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FRUIT (Gateau de Pommes)

Put some ripe red currants into a jar and set it in boiling water, or in the oven, to draw out the juice. Put one pound of the juice into a preserving-pan, with one pound and a half of fine ripe codlings, which should be peeled, and have the cores carefully and wholly extracted. When they have boiled slowly about half an hour, and can be easily pulped, and the mixture is quite smooth, add the same weight of powdered sugar as of apples. Stir until the sugar has dissolved, then boil fast the remainder of the time, taking care to keep the contents from burning at the bottom of the pan. If put into a mould the fruit will keep many months. It may be served turned out, ornamented with cut blanched almonds, and with a whipped cream round it. Garnish with light-coloured apple jelly for dessert.