Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Currants, to Clean

The best way to clean dried currants is to rub a handful of flour into them; then put them into a colander, shake it well to get rid of the stalks, and afterwards pour over the currants a little cold water. Press the currants in a soft cloth and lay them on a dish, look them carefully over to see that no small stones are amongst them, put them on the hearth at a little distance from the fire, and let them gradually dry. If placed too near, so as to dry very quickly, they will be hard.

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