To make Gooseberry Wafers.
PROCURE your gooseberries before they are ready for preserv-
ing; cut off the black heads, and boil them with as much water
as will cover them, till to mash; then pass the liquor and all, as it
will run, through a hair sieve, and put some pulp through with a
spoon, but not too near. It is to be pulped neither too thick nor
too thin; measure it, and to a gill of it take half a pound of
double-refined sugar; dry it, put it to your pulp, and let it scald
on a slow fire, not to boil at all. Stir it very well, and then will
rise a frothy white scum, which take clean off as it rises; you must
scald and skim till no scum rises, and it comes clean from the
pan side; then take it off, and let it cool a little. Have ready
sheets of glass very smooth, about the thickness of parchment.
You must spread it on the glasses with a knife, very thin, even,
and smooth; then set it on the stove with a slow fire; if you do
it in the morning, it might stay must out it into six pieces
with a broad knife cut it, and fold
it two or three times over, and lay them in a stove, turning them
sometimes