Book-bot.com - Woman's Institute Library of Cookery - Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences

Woman's Institute Library of Cookery - Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences
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them from breaking or becoming mushy.

40. RED-RASPBERRY WHIP.--No more dainty dessert can be made than
raspberry whip, which is explained in the accompanying recipe. Cake that
is not very rich, such as ladyfingers or sponge cake, makes a very good
accompaniment for this dessert.

RED-RASPBERRY WHIP
(Sufficient to Serve Six)

1 qt. raspberries
1 c. powdered sugar
2 egg whites

Put the raspberries, sugar, and egg whites into a bowl. Mash the berries
before starting to whip. Beat the mixture with an egg whip until it is
reduced to a pulpy mass and is stiff and fluffy. Pile lightly into a
bowl, chill, and serve with ladyfingers or sponge cake.

41. RASPBERRY SHORTCAKE.--Either black or red raspberries make a
delicious shortcake when combined with a cake or a biscuit mixture.
Directions for making such a shortcake are given in the
accompanying recipe.

RASPBERRY SHORTCAKE
(Sufficient to Serve Six)

1 qt. raspberries
1 c. sugar
Biscuit or plain-cake dough