green, cover them close that none of the steam can get out, and when they have obtained their green colour, which will perhaps be four or five hours, drain them gently into clarified sugar, and give them a heat; set them by till next day, and give them another heat; set them by till next day, and give them another heat; this you must repeat four or five times, in order to bring them to a very good green colour; thus you may serve them to table by way of compote. If you wish to preserve them to keep either dry or in jelly, you must proceed as directed for green apricots.
To preserve Gooseberries white.
Take the large Dutch gooseberries when full grown, but before they are quite ripe, pare them into fair water, stone them, put them into boiling water, and let them boil very tender; then put them into clarified sugar in an earthen pan, and put as many in one pan as will cover the bottom, and set them by till next day; then boil the syrup a little, and pour it on them; the third day give them a gentle boil round, by setting the side of the pan over the fire, and turning the side of the pan over the fire, and turning it about as it boils, till they have had a boil all over; the day following make a jelly with codlings, and finish them as you do the others.
To preserve Gooseberries whole without stoning.
Get the largest preserving gooseberries, pick off the black eye, but not the stalk; scald them, but take great care they do not break; then take them up and throw them into cold water, and to every pound of gooseberries put a pound and a half of double refined sugar, which must be first
