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Scarlet Raspberry Ice

3 or 4 pints of Rocky Mountain wild raspberries. 1 1/2 pounds of sugar. 2 pints of water. 3 whites of eggs.

Pick out and reserve about a third of the berries to be dropped whole into the ice at last.

Make a syrup of the sugar and one pint of water, pour it hot upon the larger portion of raspberries in a bowl and then rub them through a strainer together with the syrup, and use the other pint of water to help the pulp through when dry. Freeze, and add the whites of eggs beaten to froth when nearly finished and after beating up again drop in the whole raspberries and pack down the freezer with more ice and salt to remain till wanted. Serve the white cream in glasses or saucers with the red ice piled in the hollow middle.