Cook one-half cupful of rice in two cupfuls of milk until tender and the liquid is absorbed. Add two tablespoonfuls of sugar, one-half teaspoonful of salt and the beaten yolks of two eggs; cool, shape in the form of nests, dip in fine crumbs, then in beaten egg and again in crumbs, let stand one or more hours and fry in deep hot fat. Drain on soft paper and fill with preserved raspberries.
Mix and sift together two cupfuls of flour, one tablespoonful of sugar, two rounded teaspoonfuls of baking powder and one saltspoonful of salt; rub in one-quarter of a cup of butter and moisten with enough milk to make a rather stiff dough. Place on a floured board, roll out, cut into rounds, place a tablespoonful of preserved berries on each, sprinkle with sugar, fold the dough over, press the edges firmly together, brush the tops with milk and bake in a quick oven. When done serve with raspberry sauce. To make this, cream one-third cupful of butter, add gradually one and one-fourth cupfuls of powdered sugar, flavor with a few drops of vanilla, then add very gradually half a cupful of mashed berries. Place on ice until needed.
2 cupfuls raspberries.
2 egg whites.
1 cupful sugar.
1 cupful heavy cream.
1/2 cupful water.
Wash, pick over, hull and mash berries. Sprinkle with one-half the sugar, cover and let stand several hours; then force through a fine strainer. Put remaining sugar in saucepan, add water, bring to boiling point, and let boil until mixture will spin a thread when dropped from tip of spoon. Pour syrup gradually, while beating constantly, on whites of eggs, beaten until stiff. Cool and fold in cream, beaten until stiff. Fill mold to overflow, cover with buttered paper, adjust cover, pack in ice and salt, using two parts ice to one part salt, and let stand three hours.
Sift together two cupfuls of flour, four teaspoonfuls of baking powder and one-half teaspoonful of salt; rub in one-half cupful of butter, moisten with about two-thirds cupful of milk, turn out on a floured board, knead slightly, roll out one-quarter inch in thickness and cut into four-inch squares. Put two tablespoonfuls each of raspberries and currants on each piece, sprinkle generously with sugar, add a bit of butter, fold the edges of the dough over the fruit, press firmly together and bake half an hour in a moderate oven. Serve with foamy sauce.
Sweeten well two and one-half cupfuls of raspberry juice and bring to a boil. Add half a package of soaked gelatin, stirring until dissolved. When cool, but not set, fold in the whites of three eggs beaten until stiff. Beat until thick. Mold, chill and serve with whipped cream.
Dissolve one package of raspberry gelatin in one pint of boiling water. Divide it into three equal parts and put one part in a square mold. When one of the remaining portions begins to thicken beat it with an egg beater until it is dry and foamy and add one cupful of nut meats and one cupful of small pieces of marshmallows and chopped dates. Spread this mixture over the portion in the square mold and cover with the remaining third. Put in a cold place to harden. To serve, cut in slices, using a knife dipped in hot water; add whipped cream and bits of raspberry jam.