Page:Meier - The Art of German Cooking and Baking.djvu/247




 * 1½ qts. of gooseberries

¼ cup of water

2 cups of sugar

1 piece of lemon peel

Preparation: The unripe berries are cleaned, i. e., stems and calix removed, scalded and left in the water a few minutes and drained.

Water and sugar are boiled, the berries put in and covered. Let them simmer ^2 hour, strew with sugar and serve cold.

Remarks: If there should be much syrup, boil some of it down with sugar until it becomes pink and forms bubbles, then pour on to a moistened plate. This jelly may be used for garnishing.


 * 1 qt. berries

2 cups of water

1 cup of sugar

Preparation: The berries are washed, cooked until tender in water and sugar, rubbed through a sieve or colander and served cold.


 * 2½ lbs. of peaches

¾ cup of sugar

½ cup of water

10 peach stones

Preparation: The peaches are pared, cut into halves and the stones removed. Sugar and water are boiled a few minutes, the peaches put in and 10 of the stones, set to simmer a few minutes; then take them out with a skimmer, boil down the syrup and pour over the fruit when cold.

The ingredients and preparation are the same as given under No. 11, Peach Sauce.


 * 1½ lbs. mirabelle plums

¾ cup of white wine or water

1 cup of sugar

Preparation: Sugar and wine are boiled for ½ minute, prick each plum, put them into the boiling sugar and stew them slowly until tender. Serve cold.