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(Beverages) - (The International Jewish Cook Book)

Pick fine, even, large bunches of red currants (not too ripe) and dip
each bunch, one at a time, into a mixture of frothed white of egg, then
into a thick, boiled sugar syrup. Drain the bunches by laying on a
sieve, and when partly dry dip again into the boiled syrup. Repeat the
process a third time; then sprinkle powdered sugar over them and lay on
a sheet of paper in a slightly warm oven to dry. Used on extra occasions
for ornamenting charlottes, cakes, creams, etc.
All drinks contain a large proportion of water which is the beverage
nature has provided for man. Water for hot drinks should be freshly
boiled, freshly drawn water should be used for cold drinks.

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