Glazed Currants
321. Select large ripe bunches of currants, wash them by dipping them in a bowl of cold water, and drain them dry; have ready the whites of two eggs, give them three or four beats, dip the bunches in the egg, place them on a sieve so as not to touch each other, sift powdered sugar over them and place them in a warm place to dry. The whites of the eggs should only be broken, but not beaten till dry, or they will not adhere to the fruit.