Cassell's dictionary of cookery

of fresh ripe raspberries with the juice of a lemon, half a pound of powdered sugar, and a pint and a half of thick cream, or, if preferred, a pint of cream and half a pint of milk. Beat the mixture in a basin, rub it through a sieve, freeze in the usual Avay, and leave it in the ice-pail till it is wanted. If more convenient, raspberry jam or raspberry jelly may be used instead of the fresh fruit, and when this is done very Little sugar will be required. A still more agreeable and refreshing ice-cream may be made with two portions of red currants mixed with one portion of raspberries instead of raspberries alone. Raspberry Creams without Milk or Cream. — Dissolve two ounces of raspberry jelly, stir into this an equal weight of finely powdered and sifted sugar, and add the wellwhisked whites of two eggs. Beat the mixture till it is very thick, and serve in custard glasses. Time, about one hour. Probable cost, 6d. for this quantity. Sufficient for two glasses. Raspberry Custard. — Bruise lightly some freshly-gathered ripe raspberries, sprinkle a little sugar over them, and heat them gently to draw out the juice. Pour the juice off, and with a pint of it mix very gradually the well-beaten yolks of three eggs. Stir the custard over a gentle fire for a few minutes, pour it out, and when it is cool mix with it a table-spoonful of strained lemon-juice and a quarter of a pint of thick cream. Serve in glasses. Time, six or seven minutes to heat the custard. Probable cost, 2s. per pint. Sufficient for four or five glassfuls. Raspberry Drops. — Bruise one pound of ripe raspberries, and strain the juice through a sieve. Dissolve a pound of loaf sugar with a little water, add the raspberry juice, and boil the syrup to candy height. Drop it at once as evenly and regularly as possible upon paper rubbed over with butter, or upon oiled plates, and dry the drops in a warm place. When hard, take them off with the point of a knife. Raspberry Flummery.— Soak an ounce of isinglass in cold water for an hour. Put a pound of raspberry jam, or, better still, a pound of fresh raspberries, into a preserving-pan with half a pint of white-wine vinegar. Stir the mixture constantly till it boils, let it simmer a, few minutes, and rub it through a sieve. Boil the isinglass until it is dissolved, mix with it the raspberry pulp and as much sugar as will sweeten it sufficiently. Boil the mixture once more, and pass it through muslin into a mould which has been well soaked in cold water. Put it in a cold ])lace, and when it is set turn it out carefully. If liked, gelatine may be used instead of isinglass. Time, five minutes to boil the fruit with the vinegar. Raspberry Fool.— Put a pint of raspberries into a saucepan with a quarter of a pound of loaf sugar, and let them stew till tender. Rub them through a sieve with the back of a wooden spoon, and mix with the pulp as much cream or milk as will make it of the consistency of custard. Serve cold. When cream is not to HAS ( 710) HAS