Recipe: Currant Salad

Remove the stems from half a pound each of red and white currants, (cost ten cents,) and pile them in regular layers high in the centre of a shallow glass dish, sifting a little powdered sugar between each layer; the sugar will cost two or three cents. A gill of cream, (cost five cents,) may be poured over the top, if desired. The dish should be tastefully ornamented with green leaves, and the salad kept very cool until wanted for use. The cost of a nice dishful will be about eighteen cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)