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Black Currant Tart

Put a pint and a half of black currants and three ounces of brown sugar into a tart-dish, lay a deep saucer in the bottom to hold the juice, or it will run over and spoil the appearance of the tart; put a neat edging of paste round the dish, and also cover it over the top. Ornament according to taste, and bake in a brisk oven. When sent to table, powdered white sugar should be sprinkled thickly over the top. Time, three-quarters of an hour to bake. Probable cost, 1s. Sufficient for five or six persons.