Cassell's dictionary of cookery

Probable cost, 3s. Cd. BAS ( 708) RAS Raspberry and Currant Mould.— Soak two ounces of gelatine in half a pint of cold water for an hour. Strip the stalks from a pound of raspberries and a pound of red currants. Put these into a saucepan with half a pint of water and half a pound of loaf sugar, place them on the fire, stir them frequently to keep them from burning, and let them boil. Let them boil for four or five minutes until the sugar is perfectly dissolved, and rub the pulp through a hair sieve. Set the gelatine on the fire, and let it boil until it is dissolved, mix it with the pulp, and pour the mixture into a mould made open in the centre. When it is stiff, turn it out upon a glass dish, and fill the centre with whipped cream sweetened and flavoured ; pile this high in the middle, and serve. If necessary, two or three drops of cochineal may be added to the jelly to heighten its colour. Suflicient for a quart mould. Probable cost, 2s., exclusive of the cream. Raspberry and Currant Tart {see Currant and Raspberry Tart). Raspberry and Currant Wine.— Pick fifteen quarts of ripe red currants from the stalks, pour upon them four gallons of cold river water that has been boiled, and cover the ■vessel close until the next day. Then pick twenty quarts of red raspberries nicely, pour on them six gallons of cold water, and cover them also closely. Press the juices out of the fruits in a hair bag, and first strain, and then filter each separately into the cask ; stir into it thirty-six pounds of strong, bright moist sugar, .and covering the bung-hole with a tile, leave it to ferment -without yeast. Keep the cask filled up, and when it has ceased hissing, add to it two quarts of French brandy, then stop it up securely at the bung, but leave the vent-peg out three days, then fasten that in, and set the barrel in a cool cellar for three months. It must now be racked and returned into the cask, the lees being well filtered, the bung well secured, and left nine months ; then bottle it, seal the corks, and keep it in bottle a year longer. — Robinson. Raspberry and Rhubarb Jam (an excellent family preserve). — Choose sound, newlygathered raspberries and well-grown juicy rhubarb, and weigh them after the rhubarb has been pared and the raspberries have been stripped from the stalks. Take double the weight •of raspberries to that of rhubarb, and allow three pounds of powdered loaf sugar to every four pounds of fruit. Slice the rhubarb, put it into a preserving-pan, and let it simmer gently for a quarter of an hour from the time it begins to boil, stirring it occasionally to keep it from burning to the bottom of the pan. Add the raspberries, and boil them half an hour. Stir in the sugar, and boil the jam until it will set when a little is put upon a plate. Pour it immediately into jars, and cover these in the usual way. Keep the jam in a dry airy place. Probable cost, 6|d. per lb. Raspberry Biscuits. — Pick and weigh some fine ripe raspberries, put them in an earthen jar, set this in a pan of boiling water, and keep it boiling until the juice flows freely. Pass juice and pulp through a sieve, mix with