Ingredients. - One pound of ripe raspberries, four ounces of cakecrumbs or breadcrumbs, four ounces of castor sugar, four ounces of rice flour or cornflour, one ounce of butter, one gill of cream, eight eggs.

Method. - Put the raspberries, cream, rice, flour, and sugar into a bowl, and reduce them to a pulp by means of a wooden spoon. Beat in the yolks of the eggs, add the cakecrumbs, stir in lightly the stiffly-whisked whites of eggs, and turn the mixture into a well-buttered mold. Bake in a hot oven from twenty-five to thirty minutes, and serve as quickly as possible.