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Raspberry Cream

Pass one quart of raspberries through a fine sieve to remove the seeds; mix in well one breakfast cupful of cream and sufficient sugar to sweeten. Put all into a stone or earthenware bowl, whisk well, and as the froth rises skim it off with a spoon and put it on a hair-sieve. Put the cream that may be left in the bowl into a deep glass dish, pile the whipped cream on the top, mounting it up as high as possible, decorate with a flower in the center, and serve.