“"And let me help at the table, just as I used to," Rose said, and together they worked, Rose bringing the rosebud china, while Aunt Judith brought the pale green plates, and cups and saucers from the little china closet, and placed them upon the dainty, spindle-legged table. There were tiny, fresh rolls, chocolate with cream, a dish of raspberry jam of which Rose was very fond, and even the little round pound cakes that Rose so well remembered. Aunt Judith had sent a small boy to purchase them for her while she was telephoning at Mrs. Grafton's.”
A cook of roughly the same moment, setting down the same dish.
1588. INGREDIENTS.--To every lb. of raspberries allow 1 lb. of sugar, 1/4 pint of red-currant juice. _Mode_.--Let the fruit for this preserve be gathered in fine weather, and used as soon after it is picked as possible. Take off the stalks, put the raspberries into a preserving-pan, break them well with a wooden spoon, and let them boil for 1/4 hour, keeping them well stirred. Then add the currant-juice and sugar, and boil again for 1/2 hour. Skim the jam well after the sugar is added, or the preserve will not be clear. The addition of the currant juice is a very great improvement to this preserve, as it gives it a piquant taste, which the flavour of the raspberries seems to require. _Time_.--1/4 hour to simmer the fruit without the sugar; 1/4 hour after it is added. _Average cost_, from 6d. to 8d. per lb. pot. _Sufficient_.--Allow about 1 pint of fruit to fill a 1-lb. pot. _Seasonable_ in July and August.
Sources: The passage is from Amy Brooks, Princess Polly At Play, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, teapot stamp.