70 PEUITS AND HOW TO USE THEM. 



THE CUERANT. 



The currant, a native of the temperate zone of Europe, 

 Asia, and America, is one of the most healthful kinds of fruit 

 known in the United States. Out of the sixty varieties 

 cultivated more than forty are American. 



These include those popularly designated as the white, 

 the red, and the black currant. The first is a favorite table 

 fruit, while the red currant is more generally esteemt-d for 

 the purpose of jelly, jam, and acid flavoring for summer 

 beverages. 



As a table fruit, strip red and white currants together or 

 either separately, from their stems, dredge thick with pow- 

 dered sugar and pour over them either a little sweetened 

 water or strained and sweetened currant juice. They may 

 also be mashed and generously sugared but should not be" 

 served uncooked till perfectly ripe. 



The Zaute Currant.— This foreign fruit will no doubt 

 one day be replaced by the dried Native American fruit, 

 which, though less sweet, has more flavor than its distant 

 cousin. Used with raisins and citron iu cake and pudding.s 

 it is less known as a sauce, either stewed alone or with rai- 

 sins than it should be. It needs little sugar, is wholesome 

 and easily prepared. Zante currants need much, cleans- 

 ing-. 



How to wash Currants.— Pour a pound of imrrants at 

 a time into a deep dish, and over them pour a cupful of 

 flour. With the hands rub the mixture thoroughly till the 

 flour is incorporated with the fruit. Turn a portion of the 

 currants into a colander and flood it with water. The dirt 



