73 FEriTS AND HOW TO USE THEM. 



pour in the currants, bake, and then cover the top with 

 a meringue made of fche well-beaten whites with two table 

 spoonsfula of powdered sugar. Brown slii^rhtly in the oven 

 and selaway to .serve cold. 



Currant Fritters. (Zante Currants).— Two cups dry, line 

 bread-crumbs, two tablespoonfuls prepared flour, two cups 

 of milk, one-half pound currants, washed and well dried, 

 five eggs whipped very light, and the yolks strained, one- 

 half cup powdered sugar, one tablespoonful butter, one-half 

 teaspoonful mixed cinnamon and nutmeg. Boil the milk 

 and pour over the bread. Mix and put in the butter. Let 

 it get cold. Beat in, next, the yolks and sugar, the season- 

 ing, flour and stiff whites, finally, the currants dredged 

 whitely with flour. The batter should be thick. Drop in 

 great spoonfuls into the hot lard and fry. Drain them and 

 send hot to table. 



Currant Pudding.— Beat two eggs light and stir into a 

 cupful of sugar creamed with half a cupful of butter, stir 

 in a cupful of milk, three-fourths of a pint of flour with 

 two even teaspoonfuls of baking-powder and one cupful of 

 currants. Bake in patty pans. 



Currant Tartlets.— Line patty-pans with thin pie 

 paste and bake. Fill them with currants stewed with one- 

 fourth their measure of raspberries and well sweetened. 



Currant Pudding, No 1.— Make precisely like cherry 

 batter pudding, pour into a buttered mould and steam an 

 hour and a half. Serve with currant juice thickened 

 slightly with flour and butter rubbed together and made 

 very sweet. 



Currant Pudding, No 2.— Into a common bread pud- 

 ding made sweeter than usual and very thick, stir one cup • 

 of ripe currants and bake at once. Serve with currant 

 sauce. 



Currant Pudding, No 3.— Toast stale -bread, bucter 

 lightly and place on the bottom of a biittered pudding-dish. 

 Over it pour a lajer of ripe currants sweetened with half 



