The Art of Cookery Made Easy and Refined

nutmeg; or instead of these ingredients put pepper, salt, and fresh butter, to the palate; then boil it again five minutes, mix it till very smooth, and let it be of a moderate consistence. _To bottle Gooseberries, &c. for Tarts._ GATHER gooseberries on a dry day when about half grown, and pick off the stalks and blossoms; then put the fruit into wide-mouthed bottles and shake them down; cork them very close, bake them in a moderate oven till thoroughly heated through, and set them in a dry cool place. N. B. Damsons, currants, cherries, or plums may be done in the same way. [The above mode of preserving fruits is recommended in preference to preserving them with sugar, it frequently happening that fruits done with syrup will fret, and in that event the whole be spoiled.] _To bottle Gooseberries another way._ WHEN the gooseberries are picked put them into the bottles and cover them with spring water; then set them in a large pan of cold water, put them over a moderate fire, and when the gooseberries appear to be scalded enough take out the bottles and set them in a cool place, and when cold cork them close. [This mode has been found to answer extremely well. The small champaign gooseberry is recommended likewise for the purpose.] _Small Cakes._ TAKE half a pound of sifted sugar, half a pound of fresh butter, three quarters of a pound of sifted flour, and rub all together; then wet it with a gill of boiling milk, strew in a few carraway seeds, and let it lay till the next day; after which mould and cut it into eleven dozen pieces, roll them as thin as possible, and bake them in an oven three parts cold. _Diet Bread Cake._ TAKE nine eggs and sifted sugar of their weight; break the whites into one pan and the yolks into another; then whisk the whites till of a solid froth, beat the yolks, and whisk them with the whites; add the sugar with the weight of five eggs of flour, mix all well together,