|Raspberries||4 Cup (64 tbs)|
|Red currants/Use any proportion of raspberries and currants||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Minute tapioca||1⁄2 Cup (8 tbs)|
|Table cream||1⁄2 Cup (8 tbs)|
Wash and pick over raspberries and currants. Remove the big stems from currants. Add water, crush berries, and boil for about 10 minutes. Puree in blender or food processor. Strain to remove seeds. Put puree into a large kettle and add salt, sugar, and tapioca. Bring to a boil and cook about 5 minutes or until thick. Pour into a serving bowl and chill. Serve with cream. Note: This is a very favorite dessert. When summer fruits are not available, it may be made with raspberry gelatin and red currant jelly. The name is German and means red fruit pudding. The red fruits, raspberries and currants-are the best combination. These fruits may also be juiced and canned together. One quart juice makes 8 to 10 servings. Keep a few quarts on hand for special occasions.