Cassell's dictionary of cookery

fire until it begins to thicken. Serve immediately. Or, mix half a pint of raspberry juice with half a pint of cream. Whip the mixture till it is light and frothy, and serve at once. Or, put half a pint of raspberries into an earthen jar with three table-spoonfuls of cold water. !Set the jar in a pan of boiling water, and keep it boiling till the juice flows freely. Strain it, and mix. it smoothly with a table-spoonful of arrowroot which has been made into a paste with a little cold water. Add a glassful of light wine and a little sugar, and stir the mixture over the fire till it is on the point of boiling. Serve immediately. When fresh fruit cannot be obtained for these sauces, raspberry jam boiled and strained may be used instead. Raspberry Sauce (a Danish recipe.)— Take some raspberries, put them in a cloth, and wring them to express the juice; add to the juice sugar, wine, and a little water ; set the mixture on the fire ; when it boils add a spoonful of potato-flour mixed with cold water, and give it one boil up. Raspberry Sponge. — Soak three-quarters of an ounce of gelatine in a little cold water for an hour. Dissolve it, and mix with it a quarter of a pint of raspberry juice made either from jam or from the fresh fruit. Add half a pint of cream, half a pint of milk, the strained juice of a lemon, and as much sugar as is agreeable to the palate. Whisk the mixture in one direction until it thickens and looks like sponge, pour it into a damp mould, and turn it out when it is stiff. Time, half an hour or more to whisk the sponge. Probable cost, 2s. Sufficient for a quart mould. Raspberry Syrup.— Pick some ripe juicy raspberries, bruise them thoroughly, and let them stand in a cool place for twenty-four hours. Strain off the juice, and boil it with half a pound of loaf sugar to each pint of juice. Remove the scum as it rises, and boil the syrup gently for half an hour. Let it cool, and pour it into small dry bottles. Cork these securely with perfectly sound corks, and store for use. Time, half an hour from the time the syrup boils. Probable cost of raspberries, 2d. to 6d. per pint. Raspberry Tart. — FiU a pie-dish with picked raspberries, or, if preferred, with equal portions of raspberries and red currants. Line the edges of the dish with pastry, strew sugar over the top, and cover the fruit with pastry rolled out to the thickness of a quarter of an inch. Ornament the edges, and bake the tart till the pastiy is done enough. When cold sift powdered sugar over the top, and serve. Raspberry tart is not very often served hot. When a superior tart is required, bake the tart till the pastry is done enough. Take it out of the oven, gently lift up the cover, and pour over the fruit a rich custard made with half a pint of cream which has been beaten up with the yolks of two eggs. Lay the cover again on the dish, and return it to the oven for five minutes. Sift powdered sugar over the top, and serve hot or cold. Time to bake, threequarters of an hour for a moderate-sized tart. Raspberry Vinegar.— Raspberry vinegar diluted with water makes a most refreshing di-ink in hot weather and in cases of fever or cold. The proportions must be regulated by taste. Generally it will be found that a dessert-spoonful is sufficient for a tumbler full of water. Raspberry Vinegar, To Make.— Put