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Currant Pudding

I pint currants 1 cup sugar 6 or 8 slices stale bread Stew fruit, boiling about five minutes. Add sugar just before taking off fire. Cut crusts from bread and fit slices neatly into bowl or dish from which the pudding will turn out well. Pour currants between and over slices, covering all parts of bread. Cover closely, set away in cool place.

Serve cold with cream and sugar.