Cassell's dictionary of cookery

Gather the raspberries on a dry day when the sun is not upon them. Strip off the stalks, weigh the fruit, and allow three pounds of sugar for four pounds of fruit. Boil the sugar with a very small quantity of water till it is quite clear, put in the raspberries, and simmer them gently for five minutes. Lift them out carefully, and drain them. Boil the syrup till small beads appear on its surface, put in the raspberries, boil them another five minutes, take them up, and drain them again. Boil the syrup till large bubbles are formed, put in the raspberries a third time, and when taking them out bo especially careful, or they will break. Put them at once into perfectly dry jars or glasses, and cover them closely to exclude the air. Store in a cool airy place. Raspberries, White, Preserved Whole. — Pick four pounds of raspberries, perfectly sound and dry, and take their weight in refined sugar. Set aside one pound of the sugar, powder and sift it, and boil the remainder to candy height. Put the raspberries very gently into this, and let them boil for five minutes, take them from the fire, and sprinkle the pound of sugar over them. Let them remain until cold, then put them again into the preserving pan with another pound of powdered sugar and a pint of clear white currant juice, and let them boil gently imtil the fruit is clear. Remove the scum as it rises, and be very careful to take off the raspberries before they fall. Put them with a spoon one by one into jars, boil the syrup till the bubbles are large, pour it over them, and cover the jars in the usual way. Raspberry and Cream Tart.— Roll out a thin puff-paste, lay it in a patty-pan, put in raspberries, and strew finely-powdered loaf sugar over them. Put on a Ud; and when baked enough, cut the lid open, and put in half a pint of cream, the yolks of two eggs well beaten, and a little sugar. Raspberry and Currant Jam.— Take freshly gathered dry fruit, and put a quarter of a pound of raspberries with each pound of red currants. Place the fruit in a perfectly clean preserving pan, with its weight in loaf sugar broken up into small lumps. Stir it occasionally until it boils, skim carefully, and boil gently for three-quarters of an hour. Turn it into jars, and cover in the usual way. Store in a cby airy place. Time to boil, three-quarters of an hour from the time the jam boils. Raspberry and Currant Jelly.— Strip the stalks from two pounds of juicy red currants and one pound of white currants, and put them into an earthenware jar with a cupful of fresh sound raspberries and a pound of loaf sugar. Put on the cover, place the jar in a saucepan of boiling water, and keep it simmering gently until the juice flows freely. Pour it off, and strain it through a jelly-bag till it is bright and clear. Put two ounces of isinglass or gelatine with a pint of cold water into a perfectly clean saucepan. Stir this on the fire till it boils, then draw it to the side, and let it simmer gently for half an hour. A few minutes before it is taken off the fire, put in with it a spoonful of cold water, a lump of sugar, and a tea-spoonful of good vinegar. Stii- it for a minute, and carefully remove the scum as it rises. Strain through a jelly-bag, mix it with the filtered juice, pour it into a mould, and put it in a cold place or upon ice to set.