Half a pint of boiled custard.
Two tablespoonfuls of cream.
About three ounces of castor sugar.
Quarter of a pint of water. For the custard:
Half a pint of milk.
Vanilla or other flavouring.
About one and a half ounces of sugar. (Sufficient for four.)
If a richer custard is preferred, add an extra yolk of egg.
Put the milk in a saucepan and bring it almost to boiling point. Beat up the egg; when the milk has cooled slightly, pour it slowly on to the egg, mix them well together, then strain the custard into a jug. Place this in a saucepan with boiling water to come half-way up the jug, put the pan on the fire, and stir the custard until it thickens, but it must not actually boil, or it will curdle; as soon as it is thick enough, lift the jug out of the pan and dip it into cold water-this will stop further cooking. An egg continues to cook a few seconds after it is removed from heat; this explains how a custard which appeared perfect when taken from the fire is curdled before it reaches the table. Let the custard cool. Wash the gooseberries, then " top and tail " them, put them in a saucepan with water and sugar, and let them stew until they are soft, then rub them through a hair sieve. Use a wooden spoon; it is easier to handle, besides which a metal one will sometimes spoil the colour of the fruit. When the custard is cold, stir it into the gooseberry pulp, add the cream, and, if required, more sugar. Serve it either in custard glasses or in one large glass dish.
Cost, from 6d.
Rhubarb fool is made in just the same way, using about six sticks of rhubarb.