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Wash ½ pound red currants and raspberries;
sprinkle with sugar and let them stand ½ hour;
prepare a sauce the same as for Peach Sauce and stir the fruit through it.
Sauce of Currants and Raspberries
Wash ½ pound red currants and raspberries;
sprinkle with sugar and let them stand ½ hour;
prepare a sauce the same as for Peach Sauce and stir the fruit through it.
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