the white of an
egg, and store away in a dry place. Care must be taken, in making this,
to keep the jam well stirred and well skimmed, to prevent it burning at
the bottom of the pan, and to have it very clear.

_Time_.--5 minutes to boil the currant-juice and sugar after the latter
is dissolved; from 1/2 to 3/4 hour to simmer the gooseberries the first
time, 1/4 hour the second time of boiling.

_Average cost_, from 8d. to 10d. per lb. pot.

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

_Seasonable_.--Make this in June or July.

WHITE OR GREEN GOOSEBERRY JAM.

1549. INGREDIENTS.--Equal weight of fruit and sugar.

_Mode_.--Select the gooseberries not very ripe, either white or green,
and top and tail them. Boil the sugar with water (allowing 1/2 pint to
every lb.) for about 1/4 hour, carefully removing the scum as it rises;
then put in the gooseberries, and simmer gently till clear and firm: try
a little of the jam on a plate; if it jellies when cold, it is done, and
should then be poured into pots. When cold, cover with oiled paper, and
tissue-paper brushed over on both sides with the unbeaten white of an
egg, and store away in a dry place.

_Time_.--1/4 hour to boil the sugar and water, 3/4 hour the jam.

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

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

_Seasonable_.--Make this in June.

GOOSEBERRY JELLY.

1550. INGREDIENTS.--Gooseberries; to every pint of juice allow 3/4 lb.
of loaf sugar.

_Mode_.--Put the gooseberries, after cutting off the tops and tails,
into a preserving-pan, and stir them over the fire until they are quite
soft; then strain them through a sieve, and to every pint of juice allow
3/4 lb. of sugar. Boil the juice and sugar together for nearly 3/4 hour,
stirring and skimming all the time; and if the jelly appears firm when a
little of it is poured on to a plate, it is done, and should then be
taken up and put into small pots. Cover the pots with oiled and egged
papers, the same as for currant jelly No. 1533, and store away in a dry
place.

_Time_.--3/4 hour to simmer the gooseberries without the sugar; 3/4 hour
to boil the juice.

_Average cost_, from 8d. to 10d. per 1/2-lb. pot.

_Seasonable_ in July.

COMPOTE OF GREENGAGES.

1551. INGREDIENTS.--1 pint of syrup made by recipe No. 1512, 1 quart of
greengages.

_Mode_.--Make a syrup by recipe No. 1512, skim it well, and put in the
greengages when the syr