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GOOSEBERRY SAUCE

One pint green gooseberries, 1/4 pint melted butter,
sugar. Stew gooseberries in jar in oven with a little
sugar. Rub them through a sieve and mix with melted
butter.

GOOSEBERRY PIE.

Cut off blossoms and stems of berries and fill a pie
dish lined with plain paste, spreading over the top one-
third as much sugar as berries used. Slightly dredge
with flour and cover with a thin crust, pricked with
a fork. Bake half an hour.

GOOSEBERRY FOOL ©

Put 1 quart green gooseberries into a stewpan with
1 pint water and sugar; when they begin to turn yellow
and swell, drain water from them and pass through a
sieve. Put a pint of milk in a stewpan with the beaten
yolks of the eggs. Stir over the fire till is begins to
simmer, then remove and mix gradually with gooseberry
pulp. Let it stand till cold, then put in custard glasses.

GOOSEBERRIES, CANNED

For green gooseberries, dissolve 114 quarts of sugar
in a pint of water, then add 6 quarts of gooseberries
and cook 15 minutes. Ripe gooseberries are to be
treated the same as the green fruit, but use only half
as much water.

THE BLACKBERRY

BLACKBERRY JAM

Mash the berries, cook without water, press through
a coarse sieve, and as blackberries are sweet, allow only
one cup of sugar to one pint of juice. Boil half an
hour, then test.

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