equal to the
first weight of the fruit. Take it off the fire, mix it well, until
perfectly dissolved, and then put it on china plates to dry in the sun.
As soon as the top part dries, cut the paste into small cakes with the
cover of a canister; then turn them on fresh plates, and put them into
boxes when dry, with layers of white paper.

RASPBERRY CREAM. Mash the fruit gently, and let them drain; sprinkle
some sugar over, and that will produce more juice. Then put the juice to
some cream, and sweeten it. After this it may be lowered with milk; but
if the milk be put in before the cream, it will curdle it. When fresh
fruit cannot be obtained, it is best made of raspberry jelly, instead of
jam.--Another way. Boil an ounce of isinglass shavings in three pints of
cream and new milk mixed, for fifteen minutes, or till the shavings be
melted. Strain it through a hair sieve into a bason; when cool, add
about half a pint of raspberry juice or syrup, to the milk and cream.
Stir it till it is well incorporated; sweeten, and add a glass of
brandy. Whisk it about till three parts cold, and then put it into a
mould till it is quite cold. In summer, use the fresh juice; in winter,
syrup of raspberries.

RASPBERRY JAM. Weigh equal quantities of fruit and sugar; put the former
into a preserving-pan, boil and break it, stir it constantly, and let it
boil very quickly. When most of the juice is wasted, add the sugar, and
simmer it half an hour. By this mode of management the jam is greatly
superior in colour and flavour, to that which is made by putting the
sugar in at first.--Another way. Put the fruit in a jar, and the jar in
a kettle of water on a hot hearth, and let it remain till the juice will
run from it. Then take away a quarter of a pint from every pound of
fruit, boil and bruise it half an hour. Put in the weight of the fruit
in sugar, add the same quantity of currant juice, and boil it to a
strong jelly. The raspberry juice will serve to put into brandy, or may
be boiled with its weight in sugar, for making the jelly for raspberry
ice or cream.

RASPBERRY TARTS. Roll out some thin puff paste, and lay it in a
pattipan. Put in the raspberries, strew some fine sugar over them,
cover with a thin lid, and bake the tart. Mix a pint of cream with the
yolks of two or three eggs well beaten, and a little sugar. Cut open the
tart, pour in the mixture, and return it to the oven for five or six
minutes.--Another. Line the dish wi