2 c. stemmed gooseberries
1 c. sm. puffed seeded raisins
1/2 c. water
1 c. sugar
Sprinkling of cinnamon
1/4 tsp. salt
Sm. lump of butter
2 tbsp. cornstarch

Cook the gooseberries and raisins in the half cup of water for about 10 minutes, add the juice from half a lemon, the butter, and salt. Add the sugar, which has been well mixed with the cornstarch, to the hot fruit, and cook, stirring constantly until clear and thickened. Cook, and fill a previously baked pastry shell.

Serve with plain or sweetened whipped cream or cover with a mixture made by using 3 tablespoons of butter, 4 tablespoons of sugar and 3 level tablespoons of flour. Add 1 cup of any desired chopped nuts and mix well. Spread over pie and run under flame to brown lightly.