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Groseilles, Sirop De

Bruise two or three pounds of red currants, and leave them in a jar until the next day. Pour off the juice, and boil it gently, with one pound of pounded loaf sugar to every pint of juice. Skim carefully, and bottle for use. A nice variation is made by putting one part of raspberries to two of red currants. This syrup is useful for flavouring jellies, or, if mixed with water, it makes a refreshing summer beverage. Time to boil the juice, a quarter of an hour. Probable cost of currants, 3d. or 4d. per pound.