Watcu ror THE B.C. Branp on THE Box

and beat till white. Stand large strawberries thickly
over this, put on the upper half, cover with straw-
berries neatly arranged, dust with sugar and serve with
cream.

STRAWBERRY WATER ICE

One quart of strawberry juice, the juice of 2 lemons,
1 lb. sugar and 1 pint of water; mix well and stand
aside for 1 hour, and then freeze.

THE BLACK CURRANT

BLACK CURRANT JELLY

Pick over and wash the currants, but do not stem.
Put in a preserving kettle with water enough to cover;
cook till soft, then drain all night in a jelly bag. Measure
the juice, put into the kettle, cooking not more than
6 cups at a time; boil exactly 11 minutes, add 6 cups
of sugar and stir till 3 minutes after the sugar is dis-
solved. Pour into glasses. If not firm, stand in the
sun or the oven to harden.

BLACK CURRANT JELLY SANDWICH

Beat together till smooth 14 cup each of currant jelly
and peanut butter, then spread on thin slices of bread.

BLACK CURRANT JAM

Boil 2 lbs. of black currants till the juice flows
slowly. Put through sieve. Boil what has passed through
for 5 or 6 minutes, lift it from the fire and stir into it
1 lb. powdered loaf sugar. Boil again until it thickens
and bottle. ;

No article of diet has increased in use during the
last few years so rapidly as fruit.

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