Cassell's dictionary of cookery

Currants, Iced. — Whisk the white of an egg; thoroughly until firm, then mix it with three dessert-spoonfuls of cold water. Dip into this, exceedingly fine bunches of ripe red and white currants, one bunch at a time. Let them drain for a minute, then roll them CUB (175) CUR in finely-pounded white sugar, and lay them carefully on sheets of paper to di-y. The sugar •svill crystallise on the currants, and will have a very good effect. A pretty dish may be made by icing in this way different coloured fruits suitable for dessert, and arranging them tastefully on a dish. Tunc, four or live hours to crystallise. Currants, To Bottle, for Tarts in Winter. — Ascertain that the fruit has been gathered when it was quite dry or it will not keep. Pick it and put it into clean, widemouthed, di-y bottles. A few strawberries or raspberries may be added or not. Cover the fruit with water. Soak some bladder in water, tie a little firmly over the top of each bottle, and wrap a little hay round the bottles ; then put them into a pan of cold water, and let them stand upright without touching one another; the water should reach nearly to the necks of the bottles. Put the pan on the fire, and when the water is on the point of boiling, draw it to one side, and let it remain for half an hour. The bottles should not be taken out of the water until it is nearly cold. Tie strong paper over each bottle, and keep them in a bottle-rack in a cool, dry place, with the necks downwards. The fruit will keep good for years. The water must not boil. Shake the fruit well down, or the bottles will not be more than half full. Currants, To Clean. — The best way to clean dried currants is to rub a handful of tlour into them; then put them into a colander, shake it well to get rid of the stalks, and afterwards pour over the currants a little cold water. Press the currants in a soft cloth and lay them on a dish, look them carefully over to see that no small stones are amongst them, put them on the hearth at a little distance from the fire, and let them gradually dry. If placed too near, so as to dry very quickly, they will be hard. Currants, to Keep, for Tarts.— Gather Vae fruit when it is quite dry and not over-ripe, pick it from the stalks, and put it into a large dry earthen jar, with a quarter of a pound of moist .sugar 'to each pound of fruit. Put it in a good oven and bake it for twenty minutes. Warm .some preserving jars, be sure that they are quite dry, and fill them with the fruit. Tie a bladder over them immediately and store them in a dry place. They will keep good through the winter if they are not opened, but they require to be used when the cover has once been removed. Probable cost of currants, 4d. to 6d. per quart.