To Clean Currants for Puddings or Cakes

Put the currants into a colander, sprinkle a handful of flour over them, and rub gently with the hands to separate lumps and detach stalks.

Work the currants round in the colander and shake well until small stalks and stones fall through.

Pour plenty of cold water over the currants, drain, and spread them on a soft cloth.

Press the cloth over the currants to absorb moisture.

Lay the currants on a clean oven tin or large dish and dry very gradually, either in a cool oven or before the fire.

If drying before the fire, take care that the currants are not placed too near the fire to avoid ashes falling among them.

When the currants are perfectly dry, clear them entirely from remaining stalks and every stone that may be among them.

To detect remaining stones, lay the fruit at the far end of a large white dish or sheet of paper, and pass it lightly in very small portions with the fingers towards oneself, examining closely.