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Currant Lozenges

(England.) Cook 3 quarts of ripe currants with a little water, bruising until soft. Press out all the juice, add 1/4 pound of sugar to each pint, simmer 3/4 hour, add 1/2 ounce of gelatine to each quart of this, stir well, pour into pans. When cold, drying near the fire, cut into diamonds, and dust with sugar. Put away, or serve for dessert or entertainments.