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Currant Custard

Express the juice from some fine fresh ripe currants. This is best done by putting them in a jar, which must be covered closely and placed in a large pan of cold water, and simmered gently until the juice flows freely. Mix a pint of water with every pint of juice, add a little sugar, and put the liquid on the fire. Mix a small portion of ground rice smoothly with a little of the liquid while cold, and add this gradually to the rest. Let it simmer gently, stirring it constantly, until it is quite smooth and well thickened, then pour it into cups or glasses to be taken as custard. Grate a little nutmeg, and put one ratafia on the surface of each custard. The custards are the better for standing a night to stiffen. If set in some very cold place-for instance, in a tin pail plunged in a tub of cold water fresh drawn from the pump-these custards will be as pleasant to the palate in sultry weather as iced custards, without their disadvantages. Arrowroot may be used instead of ground rice. By increasing the quantity of either ingredient, the custard may be made stiff enough to be set in a mould, and turned out before serving. Time, a quarter of an hour to boil; about two hours to express the juice. Probable cost, 8d. Sufficient for six persons.