Gooseberry Salad - cooking recipe

Ingredients

2 (3 ounce) packages lemon gelatin
4 cups hot water
2 cups chopped walnuts
2 (15 ounce) cans gooseberries, drained (save the juice)
2 cups chopped celery
TOPPING
4 tablespoons butter
4 tablespoons flour
2 eggs
1 cup sugar
2 cups juice (from gooseberries with water to make 2 cups)
2 cups whipping cream

Preparation

Dissolve gelatin in hot water and let set in an 9 x 13 pan.
Add walnuts, celery and drained gooseberries when gelatin is firm.
Prepare topping.
TOPPING:
In a saucepan, melt 4 T. butter; add flour to make paste.
Add beaten eggs, 1 cup sugar, and 2 cups juice.
Cook this until thick, stirring constantly, and let cool.
Whip cream and fold into mixture.
Spread on top of set gelatin.