Required: About a dozen pounds of gooseberries. One pound of loaf sugar to each pound of fruit and juice.

"Top and tail" the gooseberries, wash them, put them in a large pan with about a tea-cupful of water-just enough to prevent them from sticking to the pan-cook them until they are quite soft, stirring them occasionally. Then rub them through a wire sieve. Measure the pulp and juice, put them back into the pan with sugar in the given proportion. Stir all well together and let it cook for about half an hour or longer, until the cheese will set quite firmly when a little is cooled on a plate. Put it into small, dry jars and cover when cold.

N.B.-Damson and bullace cheese are made in exactly the same manner.