CURRANTS. n 



will adhere to the flour and be washed away with it. Add 

 fresh warm water and rub the fruit well between the palms 

 and so continue till the water running through is no longer 

 discolored. Drain well and pour the currants on a coarse 

 clean cloth to dry on thj back of the stove. When dried 

 pick out all stems and stones and cover in cans for future 

 use. 



Currants.— Select large, ripe bunches of rod or white 

 currants or of both, sprinkle with sugar and serve un- 

 stemmed. Or, strip from the stems, mash a large cupful, 

 squeese through a cloth strainer, sweeten the expressed 

 juice, and pour over the remainder of the fruit. Serve ver-y 

 cold. Again dip in frothed white of egg; while still on the 

 stems, roll in powdered sugar and serve. 



Currants Stewed.— Green currants are palatable stewed 

 in an equal measure of water; sweeten them just before tak- 

 ing from the range. They need a large quantity of 

 sugar. 



Ripe Currant Pie. — Mash one cup of ripe currants and 

 stir in three-fourths of a cup of sugar filled up with mo- 

 lasses. Gradually mix together three tablespoonfuls of 

 water with two of flour, stir into the fruit and pour in- 

 to a pie-plate lii)ed with paste. Dot the surface with a tew 

 small crumbs of butter and cross the top with narrow strips 

 of past". Bake in a rather slow oven. 



Green Currant Pie.— Strip currants two-thirds grown 

 from the st°ms, stew till soft, and take from the stove. 

 Sweeten to taste, and pour into a pie-dish lined with paste. 

 Dredge lightly with flour, and put on a thin upper crust. 

 Slash the top and bake half an hour. 



Currant Meringue. —Crush a tea,cupful of ripe cur- 

 rants and sweeten wiih an equal quantity of sugar. Into 

 the yolk of two eggs beat a heaping teaspoonful of flour 

 and stir into the currants, adding a tablespoon! ul of water if 

 they are not very juicy. Line a ileep pie-plate with crust, 



