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Rose Sandwiches

Use thin-sliced bread. Spread with a very little butter (or none) adding a thin layer of cream cheese, then stiff raspberry jam. Cut the bread from each corner (diagonally) across, twice, forming triangles, or with cutters, in rounds. RASPBERRY JAM (Old English Recipe) No. I To every pound of raspberries allow a pound of sugar, and to whatever proportion of raspberries used allow onefourth weight of currants. Wash and strain currants and cook juice with the sugar about twenty minutes, then add the raspberries, whole, simmering together twenty-five minutes. Bottle and seal at once.

RASPBERRY JAM No. 2 AND No. 3 Make as for Blackberry Jam No. 1 and No. 2, or add equal quantity of gooseberries or strawberries.

RASPBERRY JAM No. 4 Weigh berries and simmer without water till reduced one-third, when add gradually as many pounds of heated sugar as there were berries (original weight). As soon as sugar is melted thoroughly and has boiled up once, place in jars and seal at once.

RASPBERRY JELLY No. I Make as for Currant Jelly No. 1.

RASPBERRY JELLY No. 2 Make as for Currant Jelly No. 1, using, however, but one pint of currant juice to two of raspberries.