A fruit of but little consequence in the United States; most congenial to cool and moist climates; very prominent among English fruits.

Gooseberry Champagne

A good trade is being done in the district of Hedemarken, in Norway, in gooseberry champagne. It is a well-known fact that more champagne is drunk every year in America alone than is produced in the province from which the wine takes its name. Of course, a large quantity is genuine champagne, but a still larger quantity is made up from cider, gooseberry and rhubarb juice. This gooseberry champagne is remarkably good, and is fast gaining favor in Sweden and the United States; but beer is much preferred by the Norwegians. Made by mashing 40 lbs. of ripe berries in a tub with 4 gallons water, lukewarm; left to steep a day, pulped through a seive; 30 lbs. sugar added and water to make up 11 gals. Add 3 oz. crude tartar, let ferment itself in warm place 2 days, drawn off into 10 gal. keg and stoppered when fermentation ceases, or in 10 or 12 days; is bottled 6 months afterwards.

Gooseberry Pickle

A very favorite pickle in some parts of France is gooseberries preserved in vinegar. The variety usually pickled is the small red one, pickled before maturity. This pickle suits some people amazingly, but as to me, my teeth are on edge with no likelihood of getting off, by merely writing these lines.

Gooseberry Souffle

Gooseberry pulp, well sweetened in the stewing, placed in a glass dish, yolk custard poured over, whipped whites on top; cold.

Gooseberry Fool

English institution; stewed green gooseberries with sugar and milk or cream, or milk mixed in and whipped cream on top.

Gooseberry Sauce

Same way as apple sauce, eaten with roast goose and pork.

Tarts De Groseilles Vertes

Green gooseberry open pies.

Pouding Aux Groseilles

A gooseberry cream pie, made of puree of gooseberries, bread-crumbs, butter, eggs and sugar.

Gooseberry Maraschino

An imitation, like gooseberry champagne; made of 25 lbs. of best red ripe gooseberries and 5 lbs. wild cherries and cherry leaves, all bruised and steeped in 1 gal. gin for two weeks. Filtered through a jelly bag, 3 pts. clear white sugar-syrup added; bottled.