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Gooseberry Fool

The name of this dish, like many other names of dishes, comes to us direct from the French.

Spell the word Foule as it was originally and we find the foule signifies pressed. The gooseberries are pressed before being mixed with cream.

Green gooseberries; to every pint of pulp add 1/2 pint of cream and 1/2 pint of milk, sugar to taste. Cut the tops and tails off the gooseberries; put them into a jar, with 2 tablespoonfuls of water and a little brown sugar; set this jar in a saucepan of boiling water, and let it boil until the fruit is soft enough to mash. When done enough, beat it to a pulp, press through a sieve, and stir to every pint the above proportion of cream and milk. Ascertain if the mixture is sweet enough and put in plenty of sugar, or it will not be eatable; and in mixing add the cream very gradually to the gooseberries. Serve in a glass dish, or in small glasses. This, although a very old-fashioned and homely dish, is, when well made, very delicious, and, if properly sweetened, a very suitable preparation for children. Gateau de Riz One heaping tablespoonful powdered gelatine, 3 tablespoonfuls of water, 2 tablespoonfuls of sugar, 2 cupfuls of milk, 2 ounces of ground rice, 1/2 cupful of raspberry purée, few drops of red coloring. Grind the rice and mix it into a smooth paste with a little of the milk, then put the remainder into a saucepan to heat. When warm, add ground rice and stir over the fire until boiling. Add sugar and cook for a few minutes, stirring all the time. Remove the saucepan from the fire and add the raspberry purée, which has been made by rubbing either preserved raspberries or the fresh fruit through a sieve. Dissolve gelatine with the water and strain it into the other mixture. Color with a few drops of red coloring and pour into a mold which has been rinsed out with cold water. Serve with cream or custard sauce.