SPICED CURRANTS.
Stem three pints of ripe currants. Make a syrup of three parts of sugar to one of strong vinegar. Add currants, boil for a few minutes, stirring constantly to prevent burning. Spice with cinnamon and cloves. — Mrs. H. C. Dimick.
Stem three pints of ripe currants. Make a syrup of three parts of sugar to one of strong vinegar. Add currants, boil for a few minutes, stirring constantly to prevent burning. Spice with cinnamon and cloves. — Mrs. H. C. Dimick.