well softened with water aud torn up into little
bits. " This method of iiltering fruit," says
M. Dubois, "is the best and simplest of all."
Take fifteen or sixteen leaves of gelatine, and
dissolve them in water enough to three-parts fill
a jeUy-mould ; add three-quarters of a pound of
l^owdered sugar, and then clarify the mixture
with two whites of eggs and the juice of a few
lemons✪ Raspberry Jelly. When the mixtiu'e becomes limpid,
add the juice of the raspberries and pom- it im-
mediatelj^ into a jelly-mould embedded in
pounded ice. Let it stand for three-quarters of
an hour, and then tui-n the jelly out on a dish,
having previously dipped the mould in warm
water. Jelly made with the juice of red fruit,
should not be allowed to remain long in a tin
mould, for contact with it injures their colour.
Raspberry Jelly, Isinglass (see Isin-
glass Jelly, Currant and Raspberry).
Raspberry Liqueur.— Put a pint of
freshly-gathered ripe raspberries into a spirit
jar, w-ith a quart of genuine spirit of any kind.
Cork closely, and leave it for a month. Boil
a pound of sugar in a pint and a half of water✪ Raspberry Liqueur
till it is clear syrup. Filter the spirit through
a fine hair sieve into a basin, mix it with the
syrup, and bottle for use. Time, one month.
Sufilcient for two quarts of liqueur-.
Raspberry Lozenges, — Boil two or
three pounds of raspberries tiU they are almost
dry. Add as much moist or powdered sugar as
the fruit weighed to begin with✪ Raspberry Lozenges. Stir this in
off the fire, and when the fruit and sugar are
•thoroughly mixed, spread the preparation upon
oiled plates, and let it ^vy either in the sun or
before a slow fire. When the surface is di-y,
stamp the paste into lozenges of any shape or
size ; expose these again to a gentle heat, ana
when they are quite di-y store them in single
layers between sheets of writing-paper. These
lozenges will keep best in tin boxes with closely-
fitting lids, and it is most important that they
should be stored in a dry place. Time, twenty-
four hours or more to diy the lozenges.
Raspberry Omelet.— Break three eggs
into a basin, and add a tea-spoonful of sugar
and two table-spoonfuls of milk or cream.
Melt two oimces of butter in an omelet pan.
Beat the eggs, &c., till they are quite frothy,
and keep on beating them till the last moment.
When the butter is frothing pour in the
mixture, and stir quickly with a spoon, scrap-
ing the bottom of the frying-pan all the
time till it begins to set. Draw it a little from
the fire, and work the omelet into a half -moon
shape. Hold it before the fire in a slanting
position to make it rise, put a spoonful of
raspberiy jam✪ Raspberry Omelet in the centre, and serve the
omelet immediately. If jiref erred, the jam may
be placed on one half of the omelet, and the
other half turned completely over it. Time,
three or four minutes. Probable cost, 8d.
SuSicient for two persons.
Raspberry Paste. — Mash a quart of
raspberries, strain one half of the fruit, and put
the juice to the other half; boil them a quarter of
an hour, put to them a pint of red-cuiTant juice,
and let them boil all together till the raspberries
are done enough. Then put a pound and a half
of double refined sugar✪ Raspberry Paste into a clean pan with as
much water as will dissolve it ; boil it to a sugar
again ; then put in the raspberries and juice,
scald, and pour them into glasses. Put them
into a stove to diy, and turn them when
necessary.
Page 1483 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
well softened with water aud torn up into little
bits. " This method of iiltering fruit," says
M. Dubois, "is the best and simplest of all."
Take fifteen or sixteen leaves of gelatine, and
dissolve them in water enough to three-parts fill
a jeUy-mould ; add three-quarters of a pound of
l^owdered sugar, and then clarify the mixture
with two whites of eggs and the juice of a few
lemons. When the mixtiu'e becomes limpid,
add the juice of the raspberries and pom- it im-
mediatelj^ into a jelly-mould embedded in
pounded ice. Let it stand for three-quarters of
an hour, and then tui-n the jelly out on a dish,
having previously dipped the mould in warm
water. Jelly made with the juice of red fruit,
should not be allowed to remain long in a tin
mould, for contact with it injures their colour.
Raspberry Jelly, Isinglass (see Isin-
glass Jelly, Currant and Raspberry).
Raspberry Liqueur.— Put a pint of
freshly-gathered ripe raspberries into a spirit
jar, w-ith a quart of genuine spirit of any kind.
Cork closely, and leave it for a month. Boil
a pound of sugar in a pint and a half of water
till it is clear syrup. Filter the spirit through
a fine hair sieve into a basin, mix it with the
syrup, and bottle for use. Time, one month.
Sufilcient for two quarts of liqueur-.
Raspberry Lozenges, — Boil two or
three pounds of raspberries tiU they are almost
dry. Add as much moist or powdered sugar as
the fruit weighed to begin with. Stir this in
off the fire, and when the fruit and sugar are
•thoroughly mixed, spread the preparation upon
oiled plates, and let it ^vy either in the sun or
before a slow fire. When the surface is di-y,
stamp the paste into lozenges of any shape or
size ; expose these again to a gentle heat, ana
when they are quite di-y store them in single
layers between sheets of writing-paper. These
lozenges will keep best in tin boxes with closely-
fitting lids, and it is most important that they
should be stored in a dry place. Time, twenty-
four hours or more to diy the lozenges.
Raspberry Omelet.— Break three eggs
into a basin, and add a tea-spoonful of sugar
and two table-spoonfuls of milk or cream.
Melt two oimces of butter in an omelet pan.
Beat the eggs, &c., till they are quite frothy,
and keep on beating them till the last moment.
When the butter is frothing pour in the
mixture, and stir quickly with a spoon, scrap-
ing the bottom of the frying-pan all the
time till it begins to set. Draw it a little from
the fire, and work the omelet into a half -moon
shape. Hold it before the fire in a slanting
position to make it rise, put a spoonful of
raspberiy jam in the centre, and serve the
omelet immediately. If jiref erred, the jam may
be placed on one half of the omelet, and the
other half turned completely over it. Time,
three or four minutes. Probable cost, 8d.
SuSicient for two persons.
Raspberry Paste. — Mash a quart of
raspberries, strain one half of the fruit, and put
the juice to the other half; boil them a quarter of
an hour, put to them a pint of red-cuiTant juice,
and let them boil all together till the raspberries
are done enough. Then put a pound and a half
of double refined sugar into a clean pan with as
much water as will dissolve it ; boil it to a sugar
again ; then put in the raspberries and juice,
scald, and pour them into glasses. Put them
into a stove to diy, and turn them when
necessary.