CURRANT WATER
One pound of ripe red currants, half a pound of lump sugar, half a pound of granulated sugar, and six cupfuls of water. Stalk and pick over the currants, then mash them with a wooden spoon, adding as you do so one cupful of water. Now put the fruit into a preserving-pan with the granulated sugar. Stir it over the fire until it begins to simmer, then rub it through a sieve. Put the lump sugar into a saucepan with one and a half cupfuls of boiling water; let the sugar dissolve slowly, then boil it to a syrup; pour this onto the fruit juice, adding one and a half pints more water. Serve cold.
Mrs. Max Freid