Ingredients. - Three pints of gooseberries, one-half pound of short crust, one-half pound of moist sugar.

Method. - With a pair of scissors cut off" the tops and tails of the gooseberries; put them into a deep pie-dish, pile the fruit high in the center, and put in the sugar; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart; bake in a good oven for about three-quarters of an hour, and before serving dredge with castor sugar.