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Raspberry Fool

Put a pint of raspberries into a saucepan with a quarter of a pound of loaf sugar, and let them stew till tender. Rub them through a sieve with the back of a wooden spoon, and mix with the pulp as much cream or milk as will make it of the consistency of custard. Serve cold. When cream is not to be had, and it is desired that the preparation should be richer than it would be if cream only were used, the yolks of two eggs may be added to three-quarters of a pint of milk, and stirred over the fire until it begins to thicken without boiling. Time, ten minutes to stew the raspberries. Probable cost, 2s. if made with cream. Sufficient for six persons.