t to keep the fruit a good colour. Make a pint
of syrup by recipe No. 1512, and when it boils, drain the gooseberries
and put them in; simmer them gently until the fruit is nicely pulped and
tender, without being broken; then dish the gooseberries on a glass
dish, boil the syrup for 2 or 3 minutes, pour over the gooseberries, and
serve cold.

_Time_.--About 5 minutes to boil the gooseberries in the syrup; 3
minutes to reduce the syrup.

_Average cost_, 9d.

_Sufficient_,--a quart of gooseberries for 5 or 6 persons.

_Seasonable_ in June.

GOOSEBERRY JAM.

I.

1547. INGREDIENTS.--To every lb. of fruit allow 3/4 lb. of loaf sugar;
currant-juice.

_Mode_.--Select red hairy gooseberries; have them gathered in dry
weather, when quite ripe, without being too soft. Weigh them; with a
pair of scissors, cut off the tops and tails, and to every 6 lbs. of
fruit have ready 1/2 pint of red-currant juice, drawn as for jelly. Put
the gooseberries and currant-juice into a preserving-pan; let them boil
tolerably quickly, keeping them well stirred; when they begin to break,
add to them the sugar, and keep simmering until the jam becomes firm,
carefully skimming: and stirring it, that it does not burn at the
bottom. It should be boiled rather a long time, or it will not keep. Put
it into pots (not too large); let it get perfectly cold; then cover the
pots down with oiled and egged papers, as directed for red-currant jelly
No. 1533.

_Time_.--About 1 hour to boil the gooseberries in the currant-juice;
from 1/2 to 3/4 hour with the sugar.

_Average cost_, per lb. pot, from 6d. to 8d.

_Sufficient_.--Allow 1-1/2 pint of fruit for a lb. pot.

_Seasonable_.--Make this in June or July.

II.

1548. INGREDIENTS.--To every 8 lbs. of red, rough, ripe gooseberries
allow 1 quart of red-currant juice, 5 lbs. of loaf sugar.

_Mode_.--Have the fruit gathered in dry weather, and cut off the tops
and tails. Prepare 1 quart of red-currant juice, the same as for
red-currant jelly No. 1533; put it into a preserving-pan with the sugar,
and keep stirring until the latter is dissolved. Keep it boiling for
about 5 minutes; skim well; then put in the gooseberries, and let them
boil from 1/2 to 3/4 hour; then turn the whole into an earthen pan, and
let it remain for 2 days. Boil the jam up again until it looks clear;
put it into pots, and when cold, cover with oiled paper, and over the
jars put tissue-paper brushed over on both sides with