1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

32 2

Gateau des GroseiUes.

(Gooseberry Gateau,)

Ingredients t

Green Gooseberries, Spinach Juice, Sugar, Cloves, Coriander Seed, Water, Gelatine,

2 lbs. i Cupful. ^Ib.

6.

i Teaspoonful. \ Pint. 1 oz.

put the water, sugar, and spices on

Pick the gooseberries ;

to boil, and dissolve the sugar ;

strain and add the goose-

Keep the fruit as whole as pos-

berries, and stew till tender.

dissolve 1 oz. of soaked gelatine

; drain off the liquor ;

sible

Add about half

in the liquor, strained off the gooseberries.

a teacupful of spinach juice, spinach leaves well pounded in a mortar and the juice pressed through a sieve, or else pre- pared vegetable green colour. Stir till nearly cold, work in the gooseberries, put into a mould. Let it set on the ice. Turn out as for jelly ; serve with cream or custard round. Gateau of Currants^ (red, white, and black,) may be made as above, also, bilberry^ rhubarb, apricots y &c., may be made as for apple gateau, and served with cream custard, or if for children, thin corn flour and milk sauce, about the consistency For catering purposes for a large number of young people, the gateau takes the place of more expensive fruit jellies, calves* feet, &c., &c., and milk-cream the place of cream or custard. Freeman*s Custard Powder may be quite safely used for Tarts, &c., and is as cheap and wholesome as of cream.

corn flour.