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Raspberries and Currants

(Bar-le-Duc.) To 4 pounds of raspberries add 1 pound of currants. Bruise the currants, and strain the juice. Add to it 3/4 pound of sugar to each pound of juice, including the weight of the berries, left whole. Boil and skim for 20 minutes, add the fruit,--raspberries,--and cook 20 minutes more. When the syrup jellies on a plate, take off, and bottle, while hot, in jars.