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Meringue of Red Currants

Pick a pound and a half of red currants, and put them into a syrup made of one pound of loaf sugar, a small cupful of water, and two table-spoonfuls of lemon-juice. Simmer gently for ten minutes, then turn them into a dish. When cold, whisk the whites of four eggs with two ounces of castor sugar, and pile this upon the currants. Put it into a quick oven to set and slightly brown, which will only take three or four minutes. Probable cost, 1s. 3d.