t into boiling water, and boil
from 2-1/2 to 3 hours. Boiled without a basin, allow 1/2 hour less. We
have allowed rather a large proportion of sugar; but we find fruit
puddings are so much more juicy and palatable when _well sweetened_
before they are boiled, besides being more economical. A few raspberries
added to red-currant pudding are a very nice addition: about 1/2 pint
would be sufficient for the above quantity of fruit. Fruit puddings are
very delicious if, when they are turned out of the basin, the crust is
browned with a salamander, or put into a very hot oven for a few minutes
to colour it: this makes it crisp on the surface.

_Time_.--2-1/2 to 3 hours; without a basin, 2 to 2-1/2 hours.

_Average cost_, in full season, 8d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ in June, July, and August.

[Illustration: CURRANTS.]

CURRANTS.--The utility of currants, red, black, or white, has
long been established in domestic economy. The juice of the red
species, if boiled with an equal weight of loaf sugar, forms an
agreeable substance called _currant jelly_, much employed in
sauces, and very valuable in the cure of sore throats and colds.
The French mix it with sugar and water, and thus form an
agreeable beverage. The juice of currants is a valuable remedy
in obstructions of the bowels; and, in febrile complaints, it is
useful on account of its readily quenching thirst, and for its
cooling effect on the stomach. White and flesh-coloured
currants have, with the exception of the fullness of flavour, in
every respect, the same qualities as the red species. Both white
and red currants are pleasant additions to the dessert, but the
black variety is mostly used for culinary and medicinal
purposes, especially in the form of jelly for quinsies. The
leaves of the black currant make a pleasant tea.

RED-CURRANT AND RASPBERRY TART.

1267. INGREDIENTS.--1-1/2 pint of picked currants, 1/2 pint of
raspberries, 3 heaped tablespoonfuls of moist sugar, 1/2 lb. of short
crust.

_Mode_.--Strip the currants from the stalks, and put them into a deep
pie-dish, with a small cup placed in the midst, bottom upwards; add the
raspberries and sugar; place a border of paste round the edge of the
dish, cover with crust, ornament the edges, and bake from 1/2 to 3/4
hour: strew some sifted sugar over before being sent to table. This tart
is more generally served cold t