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Raspberry Custard

Bruise lightly some freshly-gathered ripe raspberries, sprinkle a little sugar over them, and heat them gently to draw out the juice. Pour the juice off, and with a pint of it mix very gradually the well-beaten yolks of three eggs. Stir the custard over a gentle fire for a few minutes, pour it out, and when it is cool mix with it a table-spoonful of strained lemon-juice and a quarter of a pint of thick cream. Serve in glasses. Time, six or seven minutes to heat the custard. Probable cost, 2s. per pint. Sufficient for four or five glassfuls.