These must not be confused with dried currants. They should only be
very sparingly used, as they are strongly acid and astringent. Eaten to
excess they are apt to scour the system and bring out nettle rash and
eczema among those who have irritable skins.
Red Currant Soup.
1 lb. ripe red currants, 2½ pints water, simmer until soft, sieve,
season with lemon and honey, and add a little oatmeal flour to thicken.
Red Currant Punch.
8 ozs. strong red currant juice, 1 quart of water, 2 ozs. malt extract
or honey. Simmer 5 minutes and allow to cool. Slice 2 lemons and 2
oranges thin, and put them all into a bowl with ice.
Red Currant Drink.
One ¼ lb. jar red currant jelly, 1 pint hot water. Dissolve, and give
in small quantities as a fever drink.