176 FRUIT RECIPES 



RED CURRANT PUDPIN© 



Stew two-thirds currants and one-third raspberries with 

 a little sugar till soft; pour off juice and place fruit in a 

 pudding-dish lined with stale sponge cake, Let stand 

 till cold with eafce on top and on this a weight. Boil down 

 the juice poured off and when ready to serve pour it over 

 the pudding. 



CURRANT ICE AND SHERBET 



To each quart of juice allow a pound of sugar. Let 

 gently heat till sugar is melted when cool and freeze. Serve 

 with stemmed currants sprinkled over the ice in sherbet 

 glasses. Sweet raspberry syrup will lessen the tartness 

 and give variation of flavour. For sherbet add the usual 

 whipped whites of eggs (see Introductory Recipes). 



CURRANT ICE CREAM 



Partly freeze the cream or custard before adding currant 

 jvjiee. Where fresh or canned currants are pot to be had 

 two teaspoons of currant jelly and juice of one lemop rnay 

 be used for each pint of the frozen mij^ture (qream. QUStard. 

 or ice). 



CURRANT CUP 



Cook into syrup a pint each of sugar and water. When 

 cool pour it over stemmed currants and set on ice four 

 hours, Serve in sherbet glasses. 



CURRANT SHRUB 



Strain currant juice and allow a pound of sugar for each 

 pint of juice. Boil five minutes, then stir till cool. Bottle 

 when cold. Old-fashioned proportion is one tablespoon 

 to each glass of water. Another shrub calls for a wineglass 

 of brandy to each pint of syrup. 



