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Pink Cream

Take a pint and a half of ripe red currants, strip them from the stalks, and put them into an earthen jar with a closely-fitting lid. Set this in a pan of boiling water, and boil gently until the juice flows freely. Strain the juice through a fine sieve, and sweeten to taste with powdered white sugar. Stir into half a pint of juice a pint of cream, and beat the mixture until it begins to thicken. Serve in a glass dish. If liked, the juice of a lemon may be added to the cream. Time to boil the currants, two hours. Probable cost, 2s. 2d. Sufficient for five or six persons.