Currants

Wash, drain, serve on the stems plain or around a mold of sugar (made by pressing not too dry powdered or granulated sugar into a small glass, and unmolding in the center of the plate), or a spoonful of sugar, on a dainty dish. Nice, very ripe currants are especially refreshing and reviving.

Frosted Currants

Pick fine even bunches of currants and dip them, one at a a time, into a mixture of frothed white of egg and a very little cold water. Drain them until nearly dry and roll in powdered sugar. Repeat the dip in the sugar once or twice and lay them on white paper to dry. Use as a garnish.