Raspberry and Currant Jelly with Whipped Cream.
- 1 quart of red currants and the same of red raspberries.
- 2 cups of white sugar.
- 1 package Coxe’s gelatine, soaked in one cup of cold water.
- 1 cup of boiling water.
- 1 pint of whipped cream.
Crush the fruit and strain out every drop of juice through coarse muslin. Stir sugar, soaked gelatine, and boiling water together. When clear, strain into the fruit juice. Strain again through a flannel bag. Pour into a wet mould that has a cylinder in the centre. Do this on Saturday, and bury in the ice. On Sunday, turn out into a glass dish, fill the open centre with whipped cream, and pile more about the base.
First Week. Monday.