Raspberry Jelly

From Journal and messenger circa 1905

Allow one pint of water to every three pounds of berries, and simmer for a few minutes until the fruit is soft. Then strain out the juice and allow one pound of sugar to one pint of juice.
Let the juice boil rapidly for ten minutes, add sugar, which should be made very hot in the oven, and boil rapidly again for ten to twelve minutes.
Then pour into glasses, and seal the following day.
One third red current juice will make a firmer jelly.
This make a very delicious, rich crimson jelly.

Raspberry Puffs

From journal and messenger circa 1905

Make a paste with one pound of self-raising flour, a pinch of salt and one-quarter pound of butter; add two well beaten eggs and a half pint of milk.
Mix well together, roll the pastry out thin, cut into rounds, and line well greased pan with them. Fill with raspberries which have been stewed to a jam with plenty of sugar, and bake for fifteen minutes.
Serve cold, with a spoonful of whipped cream on top of each.

Raspberry Jam

From Journal and messenger circa 1905

Allow equal weights of sugar and raspberries, and cook them together, stirring frequently, for one hour.
It should not be boiled rapidly, but allowed to simmer very slowly on the back of the range.
Seal while hot in glass fruit jars, screwing the covers on tightly at once, and again when cold.