2353—Currants and Sultanas

Sultanas and currants should always be at hand, ready and cleaned. To clean them, first dredge them and then rub them in a towel, closed to form a sort of purse. Now, turn them into a sieve or colander, which shake vigorously, that the flour and the detached stems may be eliminated; then examine them, one by one, to make sure that no stems remain.

Currants should be examined with very particular care, as small stones often get in among them.

Put the currants and the sultanas aside, each in a box or a drawer.