Mrs beeton's BOOK of Household management

RED-CURRANT AND RASPBERRY TART

INGREDIENTS. — 1.5 pint of picked currants, 0.5 pint of raspberries, 3 heaped tablespoonfuls of moist sugar, 0.5 lb. of short crust.

Mode. — 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 0.5 to 0.75 hour: strew some sifted sugar over before being sent to table. This tart is more generally served cold than hot.

Time. — V2 to 3/4 hour.

Average cost,

Sufficient for 5 or 6 persons. Seasonable in June, July, and August.

RASPBERRIES. — There are two sorts of raspberries, the red and the white. Both the scent and flavour of this fruit are very refreshing, and the berry itself is exceedingly wholesome, and invaluable to people of a nervous or bilious temperament. We are not aware, however, of its being cultivated with the same amount of care which is bestowed upon some other of the berry tribe, although it is far from improbable that a more careful cultivation would not be repaid by a considerable improvement in the size and flavour of the berry; neither, as an eating fruit, is it so universally esteemed as the strawberry, with whose lusciousness and peculiarly agreeable flavour it can bear no comparison. In Scotland, it is found in large quantities, growing wild, and is eagerly sought after, in the woods, by children. Its juice is rich and abundant, and to many, extremely agreeable.

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