RASPBERRY CREAM.
1475. INGREDIENTS.—3/4 pint of milk, 3/4 pint of cream, 1-1/2 oz. of isinglass, raspberry jelly, sugar to taste, 2 tablespoonfuls of brandy.
[Illustration: RASPBERRY CREAM MOULD.]
Mode.—Boil the milk, cream, and isinglass together for 1/4 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. (See coloured plate T1.)
Time.—1/4 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.
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.