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Raspberry Blancmange

Take four pounds of raspberries. Bruise the fruit a little, and place it in a preserving-pan high above a clear fire, that the juice may be gently drawn from it. Soak an ounce and a half of gelatine in cold spring water for an hour. Strain the juice from the raspberries, and boil it with half a pound of loaf sugar and the gelatine until the latter is dissolved. Add gradually three-quarters of a pint of cream, and stir this well in. Pour the blancmange into a damp mould, and put it in a cold place until it is set. Turn it out, and serve. Time, altogether, one hour and a half.