Mash the fruit gently, and let it drain ; then sprinkle a little sugar over, and that will produce more juice ; put it through a hair sieve to take out the seeds ; then put the juice to some cream, and sweeten if ; after which, if you choose to lower it with some milk✪ Raspberry Cream, it will not curdle ; which it would if put to the milk before the cream ; but it is best made of rasp- berry-jelly, instead of jam, when the fresh fruit cannot be obtained. RASPBERRY CREAM. Boil 1 oz. of isinglass shavings in 3 pints of cream and new milk mixed, for 15 minutes, or until the former be melted ; strain it through a hair sieve, into a basin ; when cool, put about half a pint of raspberry-juice or syrup to the milk and cream ; stir it till well incorporated, sweeten, and add a glass of brandy✪ Raspberry Cream; HAS RAS 332 whisk It about dll 3 parts cold. Then put it into a mould till quite cold. In summer use the fresh juice ; in winter syrup of raspberries. RASPBERRY DROPS. — Pounded loaf sugar, £ lb. upon a plate, and a quantity of raspberries✪ Raspberry Drops, which must be passed through a sieve ; then add the juice to the sugar, till it makes a thickish paste ; dress it on fine cap paper, and place it on the stove to dry. RASPBERRY DUMP- LINGS.— Make a puff paste, and roll it out ; spread raspberry jam, and make it into dumplings ; tioil them an hour ; pour melted butter into a dish, and strew grated sugar✪ Raspberry Dumplings. RASPBERRY FRITTERS. — Grate 2 Naples biscuits ; pour over them a glass of boiling cream ; when it is almost cold, beat the yolks of 4 eggs to a strong froth ; beat the biscuits a little, then beat both together very much. Add 2 oss. of sugar, and as much rasp- berry juice as will make it a pretty pink colour✪ Raspberry Fritters, and give it a proper sharpness : drop them into a pan of boiling lard, the size of a walnut. When dished up, stick bits of citron in some, and blanch- ed almonds, cut lengthways in others. Lay round them green and yellow sweet- meats. RASPBERRY JAM.— Weigh equal quantities of fruit and sugar, put the former into a preserving pan, boil and break it, stir constantly, and let it boil very quickly ; when most of the juice is wasted add the sugar, and sim- mer, skim half an hour. This way the jam is greatly superior in colour and flavour to that which is made by putting the sugar in first — It is best to put the juice of the raspberry through a hair sieve, to keep out the seeds. Some put 1 lb. of sugar to a pint of pulp. RASPBERRY JELLY.— Take 6 quarts of ripe raspberries and 1 of ripe currants, press out the juice and strain it, to a pint of juice add 1 lb. of loaf sugar✪ Raspberry Jelly, and finish as other jellies. RASPBERRY PASTE.— Put any quantity of raspberries into a hair sieve ; press their juice into a preserving paD, put it on the fire, and stir con- stantly till of a thick consistence. To each lb. of pulp, add 1 lb. of loaf sugar✪ Raspberry Paste, -’arified, and boiled to the Now. Let It boll a minute or two. Poor into glasses, or upon plates. It is a delici- ous confectionery. ' RASPBERRIES, to Preserve. — Take raspberries that are not too ripe, and put them to their weight in sugar, with a little water✪ Raspberries, to Preserve. Boil softly, and do not break them ; when they are clear, take them up, and boil the syrup till it be thick enough ; then put them in again, and when they are cold, put them in glasses or jars.

AI-modernized reading of the original text

Mash the fruit gently, and let it drain ; then sprinkle a little sugar over, and that will produce more juice ; put it through a hair sieve to take out the seeds ; then put the juice to some cream, and sweeten if ; after which, if you choose to lower it with some milk, it will not curdle ; which it would if put to the milk before the cream ; but it is best made of raspberry-jelly, instead of jam, when the fresh fruit cannot be obtained. RASPBERRY CREAM. Boil 1 oz. of isinglass shavings in 3 pints of cream and new milk mixed, for 15 minutes, or until the former be melted ; strain it through a hair sieve, into a basin ; when cool, put about half a pint of raspberry-juice or syrup to the milk and cream ; stir it till well incorporated, sweeten, and add a glass of brandy; HAS RAS whisk it about till 3 parts cold. Then put it into a mould till quite cold. In summer use the fresh juice ; in winter syrup of raspberries. RASPBERRY DROPS. — Pounded loaf sugar, £ lb. upon a plate, and a quantity of raspberries, which must be passed through a sieve ; then add the juice to the sugar, till it makes a thickish paste ; dress it on fine cap paper, and place it on the stove to dry. RASPBERRY DUMP- LINGS.— Make a puff paste, and roll it out ; spread raspberry jam, and make it into dumplings ; boil them an hour ; pour melted butter into a dish, and strew grated sugar. RASPBERRY FRITTERS. — Grate 2 Naples biscuits ; pour over them a glass of boiling cream ; when it is almost cold, beat the yolks of 4 eggs to a strong froth ; beat the biscuits a little, then beat both together very much. Add 2 ozs. of sugar, and as much raspberry juice as will make it a pretty pink colour, and give it a proper sharpness : drop them into a pan of boiling lard, the size of a walnut. When dished up, stick bits of citron in some, and blanched almonds, cut lengthways in others. Lay round them green and yellow sweetmeats. RASPBERRY JAM.— Weigh equal quantities of fruit and sugar, put the former into a preserving pan, boil and break it, stir constantly, and let it boil very quickly ; when most of the juice is wasted add the sugar, and simmer, skim half an hour. This way the jam is greatly superior in colour and flavour to that which is made by putting the sugar in first — It is best to put the juice of the raspberry through a hair sieve, to keep out the seeds. Some put 1 lb. of sugar to a pint of pulp. RASPBERRY JELLY.— Take 6 quarts of ripe raspberries and 1 of ripe currants, press out the juice and strain it, to a pint of juice add 1 lb. of loaf sugar, and finish as other jellies. RASPBERRY PASTE.— Put any quantity of raspberries into a hair sieve ; press their juice into a preserving paD, put it on the fire, and stir constantly till of a thick consistence. To each lb. of pulp, add 1 lb. of loaf sugar, -’arified, and boiled to the Now. Let It boll a minute or two. Poor into glasses, or upon plates. It is a delicious confectionery. ' RASPBERRIES, to Preserve. — Take raspberries that are not too ripe, and put them to their weight in sugar, with a little water. Boil softly, and do not break them ; when they are clear, take them up, and boil the syrup till it be thick enough ; then put them in again, and when they are cold, put them in glasses or jars.

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