[Modern cookery, in all its branches

Wash some freshly gathered gooseberries very clean ; after having taken off the tops and stalks, then to each pound pour three-quarters of a pint of spring water, and simmer them until they are well broken; turn the whole into a jelly-bag or cloth, and let all the juice drain through ; weigh and boil it rapidly for fifteen minutes. Draw it from the fire, and stir in it until entirely dissolved, an equal weight of good sugar reduced to powder ; boil the jelly from fifteen to twenty minutes longer, or until it jellies strongly on the spoon or skimmer ; clear it perfectly from scum, and pour it into small jars, moulds, or glasses. It ought to be very pale and transparent. The sugar may be added to the juice at first, and the preserve boiled from twenty-five to thirty-five minutes, but the colour will not then be so good. When the fruit abounds, the juice may be drawn from it with very little water, as directed for apples, page 523, when it will require much less boiling. Gooseberries, 6 lbs. ; water, 4 pints : 20 to 30 minutes. Juice boiled quickly, 15 minutes; to each pound, 1 pound sugar: 15 to 20 minutes CfiAP. XXlV.j GREEN GOOSEBERRY JAM. ( Firm and of good colour .) Cut the stalks and tops from the fruit, weigh and bruise it slightly, boil it for six or seven minutes, keeping it well turned during the time, then to every three pounds of gooseberries add two and a half of sugar beaten to powder, and boil the preserve quickly for threequarters of an hour. It must be constantly stirred, and carefully cleared from scum. This makes a fine, firm, and refreshing preserve if the fruit be rubbed through a sieve before the sugar is added. If well reduced afterwards, it may be converted into a gateau , or gooseberry-solid, with three pounds of sugar, or even a smaller proportion. The preceding jam will often turn in perfect form from the moulds or jars which contain it ; and if freed from the seeds, would be very excellent : it is extremely good even made as above. For all preserves, the reduction, or boiling down to a certain consistence, should take place principally before the sugar is mingled with them ; and this has the best effect when added to the fruit and dissolved in it by degrees. Green gooseberries, 6 lbs. • 6 to 7 minutes. Sugar, 6 lbs. ; f hour. TO DRY GREEN GOOSEBERRIES. Take the finest green gooseberries, fully grown, and freshly gathered ; cut off the buds, split them across the tops half way down, and with the small end of a tea or of an egg spoon, scoop out the seeds. Boil together for fifteen minutes a pound and a half of the finest sugar, and a pint of water ; skim this syrup thoroughly and throw into it a pound of the seeded gooseberries ; simmer them from five to seven minutes, when they ought to be clear and tender ; when they are so, lift them out, and throw as many more into the syrup ; drain them a little when done, spread them singly on dishes, and dry them very gradually in a quite cool stove or oven, or in a sunny window. They -will keep well in the syrup, and may be potted in it, and dried when wanted for use. Green gooseberries without seeds, 2 lbs. ; water, 1 pint ; sugar, 1^ lb. : boiled, 15 minutes. Gooseberries simmered, 5 to 7 minutes. GREEN GOOSEBERRIES FOR TARTS.