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Raspberry Fritters

Bruise some fresh raspberries, sweeten them, and draw off the juice. Crumble two sponge biscuits, pour over them half a gill of boiling cream or milk, and leave them in a cool place for half an hour. Beat thoroughly the yolks of four eggs, mix them with the biscuits, and add as much raspberry-juice as will make the batter a bright pink colour. Take the fritters up in a dessert-spoon, lay them carefully in boiling fat, and fry them till they are set. Drain them, lay them on a dish, garnish half of them with sliced almonds, and the other half with sliced candied peel or fruit, and ornament the dish with bright-coloured sweets of any kind. Time to fry, three or four minutes. Probable cost, 1s. 6d. Sufficient for five or six persons.