Wash, drain, serve on the stems plain or around a mold of sugar (made
by pressing not too dry powdered or granulated sugar into a small
glass, and unmolding in the center of the plate), or a spoonful of
sugar, on a dainty dish. Nice, very ripe currants are especially
refreshing and reviving.
=Frosted Currants=
Pick fine even bunches of currants and dip them, one at a time, into
a mixture of frothed white of egg and a very little cold water. Drain
them until nearly dry and roll in powdered sugar. Repeat the dip in
the sugar once or twice and lay them on white paper to dry. Use as a
garnish.