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Sauce of Raisins and Currants

Stem and mash a quart of ripe currants and place with them three-fourths pound of brown sugar. When these have come to boiling point and have been skimmed mix in three-fourths pound of seeded raisins or the smaller are seeded raisins. Let all cook together till raisins thoroughly soft, skimming well and stirring after skimming. Let cool and serve as sauce or dessert.