RASPBERRY CREAM.
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 1s. per pint, and the best isinglass, 3s. 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.