Gooseberry Paste.
TAKE some full grown red gooseberries, just on the turn for ripening, cut them in halves, and pick out all the seeds. Have ready a pint of currant juice, and boil your gooseberries in it till they are tender. Put a pound and a half of double-refined sugar into your pan, with as much water as will dissolve it, and boil it to a sugar again. Then put all together, and make it scalding hot, but do not let it boil. Pour it into your plates or glasses, and dry it as before directed.