FRUITS 47 



more jelly to make the fruit adhere. When that is set, add 

 more fruit and jelly till the mould is full. When set, turn 

 out on to a dish and fill the centre of the mould with whipped 

 cream, flavoured with raspberry syrup. 



Raspberry Charlotte Russe 



Split twenty-four savoy cakes, and line a Charlotte mould 

 with them. Whip one pint of cream, sweeten with two 

 tablespoonfuls of castor sugar, and flavour with fresh rasp- 

 berry juice. Fill the centre of the mould with cream, pile 

 the cream high, and ornament the top with fresh raspberries ; 

 when firm turn out of the mould. 



Raspberry Sponge 



Soak three-quarters of an ounce of gelatine in a little 

 cold water for an hour. Dissolve and strain it, and mix 

 with it a gill of raspberry juice made from fresh fruit. Add 

 half a pint of cream, the same of milk, the strained juice of 

 a lemon, and sweeten to taste. Whisk this in one direction 

 till it thickens and looks spongy, then pour it into a damp 

 mould, and turn out when stiff. 



RHUBARB 



This plant flourishes best in a deeply-worked 

 and rich soil of a loamy nature, which should not 

 be either too stiff nor very light. The roots will 

 remain in good condition and size for five or six 

 years ; but, to prevent deterioration, they should be 

 lifted, divided, and replanted in ground that has 

 been trenched to a depth of two-and-a-half or three 

 feet and rather heavily manured every fourth year 

 in the autumn. A good distance in the rows is 

 four feet, with three feet between the plants. When 



