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Bed Bice, a Danish Dish
Take ripe, red currants, 11/2 pts.; very ripe raspberries, 1 pt.; water, 1 qt.; rice flour, 1 cup; sugar to taste, according to the acidity of the currants. Directions—Stew the currants until the juice flows freely, add the raspberries just before the currants are ready to strain; then return to the sauce pan, add the sugar; then the rice flour, stirring smoothly, and pour into molds; and when cold turn out upon a glass dish. Thicken with cream and sugar if desired. It may be made with red currant jelly, and raspberry jelly, in place of the fruits, out of their season.
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