Cassell's dictionary of cookery

be had, and it is desired that the preparation should be richer than it would be if cream only ■were used, the yolks of two eggs may be added to three-quarters of a pint of milk, and stirred over the fire until it begins to thicken without boiling. Time, ten minutes to stew the raspberries. Probable cost, 2s. if made with cream. Sufficient for half a dozen persons. Raspberry Fritters. — Bruise some fresh raspberries, sweeten them, and draw off the juice. Crumble two sponge biscuits, pour over them half a quarter of a pint of boiling cream or milk, and leave them in a cool place for half an hour. Beat thoroughly the yolks of four eggs, mix them with the biscuits, and add as much raspberry juice as will make the batter a bright pink colour. Take the fritters up in a dessert-spoon, lay them carefully in boiling fat, and fry them till they are set. Drain them, lay them on a dish, garnish half of them with sliced almonds, and the other half with sliced candied peel or fruit, and ornament the dish with bright-coloured sweets of any kind. Time to fry, three or four minutes. Probable cost. Is. 6d. Sufficient for five or six persons. Raspberry Gin.— Put two quarts of freshly-gathered ripe raspberries into a stone spirit jar with two pounds of sugar candy and three pints of unsweetened gin. Cork the jar, and shake it well every day for a month. Put it in a cool place, and at the end of twelve months pour it off carefully, filter, and bottle for use. It ought to be bright and clear. Raspberry Ice. — Take a pint of the pressed juice of raspberries, add sugar to taste, and pour it into an ice-form ; set it in the icepail, and stir with a silver spoon always one way till it is quite frozen through. Let the ice remain in the ice-pail till wanted. Strawberries, currants, and mulberries may all be treated in this way. Raspberry Icing. — Put the white of an egg into a bowl, stir in with it a pound of powdered and sifted sugar and as much raspberry juice as will make a smooth paste. Whip it well till it is thick and light, spread it at once over whatever is to be covered with it, and dry in a cool oven. Raspberry Jam. — As raspberries verj' soon turn mouldy after they are gathered, it is most important that fresh fruit should be used. Pick the raspberries, put them into a preserving-pan, and bruise them with the back of a wooden spoon. Put them on the fire, and lot them boil for half an hour from the time when they boil equally all over. Stir in half their weight of roughly-powdered sugar, and when this is melted boil the jam for ten minutes. Skim carefully after the sugar is added, or it will not be clear. Pour it while hot into small jars. When cold, lay writing-paper dipped in brandy on the top, and cover the jars with tissue-paper brushed over on both sides with white of egg, or with strong gum water. Store in a dry, airy place. Probable cost, 6d. to 9d. per pound. Raspberry Jam (another way). — When it is not convenient to boil the fruit as soon as it is gathered, or when perfectly fresh fruit