Raspberry Cream
INGREDIENTS for quart mould.- pint of milk, pint of cream, 1½ oz. of gelatine, raspberry jelly, sugar to taste, 2 tablespoonfuls of brandy.
AVERAGE COST, 2s. 3d.
Boil the milk, cream and gelatine together for 1/1 hour, or until the latter is melted, and strain it through a hair-sieve into a basin. Let it cool a little; then add to it sufficient raspberry jelly, which, when melted, would make pint, and stir well until the ingredients are thoroughly mixed. If not sufficiently sweet, add a little pounded sugar with the brandy; whisk the mixture well until nearly cold, put it into a well-oiled mould, and set it in a cool RASPBERRY JAM. place till perfectly set. Raspberry jam may be substituted for the jelly; but must be melted, and rubbed through a sieve, to free it from seeds: in summer, the juice of the fresh fruit may be used, by slightly mashing it with a wooden spoon, and sprinkling sugar over it; the juice that flows KAN RASPBERRY-CREAM MOULD. from the fruit should then be used for mixing with the cream. If the colour should not be very good, a few drops of prepared cochineal, or carmine, may be added to improve its appearance.
TIME. -hour to boil the cream and gelatine.
SEASONABLE, with jelly, at any time.
Note. Strawberry cream may be made in precisely the same manner, substituting strawberry jam or jelly for the raspberry.
