This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Berries served in glass dishes or saucers, cream aside in small pitcher.
A spoonful on top of the cream in the plate.
Raspberries mixed in ice cream at the finish of freezing, that they may not entirely lose their shape.
Sheet of cake in a pan, berries an inch deep spread over it, sugar, soft meringue an inch deep on top, lightly baked, cut in squares.
Bread crumbs and berries with sugar in alternate layers in a buttered pan, butter on top, baked. Eaten with cream.
Sponge cake in a shallow glass bowl, saturated with sweetened raspberry juice, then covered with whipped cream and bordered all around with bunches of raspberries.
Is a good sauce for all sorts of flour and egg-puddings, and pancakes. Made by putting a quart of raspberries and a quart of vinegar together in a jar to remain 8 days, the liquor then strained off and 1 lb. of sugar to each pint allowed, boiled up, bottled.
Raspberry open pie.
A mould of raspberry jam mixed with gelatine, with cream in the center.
Raspberry cream. (See Bavarois).
Raspberry ice cream.