CURRANTS, Iced, for Dessert.
Ingredients.—¼ pint of water, the whites of 2 eggs, currants, pounded sugar. Mode.—Select very fine bunches of red or white currants, and well beat the whites of the eggs. Mix these with the water; then take the currants, a bunch at a time, and dip them in; let them drain for a minute or two, and roll them in very fine-pounded sugar. Lay them to dry on paper, when the sugar will crystallize round each currant, and have a very pretty effect. All fresh fruit may be prepared in the same manner; and a mixture of various fruits iced in this manner, and arranged on one dish, looks very well for a summer dessert. Time.—¼ day to dry the fruit. Average cost, 8d. for a pint of iced currants. Seasonable in summer.