eds, leaving the pulp. Put the gooseberries into the syrup when
lukewarm; set it on the fire, shake it frequently, but do not let it
boil. Take it off, and let the gooseberries stand all night: with a
spoon push them under the syrup, or cover them with white paper. Next
day set them on the fire, scald them again, but they must not boil, and
shake them as before. Proceed in the same manner a third time. The jelly
to put them in must be made thus: Take three pints of the sharpest
gooseberries you can get--they must be of the white sort--to one pint of
water; and the quantity you make of this jelly must of course be
proportioned to that of the fruit. Boil them half an hour, till all the
flavour of the fruit is extracted; strain off the liquor; let it settle,
pour off the clear, and to each pint add one pound of double-refined
sugar. Boil it till it jellies, which you may see by putting a little
into a spoon or cup. Put a little of the jelly at the bottom of the pot
to prevent the gooseberries from sinking to the bottom; when it is set,
put in the rest of the gooseberries and jelly. When cold, cover with
brandy paper.

_Gooseberries, to preserve._

Pick the white gooseberries, stamp and strain them; then take the
largest of them when they just begin to turn; stone them, and to half a
pound of gooseberries put a pound of the finest sugar, and beat it very
fine. Take half a pound of the juice which you have strained; let it
stand to settle clear; and set it, with six spoonfuls of water, on a
quick fire; boil it as fast as you can; when you see the sugar, as it
boils, look clear, they are enough; which will be in less than a quarter
of an hour. Put them in glasses or pots, and paper them close. Next day,
if they are not jellied hard enough, set them for a day or two in a hot
stove, or in some warm place, but not in the sun; and, when jellied, put
the papers close to them after being wetted and dried with a cloth.

_Another way._

Stone your gooseberries, and as you stone them put them into water: then
weigh them, and to eight ounces of gooseberries take twelve ounces of
double-refined sugar. Put as much water as will make it a pretty thick
syrup, and when boiled and skimmed let it cool a little; then put the
gooseberries into the syrup, and boil them quick, till they look clear.
Take them out one by one, and put them into glass bottles; then heat
the syrup a little, strain it through muslin, pour it on the fruit, and
i