2. Gooseberry Jelly.
½-stone green gooseberries.
2-quarts water.
Boil together to pulp, tie in a coarse cloth and let it drip all night, then add 1-lb. sugar to each pint of juice. Boil gently ¾-hour, and pour into pots.
½-stone green gooseberries.
2-quarts water.
Boil together to pulp, tie in a coarse cloth and let it drip all night, then add 1-lb. sugar to each pint of juice. Boil gently ¾-hour, and pour into pots.