Warcu For THE B.C. BRAND oN THE Box

RED CURRANT FOOL

Strip ripe red currants from the stalks, and stew
gently for half an hour with 3 tablespoons sugar to
every pint of fruit. Press through sieve and when
nearly cold, mix with finely-grated bread crumbs and
cream or new milk.

CURRANTS FOR BREAKFAST

A mixture of red and white currants makes an
attractive breakfast dish. They may be served on the
stems if fine and large clusters.

RED CURRANT JUICE

This is excellent for a first course at luncheon. Take
2 quarts of red currants, strain through cheese cloth,
put in a saucepan on the fire and as. soon as it steams
stir in 3 teaspoons of arrowroot moistened in a little
cold water. Cook until clear, then add 14 cup of sugar,
and as soon as it is dissolved, turn into bowl to cool.
At moment of serving put a piece of ice in each glass.

RED CURRANT TART

To 1 quart of red currants add 1 pint of red rasp-
berries, strawberries or cherries, sweeten well with
brown sugar, line side of dish with tart paste, place
in it a small teacup, put in fruit and cover with paste.
Four ounces of brown sugar are allowed to 1 quart of
fruit.

FRENCH DRESSING

Mix 4 tablespoons of oil, 14 teaspoon of salt, 4 tea-
spoon of pepper. Add slowly 1 tablespoon of vinegar
and stir vigorously.

In the human ration, fruits are a necessary adjunct.

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