GOOSEBERRY FOOL. — Cut the tops and tails off green goose- berries, and put them into a jar with two tablespoonfuls of water and a little moist sugar. Set the jar in a saucepan of boiling water, and let it boil till the fruit is soft enough to mash. When done enough, beat it to a pulp, work the pulp through a colander, and to every pint of pulp add very gradually a pint of milk, or half a pint of cream✪ Gooseberry Fool and half a pint of milk. Serve in a glass dish, or in small glasses. GOOSEBERRY PIE. — Make a nice puff paste, line a dish with it, stand a small inverted cup in the centre, and having picked, washed, and £ s. d. 3 1 7 11 3 3 9 2 16 8 2 13 ii 226 i IS S 1 11 io| 8i dried the fruit, three-parts fill the dish with it and fill up with sugar✪ Gooseberry Pie ; put on the crust, and bake for three-quarters of an hour or more, according to SjZe. GOOSEBERRY PRESERVE. — Take ten pounds of rough, red gooseberries and prick each berry with a needle ; put them in a pre- serving pan with eight pounds of loaf sugar✪ Gooseberry Preserve, boil for three-quarters of an hour, skim well from time to time, and when done put into jars and tie down. GOOSEBERRY PUDDING (BAKED).— Scald a pint of green gooseberries till they are soft, but not broken ; drain, and rub them through a sieve with a wooden spoon ; add half a pound of sugar, half a pound of butter, three Naples biscuits, and six well-beaten eggs✪ Gooseberry Pudding (Baked) ; mix the ingredients together, pour into an earthen dish, and bake for half an hour. This pudding is sometimes covered with a crust, but not generally. GOOSEBERRY PUDDING (BOILED).— Make a plain paste by mixing with water half a pound of finely-chopped suet, one pound of flour, and a little salt. Line a buttered basin with the paste, fill it with gooseberries, add half a pound of sugar✪ Gooseberry Pudding (Boiled), cover with the paste, tie in a floured cloth, and boil for an hour and a half. Serve with cream. GOOSEBERRY TRIFLE. — Make a high whip of cream, the whites of two eggs well beaten, sugar, lemon peel, and raisin wine, and let it stand till the following day. Scald and press through a sieve as many gooseberries as will make a thick layer✪ Gooseberry Trifle at the bottom of the dish ; then beat the yolks of two eggs into a pint of milk, sweeten with sugar, and scald it over the fire, stirring all the time till it nearly, but not quite, boils. When cool lay it over the fruit, and cover with the whip previously made. GOOSE (GREEN), To Roast a. — Well pepper and salt the inside, but do not insert any stuffing ; put it before a good brisk fire, and roast it for three-quarters of an hour. Send to table with a rich brown gravy and apple, gooseberry, or sorrel sauce. GOOSE (MOCK). — Parboil a leg of pork, then remove the skin and roast the meat before a good fire, basting it frequently with butter. When nearly done, sprinkle it with a mixture of bread crumbs, dried sage in fine powder, pepper and salt, and a finely-shred onion. Garnish with balls of fried goose stuffing, and serve with good gravy.

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GOOSEBERRY FOOL. — Cut the tops and tails off green goose- berries, and put them into a jar with two tablespoonfuls of water and a little moist sugar. Set the jar in a saucepan of boiling water, and let it boil till the fruit is soft enough to mash. When done enough, beat it to a pulp, work the pulp through a colander, and to every pint of pulp add very gradually a pint of milk, or half a pint of cream and half a pint of milk. Serve in a glass dish, or in small glasses. GOOSEBERRY PIE. — Make a nice puff paste, line a dish with it, stand a small inverted cup in the centre, and having picked, washed, and £ s. d. 3 1 7 11 3 3 9 2 16 8 2 13 ii 226 i IS S 1 11 io| 8i dried the fruit, three-parts fill the dish with it and fill up with sugar ; put on the crust, and bake for three-quarters of an hour or more, according to SjZe. GOOSEBERRY PRESERVE. — Take ten pounds of rough, red gooseberries and prick each berry with a needle ; put them in a pre- serving pan with eight pounds of loaf sugar, boil for three-quarters of an hour, skim well from time to time, and when done put into jars and tie down. GOOSEBERRY PUDDING (BAKED).— Scald a pint of green gooseberries till they are soft, but not broken ; drain, and rub them through a sieve with a wooden spoon ; add half a pound of sugar, half a pound of butter, three Naples biscuits, and six well-beaten eggs ; mix the ingredients together, pour into an earthen dish, and bake for half an hour. This pudding is sometimes covered with a crust, but not generally. GOOSEBERRY PUDDING (BOILED).— Make a plain paste by mixing with water half a pound of finely-chopped suet, one pound of flour, and a little salt. Line a buttered basin with the paste, fill it with gooseberries, add half a pound of sugar, cover with the paste, tie in a floured cloth, and boil for an hour and a half. Serve with cream. GOOSEBERRY TRIFLE. — Make a high whip of cream, the whites of two eggs well beaten, sugar, lemon peel, and raisin wine, and let it stand till the following day. Scald and press through a sieve as many gooseberries as will make a thick layer at the bottom of the dish ; then beat the yolks of two eggs into a pint of milk, sweeten with sugar, and scald it over the fire, stirring all the time till it nearly, but not quite, boils. When cool lay it over the fruit, and cover with the whip previously made. GOOSE (GREEN), To Roast a. — Well pepper and salt the inside, but do not insert any stuffing ; put it before a good brisk fire, and roast it for three-quarters of an hour. Send to table with a rich brown gravy and apple, gooseberry, or sorrel sauce. GOOSE (MOCK). — Parboil a leg of pork, then remove the skin and roast the meat before a good fire, basting it frequently with butter. When nearly done, sprinkle it with a mixture of bread crumbs, dried sage in fine powder, pepper and salt, and a finely-shred onion. Garnish with balls of fried goose stuffing, and serve with good gravy.

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