RASPBERRY JELLY
The raspberries should be picked very ripe, and two or three dozen of the best-looking ones of the largest and ripest should be reserved for ornamenting. If possible, also gather some red currants and mix with the raspberries, on account of the color, which otherwise would be very poor indeed. It will be found best to rub the raspberries through a hair sieve, as the addition of the pulp very much improves the flavor of the jelly. The sieve should be sufficiently fine to prevent the pips of the raspberries passing through it. The juice and pulp from the raspberries and currants can now be thickened with corn-flour as directed in the recipe for blackberry jelly. Raspberry leaves should be placed round the base of the jelly and a ripe raspberry placed on each. The best-looking raspberry can be placed on the top of the mould in the center of two or three raspberry leaves stuck in the jelly.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
