Raspberry Cream (1)

Mix a little pounded loaf sugar with a pint and a half of good cream, about a tea-cupful of raspberry jelly, the grated rind of one, and the juice of half a lemon; beat it well together, and, with a syllabub mill, mill it slowly for half an hour, or till it be thick and solid. Put. it into a glass dish, or serve it in custard glasses.

Raspberry Cream (2)

Put six ounces of raspberry jam to a quart of cream, pulp it through a lawn sieve, mix it with the juice of a lemon and a little sugar, and whisk it till thick. Serve it in a dish or glasses. Strawberry cream may be made in the same way. For common use, substitute good milk for the cream.