Currants, 2 quarts,

Raspberries, 1 quart,

Lemon, 1,

Sago, or tapioca, 1 cup,


Mix the berries, currants, and the grated rind of the lemon with enough water to thoroughly cover all, then cook 20 minutes, and strain and sugar to taste. Add the sago, or tapioca, and then cook for 10 or 15 minutes longer, stirring constantly. Serve cold, with thin custard sauce. Cornstarch may be used instead of sago or tapioca.