following days, then drain the stalks and weigh them. To each lb. allow 1½ ozs. of ground ginger, 1 lb. of loaf sugar, and 1½ pints of cold water. Boil these together to the "large thread" degree (see No. 2266), and pour the syrup over the stalks. When cold, put the preparation into jars, cover closely, and store in a cool, dry place for about 3 weeks, when it will be ready for use.
Time.—Altogether, 3 days. Average Cost, 3d. or 4d. per lb.
Ingredients.—Firm, sound, unripe green gooseberries.
Method.—Head and tail the gooseberries, put them into wide-necked glass bottles, and wrap a little hay or straw round each bottle. Put a thin layer of the same on the bottom of a large boiling-pot, stand the bottles on the top of it, and surround them to at least ¾ of their depth with cold water. Bring the water slowly to boiling point, then remove the pan from the fire, but allow the bottles to remain in it until the gooseberries begin to rise in them. Now add to each one a little boiling water, cork with new corks, and cover the bottles with bladder. Place them on their sides in a cool, dry place. When using the fruit, sugar or syrup must be added according to taste.
Time.—Altogether, about 1 hour. Average Cost, 2d. per pint.
2540.—GOOSEBERRIES, BOTTLED. (Another Method.)
Ingredients.—Firm, sound, green gooseberries. To each lb. allow 1 lb. of loaf or granulated sugar and ½ a pint of water.
Method.—Head and tail the gooseberries, cover them with cold water, simmer slowly until tender, but unbroken, then drain well, and put them into cold water. Dissolve the sugar in the water, boil to a syrup, then let it become quite cold. Drain the gooseberries well, put them into the cold syrup, bring to boiling point, boil gently for 10 minutes, then turn the whole into an earthenware bowl. Next day drain the syrup into a preserving-pan or large stewpan, boil it to the "large thread" degree (see No. 2266), then put in the fruit and boil gently for 10 minutes. Turn into hot, dry bottles, cork securely with new corks, and cover the tops of them with bladder. Store in a cool, dry place.
Time.—Altogether, 2 days. Average Cost, 4d. per lb.
2541.—GOOSEBERRY AND CURRANT JAM.
Ingredients.—6 lbs. of red hairy gooseberries, 4 lbs. of preserving sugar, ½ pint of currant juice (see Red Currant Jelly, No. 2591).
Method.—Head and tail the gooseberries, put them into a preserving-pan, and allow them to stand by the side of the fire until some of the juice is extracted. Bring to boiling point; when the gooseberries have boiled for 10 minutes add the sugar gradually, put in the red currant