ections as
for green Apricots, _p._ 24.

_Note_, If you will have a Compose of either, it is but serving
them to Table when they are first entered, by boiling the Sugar a
little more.

_To preserve Goosberries green._

Take the long Sort of Goosberries the latter End of _May_ or the
Beginning of _June_, before the green Colour has left them; set some
Water over the Fire, and when it is ready to boil, throw in the
Goosberries, and let them have a Scald, then take them out and
carefully remove them into cold Water, and set them over a very slow
Fire to green, cover them very close so that none of the Steam can get
out; when you have obtained their green Colour, which will perhaps be
four or five Hours, then drain them gently into clarified Sugar, and
give them a Heat; set them by, and give them another Heat; this you
must repeat four or five Times in order to bring them to a very good
green Colour: Thus you may serve them to Table by Way of Compose; if
you will preserve them to keep either dry or in Jelly, you must follow
the Directions as for green Apricots aforementioned, _p._ 24.

_To preserve Goosberries white._

Take the large _Dutch_ Goosberries when full grown, but before they
are quite ripe; pare them into fair Water, and stone them; then put
them into boiling Water, and let them boil very tender, then put them
into clarified Sugar in an earthen Pan, and put as many in one Pan as
will cover the Bottom; then set them by till next Day, and boil the
Syrup a little, and pour it on them; the Day after boil it till
smooth, and pour it on them; the third Day give them a gentle Boil
round, by setting the Side of the Pan over the Fire, and as it boils,
turning it about till they have had a Boil all over, the Day following
make a Jelly with Codlins, and finish them as you do the others, in
_p._ 28.

_To dry Goosberries._

TO every Pound of Goosberries, when stoned, put two Pounds of Sugar,
but boil the Sugar till it blows very strong; then strew in the
Goosberries, and give them a thorough Boil, till the Sugar comes all
over them, let them settle a Quarter of an Hour, then give them
another good Boil, then scum them, and set them by till the next Day;
then drain them, and lay them out on Sieves to dry, dusting them very
much, and put a good brisk Fire into the Stove; when dry on one Side,
turn them and dust them on the other; and when quite dry, put them
into your Box.

_To make Goosberry-Pas