Gooseberry Pudding

Use either ripe or unripe English gooseberries for this pudding, stem

and pick off the flower, wash and cover with water and cook until

tender, strain through a sieve. Return to the fire, let it come to a

boil, sweeten to taste, flavor with cinnamon and some almonds blanched

and cut fine. Stiffen with potato flour as in other fruit puddings--a

tablespoonful to a quart of the puree--and mould and serve in the same