Twelve pounds of gooseberries, eight pounds of sugar, one quart of water. Let the sugar and water boil twenty minutes, stir in the fruit and cook gently until fruit is tender, stir as little as possible and do not boil. Seal while hot.
Cap and stem five pounds of gooseberries, add four pounds of sugar, one pint of cider vinegar and two tablespoonfuls each of ground cinnamon and 165 cloves. Cook slowly for two hours, stirring frequently to prevent burning, turn into jelly glasses and seal with paraffin when cold.
To a gallon of gooseberries use one quart of red currant juice prepared as for jelly and six pounds of sugar. Make a syrup with the currant juice and the sugar; then add the gooseberries that have been stemmed and tailed. Simmer slowly until the berries are a clear red color, then fill into glass jars. Boil the juice down to the jelly stage, and pour over the fruit and seal.
Take an equal quantity of gooseberries and currants, and to each pound of the fruit allow an equal quantity of sugar. Add just enough water to the sugar to dissolve it, and boil to the consistency of honey; then add the currants and gooseberries and boil the juice to a thick jelly-like syrup, or until it coats the skimmer; pour into jelly-glasses or pint jars, and seal. Either currants or gooseberries may be used alone.
Use one medium-sized pineapple to each two quarts of gooseberries and about four pounds of sugar. Carefully prepare the fruit. Add enough water to dissolve the sugar, boil to the consistency of honey, add the fruits and simmer slowly for several minutes. Boil the syrup until it thickens, and pour over the fruit. Fill the fruit into jars, and seal.
Stew one quart of gooseberries in the smallest possible amount of water. When soft, rub them through a sieve to remove the skins. Press hard so that every bit of the pulp will go through. Add sugar to make as sweet as desired, and to every pint of pulp add very slowly one pint of cream or rich milk. Serve very cold with delicate cake.
Cook one quart of gooseberries in one pint of water, sweeten to taste and strain. Add six lemons, two quarts of water, sugar enough to sweeten, and freeze slightly. Add the beaten whites of four eggs or one pint of cream and finish freezing.
Five pounds of gooseberries, four pounds sugar, one and one-half pounds of seedless raisins, juice and chopped rind of four oranges. Boil about forty-five minutes or until it is the consistency of jam.
Boil one quart of fine gooseberries in just enough water to keep from burning. When soft, press through a sieve. Beat in the whites of five eggs which have been whipped to a stiff froth with half a pound of powdered sugar. Flavor with nutmeg and lemon. When very stiff, whip lightly in the stiffly whipped whites of three more eggs, and set the dish in a hot oven for five minutes before serving.
Soak one-half box of gelatin in half a cupful of cold water for one hour. Cook one quart of gooseberries in a very little water until soft. Press them through a sieve, and sweeten with half a cupful of sugar. Boil one cupful of sugar with one cupful of water for twenty minutes. Add the soaked gelatin to the boiling syrup, and stir until it is all dissolved. Remove from the fire and add the gooseberry pulp. Turn into a bowl and set this in a pan of cracked ice. Whip with an egg beater for five minutes or until it begins to thicken. Then beat in the stiffly whipped whites of four eggs, and whip until it is quite stiff. Pour into wetted molds and set on ice. When time to serve, turn out on a glass dish, and serve with whipped cream.
Cut off the tops and stems from one quart of gooseberries, cook them in one cupful of water until tender. Press through a colander to remove the skins, place over boiling water, stir in two teaspoonfuls of butter, one and one-half cupfuls of sugar and the beaten yolks of three eggs and cook and stir until the eggs are set. Turn into a dish, cover with the whites of the eggs beaten until stiff and sweetened with three tablespoonfuls of sugar and brown delicately in the oven. Serve cold.
Cut the tops and stems from one quart of gooseberries, add one cupful of water and two cupfuls of sugar and cook very gently until soft.