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Currants, Compote Of

Pick a quart of ripe red and white currants quite free from dirt. Put half a pound of loaf sugar and a breakfast-cupful of cold water into a saucepan. Simmer the syrup gently for a quarter of an hour, then put in the currants, and simmer them for ten minutes longer. Put the fruit into a compote dish, pour the syrup over it, and serve cold. Currants prepared thus are excellent served with blancmange or a rice mould. Probable cost of currants, 4d. to 6d. per quart. Sufficient for a good-sized dish.