Bar-le-duc Currants Recipe

Wash, stem, and measure the currants. Take three-quarters the amount of

sugar, moisten with barely enough water to melt, boil to a thick syrup,

turn in the currants, and cook twenty minutes. Pour into small glasses,

and as soon as cool cut rounds of white paper to fit tops, wet in

brandy, and lay over the fruit. Cut larger circles of the paper, wet

thoroughly on one side with white of egg, and paste over the glass

carefully, to make air-tight. This sounds like going back to the days of

our grandmothers, but these currants are too rich to be put up in larger

quantities, and jelly tumblers do not have tight tops.