Sufficient for 6 or 7 persons.
Seasonable in June, July, and August.
[Illustration: CURRANTS.]
CURRANTS.—The utility of currants, red, black, or white, has long been established in domestic economy. The juice of the red species, if boiled with an equal weight of loaf sugar, forms an agreeable substance called currant jelly, much employed in sauces, and very valuable in the cure of sore throats and colds. The French mix it with sugar and water, and thus form an agreeable beverage. The juice of currants is a valuable remedy in obstructions of the bowels; and, in febrile complaints, it is useful on account of its readily quenching thirst, and for its cooling effect on the stomach. White and flesh-coloured currants have, with the exception of the fullness of flavour, in every respect, the same qualities as the red species. Both white and red currants are pleasant additions to the dessert, but the black variety is mostly used for culinary and medicinal purposes, especially in the form of jelly for quinsies. The leaves of the black currant make a pleasant tea.
RED-CURRANT AND RASPBERRY TART.
1267. INGREDIENTS.—1-1/2 pint of picked currants, 1/2 pint of raspberries, 3 heaped tablespoonfuls of moist sugar, 1/2 lb. of short crust.
Mode.—Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from 1/2 to 3/4 hour: strew some sifted sugar over before being sent to table. This tart is more generally served cold than hot.
Time.—1/2 to 3/4 hour.
Average cost.
Sufficient for 5 or 6 persons.