Cassell's dictionary of cookery

O Currant Shrub, White or Red.— Put two quarts of red or white currants into a jar. Cover it closely, and place it in a large pan of cold water. Let it simmer gently until the juice flows freely. Then strain the juice, and allow six ounces of loaf sugar, and a quart of rum to every pint of juice. The sugar should be stirred until dissolved in the warm liquid, and the spirit added afterwards. Strain and bottle for use. Time, one hour- and a half or two hours to draw out the juice. Sufficient for three pints of shrub. Probable cost of currants, 4d. per quart. Currant Syrup. — Take three pounds of red and three of white currants. A pound of cherries or a pound of raspberries would be an improvement, but they can be dispensed with. Biuise the fruit slightly, and put it into an earthen jar. Cover this closely, put it into a CUR (174) CUR saucepan of cold water, and let the fruit simmer gently until the juice flows freely. Strain it once or twice if necessary, and leave it until the next day in some very cool place, being careful to guard it from dust. If the juice is very clear it may then be poured off, leaving any sediment at the bottom of the vessel. Weigh the juice, put it into a clean saucepan, and add an equal weight of good sugar broken into small pieces. Let it simmer, and stir it to prevent the sugar sticking to the bottom, but do not let it boil. Remove the scum carefully, and when no more rises, put the syrup into an earthen jar to cool. In twelve hours it may be put into small-sized dry bottles, corked and sealed, and stored in a cool but dry place. This delicious preparation, retaining as it does so completely the flavour of the fruit, is most useful for making isinglass jelly and sauce for sweet puddings ; when mixed "with cold water it makes a refreshing summer diink, and is especially suited to invalids. It is also very nice poured over or round blancmanges or rice moulds. Time, two days. Probable cost of currants, 4d. to 6d. per quart. Currant Water (a refreshing summer drink). — Mix a quart of red currants and a cupful of raspberries. Bruise them well ; jiour over them two quarts of cold water, and add half a pound of loaf sugar. Put them into a preserving-pan, and when they begin to simmer, take them off, put with them a little writing-paper soaked in water till it is reduced to a pulp, to assist the clearing, and strain the liquid through a jelly-bag. Add as much sugar as is agreeable to the taste, and serve in glass jugs. Time, half an hour. Probable cost of currants, 4d. to 6d. per quart. Sufficient for three quarts of water. Currant Water (another way).— Dissolve a dessert-spoonful of red or white currant jelly in a tumblerful of warm water. Let the liquid get quite cold, then add about ten grains of tartaric acid. This and other cooling summer drinks should be taken in moderation, as they are by no means wholesome. Time, a few minutes. Probable cost, ■2d. per glass. Currant Water Ice.— Get the juice from a pint of red currants, to which have been added a few raspberries to give additional colour. Add a pound of sugar which has been boiled to a syrup with half a pint of water and the juice squeezed from two lemons. Strain the liquid into the mould and freeze. Time, half an hour to draw out the juice. Sufficient for one quart of ice. {fiec also Currant Cream Ice.)