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Raspberry Bavarian Cream

1/2 box of gelatine 1/2 cup of sugar I pint of raspberry juice I pint of cream 1/2 cup of water Cover the gelatine with the water, and soak a half hour; then stand it over boiling water until thoroughly dissolved, add to it the sugar and raspberry juice, and strain into a tin basin. Place the basin in a pan of cracked ice, and stir continually until it thickens, then add the cream whipped; stir carefully until thoroughly mixed. Pour into a mould, and stand in a cold place to harden.