Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Gooseberry Trifle

• 2 cups green gooseberries
  1 cup sugar
  ½ cup pearl tapioca
  2 cups boiling water
  1 tablespoon lemon juice

Soak tapioca over night. Cook in boiling water until transparent. Cook gooseberries and sugar together until soft; add lemon juice. Combine mixtures and serve cold.