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RASPBERRIES AND CURRANTS

(Fresh Fruits And Compote) - (The International Jewish Cook Book)







These berries, mixed, make a very palatable dish. Set on ice until ready
to serve. Then pile in a mound, strewing plenty of pulverized sugar
among them. As you do this, garnish the base with white or black
currants (blackberries look pretty also) in bunches. Eat with cream or
wine.

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RASPBERRIES AND CURRANTS

To ten quarts of raspberries and three quarts of currants take two and
one-half quarts of sugar. Heat, crush and press the juice from the
currants and proceed as directed for raspberries.









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