Melt half a pound of butter, and put to it half a pound of treacle, two spoonfuls of brandy, and six ounces of coarse brown sugar. Mix all these together in a saucepan, and let the whole be milk warm; then put it to a pound and a quarter of flour, half an ounce of ginger, some orange-peel finely grated, and as much candied orange as you like.
Gingerbread Nuts.
A quarter of a pound of treacle, the same of flour, one ounce of butter, a little brown sugar, and some ginger. Mix all together, and bake the nuts on tins. Sweetmeat is a great addition.
Gooseberries, to bottle.
Pick them in dry weather before they are too large; cut them at both ends with scissars, that they may not be broken; put them into very dry bottles, and fill them up to the neck with cold spring water. Put the bottles up to their necks in water, in a large fish-kettle, set it on the fire, and scald them. Take it off immediately when you perceive the gooseberries change colour. Next day, if the bottles require filling, have ready some cold spring water which has been boiled, and fill half way up the neck of the bottles; then pour in a little sweet oil, just sufficient to cover the water at the top of the bottle, and tie them over with a bladder.
Gooseberries in Jelly.
Make as much thick syrup as will cover the quantity of gooseberries you intend to do; boil and skim it clear: set it by till almost cold. Have ready some green hairy gooseberries, not quite ripe, and the skins of which are still rather hard; cut off the remains of the flower at one end, leaving the little stalk on at the other; with a small penknife slit down the side, and with the point of the knife carefully remove the seeds, leaving the pulp. Put the gooseberries into the syrup when lukewarm; set it on the fire, shake it frequently, but do not let it boil. Take it off, and let the gooseberries stand all night: with a spoon push them under the syrup, or cover them with white paper. Next day set them on the fire, scald them again, but they must not boil, and shake them as before. Proceed in the same manner a third time. The jelly to put them in must be made thus: Take three pints of the sharpest gooseberries you can get—they must be of the white sort—to one pint of water; and the quantity you make of this jelly must of course be proportioned to that of the fruit. Boil them half an hour, till all the flavour of the fruit is extracted; strain off the liquor; let it settle, pour off the clear, and to each pint add one pound of double-refined sugar. Boil it till it jellies, which you may see by putting a little into a spoon or cup. Put a little of the jelly at the bottom of the pot to prevent the gooseberries from sinking to the bottom; when it is set, put in the rest of the gooseberries and jelly. When cold, cover with brandy paper.
Gooseberries, to preserve.
Pick the white gooseberries, stamp and strain them; then take the largest of them when they just begin to turn; stone them, and to half a pound of gooseberries put a pound of the finest sugar, and beat it very fine. Take half a pound of the juice which you have strained; let it stand to settle clear; and set it, with six spoonfuls of water, on a quick fire; boil it as fast as you can; when you see the sugar, as it boils, look clear, they are enough; which will be in less than a quarter of an hour. Put them in glasses or pots, and paper them close. Next day, if they are not jellied hard enough, set them for a day or two in a hot stove, or in some warm place, but not in the sun; and, when jellied, put the papers close to them after being wetted and dried with a cloth.