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RASPBERRY CREAM

Whip two ounces fresh butter to a cream, whipping in half cup powdered sugar.

Add a handful of crushed raspberries slowly, whipping continually until the whole is light and frothy.

If it should slightly curdle add more powdered sugar and place on ice.

NOTE - Any berries may be used in the same way.

Raspberry cream is delicious served over fruits and jellies.

BLACKBERRY CREAM

Thoroughly macerate and put through a sieve one pint very ripe blackberries, sweeten to taste.

Just before serving add to this two stiffly beaten egg whites, a little whipped cream or both.

ICED FRUIT

Divide into quarters or eighths apples or oranges.

Dip in a firm icing and string on a thread.

Suspend in a slow oven or sunshine until dry.

NOTE - Any kind of fruit or berries can be prepared according to this recipe.

It is a very novel dish, therefore intended more for banquets or special occasions.

From: Meatless Menus and Recipes By Eugene Christian and Mollie Christian

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