To keep Red Gooseberries

Pick them when full ripe, to each Quart of Gooseberries put a quarter of a Pound of Lisbon Sugar, and co each quarter of a Pound of Sugar put a quarter of a Pint of Water, let it boil, then put in your Gooseberries and let them boil softly two or three Minutes, then pour them into little Stone Jarrs, when cold cover them up, and keep them for use; they make fine Pyes with little Trouble. You may press them through a Cullender, and to a Quart of Pulp put half a Pound of fine Lisbon Sugar, keep stirring over the Fire till both be well mix’d and boil’d, then pour it into a Stone Jarr, when cold cover it with white Paper, and it makes very pretty Tarts or Puffs.