Pick off the eyes of the gooseberries, and put them in water scarcely
sufficient to cover them; let them boil, and rub them through a sieve.
Boil up a candy of sugar; put in your paste, and just scald it a little.
Add one pound of sugar to a pint of the paste, and put into pots to dry
in the stove: when candied over, turn them out on glasses.