2½ cups cleaned currants.
2 cups sugar.
1/8 teaspoon salt.
2 eggs slightly beaten.
2 tablespoons flour.
Process: Mix the ingredients in the order given. Turn in a lined pie pan, heaping currants in center; cover with top crust, press and flute the edges. Bake as other berry pies. Serve hot. Sprinkle with powdered sugar.
CHERRY PUNCH
Boil two cups sugar and one cup water until a rich syrup is formed. Add one cup of lemon juice and two cups of Cherry juice, left over when canning cherries. (This left-over juice may be brought to the boiling point, skimmed and turned into sterilized fruit jars, sealed and stored as canned fruit and may be used for punch or pudding sauce.) Add two cups cold water. Fill a claret pitcher with cracked ice; add mixture. When serving, place a thin slice of orange, three or four strawberries and three pitted California cherries in each glass, fill three-fourths full with mixture. Serve very cold.
June
Third Sunday
Chicken Consommé with Poached Egg Yolks
Fried Perch—Sauce Tartare
Shredded Potatoes Asparagus on Toast
Lettuce with Cream Dressing
Cherry Roly-Poly Cherry Sauce
Coffee
CHICKEN CONSOMMÉ WITH POACHED EGG YOLKS
Heat six cups of Chicken Consommé to the boiling point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consommé. Sprinkle slightly with finely chopped chives or parsley.