Ingredients. - Three pints of red currants, one pint of raspberries, four or six tablespoonfuls of moist sugar, short crust.

Method. - Strip the currants from the stalks, put half of them into a pie-dish with an inverted cup in the midst, add the sugar and raspberries, then the remainder of the currants, piling them rather high in the center. Cover with paste, brush lightly over with water, dredge well with castor sugar and bake for three-quarters of an hour in moderate oven.