Wash and stone the cherries, or pick the currants from their stems.
Make some good light crust, roll it out a quarter of an inch thick,
and cut for the bottom a round piece about the size of a tea-plate.
You can use the top of a tin pail for a cutter. Spread your fruit upon
this, and sprinkle with sugar, leaving a half inch margin all around.
Roll out a second sheet an inch less in diameter than the first, lay
it carefully upon the fruit, and turn up the margin of the lower piece
over the edge of this. Spread this, in turn, with fruit and sugar, and
cover with a third and lessening round; proceeding in this order until
the sixth and topmost cover is not more than three inches across. Have
ready a conical cap of stout muslin adapted to the proportions and
dimensions of your pile; dip it in boiling water, flour inside, and
draw gently over all. It should be large enough to meet and tie under
the base without cramping the pyramid.
Boil two hours, and eat with sweet sauce.