This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
One of the choicest fruits, most perishable, and of a very transient season. Most valued as raw fruit for breakfast.
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.
Berries rubbed through a strainer mixed with syrup and frozen white of eggs added at last.
Cakes of short-paste or puff-paste about 3/4 inch thick, baked on plates split open, spread with ripe berries and sugar between and on top. Served with cream.
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.
See Apples, Blackberries, Cherries.
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.
Strained raspberry-juice boiled with an equal measure of sugar, kept in bottles, used for all sorts of raspberry preparations; in drinks, in ice cream, sherbet, sauces, etc.
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 jelly.
Raspberry ice cream.
A sweet omelet having thick stewed raspberries in the center rolled up in it. Sugar on top.
 
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