Gooseberry Sauce.

Five quarts gooseberries, 4 Ibs. sugar, 2 cups lemon juice, 1 tablespoon allspice, 2 tablespoons cinnamon, 1 tablespoon cloves.

Put lemon juice, sugar and spices, on the fire and let boil for one minute before putting in the gooseberries which have been picked over and washed. Boil all together until quite thick. Pour into hot, sterilized bottles, cork and seal.

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