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Gooseberry Dumpling

Line a plain round basin or mould with a good suet crust (see CRUST, SUET). Pick the tops and stalks from as many gooseberries as will fill it, strew some moist sugar over the top, and cover with the paste. Pinch in the sides securely, to prevent the juice escaping, and tie in a floured cloth. Plunge the pudding into boiling water, and boil for two or three hours, according to the size of the pudding. Probable cost, 10d. for a pudding large enough to fill a quart mould. Sufficient for six or seven persons.