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Currant Syrup

Take three pounds of red and three of white currants. A pound of cherries or a pound of raspberries would be an improvement, but they can be dispensed with. Bruise the fruit slightly, and put it into an earthen jar. Cover this closely, put it into a saucepan of cold water, put it on the fire, and let the fruit simmer gently until the juice flows freely. Strain it once or twice if necessary, and leave it until the next day in some very cool place, being careful to guard it from dust. If the juice is very clear it may then be poured off, leaving any sediment at the bottom of the vessel. Weigh the juice, put it into a clean saucepan, and add an equal weight of good sugar broken into small pieces. Let it simmer, and stir it to prevent the sugar sticking to the bottom, but do not let it boil. Remove the scum carefully, and when no more rises, put the syrup into an earthen jar to cool. In twelve hours it may be put into small-sized dry bottles, corked and sealed, and stored in a cool but dry place. This delicious preparation, retaining as it does so completely the flavour of the fruit, is most useful for making isinglass jelly and sauce for sweet puddings; when mixed with cold water it makes a refreshing summer drink, and is especially suited to invalids. It is also very nice poured over or round blancmanges or rice moulds. Time, two days. Probable cost of currants, 4d. to 6d. per quart.