824. Currants and Raspberries.—Pick the stalks from a pint of currants, which put into a stewpan with half a pint of raspberries and a quarter of a pound of powdered sugar; set them upon the fire, shaking the stewpan round occasionally until boiling, when pour them into a basin to cool. Should the syrup be too thin, which would be the case if the fruit is too ripe, drain the fruit from it, reduce it by boiling, and when cold, pour it again over the fruit, which will then be ready to serve.