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Raspberry Flummery

Soak an ounce of isinglass in cold water for an hour. Put a pound of raspberry jam, or, better still, a pound of fresh raspberries, into a preserving-pan with half a pint of white-wine vinegar. Stir the mixture constantly till it boils, let it simmer a few minutes, and rub it through a sieve. Boil the isinglass until it is dissolved, mix with it the raspberry pulp and as much sugar as will sweeten it sufficiently. Boil the mixture once more, and pass it through muslin into a mould which has been well soaked in cold water. Put it in a cold place, and when it is set turn it out carefully. If preferred, gelatine may be used instead of isinglass. Time, five minutes to boil the fruit with the vinegar.