seberries.=--Choose a quart of large, sound, ripe, green
gooseberries, (cost ten cents,) remove the stems and tops, throw them
into boiling water for two minutes; drain them, let them lay three
minutes in cold water containing a tablespoonful of vinegar, to restore
their color, and then drain them quite dry. Meantime make a thick syrup
by boiling one pound of sugar, (cost twelve cents,) with one pint of
water; as soon as the syrup has boiled about ten minutes, put in the
gooseberries and boil them gently until just tender, about ten minutes.
Then pour both fruit and syrup into an earthen or glass dish; cool, and
use. The dish will cost less than twenty-five cents.

=Gooseberry Cheese.=--Remove the tops and stalks from two quarts of ripe,
red gooseberries, (cost twenty cents,) put them in a moderate oven till
soft enough to rub through a seive; then add to them one-fourth their
weight of sugar, set them over the fire to boil gently for half an hour,
stirring them constantly, and skimming till clear; then put by the
tablespoonful on plates, and dry in the mouth of a cool oven. Pack, when
quite cool, in a tight box, between sheets of white wrapping paper. The
above quantity will cost about twenty-five cents.

=Gooseberry Fool.=--Remove tops and stalks from two quarts of
gooseberries, boil them with three quarters of their weight in sugar,
and half a pint of cold water, until soft enough to pulp through a
sieve; then mix the pulp with a pint of milk, or cream, if a more
expensive dish is desired, and put into an earthen or glass dish to
cool; serve cold. The above quantity will cost about twenty-five cents.

=Grape Jelly.=--Dissolve one ounce of gelatine, (cost eight cents,) in
half a pint of cold water. Break one pound and a half of grapes, (cost
ten cents,) in an earthen bowl with a wooden spoon; strain the juice
without pressing the grapes, through clean muslin, three times; put the
juice into a preserve kettle with half a pound of loaf sugar, (cost
eight cents,) and the dissolved isinglass, and boil it ten minutes; rub
a jelly mold with pure salad oil; add two tablespoonfuls of brandy,
(cost three cents,) to the jelly; pour it into the mould, and cool until
the jelly sets firm. The above ingredients will make about a pint and a
half of jelly, and will usually cost about twenty-five cents, for the
above estimate is rather more than the average cost.

=Green Gage Compote.=--Remove the skin from a quart of very ripe gree