Raspberry Cream.
Place 1 cup of sweetened raspberry juice where it will boil, then stir into it 2 rounding tablespoons of cornstarch, wet in 2 tablespoons of cold water. Add 1 cup of sugar and stir until it looks transparent, then add 1 level tablespoon of butter and juice of ¹⁄₂ lemon. Fold in the stiffly beaten whites of 3 eggs. Turn mixture into a fancy mould and set in a place where it is cold, when serving place on a cold dish with whole berries in center, serve with whipped cream or plain sweet cream.