Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron.

Strip the currants from the stalks, and put them into a deep pie-dish, with a small cup placed in the midst, bottom upwards; add the raspberries and sugar; place a border of paste round the edge of the dish, cover with crust, ornament the edges, and bake from 1/2 to 3/4 hour: strew some sifted sugar over before being sent to table.

SULTANA GRAPE.We have elsewhere stated that the small black grape grown in Corinth and the Ionian Isles is, when dried, the common currant of the grocers' shops; the white or yellow grape, grown in the same places, is somewhat larger than the black variety, and is that which produces the Sultana raisin.

I suggested some currants for sauce, especially as they had no apple-trees set out, and showed how easily they could be obtained.

Still, $90 per annum is a considerable item of household expenditure, and scanty would have been the supply it would have furnished; as it was we had a profusion of fruit of all kinds, from the humble gooseberry and currant to the finest peaches, nectarines, and hothouse grapes, as well as an abundant supply of walnuts and filberts.

She adjusted a gooseberry which seemed inclined to tumble, heaped up the currants into more graceful pyramids.

This you may take in a Pye, putting Raisins of the Sun stoned and some Currants in every Olive, first strowing upon the meat the whites and yolks of two boyled Eggs shred very small, make your Olives round, and put them into puff paste, when it is halfe baked, put in a good quantity of verjuyce or Clarret wine sweetned with Sugar, putting it in again till it be thorow baked.

Cut 9 slices of bread and butter not very thick, and put them into a pie-dish, with currants between each layer and on the top.

A NEW SPECIES OF NATIVE FRUIT.In coming down the Namakagun, we found a species of the currant on its banksthe albinervum.

No! I never drink any wine at allexcept sometimes in summer a little currant spiritsfrom our own currants, you know.

Then strain the currants through a fine cloth or jelly-bag; do not squeeze them too much, or the jelly will not be clear, and put the juice into a very clean preserving-pan, with the sugar.

For there is no other money currant amongst them.