Iced Currants Recipe

Beat the white of one egg, (cost one cent,) to a stiff

froth, mix it with three dessertspoonfuls of cold water, dip into it

carefully some perfect bunches of ripe red and white currants, which can

be bought in season for ten cents a pound; drain each bunch a moment and

then dust it well with powdered sugar, lay each bunch carefully upon a

large sheet of white paper, so that there is plenty of room between the

bunches, and set them in a cool, airy place for five hours. The sugar

will partly crystalize upon the fruit, and the effect will be very

pretty. The cost of a good sized dish will be about fifteen cents.

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