Put in a pan a quart of green gooseberries, with a wineglass of water and half a pound of sugar; stew on a slow fire for twenty minutes, keep stirring; put in basin, and whip a pint of cream; when the fruit is cold; mix 138 with the cream, and serve in cups or hollow dish, or with pastry round it.
Apple may be done the same way.
Currants and raspberries the same.
Red rhubarb the same.
Cherries may be done the same, having previously been stoned. If too much syrup, add a little isinglass.