2iO FEUITS AND HOW TO USE THEM. 



fully-ripe raspberries; bruise them, and sprinkle with a 

 little pulverized sugar, let them remain for half an hour, 

 then rub through a hair sieve. Measure the pulp, and mix 

 an equal. quantity of rich cream and sugar to make it 

 sufficiently sweet. Whip it up well, and as the froth forms 

 place it on an inverted sieve to drain. When no more 

 froth can be obtained, place three or four each of maca- 

 roons ahd lady 's-flngars in a glass dish, spread a little rasp - 

 berry or currant jam over them, pour the remainder of the 

 cream over all, and just before serving pile the froth cream 

 on top of all. 



Raspberry Blanc-Mange.— Strain the juice of fresh 

 stewed raspberries and sweeten to taste. Heat in a porce- 

 lain saucepan, and when it boils stir in corn-starch, in the 

 proportion of two heaping tablespoonf uls to one pint of 

 juice: stir till cooked and pour into a wet mold. Serve 

 with sugar and cream. In a similar manner make cherry 

 or strawberry blanc-mange. The flavor will be sufficiently 

 strong if the juice is diluted with one third its measure of 

 water. 



Raspberry Bavarian Cream.— Soak half a bos of 

 gelatine half an hour, and gradually beat it till all is 

 dissolved. Turn into it two cupfuls of raspberry juice and 

 six tablespoonfuls of sugar, or enough to sweeten it well. 

 Set it in a cool place and stir as it thickens; mix in two 

 cups of sweet cream, whipped to a cream, and turn in a 

 mold to harden. 



Strawberry Cream.— Take a pint of capped straw- 

 berries and sugar them well. Set aside for an hour to 

 allow the juice to escape, then crush them, and press 

 through a fine sieve. Soak half an ounce of gelatine in a 

 very little cold water; when soft add three tablespoonfuls 

 of sugar and the juice of one lemon. Heat to. the boiling 

 point, then strain into the strawberry juice. Beat all to- 

 gether well, and into it, when cooled, stir lightly 

 half a pint of cream beaten to a foam. Turn into a mold 

 and chill on ice. Serve with or without cream, 



