A CLUSTER OF BERRIES 179 



CURRANTS IN SALADS 



Red currants make one of the most artistic additions to 

 salads, the loose sprays laid around the edges of the plates, 

 or as a garnish to a salad bowl or, stemmed, used with 

 other fruits or with vegetables for the body of a salad. 



CURRANT COLOURING 



Currant juice may be preserved (see Introductory 

 Recipes) and may be used efEectively for colouring sauces, 

 drinks, ices, creams, or as flavouring. 



CURRANTS— TO SERVE SIMPLY UNCOOKED 



Currants may be iced as for frosted grapes and cherries 

 or may be crushed and sweetened a little before serving 

 uncooked. 



GOOSEBERRY JELLY 



_Use no water. Heat berries through and press to extract 

 all juice. Strain and measure, allowing pound for pint 

 of sugar and juice. Boil ten minutes and place in glasses. 



GOOSEBERRY JAMS 



When used alone cook the gooseberries as for jelly, using 

 the pulp for jams; strain to remove skins and«eeds; allow 

 equal weight of sugar and cook to thickness desired. Or, 

 fresh berries may be cooked down in their own juice, adding, 

 when tender, equal weight of sugar. 



Gooseberries and strawberries in equal weight make a 

 delicious jam and gooseberries with raspberries or some one 

 of the citrus fruit marmalades form a most agreeable com- 

 bination. 



GOOSEBERRY AND RED CURRANT JAM ' 



Allow two cups red currant juice to each four pounds of 

 gooseberries and three pounds sugar. Make a syrup and 



