RASPBERRY SANDWICH. — Take % lb. of flour, % lb. of sifted sugar, J lb. of butter, 3 eggs, and 3 ozs. of ground rice✪ Raspberry Sandwich ; mix very well first with- out the flour ; then add it gradually. Spread it in oblong pieces on buttered paper, about % inch thick ; on the first piece put a layer of raspberry preserve 01 jam ; lay another piece of paste on the top of the preserves ; then preserves again, and lastly a layer of paste. Bake in a brisk oven, and when wanted, cut like sandwiches. RASPBERRY TART. — Roll out some thin paste, and lay it in a dish or patty-pan. Put in the raspberries, strew over them fine sugar, cover the dish with a fine crust, and bake it. When done, cut it open, and put in warm half a pint of cream, the yolks of 2 or 3 eggs✪ Raspberry Tart well beaten, and a little sugar. Replace it in the oven for 5 or 6 minutes and serve it up. RASPBERRY TOURTE.— The difference between tarts and tourtet is, that the first are always covered with paste, whilst the latter are sent to table open, or with a slight network, or trellis of paste over the fruit. Puff paste hav- ing been laid in a proper tin, pour in enough jam to fill the dish✪ Raspberry Tourte, place strings of paste across, let it bake for half an hour, but never serve it hot. RASPBERRY VINEGAR.- Put 1 lb. of fine fruit into a bowl, and pour upon it a pint of the best vinegar ; next day strain the liquor on 1 lb. of fresh raspberries ; and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it ; the last time pass it through a canvass, previously wet with vinegar, to prevent waste ; put it into a stone jar, with 1 lb. of lump sugar✪ Raspberry Vinegar to cv«y pint of juice ; stir it when melted ; RAS 333 RAT then put the jar into a saucepan of water. Simmer, and skim it ; when cold, bottle it. RASPBERRY VINEGAR.— Press out the juice of 3 pints of rasp- berries through a hair sieve to retain the seeds ; put to the ittice a pint of the best vinegar ; add 1 lb. of powdered loaf sugar. Let all be in a pipkin, and place it in a pan of water on the fire. Simmer 20 minutes, and filter through fine muslin. Cool, bottle and cork well. It is a very cooling beverage for thirst, colds, fevers, and inflammatory com- plaints. A teaspoonful or two in a tumbler of cold water. It may be made effervescing by using carbonate of soda. RASPBERRY WATER ICE. — Ripe raspberries, 2 quarts ; ripe cherries and currants, 1 lb. each ; sugar, 4 lbs. ; water, 1 quart, and the juice of two lemons✪ Raspberry Water Ice. Crush the fruit, and pass it through a sieve ; mix all together, and freeze. RASPBERRY WINE. — To every quart of well picked raspberries put a quart of water ; bruise and let them stand two days ; strain off the liquor, and to every gallon put 3 lbs. of lump sugar ; when dissolved put the liquor into a barrel, and when fine, which will be in about two months, bottle it, and to each bottle put a table spoonful of brandy✪ Raspberry Wine.

AI-modernized reading of the original text

RASPBERRY SANDWICH. — Take % lb. of flour, % lb. of sifted sugar, J lb. of butter, 3 eggs, and 3 ozs. of ground rice ; mix very well first without the flour ; then add it gradually. Spread it in oblong pieces on buttered paper, about % inch thick ; on the first piece put a layer of raspberry preserve or jam ; lay another piece of paste on the top of the preserves ; then preserves again, and lastly a layer of paste. Bake in a brisk oven, and when wanted, cut like sandwiches. RASPBERRY TART. — Roll out some thin paste, and lay it in a dish or patty-pan. Put in the raspberries, strew over them fine sugar, cover the dish with a fine crust, and bake it. When done, cut it open, and put in warm half a pint of cream, the yolks of 2 or 3 eggs well beaten, and a little sugar. Replace it in the oven for 5 or 6 minutes and serve it up. RASPBERRY TOURTE.— The difference between tarts and tourtet is, that the first are always covered with paste, whilst the latter are sent to table open, or with a slight network, or trellis of paste over the fruit. Puff paste having been laid in a proper tin, pour in enough jam to fill the dish, place strings of paste across, let it bake for half an hour, but never serve it hot. RASPBERRY VINEGAR.- Put 1 lb. of fine fruit into a bowl, and pour upon it a pint of the best vinegar ; next day strain the liquor on 1 lb. of fresh raspberries ; and the following day do the same, but do not squeeze the fruit, only drain the liquor as dry as you can from it ; the last time pass it through a canvass, previously wet with vinegar, to prevent waste ; put it into a stone jar, with 1 lb. of lump sugar to cv«y pint of juice ; stir it when melted ; RAS RAT then put the jar into a saucepan of water. Simmer, and skim it ; when cold, bottle it. RASPBERRY VINEGAR.— Press out the juice of 3 pints of raspberries through a hair sieve to retain the seeds ; put to the juice a pint of the best vinegar ; add 1 lb. of powdered loaf sugar. Let all be in a pipkin, and place it in a pan of water on the fire. Simmer 20 minutes, and filter through fine muslin. Cool, bottle and cork well. It is a very cooling beverage for thirst, colds, fevers, and inflammatory complaints. A teaspoonful or two in a tumbler of cold water. It may be made effervescing by using carbonate of soda. RASPBERRY WATER ICE. — Ripe raspberries, 2 quarts ; ripe cherries and currants, 1 lb. each ; sugar, 4 lbs. ; water, 1 quart, and the juice of two lemons. Crush the fruit, and pass it through a sieve ; mix all together, and freeze. RASPBERRY WINE. — To every quart of well picked raspberries put a quart of water ; bruise and let them stand two days ; strain off the liquor, and to every gallon put 3 lbs. of lump sugar ; when dissolved put the liquor into a barrel, and when fine, which will be in about two months, bottle it, and to each bottle put a table spoonful of brandy.

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