(_b_) For every lb. picked gooseberries, put ¾ lb. sugar and 1 pint water in a bowl or pan; when dissolved, place it on the fire. Beat the white of an egg well up, and stir into it when boiling: when on the point of boiling over check it by pouring in a little cold water. On its rising up the second time, take it off, and place it on one side to allow the black scum to rise, which must be taken off carefully with a skimmer. Pour the liquor away quickly, leaving the sediment at the bottom; add your fruit in the syrup, simmer gently until the fruit looks clear, break it with a wooden spoon, put the jam into pots, and cover up. Gooseberry Jelly.--Take 1-2 gal. fruit when green, and a little more than 1 qt. water to each gal. gooseberries. Boil till quite a pulp, strain through a jelly bag of coarse flannel; when strained add to every pint of juice 1 lb. loaf sugar. Boil till set. Grape Jam.--(_a_) The grapes must be ripe. Wash them well, then stew them until they become a soft pulp, and pass them through a sieve. Weigh, and to every lb. add an equal quantity of sugar. Boil for 20 minutes, stirring well. (_b_) A delicious preserve from unripe grapes can be made in the following way: They should be carefully picked, and all that are at all injured should be rejected. To 1 lb. grapes add ½ lb. sugar; no water but what hangs about them after they have been washed. Put the grapes into a preserving pan, then a layer of sugar, then a layer of grapes. Boil on a moderate fire, stirring it all the time to prevent its burning, and as the grape stones rise take them out with a spoon, so that by the time the fruit is sufficiently boiled the stones will have all boiled up and been taken out. Grape Jelly.--Take some bunches of common outdoor white grapes, unripe will answer the purpose; rinse them in a plentiful supply of water, strip them from their stalks, and put them in a preserving pan; set them over a moderate fire for about 2 hours, or till they burst freely. Strain them through a colander or sieve, and to every lb. of pulp and juice, add 1 lb. sugar; boil them about ½ hour. Each shape will require ½ oz. gelatine; wet the moulds, and set them in a cool place. It makes a pretty dessert dish, being a light green, and tastes like greengage if managed well. Care must be taken to use either a silver or wooden spoon, and an enamelled or a copper preserving pan is important to preserve the colour.