GOOSEBERRY FOOL.
Pick the stems and blossoms from two quarts of green gooseberries; put them in a stew pan, with their weight in loaf sugar, and a very little water--when sufficiently stewed, pass the pulp through a sieve; and when cold, add rich boiled custard till it is like thick cream; put it in a glass bowl, and lay frothed cream on the top.
TO MAKE SLIP.
Make a quart of rich milk moderately warm: then stir into it one large spoonful of the preparation of rennet, (see receipt to prepare rennet,) set it by, and when cold, it will be as stiff as jelly. It should be made only a few hours before it is used, or it will be tough and watery; in summer, set the dish in ice after it has jellied--it must be eaten with powdered sugar, cream, and nutmeg.
CURDS AND CREAM.
Turn one quart of milk as for the slip--let it stand until just before it is to be served: then take it up with a skimming dish, and lay it on a sieve--when the whey has drained off, put the curds in a dish, and surround them with cream--use sugar and nutmeg. These are Arcadian dishes; very delicious, cheap, and easily prepared.