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Gooseberry Cheese

Pick the tops and stalks from some rough red gooseberries, fully ripe. Bake them in a moderate oven till soft, then pulp them through a fine sieve. Let them boil very gently, and add, a little at a time, a quarter of a pound of loaf-sugar to every pound of fruit-pulp. Boil, skim, and stir it for half an hour; then pour it on small plates, and dry it before the fire, or in a cool oven. When dry, keep the cheese between folds of white paper. Time, half an hour to boil. Probable cost of gooseberries, 3d. per pound.