1/4 cup sugar 1 cup raspberries 1/3 cup cream

Vegetable masher 2 bowls Cheese cloth Measuring cup Fork Egg beater

Measure one cupful of ripe raspberries, pick them over carefully, and wash them if necessary.

Put the raspberries in a bowl with 1/4 of a cupful of granulated sugar.

Stand them for 3/4 of an hour in a warm room.

Spread a piece of cheesecloth over a bowl and pour the raspberries and sugar and all the raspberry juice into the cheesecloth.

Fold the cheesecloth over, so that the berries will be in a sort of bag, and mash them with a wooden masher until all the juice and fine pulp have gone through the cheesecloth into the bowl.

Put 1/3 of a cup of cream into another bowl and whip it with an egg-beater until very thick.

Pour the raspberry juice over it and mix carefully with a fork.

This can be served with ice cream, plain cake, cold rice, hominy, farina, custards, etc.