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Red Currants and Raspberries, Compote Of

Boil together four ounces of sugar and a quarter of a pint of water for ten minutes. Wash and pick one pound of red currants, and remove the stalks from a quarter of a pound of raspberries. Put the fruit into the syrup, and let it simmer very gently for about fifteen minutes or until cooked. Let it cool a little, then turn it into a silver or glass dish, and set it aside until quite cold. Probable cost, 1s.