Currant Ice
Make currant water ice the same as the strawberry ice preceding, except that no whole fruit need be saved out. Cooked or canned currants are not suitable, being too gelatinous and of poor color, and only the best and ripest of the fresh fruit should b employed for this purpose. The most luscious currants do not grow in America.
The hotel pastry cook has very little need of artificial coloring. The rich colors of the various fruits in their season may be preserved with but slight trouble by taking the surplus juices and boiling them with plenty of sugar, often in the same kettle the fruit was cooked in for pie, and straining the syrup into bottles. Such syrups will keep a long time and while the writer is well aware that any elaborate process of the sort would never be put in practice in hotel work, he can recommend the seizing upon such things as come to hand this way as positive labor-saving expedients. A bottle of strawberry or raspberry syrup put away at an odd time comes splendidly in place to mix with a freezer of cream in the winter or spring.