Cut the tops and stems from a quart of gooseberries, add one cupful of water and simmer until soft, then drain off the water and rub the berries through a colander. Put two cupfuls of the pulp in a double boiler, add the beaten yolks of four eggs and one cupful of sugar, stir until thick, remove from the fire, stir in the stiffly beaten whites and flavor with two tablespoonfuls of orange flower water. Serve cold.
Line a pudding dish with rich biscuit crust rolled one-half inch thick. Fill with uncooked gooseberries, liberally sprinkled with brown sugar, and cover with a top crust. Pinch the edges of the crusts well together, tie over it a floured cloth, and boil for two and a half hours in water which must not cease boiling from the moment the pudding is put in until it is done. Serve with sweet sauce.
Stew one quart of gooseberries until soft; mash to a pulp, and add two cupfuls of sugar, one cupful of bread crumbs, the yolks of four eggs and the whites of two beaten separately, and a tablespoonful of butter. Bake in a moderate oven for twenty minutes. Then remove to the edge of the oven and spread over the top a meringue made with the whites of two eggs and two tablespoonfuls of powdered sugar. Return to the oven again and brown very delicately with the oven door partly open.