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Currant Fool

Strip some fresh, ripe, red currants from the stalks, and stew them gently with three table-spoonfuls of sugar to every pint of fruit. Press them through a sieve, and when nearly cold mix with them finely-grated bread-crumbs and cream or new milk. Time to stew the currants, half an hour. Probable cost, 6d. Sufficient for four or six persons.