CURRANTS. 139 



some sugar which, previous to pounding, has been rubbed 

 with the rind of a lemon, and the yolks of five eggs. Let it 

 thicken, but do not allow it to boil. Stir it well together. 

 Take it off, and when cool roll it into small bolster forms. 

 Dip each one into some well-beaten egg, and fry them in a 

 rice-basket of open wire-work, which should be placed in a 

 stewpan. Fry them a very light brown, drain them, and 

 sift white sugar over them. Put them on a white napkin in 

 sending them to the table. 



CUCUMBER ( Cucumis sativus). This cooling vegetable, 

 though well known to the Romans, was regarded in England 

 no longer ago than during the reign of Charles II. as little 

 less than poisonous. Since then French genius has culti- 

 vated it into thousand shapes ; but as it requires French prac- 

 tice to stuff and stew cucumbers, we forbear giving receipts 

 for this mode of serving. 



When sliced, they should be soaked some time before 

 dinner in plenty of cold water ; then drained, and seasoned 

 with salt, pepper, and vinegar. Set the dish into a larger 

 one, containing bits of ice. See Pickles. 



CURRANTS. Red and White (Ribes rulyrum). Black 

 Currants (R. nigrum). The Currant is a native of Britain 

 and the North of Europe, and consequently hardy. It is the 

 practice now to grow this fruit in the tree form. Plant slips 

 or cuttings (never suckers), in the autumn or early spring, in 

 such parts of the garden as will most facilitate their rooting. 

 In order to ward against suckers being produced, cut off the 

 eyes or buds of the cutting as far up as you intend shall be 

 buried in the soil. 



When the plants are transplanted to their final resting- 

 place, care should be taken to train them from one main 

 stem, and every winter superfluous wood should be thinned 



