Show TONS OF CURRANTS briton britons seem to be exceptionally fond of thi this fruit our great grandmothers although they had to pay a very high price for or dried currants considered them quite indispensable to the compounding of those pies fur and florentinus floren tines which were the pride of 0 every house wife domestic catering must have been an arduous undertaking in those days for currants and other dried fruits were not to be procured out of I 1 ondon except ancl once e a year at the an nual fair of the local market town the royal dish of plum porridge which it was the privilege of the archbishop of canterbury to serve to a newly crowned sovereign wa was composed largely of curi currants ants the fruit being stewed in strong beet beef soup en riched with red wine and red sack now that the order has changed and simplicity is the keynote of the high est class cookery we britons have trebled our appreciation of the homely and wholesome currant and al at though floren florentinus tines and plum porridge are dishes of the past no less than 62 tons of currants go every year to the making of bread cakes pastries pa ind puddings to tempt the british appetite ladles ladies pictorial |