Required : One pint of raspberries.

Three ounces of castor sugar.

Three-quarters of an ounce of leaf-gelatine.

The juice of half a lemon.

Half a pint of cream.

Lemon or wine jelly.

Half a dozen whole raspberries. (Sufficient for six.)

Rinse out a mould with cold water, decorate it prettily with some of the jelly and raspberries. Stalk and carefully look over the fruit; then put it on a hair sieve with a tablespoonful of the sugar, rub all through the sieve with a wooden spoon.

Put the gelatine into a small saucepan with the lemon-juice and two tablespoonfuls of warm water. Stir these over a gentle heat till the gelatine is quite melted, then add the rest of the sugar, and stir it well in.

Whip the cream carefully till it is just stiff enough to hang on the whisk, then stop at once, for, if you give one whisk too many, the chances are the cream may turn to butter in the basin.

Next mix the cream and sieved fruit lightly together, and strain into them the melted gelatine.

Mix all thoroughly, then pour the mixture into the prepared mould. Cost, about 2s. 6d.