Raspberry Jelly for Flavouring Creams

• Juice of raspberries, 4 lbs.: 5 minutes.
• Sugar, made hot, 5

Take the stalks from some quite ripe and freshly-gathered raspberries, stir them over the fire until they render their juice freely, then strain and weigh it; or press it from them through a cloth, and then strain it clear; in either case boil it for five minutes after it is weighed, and for each pound stir in a