clarified; to every pound of sugar a pint of water; and when the syrup is cold, lay your gooseberries single into your preserving-pan, and put the syrup to them, set them on a slow fire, and let them boil, but not too fast, lest they break; when you perceive the sugar has entered them take them off, cover them with white paper, and set them by till next day; then take them out of the syrup, boil the syrup till it begins to be ropy, scum it, put it to them again, and set them on a gentle fire; let them preserve gently till you perceive the syrup will rope, then take them off, set them by till they are cold, and cover them with paper; boil some gooseberries in fair water, when the liquor is strong strain it off, let it stand to settle, and to every pint of that liquor put a pound of double-refined sugar, and make a jelly of it; put the gooseberries in glasses, when cold pour the jelly over them, and the next day paper them; wet and half dry the inside paper, to lie down the closer, put on your upper paper, and set them in the stove. If you have a mind to make a little tree of them according to art, they will be pretty in a dessert.
To every pound of gooseberries, when stoned, put two pounds of sugar, but boil the sugar till it blows very strong, then strew in the gooseberries and give them a gentle boil, till the sugar comes all over them; let them settle a quarter of an hour, give them another good boil, sum them and set them by till the next day; then drain and lay them out on sieves to dry, dusting
them
