Boil one quart of gooseberries very quick, in as much water as will cover them: stir in about half an ounce of good butter; when they are soft, pulp them through a sieve; sweeten the pulp while it is hot, with sugar, then beat it up with the yolks of four eggs; serve in a dish, cups, or glasses.
Put gooseberries into a stone jar, with some fine sugar; put the jar either in a stove, or in a saucepan of water, over the fire; if in a stove, a large spoonful of water should be added to the fruit. When it is done to pulp, press it through a colander; have ready a sufficient quantity of new milk, and a tea-cupful of raw cream, boiled together, or you may use an egg instead of the cream; leave it to get cold, then sweeten well with fine sugar, and mix the pulp by degrees with it.
Boil them a moment, or only scald them in boiling water, sift them through a sieve; reduce them over the fire to half, then mix them with sugar prepared to the ninth degree (a la grande plume), half a pound of sugar to a pound of fruit.
Gather, when quite ripe, the rough red gooseberries; top and tail them; put them into a jar, tie it over with bladder, and boil it in a pot of water till the fruit be perfectly soft; pour off the thin juice, and with a wooden spoon rub the gooseberries through a fine hair sieve; allow rather more than half the weight of the pulp of pounded loaf sugar, mix it together, and boil it till it will jelly, which will take almost two hours; stir, and skim it, then put it into a dish, and serve when cold, to be eaten with cream. The thin juice may be boiled with its weight of good brown sugar, and used as gooseberry jelly.