[Illustration: RASPBERRY-CREAM MOULD.]
_Ingredients._—¾ pint of milk, ¾ pint of cream, 1½ oz. of isinglass,
raspberry jelly, sugar to taste, 2 tablespoonfuls of brandy.
_Mode._—Boil the milk, cream, and isinglass together for ¼ 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 1/3 pint, and stir well till
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 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 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
may be added to improve its appearance. _Time._—¼ hour to boil the
cream and isinglass. _Average cost_, with cream at 1_s._ per pint, and
the best isinglass, 3_s._ _Sufficient_ to fill a quart mould with fresh
fruit in July. _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.