ooseberry jam, clarified sugar should be used; and in all cases great
care must be taken to prevent the fruit from burning to the bottom of
the pan.

GOOSEBERRY PUDDING. Stew some gooseberries in a jar over a hot hearth,
or in a saucepan of water, till reduced to a pulp. Take a pint of the
juice pressed through a coarse sieve, and mix it with three eggs beaten
and strained. Add an ounce and a half of butter, sweeten it well, put a
crust round the dish, and bake it. A few crumbs of roll should be mixed
with the above to give it a little consistence, or four ounces of Naples
biscuits.

GOOSEBERRY TRIFLE. Scald as much fruit as when pulped through a sieve,
will cover the bottom of a dish intended to be used. Mix with it the
rind of half a lemon grated fine, sweetened with sugar. Put any quantity
of common custard over it, and a whip on the top, as for other trifles.

GOOSEBERRY VINEGAR. Boil some spring water; and when cold, put to every
three quarts, a quart of bruised gooseberries in a large tub. Let them
remain two or three days, stirring often; then strain through a hair
bag, and to each gallon of liquor add a pound of the coarsest sugar. Put
it into a barrel, with yeast spread upon a toast, and cover the bung
hole with a piece of slate. The greater the quantity of sugar and fruit,
the stronger the vinegar.

GOOSEBERRY WINE. When the weather is dry, gather gooseberries about the
time they are half ripe. Pick them clean as much as a peck into a
convenient vessel, and bruise them with a piece of wood, taking as much
care as possible to keep the seeds whole. Now having put the pulp into
a canvas bag, press out all the juice; and to every gallon of the
gooseberries, add about three pounds of fine loaf sugar. Mix the whole
together by stirring it with a stick, and as soon as the sugar is quite
dissolved, pour it into a cask which will exactly hold it. If the
quantity be about eight or nine gallons, let it stand a fortnight: if
twenty gallons, forty days, and so on in proportion. Set it in a cool
place; and after standing the proper time, draw it off from the lees.
Put it into another clean vessel of equal size, or into the same, after
pouring out the lees and making it clean. Let a cask of ten or twelve
gallons stand for about three months, and twenty gallons for five
months, after which it will be fit for bottling off.

GOOSEBERRIES PRESERVED. Gather some dry gooseberries of the hairy sort,
before the seeds