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Raspberry Cream

Pick one pint of raspberries. Bruise them well, and put them into a saucepan with three table-spoonfuls of powdered sugar. Let them boil quickly till the juice flows freely, and strain it off for use. If fresh fruit cannot be had, dissolve as much raspberry jelly as will make a third of a pint, or mix half a pound of raspberry jam with two table-spoonfuls of water, and strain off the juice. Soak an ounce of gelatine for an hour, and stir it over the fire with three-quarters of a pint of milk till it is dissolved. When this is cool add the raspberry juice, two table-spoonfuls of brandy, and a little sugar if necessary. Whip half a pint of cream, add gelatine and juice, and pour into a mould which has been soaked in cold water, and put in a cool place till it is set. Turn it out carefully just before serving, or, if preferred, serve it in glasses. Time, a quarter of an hour to boil the isinglass in the milk. Probable cost, 4s.