A Mould Of Fresh Fruit Recipe

Take enough fresh, ripe currants and raspberries to make half a cupful

of juice of each, and press through a sieve fine enough to retain the

seeds; or the fruit may be strained and squeezed through cheese cloth.

Take also enough ripe cherries to make a cupful of juice and mix all

together. Put a quart of boiling water in a saucepan over the fire with

four ounces of sugar and two ounces of almonds blanched and cut fine.

Mix five ounces of arrowroot or the same quantity of potato flour with

the cold fruit juices, stir it into the boiling water and let it boil

about five minutes, turn it into a wet mould, and when cold set on the

ice. This should be made the day before it is to be served. Serve with

cream.

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