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RASPBERRY JELLY (another way)

Take half a pound of fresh, ripe-plucked raspberries, and put them in a basin. Add two table-spoonfuls of powdered sugar, crush the fruit, and pour it on a fine sieve held over a china bowl placed to receive the juice. Add to the raspberry-juice the juice of two oranges, and filter on a sieve or through a glass funnel, with blotting-paper torn up into little bits and well softened with water. "This method of filtering fruit," says M. Dubois, "is the best and simplest of all." Soak half an ounce of good gelatine, and dissolve this in water enough to three-parts fill a jelly-mould; add three-quarters of a pound of powdered sugar, and then clarify the mixture with the whites of two eggs and the juice of a few lemons. When the mixture becomes limpid, add the juice of the raspberries and pour it immediately into a jelly-mould embedded in pounded ice. Let it stand for three-quarters of an hour, and then turn the jelly out on a dish, having previously dipped the mould in warm water. Jelly made with the juice of red fruit, should not be allowed to remain long in a tin mould, contact with which injures its colour.