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Gooseberry Charlotte

Pick the tops and stalks from a pound and a half of gooseberries; wash and drain them, and boil them with a pound and a half of loaf sugar, until reduced to a pulp. Press them through a coarse sieve. Take half a dozen sponge-biscuits, cut them into thin slices, and line a plain round mould with them. Pour in the fruit, cover it with slices of spongecake, place a cover and a weight on the top, and let it remain until well set. Turn it out before serving, and pour some good custard or nicely-flavoured cream round it. Thin slices of bread may be used instead of sponge-biscuit. Time, ten or twelve hours to set properly. Sufficient for five or six persons. Probable cost, 1s. 3d.