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.

Iced Currants

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.