563. Gooseberry Pie

Pick off the stems and blossoms of your gooseberries, wash them, and pour enough boiling water over to cover them. Let them stand a few minutes and then drain them. Line your pie-plates with paste, fill them with the fruit, and add three-quarters of a pound of sugar to a pint of fruit. Dredge a little flour over the top and cover with a lid of paste, leave an opening in the centre to permit the steam to escape, and bake them.

564. Ripe Currant Pie

Stem your currants and wash them. Line your pie-plates with paste, fill them with the fruit, and add sugar in the proportion of a half a pound to one pint of currants. Dredge some flour over the top, put on the lid of the pie, leave an opening in the centre and bake it.

565. Green Currant Pie

The fruit should have attained its full size before it is picked. Stem the currants and wash them; then pour enough boiling water over them to cover them, and let them stand while you prepare the paste. Line the bottom of your pie-plates with paste, drain your fruit through the colander and fill your plates, adding half a pound of sugar to a pint of currants, or in that proportion. Dredge a little flour over the fruit, and put on the top crust; leave an opening in the centre to permit the steam to escape. The pie requires no water, as a sufficient quantity will adhere to the fruit.

575. Currant Biscuits

One pound of sugar,

One pound of butter,

One pound and a half of flour, . Four eggs,

One tea spoonful of cinnamon,

One tea spoonful of nutmeg.

One pound of currants.

Beat the butter and sugar together; whisk the eggs, and add to it with the other ingredients. Roll the dough out in sheets, cut it it into cakes, place them on tins, sift white sugar over the top, and bake them in a moderate oven.

The currants must first be picked, washed and dried, before they are put in the cakes.