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Raspberry Biscuits

Pick and weigh some fine ripe raspberries, put them in an earthen jar, set this in a pan of boiling water, and keep it boiling until the juice flows freely. Pass juice and pulp through a sieve, mix with it the weight of the fruit--before it was put into the oven--in pounded sugar, and boil briskly, beating it well all the time until it forms a dry paste, and be very careful that it does not burn. Put it into small moulds about half an inch thick; dry these in a hot screen or a cool oven for twenty-four hours or more, and store for use. Raspberry biscuits are used for dessert. Time, about three hours. Probable cost of raspberries, 2d. to 6d. per pint.