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RASPBERRY CREAM (another way) (Take some ripe raspberries)

Take some ripe raspberries, bruise, and sprinkle a little sugar over them, let them lie for half an hour, and rub them through a hair sieve. Measure the pulp, and mix with it an equal quantity of thick cream and sugar to sweeten it sufficiently. Whip it well with a whisk, and as the froth forms place it on an inverted sieve to drain. When no more can be obtained, slice three or four sponge biscuits, lay them in a glass dish, and spread a little raspberry jam over them. Pour over them the remainder of the cream and the drippings from the whip, and just before the cream is to be served pile the froth on the top. If fresh fruit cannot be had, dissolved raspberry jelly or raspberry jam mixed with a spoonful or two of water and rubbed through a sieve may be used in its place. Time, one hour to whip the cream.