Pour a convenient amount of dried raspberries into a preserving pan (tasik), barely cover with boiling water, and place on top of the stove. Boil thoroughly until the berries are completely soft, remove the pan from the fire, and rub the berries through a sieve. The sieved raspberries must be as thick as sieved cranberry or red whortleberry purée. Measure the purée and, for each cup, add 1 cup of honey. Meanwhile, prepare rusks by toasting white bread until very dry but not burned, pound the rusks and an equal amount of dried raspberries, and mix them together. Bring the honey and raspberry purée to a boil and stir in the pounded rusks and dried raspberries to form a thick dough. Boil thoroughly to cook the dried, pounded raspberries. Shape the dough into flat cakes on a baking sheet, dry out in the oven, sprinkle with sugar, and store in a jar.