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

the bud end in four quarters, leaving the stalk end whole: pick out the seeds, and with a strong needle and thread, fasten five or six together, by running the thread through the bottoms, till they are of the size of a hop. Lay vineleaves at the bottom of a tin preservingpan: cover them with the hops, then a layer of leaves, and so on; lay a good many on the top, then fill the pan with water. Stop it so close down that no steam can get out: set it by a slow fire till scalding hot; then take it off till cold, and do so till on opening while cold, the gooseberries are of a good green. Then drain them on sieves, and make a thin syrup of a pound of sugar, to a pint of water, boil, and skim it well; when half cold, put in the fruit, next day give it one boil; do this thrice. If the hops are to be dried, which way they eat best, and look well, they may be set to dry in a week: but if to be kept wet, make a syrup in the above proportions, adding a slice of ginger in boiling; when skimmed and clear, give the gooseberries one boil, and when cold, pour it over them. If the first syrup be found too sour, a little sugar may be added and boiled in it, before the hops that are for drying, have their last boil. The extra syrup will serve for pies, or go towards other sweetmeats. _A Carmel Cover for Sweetmeats._ Dissolve eight ounces of double refined sugar in three or four spoonfuls of water, and three or four drops of lemonjuice; then put it into a copper untinned skellet; when it boils to be thick, dip the handle of a spoon in it, and put that into a pintbason of water, squeeze the sugar from the spoon into it, and so on till you have all the sugar. Take a bit out of the water, and if it snaps, and is brittle when cold,