GOOSEBERRY TART.
Ingredients.—1½ pint of gooseberries, ½ lb. of short crust, ¼ lb. of moist sugar. Mode.—With a pair of scissors cut off the tops and tails of the gooseberries; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart; bake in a good oven for about ¾ hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream, or a dish of boiled or baked custards, should always accompany this dish. Time.—¾ hour. Average cost, 9d. Sufficient for 5 or 6 persons. Seasonable from May to July.