Cassell's dictionary of cookery

it the weight of the fruit — before it was put into the oven— in pounded sugar, and boil briskly, beating it well all the time until it forms a dry paste, and be very careful that it does not burn. Put it into small moulds about half an inch thick ; diy these in a hot screen or a cool oven for twenty-four hours or more, and store for use. Raspberry biscuits are used for dessert. Time, about three hours. Probable cost of raspberries, 2d. to 6d. per pint. Raspberry Blancmange.— Take two pottles of raspberries. Bruise the fruit a little, and place it in a preserving-pan high above a clear fire, that the juice may be gently drawn from it. Soak an ounce and a half of gelatine in cold spring water for an hour. Strain the juice from the raspberries, and boil it with half a pound of loaf sugar and the gelatine until the latter is dissolved. Add gradually threequarters of a pint of cream, and stir this well in. Pour the blancmange into a damp mould, and put it in a cold place until it is set. Turn it out, and serve. Time, altogether, one hour and a half. Raspberry Brandy (sometimes called Raspberry Ratafia). — Strip the stalks from a quart of freshly-gathered ripe raspberries, put them into a bowl, and pour over them two quarts of genuine brandy. Stir the fruit in the liquor, and bruise it well, cover it closely to exclude the air, and let it soak for ten or twelve days. Add half a pound of loaf sugar boiled with two or three table-spoonfuls of water till it is a clear syrup. Stir this well in, strain the liquor through a jeUy-bag, and bottle it. At the end of a fortnight pour it out gently, filter it, and when bright and clear put it into fresh bottles ; cork these closely, and store for use. Or, bruise the fruit a little, and gently draw the juice from it. Add half a pint of good brandy to a quart of the juice, together with a quarter of a pound of sugar boiled to sjTup. Strain the liqueur, and bottle closely. A larger proportion of sugar may be used if liked. Raspberry Brandy (another way). — Gather the fruit in fine weather, and pick it nicely ; measure it, and put it into a clean stone jar , fix in the bung, tie leather over it, and set it in a saucepan of hot water on the fire, or on a hot hearth, to boU till the juice is all extracted. Strain off the liquor through a fine sieve, and add for each quart of fruit one pound of best loaf sugar roughly broken ; boil it ten minutes, skimming all the time. When cold, measure the sjTup, and adding to it the same quantity of French brandy, mix them well ten minutes at least. Then "filter it clear . fill half pint bottles, corking and sealing them, and keep the liqueur twelve months. Raspberry Brandy (another way).— 5c« Brandy, Raspberry. Raspberry Cake.— Pick a pint of freshlygathered ripe raspberries. Put them into a saucepan, sprinkle two table-spoonfuls of sugar over them, and shake the saucepan over a gentle fire until the juice flows. Before the raspberries can fail, lift them out, boil the syrup till it is clear and thick, and pour it out. Beat to a cream a piece of fresh butter the size of a large egg. Add a table-spoonful of powdered BAS ( 709 ) HAS