New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

the purpose, to place them in the sun on flag stones, which reflect the heat, and place a garden glass over them to keep insects off: or if put in an oven, to take care not to let it be too warm, and watch that they do properly and slowly. _Gooseberry Jam, for Tarts._ Put twelve pounds of the red hairy gooseberries, when ripe and gathered in dry weather, into a preservingpan with a pint of currantjuice, drawn as for jelly; let them boil pretty quick, and beat them with the spoon; when they begin to break, put to them six pounds of pure white Lisbon sugar, and simmer to a jam. It requires long boiling, or will not keep; but is an excellent and reasonable thing for tarts or puffs. Look at it in two or three days, and if the syrup and fruit separate, the whole must be boiled longer. Be careful it does not burn to the bottom. _Another._ Gather your gooseberries (the clear white or green sort) when ripe; top and tail, and weigh them: a pound to three quarters of a pound of fine sugar, and half a pint of water; boil and skim the sugar and water, then put the fruit and boil gently till clear; then break and put into small pots. _White Gooseberry Jam._ Gather the finest white gooseberries, or green if you choose, when just ripe; top and tail them. To each pound put three quarters of a pound of fine sugar, and half a pint of water. Boil and clarify the sugar in the water as directed under that article, then add the fruit; simmer gently till clear, then break it, and in a few minutes put the jam into small pots. _Barberries for Tartlets._ Pick barberries, that have no stones, from the stalks, and to every pound weigh three quarters of a pound of lump sugar. Put the fruit into a stonejar, and either set it on a hot hearth or in a saucepan of water, and let them simmer very slowly till soft; put them and the sugar