Choose a quart of large, sound, ripe, green gooseberries, (cost ten cents,) remove the stems and tops, throw them into boiling water for two minutes; drain them, let them lay three minutes in cold water containing a tablespoonful of vinegar, to restore their color, and then drain them quite dry. Meantime make a thick syrup by boiling one pound of sugar, (cost twelve cents,) with one pint of water; as soon as the syrup has boiled about ten minutes, put in the gooseberries and boil them gently until just tender, about ten minutes. Then pour both fruit and syrup into an earthen or glass dish; cool, and use. The dish will cost less than twenty-five cents."

Gooseberry Cheese

Remove the tops and stalks from two quarts of ripe, red gooseberries, (cost twenty cents,) put them in a moderate oven till soft enough, to rub through a seive; then add to them one-fourth their weight of sugar, set them over the fire to boil gently for half an hour, stirring them constantly, and skimming till clear; then put by the tablespoonful on plates, and dry in the mouth of a cool oven. Pack, when quite cool, in a tight box, between sheets of white wrapping paper. The above quantity will cost about twenty-five cents.

Gooseberry Pool

Remove tops and stalks from two quarts of gooseboil them with three quarters of their weight in sugar, and halt a pint of cold water, until soft enough to pulp through a sieve; then mix the pulp with a pint of milk, or cream, if a more expensive dish is desired, and put into an earthen or glass dish to cool; serve cold. The above quantity will cost about twenty-five cents.