Remove tops and stalks from two quarts of
gooseberries, boil them with three quarters of their weight in sugar,
and half a pint of cold water, until soft enough to pulp through a
sieve; then mix the pulp with a pint of milk, or cream, if a more
expensive dish is desired, and put into an earthen or glass dish to
cool; serve cold. The above quantity will cost about twenty-five cents.