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Raspberry and Currant Mould

Soak an ounce and a half of gelatine in a little cold water for an hour. Strip the stalks from a pound of raspberries and a pound of red currants. Put the fruit into a saucepan with half a pint of water and half a pound of loaf sugar, place it on the fire, stir it frequently to keep it from burning and let it boil. Let it boil for four or five minutes until the sugar is perfectly dissolved, and rub the pulp through a hair sieve. Set the gelatine on the fire, and let it boil until it is dissolved, mix it with the pulp, and pour the mixture into a mould made open in the centre. When it is stiff, turn it out upon a glass dish, and fill the centre with whipped cream sweetened and flavoured; pile this high in the middle, and serve. If necessary, two or three drops of cochineal may be added to the jelly to heighten its colour. Sufficient for a good-sized mould. Probable cost, 2s., exclusive of the cream.