Boil 1 oz. of isinglass in ½ pt. of spring water, ½ pt. of currant wine. When the isinglass is dissolved, pour over it 1 lb. of preserved raspberries; let it boil a short time; then strain it through a sieve; sugar to your taste. When nearly cool, add ½ pt. of very thick cream, and pour it into a mould. Let it stand till next day.