Currants and Raspberries.
Pick the currants from the stems, and mix with an equal quantity of raspberries. Put into a glass bowl, and eat with powdered sugar.
Frosted Currants.
Pick fine even bunches, 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 pulverized sugar. Repeat the dip in the sugar once or twice, and lay them upon white paper to dry. They make a beautiful garnish for jellies or charlottes, and look well heaped in a dish by themselves or with other fruit.
Plums and grapes are very nice frosted in the same way.