Currant Salad Recipe

Remove the stems from half a pound each of red and white

currants, (cost ten cents,) and pile them in regular layers high in the

centre of a shallow glass dish, sifting a little powdered sugar between

each layer; the sugar will cost two or three cents. A gill of cream,

(cost five cents,) may be poured over the top, if desired. The dish

should be tastefully ornamented with green leaves, and the salad kept

very cool until wanted for use. The cost of a nice dishful will be about

eighteen cents.

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