_Ingredients._—Gooseberries unripe and green, but quite full-grown;
sifted loaf sugar. _Mode._—Put the gooseberries, when cleaned of tops
and tails, into jars, and boil them in a copper till quite soft. To
every lb. of pulp put ½ lb. of loaf sugar sifted: the sugar must be
stirred in very gently. Then pour out the sweetened pulp on flat
dishes, about 1/8 inch thick, which must be set in the sun to dry.
When sufficiently dried in the sun, the pulp may be cut into strips,
and twisted into any fanciful shapes, bows, &c. _Time_ for drying,
according to the amount of sun. _Seasonable_ at all times.
_Note._—These chips may be kept for years in tin boxes, if packed quite
dry, with layers of paper between the rows.