Compôte of Red Currants

Instructions

1. A quarter of a pint of water and five ounces of sugar: ten minutes.
2. One pint of currants freed from the stalks to be just simmered in the syrup from five to seven minutes.
3. This receipt will serve equally for raspberries, or for a compote of the two fruits mixed together.
4. Either of them will be found an admirable accompaniment to a pudding of batter, custard, bread, or ground rice, and also to various other kinds of puddings, as well as to whole rice plainly boiled.