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Gooseberries, Dried, for Winter Dessert

Cut the tops, but not the stalks, from two pounds of large ripe gooseberries, either red or green. Put them into a syrup made by boiling together a pound of sugar and a pint of water until rather thick. Simmer the goose-berries gently for ten or fifteen minutes, then pour them out with the syrup, and leave them until the next day. Then boil them again for ten minutes, drain the syrup from them, and spread them on a sieve before the fire to dry. They may be candied by dipping them into powdered sugar as they are taken out of the syrup. They should be stored between sheets of paper in tin boxes. Probable cost, 1s. for this quantity.