Flamri of Semolina

Boil two quarts of milk; incorporate slowly into it half a pound of semolina, so as to obtain a light preparation, then cook it while stirring for twelve to fifteen minutes; when creamy mix in a pound of sugar and a pinch of salt; cook again for ten minutes, then take from the fire and quickly add six to seven beaten whites with a little sugar stirred in; work the preparation with a whip so that it combine well, and put it back on the fire, while stirring steadily. Watch the preparation attentively so as to remove it at the first signs of a boil, then mix in an ounce of grated bitter almonds. Fill two or three molds to the top with this, having them simply dipped in cold water and still wet in the inside; let cool off for at least six hours in a very cold place, or in the ice-box, and unmold the contents on dishes; cover the bottoms with a sweetened raw raspberry pulp.