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Dessert Ice Currants

To the beaten whites of two eggs add a quarter of a pint of clear spring water, and mix them thoroughly together. Select some fine bunches of currants, red and white. Immerse each bunch separately in the mixture, and let them all drip a minute, then roll them carefully in a quantity of finely-sifted sugar; let the rolling be repeated. Lay them with a space between each bunch on paper to dry and become crystallised.