eserved ginger or candied citron.

_Time_.--About 10 minutes to stir the cream over the fire.

_Average cost_, with cream at 1s. per pint, 3s. 6d.

_Sufficient_ for a good-sized dish. _Seasonable_ at any time.

PRESERVED GINGER comes to us from the West Indies. It is made by
scalding the roots when they are green and full of sap, then
peeling them in cold water, and putting them into jars, with a
rich syrup; in which state we receive them. It should be chosen
of a bright-yellow colour, with a little transparency: what is
dark-coloured, fibrous, and stringy, is not good. Ginger roots,
fit for preserving, and in size equal to West Indian, have been
produced in the Royal Agricultural Garden in Edinburgh.

TO MAKE GOOSEBERRY FOOL.

1433. INGREDIENTS.--Green gooseberries; to every pint of pulp add 1 pint
of milk, or 1/2 pint of cream and 1/2 pint of milk; sugar to taste.

_Mode_.--Cut the tops and tails off the gooseberries; put them into a
jar, with 2 tablespoonfuls of water and a little good moist 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, work this
pulp through a colander, and stir to every pint the above proportion of
milk, or equal quantities of milk and cream. Ascertain if the mixture is
sweet enough, and put in plenty of sugar, or it will not be eatable; and
in mixing the milk and gooseberries, add the former very gradually to
these: 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.

_Time_.--From 3/4 to 1 hour. _Average cost_, 6d. per pint, with milk.

_Sufficient_.--A pint of milk and a pint of gooseberry pulp for 5 or 6
children.

_Seasonable_ in May and June.

GOOSEBERRY TRIFLE.

1434. INGREDIENTS.--1 quart of gooseberries, sugar to taste, 1 pint of
custard No. 1423, a plateful of whipped cream.

_Mode_.--Put the gooseberries into a jar, with sufficient moist sugar to
sweeten them, and boil them until reduced to a pulp. Put this pulp at
the bottom of a trifle-dish; pour over it a pint of custard made by
recipe No. 1423, and, when cold, cover with whipped cream. The cream
should be whipped the day before it is wanted for table, as it will then
be so much firmer and more solid. The dish may be garnished as fancy
dicta