Required: One quart of green gooseberries. Two ounces of castor sugar.

The yolks of four eggs or a quarter of a pint of thick cream.

Wash and stalk the gooseberries, and then boil till tender in just enough water to keep them from burning. When soft, rub them through a wire sieve.

Stir into the pulp the sugar and the beaten yolks of the eggs. Cook this pulp over a slow fire for about ten minutes, or till the eggs thicken it, but do not let the mixture boil, or it will curdle. Take it off the fire, and leave it till cold.

If preferred, use cream instead of the eggs. Whip it slightly first, and it will not require cooking. Serve in small glasses or cups, with a tiny heap of whipped cream or a ratafia on the top.

Cost, 8d.