Gooseberry And Lemon Jelly
|Gooseberries||12 Ounce (Green Variety)|
|Cream||1 Cup (16 tbs) (For Decoration)|
Make a syrup of the sugar and water and put in the gooseberries when the sugar has completely dissolved.
Simmer until the fruit is soft, lift out a few gooseberries for decoration and continue cook ing the remainder until a pulp.
Rub through a sieve and measure the pulp and syrup.
Add enough water to give nearly 11/4 pints altogether.
Dissolve the lemon jelly in this hot mixture and put into a mould.
Turn out and decorate with cream and the whole fruit.