Pick and boil a pound of green gooseberries in half a pint of water with ten ounces of sugar; rub this through a hair sieve, colour the pulp with a spoonful of spinach greening, No. 72; add a pint of double cream, a little grated nutmeg and lemon-peel; mix, freeze, and. mould. Gooseberry fool is generally served in a glass bowl, or in custard cups or glasses.