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(A Recipe Beloved of Our Grandmothers)
Required: One quart of green gooseberries. Three whites of eggs. One ounce of sweet almonds. A sixpenny stale Madeira or sponge cake. Half a pound of lump sugar. A quarter of a pint of water. Home-made wine, or custard.
"Top and tail" the gooseberries, put them into a jar with about two ounces of sugar, and cook them either in the oven or on the stove till soft.
Boil the rest of the sugar with the water till it looks thick and ropy. Rub the gooseberries through a sieve, add to the pulp the sugar and water, and the stiffly whipped whites of the eggs. Whisk all together till very frothy.
Cut off the top of the cake, and hollow out the inside till it forms a case, and soak this slightly with wine or custard. Heap the "Huff Cap" in the middle, and stick all over it the almonds cut in long shreds. Serve on a pretty cake-piate.
Note.-The almonds must first be blanched. To do this, put them on the fire in a saucepan of hot water, and allow them to boil from three to five minutes. Then they can be easily skinned.
Cost, is. 6d.