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RASPBERRY CREAM (another way) (Bruise the fruit)

Bruise the fruit as in the last recipe, sprinkle sugar over it, and in half an hour drain off the juice. Measure it, and take the same quantity of thick cream; sweeten and flavour this, and whip it briskly with white of egg (see WHIPPED CREAM). As the whip forms lay it on a sieve to drain. When a sufficient quantity is obtained, beat the yolks of the eggs, mix them with the cream which drains from the whip, and stir the mixture over the fire till it thickens like custard. Let it get cold, mix the raspberry juice with it, lay it in a glass dish, and pile the whip on the top. If fresh fruit cannot be had, this cream may be made, like the others, from preserved jelly or jam. The cream should be whipped till all is used.