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Gooseberry Turnovers

Make some good light crust. Roll it out two or three times, then leave it a quarter of an inch in thickness. Stamp it out in rounds with a cup, plate, or small basin, and lay a few gooseberries, which have been stewed with sugar on one half of each round. Turn the other half over the fruit, fasten the edges securely, and bake on buttered tins in a moderate oven. Serve on a napkin, with sifted sugar. Time, about a quarter of an hour to bake. Probable cost, 1d. each.