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Raspberry Pie

Mrs. Carl Schreck. 1 pt. berries and juice, fresh, canned or preserved 1 cup cream or evaporated milk, whipped Soak gelatine in cold water 5 minutes; add boiling fruit juice and when almost set, add berries and pour into previously baked pastry shell. When firm and ready to serve, cover top with whipped cream, or whipped exaporated milk, or with a meringue made of egg whites beaten stiff with sugar. If fresh fruit is used, add necessary sugar. Mrs. Ida Bulkley. 1 C cranberries 34 C raisins 1 C sugar