pound of cold butter, and again beat it. Just before
it is going into the oven, beat six eggs to a froth, and beat the whole
together. Bake in paper moulds and in a quick oven. Serve as hot as
possible.

_Ramaquins._ No. 4.

Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces
of butter; beat them fine in a mortar, and make them up in cakes that
will cover a piece of bread of the size of a crown-piece. Lay them on a
dish, not touching one another; set them on a chaffing-dish of coals,
and hold a salamander over them till they are quite brown. Serve up hot.

_Raspberries, to preserve._

Take the juice of red and white raspberries; if you have no white
raspberries, put half codling jelly; put a pint and a half of juice to
two pounds of sugar; let it boil, and skim it. Then put in three
quarters of a pound of large red raspberries; boil them very fast till
they jelly and are very clear; do not take them off the fire, that would
make them hard, and a quarter of an hour will do them. After they begin
to boil fast, put the raspberries in pots or glasses; then strain the
jelly from the seeds, and put it to them. When they begin to cool, stir
them, that they may not lie at the top of the glasses; and, when cold,
lay upon them papers wetted with brandy and dried with a cloth.

_Another way._

Put three quarters of a pound of moist sugar to every quart of fruit,
and let them boil gently till they jelly.

_Raspberries, to preserve in Currant Jelly._

Strip the currants from the stalks; weigh one pound of sugar to one
pound of fruit, and to every eight pounds of currants put one pound of
raspberries, for which you are not to allow any sugar. Wet the sugar,
and let it boil till it is almost sugar again; then throw in the fruit,
and, with a very smart fire, let it boil up all over. Take it off, and
strain it through a lawn sieve. You must not let it boil too much, for
fear of the currants breaking, and the seeds coming through into the
jelly. When it boils up in the middle, and the syrup diffuses itself
generally, it is sufficiently done; then take it off instantly. This
makes a very elegant, clear currant jelly, and may be kept and used as
such. Take some whole fine large raspberries; stalk them; put some of
the jelly, made as above directed, in your preserving-pan; sprinkle in
the raspberries, not too many at a time, for fear of bruising them.
About ten minutes will do them. Take them off, and put