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 and to every half pint of liquor, put three quarters of a pound of loaf sugar; boil and skim it well, throw in your gooseberries, let them boil till thick, green and clear, put in glasses, to use them.

Take some large full grown green gooseberries, but not too ripe; cut them in half, take out the seeds; put them in a pan of cold spring water, lay some vine leaves at the bottom, then some gooseberries, then vine leaves, till the fruit is in the pan; cover it very close that no steam can evaporate, and set them on a very slow fire; when they are scalding hot, take them off; then set them on, and take them off again; they must be done so till they are of a good green; lay them on a sieve to drain, beat them in a marble mortar with their weight in sugar; then take a quarter of water, and a quart of gooseberries, boil them to a mash, squeeze them; to every pint of this liquor, put a pound of fine loaf sugar, boil and skim it; then put in the green gooseberries, let them boil till they are thick and clear, and of a good green.

Always have every thing in readiness before you begin to make any kind of cakes, then beat your eggs well, and never leave them till they are