comes on, a little fresh litter from the stable will prevent the ground from hardening, so that the fruit may more easily be dug up.—Green gooseberries may also be preserve the Gooseberries Preservedd for winter use, without bedding them in the earth. Scald them as above, and when cold, fill the bottles up with cold water. Cork and rosin them down, and keep them in a dry place.—Another way. Having prepared the gooseberries as above, prepare a15 kettle of boiling water, and put into it as much roche alum as will harden the water, or give it a little roughness when dissolved: but if there be too much it will spoil the fruit. Cover the bottom of a large sieve with gooseberries, without laying one upon another. And hold the sieve in the water till the fruit begins to look scalded on the outside. Turn them gently out of the sieve on a cloth on the dresser, cover them with another cloth, putting some more to be scalded, till the whole are finished. Observe the Gooseberries Preserved not to put one quantity upon another, or they will become too soft. The next day pick out any bad or broken ones, bottle the rest, and fill up the bottles with the alum water in which they were scalded. If the water be left in the kettle, or in a glazed pan, it will spoil; it must therefore be quickly put into the bottles. Gooseberries prepared in this way, and stopped down close, will make as fine tarts as when fresh from the trees.—Another way. In dry weather pick some full grown but unripe gooseberries, top and tail them, and put them into wide-mouthed bottles. Stop them lightly with new velvet corks, put them into the oven after the bread is drawn, and let them stand till they are shrunk one fourth. Take them out of the oven, fasten the corks in tight, cut off the tops, and rosin them down close. Set them in a dry place; and if well secured from the air, they will keep the year round. Currants and damsons may be preserve the Gooseberries Preservedd in the same way.

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