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GOOSEBERRY SOUFFLE (a pretty supper dish)

Pick the gooseberries, and boil them with a liberal allowance of sugar until tender. Press them through a coarse sieve, and put the pulp into a glass dish. Let it grow cold, then pour over it a good custard. This may be made with the yolks of eggs, and the whites may be beaten till firm and cooked as described under the heading, EGGS AS SNOW. The appearance is improved by colouring half the white of egg with a few drops of cochineal. Time, about three-quarters of an hour to boil a quart of gooseberries till they are tender. Sufficient, a quart of gooseberries and a pint and a half of custard for six or eight persons. Probable cost, 1s. 4d.