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Currant Paste

(Confectionary.) - (The Lady's Own Cookery Book)







Mash red and white currants; strain them through a linen bag; break in

as much of the strained currants as will make the juice thick enough of

seeds; add some gooseberries boiled in water. Boil the whole till it

jellies; let it stand to cool; then put a pound of sugar to every pint,

and scald it.











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