_Gooseberry Fool._—Take a quart of green gooseberries, put them, after topping and tailing them, into a pan with four ounces of loaf sugar and stew them as directed for the apples—without water. When soft, rub them through a sieve, and then stir into the purée half a pint of thick cream, stir all together, add more sugar if required, then when cold pour into a crystal dish. Garnish with whipped cream on the top. _Gooseberry Pudding._—One pint of nearly ripe gooseberries, six slices of stale bread toasted, one cupful of milk, half a cupful of sugar, and one tablespoonful of melted butter. Stew the gooseberries very slowly so as not to break them. Cut your bread to fit your pudding-dish, toast the pieces, then dip while hot into the milk, then spread with butter, and cover the bottom of the dish with some of the pieces; put next a layer of the cooked gooseberries, sprinkle with sugar, then put more toast, more fruit and sugar, and so on till the dish is full. Cover closely and steam in a moderate oven for half an hour. Turn out and pour a sauce over it or eat with cream. _Gooseberry Flummery._—Take six ounces of rice and wash it, then put it into a pan with two pints of milk, and let it cook slowly till it gets soft and thick, then add two ounces of sugar and stir well. Let it get cold, then butter or oil a mould and cover the inside with a layer of the rice about an inch thick, leaving the inside empty till the rice sets. Then fill up with gooseberries stewed thick and soft with sugar and no water, and let it stand till quite stiff and cold. Turn upside down carefully—just before serving a little time—and draw off the mould carefully so as not to break the rice. This can also be steamed after putting in the fruit and served hot with custard sauce. _Flummery of Currants._—Take two pints of red currants, squeeze them and take the juice, add a little raspberry juice, and add three-quarters of a pound of loaf sugar and six ounces of rice flour to it; cook all over the fire and stir continually. Boil for five minutes, then pour into a mould which has been dipped in cold water. Let it stand till cold and set, then turn out. _Raspberry Mould._—Have a mould—a plain one—or a small bowl lined with strips of stale bread, packing them closely together. Then have some raspberries stewed with enough sugar to sweeten them, pour into the mould, cover the top over with fingers of bread, seeing that the mould is quite full, put a plate or saucer on the top with a weight on it and set away till cold. Then turn out. This is all the better for being made the day before it is required so as to give it time to soak up all the juice into the bread; then it is a pretty pink shape. Any kind of fruit—juicy—can be used in this way, but raspberries or red currants are the nicest.